Madeiran fresh whey cheese pastries

Madeiran fresh whey cheese pastries. Unenriched white all-purpose wheat flour, Butter, Sugar, white.

Hugo — Iguaria

35 + 25 min · 16

Ingredients

• 170 g Unenriched white all-purpose wheat flour
• 175 g Butter
• 280 g Sugar, white
• 340 g Madeira requeijão cheese
• 136 g Raw egg yolk
• 30 g Raw egg white

Preparation

1. Rub 170 g butter into the flour with 85 g sugar; press into a dough. Cover and refrigerate for at least 4 hours.
2. Mash the requeijão and mix with the remaining 195 g sugar, yolks and egg white. Use Madeira requeijão made without animal rennet.
3. Heat the oven to 180°C. Grease sixteen small moulds with the remaining 5 g butter. Press in thin portions of dough, add filling and bake for 20–25 minutes until set and lightly golden. Cool before unmoulding.