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This is one of the few recipes where Hungarian túró was successfully replaced with dry curd cottage cheese, meaning that it can be made with readily available ingredients. The resulting recipe of course is completely different from the original. Therefore I would not recommend making this with túró as this was designed specifically for dry curd cottage cheese.

2 cups flour
Scant 1/2 cup butter
3/4 cup icing sugar
2 eggs

500 g dry curd cottage cheese (do not substitute)
2/3 cup margarine, softened
1-1/2 cups icing sugar
1 pkg. vanilla sugar
lemon zest, finely grated
1 pkg. Jell-o Instant Pudding mix, Vanilla
milk the Jell-o Instant Pudding mix calls for

• Line an ovenproof rectangular dish with parchment paper.
• Combine the flour, butter, icing sugar and eggs.
• Divide in two parts.
• Roll out the first dough to fit the parchment lined dish.
• Bake at 375F until golden.
• Remove paper and slice pastry into serving size pieces.
• This will be the top. Set aside to cool.
• Put parchment paper back into dish.
• Bake the second pastry.
• Remove parchment paper and put the pastry back into the dish.
• Slice the pastry to correspond to the first pastry.
• This will be the bottom. Set aside to cool.

• In a large bowl place the butter, icing sugar and vanilla sugar.
• Cream until well combined and fluffy.
• Add the lemon zest.
• Place the milk (that your pudding mix calls for) in a blender.
• Add the curd cheese and puree smooth.
• Add the curd cheese mix to the bowl with the margarine mixture.
• Beat to combine.
• Add the vanilla pudding mix.
• Beat until well combined.
• Spread the filling on top of the cooled and sliced pastry layer inside the dish.
• Arrange the first set of pastry on the top.
• Wrap and place in the fridge for overnight. (Do not omit this step)
• Sift the top with icing sugar and slice.



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