Gluten-free cottage cheese pumpkins
Autumn is wonderful for a variety of recipes for the kitchen, and it is during pumpkin season that pumpkins can be used for imaginative and tasty treats.
Ingredients
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Leaven from yeast
- 100 ml of milk
- 1 teaspoon of sugar
- 15 g of fresh yeast
Dough
- 100 g butternut squash
- 300 g Bakery mix Liana
- 100 g lukewarm milk
- 30 g of melted butter
- pinch of salt
- 2 spoons of sugar
Filling
- 120 g soft cottage cheese
- 2 spoons of cane sugar
- 1 small egg
- 1 spoon Golden cream Liana
- lemon juice, lemon zest or Liana lemon glaze to taste
Next we need
- 30 g of butter for spreading
- for sprinkling the dough Bakery mix Liana or rice flour Liana
- raisins
- to decorate the almonds
- Add sugar and crushed yeast to the warm milk. Let the yeast rise for 10-15 minutes.
- Clean the butternut squash, cut it into cubes and let it soften over steam. Leave to cool and then mash with a fork into a puree.
- In a food processor, mix the dough from the listed ingredients together with the leavened leaven from the yeast. Cover the bowl and let it rise for 60 minutes.
- Mix cottage cheese, sugar, egg and Golden Cream in a bowl. Season the curd filling with lemon juice and zest (or add a teaspoon of lemon glaze) and let it stand for a few minutes.
- Knead a loaf from the leavened dough and divide it into 2 parts. Roll out squares approx. 0.5 cm thick. Cut the squares into smaller squares. Put a spoonful of cheese filling, a raisin on each piece and make a bun. Transfer to a tray lined with baking paper, seam side down, and leave to rise for 20-30 minutes. Then cut the sides with scissors, brush with butter and bake in a heated oven at 190°C for 25 minutes.
- Brush the baked cottage cheese pumpkins with butter and decorate with a quarter of an almond.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Leaven from yeast
- 100 ml of milk
- 1 teaspoon of sugar
- 15 g of fresh yeast
Dough
- 100 g butternut squash
- 300 g Bakery mix Liana
- 100 g lukewarm milk
- 30 g of melted butter
- pinch of salt
- 2 spoons of sugar
Filling
- 120 g soft cottage cheese
- 2 spoons of cane sugar
- 1 small egg
- 1 spoon Golden cream Liana
- lemon juice, lemon zest or Liana lemon glaze to taste
Next we need
- 30 g of butter for spreading
- for sprinkling the dough Bakery mix Liana or rice flour Liana
- raisins
- to decorate the almonds
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