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Easter dessert with cheese and candied fruit

Easter dessert with cheese and candied fruit

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Sweet dough:

Pour flour, sugar and salt into the bowl of the food processor or into a bowl. Mix well.

Add the soft butter cut into pieces and mix until the butter is well incorporated.

Add the egg and vanilla and mix until a bubble forms. Remove the dough and press a few times with your palm to flatten it. Film the dough and let it rest for at least 20 minutes in the refrigerator.

We prepare the composition with cheese:

Separate the yolks from the whites.

Mix the cheese, egg yolks, cream, sugar and vanilla. Whisk the egg whites.

Gradually incorporate the egg whites into the cheese mixture, stirring gently from top to bottom.

Preheat the oven to 180 ° C,

Grease with butter 2 detachable shapes (18 cm and 23 cm). Sprinkle the flour on the work surface and spread the dough into a thin sheet. Roll the sheet over the twister and place it in a greased form - cover the bottom and walls of the removable form well. Remove the excess dough and prick with a fork.

Do the same for the other shape.

Pour the composition with cheese. Decorate with candied fruit.

Bake in a hot oven at 180 ° C for 40-45 minutes.

I took out the small Easter and left the big Easter in the oven off.

After removing from the oven, I let them cool a bit, then I took them out of the mold and let them cool completely on a grill.

Then refrigerate overnight.

Very, very good, I decorated it with powdered sugar, crystallized violets and candied fruit.

Method of preparation

In our country there is no Easter without Easter with sweet cheese, this being a tradition that is inherited from our ancestors! Of course, they are not missing from the table of this beautiful Christian holiday, along with cake, beautifully painted eggs and lamb steak. When I make the cake dough, I always keep in mind that I have to make 2 or 3 pastas, one with sweet cheese, the other with chocolate, or with sweet cheese and raisins and another one with candied fruit. I will present you Easter with sweet cheese and raisins, for which we need 350 g of cake dough. So from the cake dough we made, after it grew well we weighed 350 g for our Easter. Now prepare the filling: put the cottage cheese in a bowl and mix it until it becomes fine and creamy. Fresh cheese must be left to drain in a sieve for at least 2 hours. I usually mix it with a little sugar, this way we will remove almost all the dice from the cheese. After it has drained well, add the soft butter, cut into pieces and continue to mix, until smooth. We will add the eggs one by one, one by one, then we will add the rest of the sugar and we will continue to mix. Add sour cream, lemon peel, vanilla essence and rum and mix until completely homogeneous. At the end we will put the semolina and flour and we will mix until the total incorporation. If you want, you can add other flavors to your liking in the filling. You either dry the raisins or leave them in warm water with a little rum, but before putting them in the cheese, squeeze them well with the liquid they were in, then mix with a spatula. I used for baking a tray with removable walls that I greased well with a cube of butter, my tray had a diameter of 24 cm. Before putting the cake dough, I covered the bottom with baking paper. First we heat the oven and then we will take care of Easter. After the dough has doubled in volume, we put it on the work table which has been greased with a little oil or sprinkled with a little flour. We take a small piece of dough to make a decoration on top, or a cross, and we will divide the rest into 2 pieces. We will spread the first piece on the work table in a round shape, with a larger diameter than our tray and we will place it in the tray, slightly raising the edges. Carefully pour the cheese filling in the middle, without soiling the edges of the dough. From the other piece of dough we will shape with our hands moistened with a little oil 2 round strings, with a length of about 90 cm that we will twist together, then we will cover with this twisted string the edges of the tray, over the cheese composition, and at the end we the ends, thus forming a crown. You can put this twisted cord either before putting the filling or after you put the filling. From the small piece that we stopped for decoration, either we make a cross, a flower, or whatever you want. Let the easter grow in the pan for about 20 minutes, then beat the 2 yolks with warm milk and vanilla, then grease the whole easter, and spread the rest of the egg evenly over the cheese composition (see also the pictures posted). Put the Easter egg in the preheated oven at 180 degrees, for about 50-60 minutes. When the Easter is nicely browned, and the cream cheese is firm, take it out of the oven and to give it a nice shine we can spread it with two tablespoons of honey, or with a little sugar syrup mixed with a teaspoon of oil. We let it cool until it reaches room temperature, then we open the detachable ring, take it out on a plate and we can slice it.

Lamb meat with rosemary quickly marinated with Food Saver

Mix the ingredients prepared for marinating and grease the piece of lamb with them.

Home baton

Grease the pan with a little butter. Mix 250 g of milk powder with 100 g of cocoa. Boil 150 ml of water with

Easter cheese in pandispan dough

I have tried over time several kinds of Easter recipes with cheese, of all the one with panispan is preferred by my family because besides the fact that it is very fragrant, it is also easy to make, and the cheese is generous and has or fine consistency. Here's what you need:

& # 8211 8 eggs
& # 8211 8 tablespoons sugar
& # 8211 8 tablespoons flour
& # 8211 1 sachet of vanilla sugar
& # 8211 grated lemon peel

& # 8211 700 gr cheese
& # 8211 raisins marinated in rum essence (candied fruit)
& # 8211 3 eggs
& # 8211 juice from 1 lemon
& # 8211 vanilla essence
& # 8211 1 sachet of vanilla sugar
& # 8211 200 gr sugar

First, prepare the cream cheese, the cheese must be well drained, mix well until it becomes fine, then put all the ingredients in turn. It is set aside.

Then make the pandispan top. Whisk the egg whites hard, add the 8 tablespoons of sugar one at a time. All this time, beat continuously until you get a meringue-like foam. The yolks are mixed with the flavors then put in the egg whites, stirring gently from the bottom up. Put 2 tablespoons of flour, stirring gently from the bottom up.

