Delicious dough for juicy cottage cheese. Homemade juicers with cottage cheese

Juice are small cottage cheese pies. In Soviet times, such a dessert was a favorite delicacy among adults and children. The secret of such popularity lies in easy recipe and a small set of ingredients. In the presented selection there are the most delicious juices, and step-by-step steps with a photo will help even housewives with little experience in baking not to make mistakes during cooking.

Recipe according to GOST

In this recipe, the amount and range of all ingredients meets the state standards of the Soviet era. It's easy to cook delicious juicy. Even the hostess, who has never baked pies before, can cope with this task.

Ingredients:

• cottage cheese - 200 g;
• chicken egg - 2 pcs.;
• icing sugar - 50 g;
• granulated sugar - 40 g;
• butter - 100 g;
• baking powder for dough - at the tip of a knife;
• table salt - on the tip of a knife;
• wheat flour - 250 g;
• sour cream (20% fat) - 20 g;
• milk (2.5% fat) - 1 tbsp.

Preparation:

Beat the eggs in a bowl first to create a light white foam. This can be done with a whisk, mixer or ordinary fork. Without stopping the process, gradually add the icing sugar. When the components are connected, add softened at room temperature butter. Be sure to add a little salt so that the dough is not bland.

Sift half the flour into a separate container. So, she will take up oxygen and be magnificent. Add baking powder to it. Gradually combine the dry ingredients with the butter-egg mixture. At this stage, the dough will begin to thicken, so you need to knead further with your hands. Roll up small balls from the whole volume, put them in a bowl and cover with a towel.

To prepare the filling in separate container knead the cottage cheese with a fork. Then add sugar and an egg to it, a little vanillin for a smell. Finally, if a lot of liquid separates, add a little flour. Roll each ball in the shape of an oval, put on a baking sheet, fill with filling. Grease the blanks with whipped yolk to get golden brown at the end. Bake for 30 minutes at a temperature of 185 degrees.

Classic recipe

Many children refuse to eat cottage cheese for various reasons. This product contains calcium, which is needed for bone growth, skeletal strength and amino acid production. You can solve the problem by making delicious juices.

Ingredients:

• chicken egg - 5 pcs.;
• wheat flour - 1040 g;
• butter - 300 g;
• granulated sugar - 160 g;
• table salt - 7 g;
• sour cream 25% - 240 g;
• baking powder for dough - 5 g.

Filling:

• eggs - 2 pcs.;
• flour - 40 g;
• sugar - 120 g;
• cottage cheese - 1 kg;
• vanillin to taste.

Preparation:

Bring butter to a soft state at room temperature. Add eggs, sugar to it and mix everything until smooth. Salt a little and add sour cream, mix again. Sift the flour, combine it with baking powder and gradually begin to knead the dough. Roll the base into a ball, cover with a towel and let stand for about half an hour.

Attention!

The average cooking time is 1 hour. The calorie content per 100 g of dessert is 285 kcal.

Mash the fatty cottage cheese in a separate bowl with a fork, add sugar, eggs and vanillin to it to add flavor. If the consistency is liquid, add a small amount of flour. Roll out a layer 0.5 cm wide from the dough, cut out circles. Put the filling on one part, and cover the other.

Cover the baking sheet with parchment paper, grease it with vegetable oil. Transfer the juices to a baking sheet and top with a beaten egg. At the end, put the dessert and bake for 20 minutes in an oven preheated to 180 degrees. It is better to remove the pies when they cool down a little.

Home-style books

Homemade baking has always attracted with its simplicity, appetizing aroma and unique taste. It is very simple to prepare the juices according to this recipe. The delicacy is perfect as a dessert for tea, or it can be an independent snack.

Ingredients:

• wheat flour - 325 g + 2 tbsp;
• table salt - 1/2 teaspoon;
• granulated sugar - 60 g + 1 tablespoon;
• cottage cheese - 0.2 kg;
• butter or margarine - 0.1 kg;
• sour cream - 0.12 kg;
• egg - 1 pc. + 1 yolk;
• soda 1⁄2 tsp

Preparation:

The dough is made from flour, soda, butter, sour cream, eggs and sugar. All components are thoroughly mixed. For the filling, take cottage cheese, sour cream, flour, sugar and an egg. The ingredients are combined and brought to a homogeneous consistency. A layer 0.5 cm thick is rolled out of the dough, circles are cut out, the filling is spread on one part, and the second is covered. Grease on top with yolk and send to bake for 20-30 minutes at 170-180 degrees.

