QUEIJADAS DE SINTRA (Portuguese fresh cheese cinnamon tarts)

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DOUGH:
2-1/2 cups flour
1/2 cup water
1 egg
3 tbsp butter
3 tbsp sugar
1/4 tsp salt
FILLING:
2 cups fresh cheese
1-1/4 cups sugar
8 egg yolks
1 tbsp cinnamon
1 tbsp flour
1/2 tsp salt
Dough
For the dough combined 2 1/2 cups of flour, a 1/2 cup of water, 1 egg, 3 tablespoons of butter, 3 tablespoons of sugar and a 1/4 teaspoon of salt. Mix all the ingredients together.
kneed the dough about 5 minutes. 30 minutes then knead the dough for about five more minutes and allow to rest again for 30 minutes . (you could also knead the dough and let it rest overnight in the refrigerator- let it sit out at room temperature for at least 30 minutes before attempting to roll out the dough).
Filling:
I put the fresh cheese (farmers cheese, ricotta cheese, cottage cheese or another mild fresh cheese.) And 1 1/4 cups of sugar into a mixing bowl or food processor. Mix for a few minutes until the sugar and the cheese are thoroughly mixed.
Add the egg yolks, 1 tablespoon of flour, cinnamon, and a half teaspoon of salt. Mix all the ingredients thoroughly for a few minutes.
Roll out the dough to a thickness of about 1 mm. (tip: sprinkle the dough with a little flower if it sticks to the surface. In order to get the dough thin it's often beneficial to partially roll it out let it rest for a few minutes then continue to roll it out to the desired thickness).
Butter or use some spray oil on your tartlet tins or muffin pans.
Cut the dough and circular shapes with a cookie cutter. I pressed the dough into your tartlet tins or muffin pan.
Bake at 400 F (205 c) for 18-25 minutes.
(or until the internal temperature is between 190°F)
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