Whole wheat cheese sticks with cottage cheese and seeds
45 min
Under an hour
Sezamo
Preparation method
Ingredients overview
- 150 g of fresh full-fat cottage cheese
- 100 g of unsalted butter 82% fat
- 250 g of whole wheat flour
- 20 ml of still water
- 1 teaspoon of fine iodized table salt
- 4 g of baking powder
- 2 pcs of chicken eggs (one for the dough, one for brushing)
- 1 tablespoon of whole caraway seeds
- 1 tablespoon of poppy seeds or sesame seeds for decoration
In a large bowl, place the whole wheat flour, butter cut into cubes (at room temperature), well-drained cottage cheese, one egg, salt, baking powder, and 20 ml of water. Knead all ingredients well for a few minutes until you obtain a homogeneous dough. Let the dough rest for 15 minutes.
Roll out the dough into a sheet approximately 1 cm thick and 15 cm wide. Using a knife or a pastry wheel, cut 1 cm wide strips. From each strip, gently roll with your palms to form cylindrical sticks. Place the cheese sticks on a baking tray lined with baking paper.
Brush the cheese sticks with the second beaten egg and sprinkle them, as preferred, with caraway, poppy seeds, sesame seeds, or coarse salt. Bake in the preheated oven at 190 °C (top and bottom heat) for 20-25 minutes, until golden and crispy.
Chef's tip
For an even more tender texture, make sure the cottage cheese is well-drained of whey before adding it to the dough.
You can store the cheese sticks in an airtight metal box to maintain their freshness for several days.
Ingredients
Nutritional values
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