Juice from shortcrust pastry

For several decades, disputes have not abated as to what the dough should be for juicers. Many people like a more airy and moist base, so they only use sand for the juicers.

Ingredients:

• chicken egg - 4 pcs.;
• sour cream - 200 ml;
• butter - 300 g;
• granulated sugar - 2 cups;
• baking powder - 2 packs;
• vanillin - 2 packs;
• flour - 6 glasses.

For filling:

• cottage cheese - 800 g;
• sour cream - 6 tablespoons;
• sugar - 1 glass;
• vanillin - 1 tsp;
• egg - 1 pc. (for lubrication).

Preparation:

First do sand base... Pour sugar into a convenient container, add diced butter, drive in chicken eggs, introduce sour cream. If you remove the last component, then the juices will not have the usual creamy-curd taste. Sour cream is taken with a high percentage of fat. At the end, add a packet of vanillin, a baking powder for the dough and mix thoroughly with a whisk or fork.

Attention!

If you use margarine instead of butter, then it takes twice as much.

Gradually add flour, in portions, so that no lumps form. When the dough becomes dense, knead it with your hands, while achieving a homogeneous consistency, but do not clog it with flour, so as not to lose airiness and moisture. When the base is ready, it is rolled into a ball and laid to "rest" under a towel or plastic wrap.

At the next stage, the filling is prepared. Cottage cheese is placed in a container, sour cream and sugar are added to it, as well as vanillin if desired. All components are thoroughly mixed. Dust the table with flour, roll out the dough 2-3 mm thick. Then cut out the circles with a glass, lay out the filling and fold in half. A baking sheet is lined with paper, greased with oil, put juices, and an egg is applied on top. Dessert is baked for 20-25 minutes at 180-185 degrees.

Juice with butter dough

Each housewife has her own variation of making juicy. Many of them make dessert on pastry. As a result, it turns out to be lush, and the taste is not much different from those that were tasted in childhood.

Ingredients:

• flour - 320 g;
• granulated sugar - 125 g;
• egg - 1 pc.;
• sour cream - 150 g;
• butter - 50 g;
• salt - a pinch;
• soda - 05 tsp

For filling:

• cottage cheese - 200 g;
• egg white - 1 pc .;
• sour cream - 35 g;
• granulated sugar - 40 g;
• flour - 1 tablespoon;
• vanillin;
• yolk for lubrication.

Preparation:

Beat the egg with a mixer at low speed until a light white foam is obtained. Then add butter to it (warm, not from the refrigerator). Combine the components into a homogeneous mass, introduce fatty sour cream, then mix well again. Flour is sifted separately, enriching it with oxygen, together with baking powder. Next, they start kneading the dough. Do this gradually so that lumps do not form. Leave it to rest in a bowl under a towel so that the top does not wind up for 20 minutes.

In a bowl, combine cottage cheese, flour, granulated sugar, a little vanillin and sour cream, pre-whipped protein. Mix thoroughly, if the mass is liquid, add flour, and if dense - milk. The dough is rolled out with a thickness of 8 mm, circles are cut out, the filling is put on one part, and the other is covered. Grease on top egg white and set to bake at 180 degrees for half an hour.

Cooking secrets

Sometimes even the most simple recipes can cause some difficulties during cooking. This is especially true for young housewives with insufficient experience in cooking. You can avoid this if you heed some of the recommendations of experienced chefs.

Succulent baking tips:

• it is better to use butter;
• instead of butter, they take good quality confectionery margarine;
• dairy products should be at room temperature;
• the flour must be sieved before use so that it is saturated with oxygen;
• you need to mix separately dry and liquid ingredients, and then combine them into one mass;
• so that the dough does not dry out during the preparation of the filling, cover it with a towel or cling film;
• small-sized juices look beautiful, they are also more convenient to eat;
• If you wish, you can cook juices with mushrooms, cabbage or potatoes, but for this you need to reduce the amount of sugar in the recipe.

