Homemade Juices With Cottage Cheese. Step-by-step Recipe With Photo

Ruddy, juicy, fragrant - this is how they are, jugs with cottage cheese … Do you remember that such delicious curly "pies" with curd filling were sold in Soviet cookery, and even now they are given in school canteens? But homemade juices are much tastier! Try it - both adults and especially children will like it. In addition, in such an appetizing way, you can feed the kids cottage cheese. So, juices are not only tasty, but also healthy pastries.

Products for homemade cheesecakes with cottage cheese

• Cottage cheese (not dry, moderately moist) - 400g;
• Sugar - 7 tablespoons;
• Eggs - 2 pcs.;
• Sour cream - 0.5 cups + 1 tablespoon;
• Butter - 75g;
• Flour - 2 and ¼ glasses;
• Semolina - 1-2 tablespoons;
• Salt - a pinch;
• Vanilla sugar - 1 sachet;
• Baking powder for dough - 1 teaspoon.

How to make homemade scrambled eggs with cottage cheese

Cooking the filling for the butters

We need 300 g of cottage cheese for the filling. To make it tender, you need to twist the cottage cheese in a meat grinder or beat in a blender. You can also apply the accelerated method - knead the curd well with your hands to crush the lumps.

Add to the cottage cheese 4 tablespoons of sugar, a spoonful of sour cream and semolina, protein from one egg. Leave the yolk for greasing the juices. If you like the flavor of vanillin, add vanilla sugar to the filling.

Mix the ingredients well. If the filling is thin, you can add an extra spoonful of semolina.

Making dough for creamers

Now let's prepare the dough. Beat 1 egg, 3 tablespoons of sugar and half a glass of sour cream with a mixer until smooth, about half a minute at medium speed.

Add soft butter and beat for another 20-30 seconds.

Cut the remaining 100 g of cottage cheese into the dough and beat again for half a minute.

Then sift the flour and baking powder into a bowl, add a pinch of salt and knead the dough.

It should be soft, but not stick to your hands. First take 2 cups of flour, and add ¼ cups as you knead, taking into account the consistency of the dough.

Sprinkle a little flour on the table, roll out the curd dough into a cake about half a centimeter thick and cut out the circles. It is better to cut them out not with a glass, but with something larger, for example, a half-liter jar or a bowl.

For each circle, put a full teaspoon of filling with the top. And to make the jugs turn out to be curly, like real ones, we will make the upper edge wavy using a curly knife. Although you can bake evenly - it will not affect the taste!

Cover the bottom half of the filling with the top, curly half. You don't need to pinch, just press down a little.

Cover the baking sheet with pastry parchment, grease the paper with sunflower oil and transfer the juices to the baking sheet.

Beat the yolk with a teaspoon of water and grease the juices with it using a pastry brush.

We put the baking sheet in the oven, heated to 180-200 ° C, and bake the juices until golden brown.

We will beautifully lay out the ready-made juices with cottage cheese on a dish.

Enjoy your tea!