Milk
2 3/4 cups all-purpose flour
1/2 cup water
3 tablespoons butter
1 egg white
1/2 teaspoon salt
Filling
2 3/4 cups grated cheese
2 cups cottage cheese
1 cup milk
4 large eggs, beaten
1/2 teaspoon ground cinnamon
Accompaniments
25 mini muffin tin liners with 6 cm diameter
Milk
2 3/4 cups all-purpose flour
1/2 cup water
3 tablespoons butter
1 egg white
1/2 teaspoon salt
Filling
2 3/4 cups grated cheese
2 cups cottage cheese
1 cup milk
4 large eggs, beaten
1/2 teaspoon ground cinnamon
Accompaniments
25 mini muffin tin liners with 6 cm diameter
Milk
1
In a bowl, whisk together the flour and egg white
Pour in the milk and butter
Beat until smooth
2
Add half cup of water and mix everything together
Sieve well, cover with plastic wrap and let rest for 30 minutes
3
Grease the muffin tin liners and fill them with the dough opened slightly
Filling
1
Heat the water with grated cheese over high heat
Stir until dissolved
Cook until it reaches a soft boil point (test by lifting the caldron with your fingers; the thread formed should break easily)
After cooling, add the remaining ingredients except for cinnamon and mix well
2
Preheat oven to high temperature
Fill the muffin tin liners, sprinkle with cinnamon and bake for 20 minutes or until golden.
