Cottage cheese pastry with peaches

Ingredients for 24 pieces:

Dough
Cottage cheese 200 grams
Butter 180 grams
Flour 350 grams

Filling and sprinkling
Peach middle 2 piece.
Sugar 60 grams
Powdered sugar 50 grams

Beat the butter and cottage cheese until smooth.

Gradually add the flour and knead the plastic, but not too steep dough.

We wrap it in a film and put it in the refrigerator for 30-40 minutes. To make the dough cool faster and more uniformly, you can mold a disc from it. From peaches we take out bones. Each peach is cut into 12 parts.

The cooled dough is rolled into a layer 4-5 mm thick. Cut out the squares (I cut out with a knife for ravioli, you can use a pizza knife or an ordinary knife). The squares are about 7 * 7 cm.

For each square we put 1/3 tsp. Sugar, put sugar on a peach slice. We overlap the two opposite corners of the dough.

We put it on a baking sheet and send it to the oven preheated to 180 degrees and bake until ready and golden color, about 20-25 minutes. Sprinkle hot cookies with sugar powder and cool.

Have a nice tea!