"Melba's Jammin'" > wrote in message
...
> I've been up to me arse in egg noodle dough since Sunday. I want to use
> my cottage cheese pirohy filling (dry cottage cheese, onion, dill weed,
> maybe some sour cream, maybe an egg -- depends on) with wide strips of
> thin dough in one way or another -- either layered, similar to lasagne
> (and don't even think about calling this a pierogi casserole, ok? Just
> DON'T), or rolled; i.e., lay out a strip of cooked dough and smear on
> some cottage cheese filling, then roll up like a pinwheel thang.
>
> Got that? So here's my question: Assuming that I get this concoction
> into a pan, either layered or in fat little rolls, how do I keep
> everything moist, soft, and tender (as much as an egg noodle with some
> tooth to it will be tender)? Do NOT suggest I dump some sort of cheese
> on top to melt. I don't particularly want to cover it in sour cream,
> either.
>
> And, since anything layered it bound to be called some kind of lasagne
> whether I want it known that way or not, I'm leaning toward fat little
> rolls either seam-side down or standing on end.
>
> I'm willing to use some butter, but not much.
>
> I can't see pouring much liquid in it - I don't want a soupy serving of
> anything here.
>
> How about some melted butter poured and/or brushed on top, then covered
> with foil during baking?
>
> Hit me!
> --
> http://www.jamlady.eboard.com, updated 11-28-05 - Sam I Am! and Hello

I think you may need a little more liquid - Reason as the egg sets you'll
have the equivalent of baked cheese. Really you are the judge of the texture
you're looking for. If you don't want to smear it with sour cream then what
about adding some heavy cream (perhaps a dust of nutmeg for sweetness) to
the cheese & egg mixture.

Keep us up to date on the results.

Dimitri