Melba's Jammin' wrote:

> 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.

Doesn't leave much room for improvisation.

Does the cheese filling have to be savory? Could it have fruit in it
instead of onion and dill? Or maybe some raspberry jelly mixed with it?

Do it in a muffin tin with the noodle dough lining the cups and a layer
of it over the filling. Serve with a caramelized onion sauce.

Do it as a pie with the noodle strips lining a pie plate. Cheese filling
finished with a layer of sauteed onion and a sprinkle of sauerkraut to
garnish.

Dip the noodle strips in egg and panko bread crumbs and fry them out
flat. Pipe the cheese filling on top just before service. Garnish with
finely chopped fresh dill and chives.

Boil the noodle strips and deep fry them. Form the cheese into balls,
bread and deep fry them. Serve together with lemon butter.

> 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.

Bake in into a custard. Could be savory or sweet. If sweet, a dessert.

> 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.

If standing on end, they could have more than one filling, layered.
Cheese on the bottom, smoked salmon bits on top or in the middle.
Bearnaise on the plate, rolls on top for service.

Sweetened cheese and lekvar. Custard.

> 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?

Could work. But it sounds uninteresting. Why are you committed to this dish?

Pastorio