Wolovany with goat cheese and lingonberries
Cooking time:
55 minutes
Active time:
35 minutes
Complexity:
Average
Need to defrost
A spectacular portion snack for the festive table. We recommend cooking the volovans themselves in advance, and the filling - shortly before serving .
See all recipes category Snacks 
5
Recipe "Volovany with goat cheese and lingonberries "
Ingredients for 5 servings
puff yeast dough
0.5 pack (200 g)
Kroshet goat cheese
60 g
frozen lingonberries
2 tbsp. spoons
lingonberry sauce
6 tbsp. spoons
shine
1 pc.
chicken egg
1 pc.
Step 1/8
Defrost the dough, transferring from the freezer to the refrigerator 4-5 hours before cooking. Or at room temperature for 1 hour.
Step 2/8
Roll out the dough into a layer 2-3 mm thick. Using a glass or serving ring, cut out the circles. Set aside half of the resulting circles and make more holes in them with a glass of smaller diameter to make rings. The rest of the dough can be collected and rolled out again to use as much as possible.
Step 3/8
Beat the egg lightly with a fork. Brush the circles with an egg, put rings on top, then they will become the walls of cowans.
Step 4/8
Bake the dough pieces at 180C for about 15-20 minutes until golden. Remove from the oven and cool.
Step 5/8
Cut the cheese into small cubes.
Step 6/8
Mix the sauce with lingonberries. Clean and cut out slices without films, cut into pieces.
Step 7/8
Put the filling in the volovans - sauce first, then cheese and sweet bits.
Step 8/8
The snack is ready.
Ingredients for 5 servings
puff yeast dough
0.5 pack (200 g)
Kroshet goat cheese
60 g
frozen lingonberries
2 tbsp. spoons
lingonberry sauce
6 tbsp. spoons
shine
1 pc.
chicken egg
1 pc.
Nutritional value per 100 g
Calories
185 kcal
Proteins
5 g
Fats
9 g
Carbohydrates
22 g
Saturated fat
5 g
Dietary fiber
2 g
Added sugar
4 g
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