All recipes are juicy and easy to prepare. When kneading the dough, it is important not to add a lot of flour, so that it does not get too dense. The edges of the patties do not pinch, but you do not need to worry that the filling will leak out. After the allotted time, you can enjoy a delicious and aromatic dessert.

Sochniki, juicy, juicy - all these are the names of the same dish, or rather, delicious pastries... Scochniks are small cakes, folded in half, inside of which there is a curd filling. To some, the shape of the dumplings resembles dumplings, only with not pinched edges. Indeed, there is a certain similarity. This pastry acquired this name due to the fact that it was traditionally cooked on the eve of Christmas Eve.

Since ancient times, there have been several main types of juices - Arkhangelsk, Yaroslavl juices and Vytegorsk rye juices. Yaroslavl juices were prepared with sweet berry and curd fillings, while for Arkhangelsk juicy fish or meat most often served as filling.

Of course, in every corner of Russia there were other names of composers. Arkhangelsk juices were significantly different from those of Yaroslavl, both in the technology of preparation and in the appearance and composition of the filling.

Many years have passed since the appearance of this baking, and during this time a large number of the most different recipes their preparation. What does this indicate? Of course, about their popularity. If there is no particular controversy about the filling, then there is disagreement about the dough for dough. So, many housewives are interested in the question of how the dough should turn out for juicers.

Handbooks on Gost are prepared on shortcrust pastry with the addition of kefir or sour cream. Of course, the presence of these components makes the dough not entirely sandy, but more airy and moist. It is these juices that are considered classic and their taste is known to most from childhood. They are baked in school canteens and kindergartens, in private pastry shops and in canteens. Pots with curd from shortcrust pastry , recipe which I want to offer you are very reminiscent of Gost's writers. Try this delicious pastry too.

Ingredients for the dough:

• Eggs - 2 pcs.,
• Sour cream - 100 ml.,
• Butter - 150 gr.,
• Sugar - 1 glass
• Baking powder - 1 pack,
• Vanillin - 1 pack
• Flour 2.5-3 cups.

For filling:

• Cottage cheese - 400 gr.,
• Sour cream - 3-4 tbsp. spoons,
• Sugar - half a glass
• Vanillin - 1 tsp

For lubricating juicy:

• One egg

Scoops with cottage cheese - recipe

First of all, let's prepare shortcrust pastry for composers. Pour sugar into a bowl. Add softened diced butter. In the event that you use margarine instead of butter, then you need to take twice as much.

Beat in the chicken eggs.

Add sour cream. As far as I know, many are looking for a recipe for creamers without the use of sour cream. Actually, juices without sour cream the taste is not at all the same. It is the presence of sour cream in the dough that makes it soft, sandy and at the same time rather porous and moist. For juicy sour cream, it is desirable to use a high percentage of fat.

Besides these features delicious dough must smell good. And what better baking flavor than vanilla flavor. Pour a packet of vanillin into a bowl with the rest of the products.

Now add the baking powder. If not, then just add a teaspoon of baking soda, quenched with vinegar.

Mix all products with a fork or whisk.

Gradually add flour in small portions to the dough.

First, mix the flour with the liquid component with a fork, and when the dough becomes thick, knead it with your hands. To make the dough soft and airy, try not to forget it strongly with flour. It should turn out to be slightly moist, but at the same time of a uniform consistency, greasy and well-mixed. Cover with a towel and set aside.

In the meantime, let's prepare curd filling... She, by and large, prepares one to one, as for cheesecakes... Add sugar and sour cream to a bowl of cottage cheese. Vanillin can also be added to the curd filling if desired.

Stir cottage cheese with sour cream and sugar. It is very important that the filling for the juices is not too liquid.

Before rolling out the dough, be sure to sprinkle the table with flour. Roll out the shortcrust pastry dough 2-3 mm thick. Classic creamers, as you know, have wavy edges. To make them this shape, we need a special mold. In this case, I used a 7 cm diameter metal muffin tin.

Put the cottage cheese on the prepared blanks with a teaspoon. Too much cottage cheese should not be laid out, since if there is a lot of it, then it will surely flow out of the juices, and we do not need this.

Fold each pouch in half as shown in the photo.

