| Ingredients:
Filling
50 ml rum.
2 tbsp water.
75g raisins.
500g cottage cheese.
4 eggs.
170gm/12 tbsp sugar.
2 tsp grated lemon rind.
100g clarified butter, melted.
1/4 tsp salt.
4 tbsp flour.
Pastry
1 cup white flour.
1/2 tsp baking powder.
4 tbsp sugar.
pinch of salt.
1 large egg.
6 tbsp sour cream.
65gm/5 tbsp unsalted butter.
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Method:
Filling
Heat rum and 2 tsp of water
in a saucepan over a high heat until almost boiling.
Remove from the heat and stir in the raisins.
Set aside.
Drain the cottage cheese through muslin over a
colander. Leave to drain for 3 hours.
In a food processor or using an electric beater,
beat the drained cottage cheese until smooth.
Add in the eggs, one at a time, then pour in the
sugar and mix until pale in colour. Stir in the
grated lemon rind, melted butter, salt and flour
- 1 tsp at a time.
Drain the raisins and fold them into the cottage
cheese mixture.
Pastry
Sift the flour, baking powder,
sugar and salt into a large bowl. Beat the egg
and sour cream in a smaller bowl. Make a well
in the middle of the dry mixture and pour in the
egg combine until the dough forms a ball. Wrap
the dough in plastic wrap andd chill for an hour.
Heat the oven to 200º C.
On a well floured surface roll out the dough into
a thin layer rectangle. Cut out approximately
16 x 10cm rounds and place each round into a well
greased muffin or tartlet tray.
Fill each case with the filling and bake for 15-20
minutes or until golden. Remove from the tray
and cool.
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