Cheesecake has always been a festive meal at Christmas. Yes, and on other holidays gifts to their guests and home. Cheesecake always had to be large. Was common practice to bake the cheesecake "surprise": a button, a coin, a piece of candy. Someone would see a little button will work the whole year who are candy - sweet life, and the coin will get rich live. well, will not get anything, wait for the next season of cheesecakes) to defrost the dough.

Roll the dough out to half a finger.

Cut a groove circles the desired size and brush them with egg, to pierce with a fork several times each circle.

The cheese should be well pressed before dryness, add to taste egg, sour cream, butter, sugar. The filling should not be too liquid.

Whip cottage cheese in a blender or RUB on a sieve.

Cheese is placed on the middle of the circle and stung the edges of the dough. to lay down on wet leaves or parchment, and grease the top with egg, loose cannons with a spoon of sour cream or melted butter. I stirred the egg with the sour cream.

Bake for 10-15 minutes until the holiday, put unto a hot stove; when he's ready, take it out, clean up the bottom, put on a napkin and serve.

Sour cream is served especially in the gravy boat. Bon appetit! PS Interesting fact that actually rarely cook the tarts from the puff pastry. After all, to create a "banded flame" lighter pastry. If you cut the notches-"wells" of puff, it has to be vol-AU-vents, not cheesecake. And pinching the puff pastry gives a few similarities with the traditional cheesecake. Because of the peculiarities of zasypaniya puff pastry products, these are very similar to wicket, which is traditionally cooked in Karelia, which borders the South side – with the Vologda and Leningrad regions. And as the author of the book Ignatius Radetzky created his book in St. Petersburg, it is consonant with the design and it is the type of wicket and these cheesecakes puff pastry.