Line a baking sheet with baking paper. Be sure to grease the paper with vegetable oil or sprinkle with flour, then your juices will not stick. Beat the egg in a separate bowl. Spread the pots in rows on a baking sheet. Try to make small indents between them. From this amount of ingredients, I got a whole baking sheet of them.

Brush them with an egg with a cooking brush.

A baking sheet with juices, like other pastries, must be placed in a hot oven.

The oven temperature should be 180-185C. they are baked for 20-25 minutes. The finished skewers should increase in volume, and acquire a golden top thanks to the egg. After they have cooled slightly, serve them with tea, coffee, or milk. These are the airy, mouth-watering and very fragrant I got. Enjoy your tea. By the way, juices prepared according to this recipe, even after lying down for several days, practically do not stale, but it is advisable to store them in a plastic bag.

Lazy dumplings with cottage cheese

Homemade juicers with cottage cheese - delicious shortbread with tender curd filling from childhood. This crumbly baked goods with juicy curd inside is familiar to those who have been to school canteens or just lived in the USSR.

Rings with nuts, tongues and soft drinks with cottage cheese are not rich, but so attractive for children and adults from the land of Soviets inexperienced with overseas desserts.

Time has passed - the country has collapsed, but the cottage cheese jugs have not lost their popularity even among the stunning variety of the modern confectionery and bakery industry.

To feast on homemade cakes comes from childhood, it is enough to use a simple and proven recipe. We will reveal all the subtleties and tricks of the preparation of the most delicious homemade scrambled eggs with cottage cheese.

Our juices are always aromatic, tender, surprisingly tasty.

Ingredients

For the test:

• wheat flour - 4 tbsp;
• sugar - 1 tbsp;
• butter - 180 g;
• chicken eggs - 1-2 pcs.;
• sour cream - 6 tbsp. l;
• salt - 1/3 tsp;
• soda - 1⁄2 tsp.

For filling:

• cottage cheese - 250 g;
• wheat flour - 2 tbsp. l;
• sour cream - 2 tbsp. l;
• sugar - 3 tbsp. l;
• protein - 2 pcs.
• To grease the top - 2 yolks.

Homemade juicers with cottage cheese. Step by step cooking with photos

How to make cottage cheese shortcrust pastry?

Shortcrust pastry is easy to prepare. To do this, mix chicken eggs, sugar, salt, sour cream in a deep bowl. Pour soda into the sour cream.

Nuance

In this recipe, you do not need to extinguish soda with vinegar. The acid of sour cream is enough for her.

Melt the butter in microwave oven or in a frying pan. Then pour it into a bowl with the other ingredients.

Advice

Vanilla lovers can add vanillin. Lemon or orange zest is also suitable for flavoring the dough. Cinnamon will not be superfluous, but these will already be the author's creations with cottage cheese, which in the end will differ from traditional options, once bought in the dining room.

Mix everything, add sifted wheat flour... Knead the shortbread dough. We will form a ball, cover with cling film and send it to the refrigerator while we prepare the filling.

How to prepare a filling for cottage cheese dumplings?

For the filling, separate the whites from the yolks, add sugar. Beat until light foam with a whisk or fork.

Add pounded cottage cheese to the whipped egg whites.

Advice

For lovers of airy creamy filling, we recommend grind the cottage cheese with a blender.

Add sour cream to the egg-curd mixture.

Then pour out the flour.

Nuance

Instead of flour, it will do potato starch or semolina. Such additives are needed so that the filling keeps its shape and does not spread. It is clear that when adding semolina, you will have to wait until it swells a little (20-30 minutes).

Some gourmets add berries, nuts, dried fruits and even chocolate to the curd filling. The taste of homemade cheesecakes with cottage cheese diversifies significantly with such improvements, but, in our opinion, the result is a new dish. Not the same as in childhood. The choice is up to the hostess.

We will make a delicate filling from proteins, cottage cheese, sugar, flour and sour cream, intensively mixing all the components until smooth.

Take the cottage cheese dough from the fridge. Let's form a sausage with a diameter of 5-6 cm from it.

Nuance

You can simply roll out the dough on the work surface to a thickness of 7-8 mm.

Cut the sausage into 3 cm pieces.Use a rolling pin or our palm to make cakes with a diameter of 10-12 cm from each piece.

