Dough
1 1/2 cups grated cottage cheese
3/4 cup water
1 1/4 cups ground almonds without peel and finely chopped
Filling
1 cup grated cottage cheese
1/2 cup water
6 egg yolks passed through a sieve
To decorate
Confectioner's sugar
Dough
1 1/2 cups grated cottage cheese
3/4 cup water
1 1/4 cups ground almonds without peel and finely chopped
Filling
1 cup grated cottage cheese
1/2 cup water
6 egg yolks passed through a sieve
To decorate
Confectioner's sugar
Dough
Combine the cottage cheese and water in a saucepan and cook over high heat, stirring with a wooden spoon until the cheese is dissolved
Stop stirring and let the mixture reach the point of setting
Add the almonds and cook, stirring occasionally, until the bottom of the pan appears
Spread into a refrigerator, cover with a cloth and let it rest for at least 4 hours
Filling
Combine the cottage cheese and water in a medium saucepan and cook over high heat, stirring constantly with a wooden spoon until the cheese is dissolved
Stop stirring and let the mixture reach the point of flossing
Turn off the heat
When it has cooled slightly, add the egg yolks to the mixture
Cook over low heat, stirring constantly, until the bottom of the pan appears
Let it cool
With a spoon, remove small portions of the almond dough, shape into balls and dust with confectioner's sugar
Using an indicator, make a cavity in the center of each dough, rotating it
Fill each pastry with one quarter teaspoon of egg yolk cream
Gradually bring the edge to the center and, with the help of a small knife, close the pastry into the shape of a cheese
Dust with confectioner's sugar again and serve.