Half of the quantity is put in the cheese and mixed lightly, add flour and semolina.

Line a round dish (diameter 23 cm) with baking sheet, pour the other half of the dough and even out. Slowly place the cream cheese in the middle of the dough.

Bake on medium heat for 1 hour and 20 minutes more or less depending on each oven, it is good to do the toothpick test. After baking, leave to cool in the pan.

Delicious cream cheese can be eaten with a spoon straight from the bowl or you can decorate the cake with it!

Cream cheese, prepared at home, is a very tasty dessert. Creamy, fragrant, fine and light, the cream combines perfectly with any topping to taste. Serve it on your own or use it to prepare the most delicious homemade cakes. The cream keeps its shape very well, so don't hesitate to give your homemade cakes an original look.



1. Mix the cream with the cottage cheese, using a whisk or a mixer on medium speed. Get a fluffy mixture.

2. Add sugar and vanilla. Stir again.

3. Dissolve the gelatin in water according to the instructions on the package. Let it swell.

4. Add the gelatin to the cheese mixture and mix well. Get a homogeneous cream. Use the cream to prepare cakes, decorate cakes or serve it on its own with nuts, chocolate or candied fruit.

Delicious pudding with sweet cottage cheese and rice (without flour and butter)!

We like to enjoy pudding with sweet cottage cheese and rice for breakfast. It is very fine, tasty, filling and useful. It is easy to prepare. Be sure to try it!

-800 g of sweet cottage cheese (preferably high in fat)

-150 g of raw rice or 450 g of boiled rice

-100 g of fermented cream (added if the cheese is dry if you use moist, pasty cheese, you can not add cream to the pudding)

-130 g of sugar (or after the pudding tastes moderately sweet)

-a teaspoon of vanilla sugar

-fresh fruits, less juicy (diced apples / pears, some berries), candied fruits or dried fruits - to taste (optional).

Bake the pudding in a round tray with a diameter of 22-24 cm. You can also bake the composition in several Ramekin pots (with a diameter of 8-10 cm), to obtain portioned puddings.

1. If you boil the special rice for pudding, then cook it until it is semi-prepared: for about 10 minutes from the moment of boiling. Then let it cool.

Of course, you can use the rest of the pre-cooked rice for another dish. The most important thing is that it is bland (without salt and spices) and cold.

2.Put the sweet cottage cheese and, if necessary, the fermented cream in a deep bowl. Add an egg, salt and vanilla sugar. Mix everything with a blender until you get a fine, homogeneous and pasty composition.

If you do not have a blender, you can pass the cheese through a small strainer or use pasty cheese without granules.

3.Add the boiled rice. Mix very well.

4. If you want, you can add fresh fruit, candied fruit and / or dried fruit (this time we used washed and dried raisins, dried cranberries and candied pineapple). Stir.

5. Beat 3 eggs and sugar with the mixer on high speed for 4-5 minutes, until they become frothy, voluminous and whitish. Incorporate them into the cheese and rice mixture with a spatula.

6. Line the bottom of the tray with baking paper. Then grease the entire inner surface with butter and sprinkle with semolina. Transfer the pudding composition to it, spreading it evenly.

7. Bake the pudding for 40-50 minutes, until it browns and its surface becomes elastic (do not leave, when pressed with your finger), in the preheated oven to 180 ° C.

8. Let it cool for 20 minutes, then take it out of the pan and place it on a plate. After cooling, it becomes denser and separates easily from the walls of the tray.

If you are serving cold pudding, you can let it cool completely in the pan.

Ana Maria's kitchen

I present you a very good cake, super fragrant and effective: guguluf with orange flavor and candied and dried fruits.

For an average owl we need:
300 g flour
250 g sugar
50 ml oil
3 eggs
1 sachet of baking powder (if you use the one with saffron it is even better)
1 vial of vanilla essence
1 medium orange
50 g candied fruit of your choice (I used kiwi, papaya, pineapple)
50 g dried fruit of your choice (I used golden raisins and cranberries)! Careful! Dried fruits should NOT be hydrated in this recipe.

For the glaze:
1 album
150 g powdered sugar
1 teaspoon lemon juice
a few pieces of candied / dried fruit

Let's proceed to the realization of this aromatic miracle! :)

Wash the orange thoroughly with a sponge and dishwashing detergent, then rinse thoroughly. Cut the orange into cubes and then mix in a blender until you get a paste.

If you have a normal guguluf shape, it should be greased with oil / butter and then lined with flour. If you have a silicone shape, you can pour the composition directly. I still greased the form with a little oil.

The hood is positioned as high as possible in the oven. If you have a naravas oven like mine (which burns the bottom of the cakes), you can place a tray (without water).

Bake the guguluful over medium heat for the first 10 minutes, then on low heat until ready, about 50 minutes (in total). After the first 15 minutes you can open the oven door to check the condition of the cake. The toothpick is baked when it passes the toothpick test, ie when you prick it with a toothpick, the toothpick should come out of it dry. I recommend you sit next to the oven and check it often because it burns very easily. So when the toothpick came out clean, get out of it with the heat!

After it is baked, take the cake out of the oven and leave it for about 10 minutes, then take it out of the mold, preferably on a grill, where we leave it until it has cooled completely.

When the hood has cooled we can prepare the glaze:
Mix the egg white with the sugar and lemon juice with a whisk or mixer until a beautiful white paste results. Using a brush, partially glaze the hood and immediately decorate it with some fruit. This glaze is my favorite. You will see that even when you cut it it will behave very nicely, in the sense that it does not break / crack.

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