Put the filling on one half of the flatbread, cover with the other half and pinch the edges of the homemade buttercream with cottage cheese.

The hostess herself can choose which appearance of homemade scrambled eggs with cottage cheese is more pleasant for her.

Put the prepared juices on a baking sheet.

What is the most important thing in curds with cottage cheese - dough or filling? It is difficult for me to unequivocally answer such a question. The curd filling for juicy should turn out to be tender and at the same time not flowing, so that it retains the desired shape during baking. And many easily cope with this task. But here's the dough ... Often it turns out to be harsh or rough. Therefore, we will pay special attention to the test. To make us really delicious juices with cottage cheese. The recipe with a photo, you can clearly see how a real dough should look for juicier: moderately soft and moderately loose. Dense and pliable when sculpted and soft, melting when finished. For a very long time I could not find this golden mean, and now, finally, I can say with confidence that it has been found. Here they are - my dumplings with cottage cheese! I tried to describe the recipe with a photo and each step in as much detail as possible so that you immediately have answers to all questions that arise during the preparation. I can assure you that these juices will taste as good as they look.

Ingredients for juicy dough:

• egg - 2 pcs.,
• sugar - 3/4 tbsp.,
• sour cream 10% - 200 g,
• salt - a pinch
• butter (margarine) - 100 g,
• soda - 3/4 tsp.
• flour - 4 tbsp.

Ingredients for the filling:

• cottage cheese (any fat content) - 350-400 g,
• sugar - 3-4 tbsp. l.,
• egg - 1 pc.,
• salt - a pinch
• sour cream - 1 tbsp. l.,
• flour or semolina (optional) - 2-3 tbsp. l.,
• yolk for greasing the top - 1 pc.

How to cook yogurt with cottage cheese (recipe with photo)

Contrary to usual, we will start cooking juicier not with the dough, but with the filling. Let me explain why. The finished curd filling for juicy should be infused a little. It doesn't matter if you add semolina or flour to the filling, they need time to absorb moisture and swell. First, add the egg to the curd.

Then a pinch of salt, sour cream and sugar. Another point: if your cottage cheese is juicy and fatty (homemade, for example), you do not need to add sour cream to it.

Grind the mass thoroughly and add flour or semolina - of your choice. With semolina, the filling turns out to be looser and more airy, with flour it is rather souffle-like.

Now the dough. Break eggs into a bowl, add sour cream, salt and sugar to them. The dough is very sweet! Honestly, for my taste, I would reduce the amount of sugar to half a glass. But my pets are a terrible sweet tooth, and since they are the main eaters, I focus on their taste.

Beat the entire contents of the bowl with a blender, then add the slightly melted butter, chopped into pieces. There is no need to pre-melt the oil.

Beat the contents again with a blender and add soda to the mixture first, then flour.

After the introduction of the first 2 glasses, the blender still copes with the dough, but then we move on to manual kneading. Do not forget that even flour from the same manufacturer may differ, so you need to add it gradually! You cannot interrupt the dough with flour, otherwise when baking it will turn out to be harder than it should be. It took me 4 full glasses without a slide for this dough.

The finished dough is soft and slightly sticky to your hands. Don't worry, it will stay in the refrigerator for 20-30 minutes, reach the desired state and lose its stickiness.

As soon as the dough has settled down, we begin to form the juices. For the base, you will need dough cakes with a diameter of 8-10 cm. You can make them in two ways: roll out one large thin cake and cut out small ones from it; or roll the dough into a "sausage", cut it across into small pieces and roll each of them into a flat cake. I went the first way.

As soon as the filling is in place, fold the cake in half and press it along the edges so that the juice comes out with a wide "smile". When baking, this "smile" will spread, but thanks to it, the juice will retain its neat shape.

Put the formed juices on a baking sheet, grease with whipped yolk and bake until golden. If the baking sheet is non-stick, you do not need to grease or line it with parchment.

"Roll out into juices" - this expression is rarely used now, they usually say "roll out very thinly", but it was this method of rolling the dough that gave the name to pies with not pinched edges. Previously, they were cooked with various fillings, only, perhaps, the most delicious ones have survived to this day - juices with cottage cheese from shortcrust pastry. All the intricacies and nuances of making these mouth-watering pies will be discussed further.

