Composition / ingredients
Cooking method
1. The puff pastry is defrosted as indicated in the instructions on the package (on average it is 2 hours, but it can be faster if defrosted in the microwave). I always defrost at room temperature by taking it out of the bag.
2. Roll out the dough as thinly as possible, cut the resulting layer into long strips. We wind the dough tapes on iron cones, press the edges. Bake the tubes at 180 degrees for 20 minutes.
3. We put the cottage cheese in a bowl, add raspberries, sour cream and powdered sugar here, grind with an immersion blender (you can do this in a stationary blender).
4. Remove the cooled tubes from the cones, fill with curd-raspberry cream and sprinkle with powdered sugar.
When serving, decorate with a sprig of mint.
Enjoy with pleasure!
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Raspberry - 42 kcal/100g
- Fresh frozen sweet raspberries - 50 kcal/100g
- Cottage cheese of 40% fat content - 466 kcal/100g
- Cottage cheese of 20% fat content - 233 kcal/100g
- Cottage cheese of 18% fat content - 226 kcal/100g
- Cottage cheese of 10% fat content - 156 kcal/100g
- Low-fat cottage cheese - 75 kcal/100g
- Cottage cheese with sour cream - 260 kcal/100g
- Fruit curd - 147 kcal/100g
- Soft dietary cottage cheese - 170 kcal/100g
- Vitalinia cottage cheese - 64 kcal/100g
- Cottage cheese "morning" ( "danone") without sugar - 91 kcal/100g
- Cottage cheese - 156 kcal/100g
- Mint fresh - 49 kcal/100g
- Dried mint - 285 kcal/100g
- Mint - 49 kcal/100g
- Puff pastry - 400 kcal/100g
- Puff pastry, unleavened - 337 kcal/100g
- Powdered sugar - 374 kcal/100g
