Cottage Cheese Butterhorns Food

SLOVAK COTTAGE CHEESE ROLLS - TVAROHOVA STRUDLA

Steps:

• Gather the ingredients.
• In a food processor or blender , whiz cottage cheese, egg yolks, cream cheese, 2 tablespoons butter, vanilla, 2 cups sugar until smooth.
• Stir in tapioca or cornstarch. If making the pineapple cottage cheese filling, mix it in with the tapioca or cornstarch and raisins, if using.
• Store, covered in the refrigerator at least 12 hours.
• Gather the ingredients.
• Pour lukewarm milk into a medium bowl.
• Add 3/4 cup sugar and yeast, mixing with a wooden spoon until they dissolve.
• Add 2 cups flour and mix until smooth.
• Cover and let rise in a warm spot for 45 minutes.
• Gather the ingredients.
• In a large food processor or stand mixer or by hand, whisk together 6 cups flour and 2 teaspoons salt.
• Cut in 1 pound butter as you would for pie dough until dough reaches a pea-like consistency.
• Add the 4 beaten eggs and the sponge.
• Mix or process until dough is smooth and cleans the sides of the bowl. If necessary, add more flour until dough is not sticky, but don't overdo it.
• Divide dough into 8 equal pieces, wrap in plastic and refrigerate until ready to use.
• Gather the ingredients.
• On a lightly floured surface and working with one dough ball at a time, roll into a 14x7-inch rectangle.
• Spread 1 1/3 cups cheese filling down the center.
• Make 10 (1-inch) wide slanted slits in the dough on each side of the filling, keeping 1/4-inch away from the filling.
• Fold the top piece of dough down.
• Then, from the top, alternate crossing slits over the filling from side to side. Leave the bottom two slits.
• Fold the bottom up, bring last two strips across and tuck. It's OK for the filling to peek through.
• Preheat oven to 350 F.
• Using two spatulas and lifting from ends, transfer braided roll onto a parchment-lined sheet . Let stand on the baking sheet for 15 minutes before baking.
• Brush lightly with leftover beaten egg white. Bake about 25 to 30 minutes until lightly browned. Remove from the oven.
• Let sit on baking sheet for 1 minute before carefully transferring to a cookie rack to cool. When cool, place on a 14x5-inch cardboard covered with aluminum foil. Dust with confectioners' sugar. Place in a plastic bag and refrigerate up to one week or freeze.
• Enjoy!
• After assembling the roll, place it on a parchment-lined baking sheet and freeze.
• Transfer to a plastic bag and freeze for later use.
• When ready to use, do not thaw. Remove from the plastic bag and bake in the oven at 350 F for 30 or more minutes.

COTTAGE BUTTERHORNS

Steps:

• In a large bowl, beat butter and cottage cheese until blended. Combine flour and salt; gradually beat into the butter mixture. Cover and refrigerate overnight or until dough is easy to handle., Divide dough into thirds. On a lightly floured surface, roll each portion into a 10-in. circle. Cut each circle into 12 wedges. Roll up wedges from the wide ends and place point side down 2 in. apart on greased baking sheets. Bake at 350° for 25-30 minutes or until golden brown. Cool on pans on wire racks., For glaze, in a small saucepan, melt butter. Stir in the confectioner's sugar, vanilla and enough water to achieve desired consistency. Drizzle over rolls.

GRANDMA'S BUTTERHORNS

Steps:

• Beat cottage cheese and butter together. Add in flour and salt. Mix together and refrigerate overnight.
• Divide dough into 4 parts. Roll out each part like pie dough, and cut into 12 pie shaped wedges. Roll big end to little end.
• Bake on greased cookie sheet and 350 for 30 minutes. Cool.
• Mix frosting ingredients together (sugar through almond flavoring) and spread on cooled crescents.

BUTTERHORNS

Steps:

• In a large bowl, beat butter and cheese until blended; Combine flour and salt; gradually add to cheese mixture and mix well. Cover and refrigerate for 4 hours or overnight. , Turn onto a lightly floured surface; divide into thirds. Roll each into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide ends and place point side down 2 in. apart on greased baking sheets. , Bake at 350° for 30 minutes or until light golden brown. Remove to wire racks. Combine the frosting ingredients. Spread over warm rolls. Cool completely; store in covered containers.

COTTAGE CHEESE BUTTERHORNS

Steps:

• Cream together margarine and cottage cheese.
• Add flour and salt.
• Chill dough four hours or overnight for easier handling.
• Divide dough into 4 parts.
• Roll each part out very thinly on floured surface.
• Cut each part into 12 wedges and roll up from wide to narrow of each wedge.
• Bake at 325F for 30 to 35 minutes.
• Brush with glaze while still warm.

COTTAGE CHEESE BUTTERHORNS

Steps:

• 1. Rolls: Cream all ingredients. Cover and refrigerate overnight. Next morning: Divide dough into 3 equal parts. Allow to sit at room temperature until easy to handle. Roll each into a 10- inch circle. Cut each circle into 12 pie shaped pieces. Roll up each piece , starting with wide end. Place on lightly buttered or sprayed baking sheets. Bake at 350^ for 20 to 30 minutes. Cool on wire racks. Serve plain or frost with creamy glaze.
• 2. Glaze: Melt butter in a small saucepan. Blend in sugar and flavoring. Stir in water one Tablespoon at a time until glaze is of proper consistency for glaze.

BUTTERHORNS

Steps:

• Cream margarine and cottage cheese. Add flour and salt. Refrigerate 4 hours OR overnight.
• Divide dough into 3 parts. Roll each part in a circle on floured board. Cut circle into 12 wedges.
• Roll into butterhorns, starting the roll at the side end and rolling to point. Place on greased cookie sheet, turning the ends downward slightly to make a crescent shape and bake 30 - 40 minutes at 350. Frost
• To make frosting:
• Mix all ingredients together, adjusting amount of milk to make a frosting consistency. Frost when butterhorns are cool.