According to this recipe, the base of the pie turns out to be very soft and crumbly in a sandy manner, and its inner content resembles a frozen cream. Sour cream, which is present both in the dough and in the filling, helps to achieve all this.

Proportions of products for the dough:

• 2 eggs;
• 180 g sugar;
• 150 g butter;
• 100 ml sour cream 20% fat;
• 2 g vanillin;
• 14 g baking powder;
• 335-390 g flour.

To prepare the filling for juicy, you will need:

• 400 g of cottage cheese;
• 90 g sugar;
• 40-60 ml sour cream (20%);
• 5 g vanilla sugar.

In addition, you will need another egg to grease the products before placing them in the oven.

We bake in steps:

1. Put cubes of softened butter, sugar, sour cream, eggs, vanillin and baking powder in one container of the correct displacement. Then carefully stir all these products until smooth with a whisk or electric mixer.
2. Further, in small portions, so as not to clog the dough, flour is introduced into the liquid component. As soon as the mass gathers into a lump, takes on a homogeneous texture, slightly moist and oily, it can be set aside.
3. Now is the time to prepare the minced cottage cheese, which will fill the juicy: combine all the products and grind well. The mixture should not be too watery, so you need to monitor the amount of sour cream in it.
4. Roll the dough with a rolling pin, bringing the thickness to 2-3 mm, cut out of a circle with a diameter of 7-10 cm, distribute the filling over them, fold the workpiece in half, and the product is ready.

The classic juicy edges have wavy edges, you can make them using a special cutting, and if you don't have one, you can use metal cupcake molds with wavy walls.

1. On a prepared baking sheet, carefully lay out the workpieces, leaving small gaps between them. Then brush them with a beaten egg and bake at 180-185 degrees. Estimated bake time is 20 to 25 minutes https://www.youtube.com/watch? V = nwF-bUrefsY

Baking according to GOST

Curd juices prepared in accordance with GOST are sweet memories of wonderful school years. To remember the taste of the unforgettable curd baking from childhood, you only need a little free time and the following list of products for the foundation:

• 420 g flour;
• 2 eggs;
• 200 g butter or margarine for baking;
• 100 g icing sugar;
• 2.5 g fine salt;
• 3.5 g of ammonium.

The composition of the curd filling according to GOST includes:

• 400 g of cottage cheese;
• 80 g icing sugar;
• 60 g flour;
• 40 g sour cream;
• 1 yolk.

The juices baked at catering establishments were not smeared with anything on top, but still, the baked goods will be more elegant and appetizing if, before being sent to the oven, grease it with a mixture of yolk and warm milk (water).

The sequence of culinary processes:

1. Beat soft butter until fluffy with powdered sugar. Stir in the eggs one at a time into this mixture. Mix the flour, crushed with ammonia and salt, in small portions into the dough, which should easily gather into a ball.

In the dough of GOST baking, ammonium is present as a baking powder, but if it was not possible to buy it, then this ingredient can be easily replaced with the usual baking powder... It is only important not to overdo it with baking powder, so that the juices do not crack on top.

1. For the filling, you just need to put all its components in one bowl and mix them carefully with a mixer or blender. Before using, the curd mass should be allowed to stand for a while.
2. Divide the dough into pieces weighing 70 g, form an oval cake from each, no thicker than 5 mm. Distribute the filling (45 g each) over the shortcrust pastry oval and fold it in half.
3. Spread the formed blanks on a baking sheet, grease with yolk and bake until tender at 180-200 degrees. On average, it will take 20-25 minutes to bake.

Cooking without sour cream

Many housewives are looking for a version of crumbly pies with curd filling and without sour cream in the list of ingredients, so this recipe cannot be ignored.

For baking without sour cream, prepare:

• 2 eggs;
• 100 g of icing sugar, of which 80 g in dough;
• 160 g butter;
• 350 g flour (300 for the dough and 50 for the filling);
• 200 g of cottage cheese.

