John Myers
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Mini Curd Cheese with Blueberry Curd Cheese Filling
The perfect mini curd cheese with blueberry curd cheese filling recipe with a picture and simple step-by-step instructions.
Basis for the curd filling
- 100 g Icing sugar
- 50 g Vanilla sugar
- 3 Pc. Organic egg yolks
- 500 g Curd
- 0,5 Pc. Lemon untreated
Extras for the pot filling
- 150 g Blueberry fresh
- Raisins
Further ingredients
- Egg for brushing
- Icing sugar
“Gerichte-Geschichte”
- Golatschen or Kolatschen come from the former Austrian-Bohemian region. Made in Bohemia from yeast dough in a round shape, in Austria they are traditionally made square and made from Danish or puff pastry. The abundance can consist of curd cheese, fruit or jam.
The curd filling base
- The ingredients of the curd cheese filling (including some juice and the zest of half a lemon) are beaten loosely with a whisk and mixed.
- Place in the fridge to rest for 15-20 minutes.
For the blueberry curd cheese filling
- Put aside 8-10 pieces of the nicest blueberries. Puree the rest and press through a sieve.
- Stir in a little lemon juice.
- Stir into the overcooled curd cheese mixture.
The Golatschen
- Roll out the puff pastry roll and cut into squares of the same size (approx. 4x4cm).
- Place the filling in the center, fold in the corners and decorate with a large berry.
- Brush with a beaten egg
- Bake in the preheated oven at 220 degrees hot air for about 15-20 minutes.
- Sprinkle with icing sugar and serve warm.
tip
- If you use a curd and fruit filling you can do without the (citric) acid in the curd base.
- If you like, add raisins to the curd sauce.
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