Cottage Cheese Rugelach with Sweetened Condensed Milk Caramel

Steps

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  1. Grate cottage cheese through the sieve and transfer into deep ware.
  
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  2. Add softened butter to the cottage cheese. Mix with a fork or mixer until homogeneous consistence.
  
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  3. Then add sugar and mix thoroughly.
  
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  4. In a separate dish let’s combine wheat flour, vanillin, salt and baking powder. In several steps add the sieved flour mixture into the dough, each time mixing the mass until homogeneous consistence.
  
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  5. As a result, there should be soft elastic dough that does not stick to the hands.
  
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  6. Wrap the ready dough in food wrap and send it to the fridge for 30 minutes. During this time it will cool down and will be more convenient to work with.
  
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  7. Divide the finished dough into 4 identical parts. On the working surface covered with flour, roll one part of dough into a round layer with thickness of 3-4 mm. Cut the dough into 16 triangular segments.
  
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  8. On each base of the triangle place a small amount of sweetened condensed milk caramel.
  
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  9. Carefully roll the preparations into the rugelach so that the filling is inside.
  
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  10. Put the preparations on the baking sheet, covered with baking paper, on a short distance from each other.
  
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  11. Grease cottage cheese rugelach with whipped egg and decorate with sugar.
  
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  12. Send the preparations to the oven heated to 180 degrees. Bake cottage cheese rugelach at the medium level until golden shade for about 20-25 minutes.
  
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  13. Cool the ready pastries to room temperature and serve with tea, cocoa or coffee.
  
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  14. Bon appetite!