Gentle filler with sour milk cheese and pumpkin
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pumpkin-delicious, healthy and revered in our kitchen. The hostess has long had a variety of pumpkin dishes in their arsenal, not just a standard pumpkin porridge.
- sour milk cheese – 2 packs;
- chicken eggs – 4 pcs;
- butter – 100 gr;
- pumpkin (puree) – 400 gr;
- cucor – 170 gr. l;
- baking powder – 1 tbsp. l.;
- vanillin to taste;
- salt – pinch.
Stages of preparation
- >Choose a ripe pumpkin, clean it. Next, cut into small cubes, boil for 5 – 7 minutes in the microwave. Then grind the pestle, or grind with a blender.
- Take the required amount of sugar, melted butter, mix in a comfortable bowl. Add 2 eggs and whisk everything with a mixer. Add pumpkin puree here. Mix everything to a homogeneous consistency again, add a pinch of salt.
- Now you need to add a small portion sifted to the dough through a sieve. You should not have very thick cream air dough, so mix the flour gradually and carefully. Manka, vanillin. Beat these ingredients with a mixer. This stuffing should also not be very thick. Then gently distribute the stuffing and pour the second part of the dough on it.
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