For the Dough:
- 2 cups (500g) of skim milk curd
- 2 large egg whites (80g)
- About 1/4 cup (45g) of whole grain flour (you can use cornflour or another variety, depending on the moisture of the curd)
- 1 teaspoon of baking soda
- Herb salt and Provence spices to taste
For the Filling:
- 1/2 cup (100g) of skim milk curd
- 200g of cumin cheese (approximately 10% fat)
- 2 large egg whites (80g)
- 4 whole scallions, finely chopped
- Salt to taste
Instructions
Prepare the Dough:
