Dough ingredients:
-
280 g Premium Mix flour
-
250 ml warm water
-
100 g melted butter
- 1 tsp salt
- 1 tbsp psyllium husk powder
Filling ingredients:
- 500 g cottage cheese
- 150 g feta cheese
- salt to taste
Butter for brushing the dough, approximately 50 g
Preparation
Dough preparation
- Add the psyllium husk, flour, and salt to a bowl and mix well with a spoon. Add the water and melted butter and knead into a smooth dough.
- Cover the bowl with plastic wrap and let the dough rest for about 30 minutes at room temperature. Meanwhile, prepare the filling.
- Divide the dough into 6 equal parts and shape them into balls. Roll each ball out thinly into a large rectangle.
- Cut the rolled-out dough in half. Add the prepared filling to each part and roll it into a log (similar to a nut roll).
- Place the rolls onto a baking sheet lined with parchment paper, shaping them like a snail – start in the center and continue toward the edge until all rolls are used.
- Bake in a preheated oven at 240–250 °C for approximately 40 minutes.
Tip
For a smaller round baking tin with a diameter of 24 cm, 4 parts of dough are sufficient. You can use the remaining dough to make tortillas or apple strudel. The dough can be stored in the refrigerator for up to 2 days.
Recipe author: Antonija Galić (@tonkin_kutak_bez_glutena)
