Mango and Cheese Candy Bars

Cooked sweet bars with mango and cottage cheese

Time to cook: 150 minutes

Total Servings: 6

The perfect combination of tender cottage cheese and expressive mango notes. Delicious cake is the perfect dessert for tea or coffee, it will satiate you and lift your spirits. Treat yourself to breakfast, take it to work or treat your loved ones.
Author of the recipe

Ingredients for Mango and Cheese Candy Bars:

Dough

Wheat Flour / Flour - 350 g
Whole Wheat Flour (If not available, substitute with wheat flour) - 30 g
Yeast (dry) - 4 g
Milk - 200 ml
Water (warm) - 50 ml
Butter (or butter margarine) - 60 g
Vanilla sugar - 1 teaspoon
Vegetable oil - 1 tablespoon
Sugar - 2 tablespoon
Salt (no slides) - 1 teaspoon

Stuffing

Mango (canned, weight without liquid) - 230 g
Sugar - 1 tablespoon
Cottage cheese - 150 g
Vanilla sugar - 1 teaspoon
Butter - 25 g
Egg white (small) - 1 pc

Optional

Egg yolk (+1 tablespoon milk + 1 pint sugar - whip) - 1 pc
Sour cream (10%, if more % fat., dilute with water) - 1 tablespoon
Powdered sugar (optional) - 2 teaspoon

How to cook mango and cottage cheese candy bars step by step with photos

	1. Make sourdough. Mix 2 tablespoon of wheat flour with 1 tablespoon of sugar and yeast. Add 50 ml of warm water and mix. Let warm the bowl with the starter until a foamy cap appears.
	2. Prepare the dough. Melt butter in warm milk. Add 1 tablespoon sugar, vanilla sugar and the batter.
	3. Mix two kinds of flour and sift. Then add salt and mix.
	4. Add flour to butter mixture in small portions.
	5. Knead the dough.
	6. Sprinkle the last two spoons of flour on a cutting board and knead a smooth, shiny dough which does not stick to your hands.
	7. Form the dough into a ball and brush with vegetable oil.
	8. Grease a bowl with vegetable oil and place the dough. Cover the bowl with cling film or transparent tape and put it in a warm place until the dough increases 2.5 times.
	9. Prepare the filling. Place the canned mango without liquid in a sieve and let the excess liquid drain off.
	10. Dice the mangoes. Pass the cottage cheese through a sieve or whip it with a blender.
	11. Melt butter.
	12. Add the sugar (1 tablespoon), the cottage cheese and a beaten egg white (2 tablespoon) and mix together. Then add mango and gently fold into the curd mixture.
	13. Knead the dough once it has risen.
	14. Divide the dough into 2 portions.
	15. Roll out each part of the dough one after the other into a 27 cm x 23 cm sheet.
	16. Spread the filling.
	17. Close the filling on the sides.
	18. Roll up the pastry.
	19. Grease the molds with cold butter.
	20. Place the pie pieces in the molds. Cut the cake tops with strips to let the steam escape. Grease the pies with liquid sour cream and give time to rise.
	21. I put the tray in the oven and turn the temperature to 40 C, and after 15 minutes the pies will double in size. Who does not have such a min temperature (40 C), you can ajar the warm oven and put the tray with pies on the door.
	22. Then I switch the temperature of the oven to 180 C and bake the pies until they are nicely crusted, about 35 minutes. Brush the pies with egg yolk whipped with 1 tablespoon of milk and a pint of sugar and brown them in the oven for about 5 minutes.
	24. Brush the finished pies with butter or sprinkle with water and cool under a towel. Enjoy!

Nutritional Value:

Whole Dish:
Calories 2900.8 Calories	Protein 79 g	Fat 107.6 g	Carbohydrates 422.9 g
Per Serving:
Calories 483.5 Calories	Protein 13.2 g	Fat 17.9 g	Carbohydrates 70.5 g
100g:
Calories 223.1 Calories	Protein 6.1 g	Fat 8.3 g	Carbohydrates 32.5 g