Step-by-step recipe for creamers:

1. From butter, softened to a creamy consistency, powder, one egg and flour, knead a smooth dough, divide into 12 balls of equal weight.
2. Rub the cottage cheese through a sieve, add the remains of powder, flour and protein to it, knead with a potato crush into a gruel.
3. Flatten the ball of dough with a rolling pin into an oval, if desired, use a curly knife to walk along the edges, making them wavy. Put two tablespoons of the filling on one side of the workpiece and cover with the other side.
4. Bake pies anointed with whipped yolk at 200 ° C for at least half an hour. Before serving, they can be a little powdered with ground sugar. Https://www.youtube.com/watch? V = VQ2Gd7s-jQQ

Curd dough made from shortcrust pastry

No less tender than the classic or GOST ones, yogurt juices are obtained, for which you will need:

• 1 egg;
• 100 g sugar;
• 100 g butter;
• 150 ml of kefir;
• 500 g flour;
• 4 g of soda;
• 2.5 g salt.

For an appetizing curd filling, you need to take:

• 300 g non-grained cottage cheese;
• 1 egg;
• 40-60 g sugar;
• 40 g semolina;
• 30 g sour cream;
• 3 g of salt.

Bakery:

1. Throw soda into kefir and mix. Shake the egg separately with crystalline products (salt and sugar) just until all solid particles are dissolved. Grate cold butter into flour on a coarse grater and quickly rub into very fine crumbs with your hands.
2. Combine all the components of the dough together, form a smooth lump from the resulting mass, which, covering with a napkin, put it in the refrigerator.
3. Divide the egg into yolk and white. Leave the first to grease more juicy, and combine the second with the other filling ingredients and carefully grind with a fork until smooth.
4. Form juices from the chilled dough and prepared filling, which are then greased with a mixture of yolk and a spoonful of water and bake until tender at 180-200 degrees.

With the addition of cherries to the filling

Cherries are one of the ways to make juicy cottage cheese even tastier. For this purpose, it is suitable as fresh cherry, and frozen, but always pitted. As berry options, you can also add currants, blueberries or gooseberries to the curd filling, and for the option with cherries you should prepare:

• 320 g flour;
• 100 g butter;
• 100 g sour cream;
• 3.5 g baking powder;
• 2 eggs;
• 200 g of cottage cheese;
• 60 g pitted cherries;
• sugar, vanillin and salt to taste.

Progress:

1. From flour, sour cream, salt, grated butter, baking powder and eggs, knead an elastic shortbread dough, which we will stabilize for a quarter of an hour in the cold.
2. Turn cottage cheese with protein, sugar and vanilla into a homogeneous paste using a blender.
3. Roll out the dough to 5 mm of the sheet, cut out circles from it, which to grease curd paste, put a few cherries on top and fold in half. You can pinch the edges of the pie a little by pressing down with the handle of a spoon or the teeth of a fork, but the middle should be open.
4. Treat the formed products with a mixture of yolk and water, and then cook in the oven similar to the previous recipes.

How to bake juices with cottage cheese from childhood?

Those adults, whose grandmother lived far outside the city, remember juicing with huge fragrant pies cooked in butter from rustic cream and stuffed with homemade cottage cheese... For adults, the juicy size can be left large, but for children it is better to prepare small neat pies that will be convenient to eat. You can add raisins or candied fruits to the filling.

The proportions of products for open cakes according to the grandmother's recipe are as follows:

• 300 g flour;
• 125 g butter;
• 1 egg in the dough and the yolk in the filling;
• 60 g of sugar in the dough and 40 g in the curd stuffing;
• 1.5 g salt;
• 3-4 g baking powder;
• 50 g sour cream;
• 300 g of cottage cheese;
• 30 g starch;
• raisins and candied fruits to taste and desire.

How to make shortcrust pastry scrubs:

1. Prostrate flour with baking powder and salt. Separately grind butter with sugar, egg and sour cream. Combine rare and free-flowing components, mix diligently and remove for 60 minutes in the cold.
2. Squeeze the cottage cheese through a fine sieve, add the yolk, starch and sweeten. Mix carefully and candied fruits and / or raisins can be put into a homogeneous minced meat.
3. After that, all that remains is to sculpt and bake juices. There will be 9 large pies, but much more small ones. Temperature heat treatment 180-200 degrees, and the time will depend on the size of the workpieces.https: //www.youtube.com/watch? V = iOTvAh-aaMU

Calorie content of finished baked goods