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Pastry: 300 g flour 50 ml oil salt filling: 1 small butternut squash 500 g cottage cheese 300 g sour cream salt, nutmeg
Instructions
Bake the squash and mix the squash puree with cottage cheese, salt and nutmeg. Make the pastry of flour, oil, some warm water and pinch of salt. Let it rest for a while, then spread in very thin layers. Fill the leaves, roll them and arrange in pan. Cover with cream and bake in preheated oven 40-50 min.
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