Farmer Chhese in Phylo Cups
1.1 pounds (500 g) of farmer's cheese
1 egg yolk,
2 tablespoons of sour cream,
1/2 cup (120 g) of granulated sugar,
2 packets of vanilla sugar,
2 heaping teaspoons of semolina #2,
zest of a lemon
1 ounce (30-40 g) of melted butter for brushing the dough.
sour cherries, raspberries or blueberries
Mix all cheese filling ingredients well.
Use a regular (medium size) muffin tray for this dessert.
Cut two layers of phyllo sheets placed on the top of each other into approximately 8-10 cm, 3.9 inches large squares. It is easier to cut the sheets when they stick together, otherwise they will dry out in minutes. While you are cutting the sheets, always cover the leftover phyllo dough with a dump paper towel.
Brush the muffin cups slightly with melted butter. Make sure, you don't apply too much butter with the brush.
Place 2 squares into the muffin cup, then brush the inside of the phyllo sheet with butter slightly. Add the next 2 layers in a different angle and brush it again with butter. Add 2 more phyllo sheets and brush them with butter. Altogether you add 6 phyllo squares in each muffin cup, and brush them 3 times with butter thinly, including the sides as well. When you place the squares into the muffin cup, they should stick out a little bit. Don't brush the overhanging parts with butter.
Spoon the prepared cottage cheese into the muffin cup evenly, then top it with a couple of pieces of your favorite fruits.
Bake it in a preheated 350F (175C) oven until the edges have a golden brown tone, in approximately 25 minutes.
Let the dessert cool down in the muffin tray.
With the help of a knife, you can easily take them out once they have cooled down to room temperature.