Spices With Cottage Cheese. Step-by-step Recipe With Photo

Do you remember the taste of the "same" ice cream from the school cafeteria and kindergarten? Rosy, golden semicircular pies, crumbly dough, and sweet curd filling in the middle! Earlier, I already shared with you a recipe for cottage cheese dough, but still I wanted to find exactly the recipe where the dough looks like shortbread. And the recipe was found! I suggest you, without delay, try it and treat your homemade delicious juices. They are so good that I baked them three times in a week.

It was always interesting - why is the juice book so called? The first association is because of the juicy filling. But cottage cheese, albeit moderately moist, is far from being as juicy as, for example, berries. What is the secret then? There are two versions. First: the name comes from the word "sochevytsa" - the old name of lentils, from which lean cakes were baked on Christmas Eve - the Eve before Christmas. The second version is that the name of delicious bakery products comes from the word "juicy", which used to mean a flat cake, a round dough crust. The stuffed flatbread is folded in half - and you get a juicer. This is where it differs from the pie - the edges of the juices do not pinch. Moreover, juices were prepared not only with cottage cheese, but also with various other fillings: apple, berry, cabbage; sometimes the flatbread was simply greased with vegetable oil or porridge was put on top.

We will prepare the most famous version - yogurt with cottage cheese. And then, if you want, you can experiment and try to make juices with stewed apples, jam, dried fruits from the same tasty dough.

• From this portion, 6 large juices or 12 small ones are obtained.
• Cooking time - 45 minutes.

Ingredients for making cottage cheese dumplings

For the test:

• 100 g butter;
• 50 g icing sugar;
• 1 small egg;
• A pinch of salt;
• A bag of vanilla sugar (or vanilla on the tip of a teaspoon);
• 210 g wheat flour;
• 0.5 teaspoon baking powder.

For the curd filling:

• 200 g of cottage cheese;
• 40 g sugar or powdered sugar;
• 30 g flour;
• 20 g sour cream (approximately 1 tablespoon);
• 1 small egg (white and half a yolk);
• Vanillin on the tip of a knife.

For lubrication:

• Half the yolk;
• 0.5 tablespoons of water or milk.

Cooking dumplings with cottage cheese

First, prepare the filling

Take the dough oil out of the refrigerator in advance so that it softens.

The filling for the juicers should stand a little so that the flour absorbs moisture from the cottage cheese, and the filling acquires the necessary thickness - after all, too liquid will escape from the juicer.

Knead the cottage cheese well with a fork or hands, if it is lumpy, you can rub it through a sieve or beat with a blender for a more delicate consistency. Add sugar or powdered sugar, sour cream, an egg to the curd (we leave half the yolk for greasing), vanillin - for a pleasant aroma, and flour.

Mix everything thoroughly and leave for 10 minutes, and in the meantime, prepare the dough.

Cooking crumbly dough for juices

Combine softened butter in a bowl with an egg and powdered sugar. You can also use fine-crystalline sugar, but still the dough is more tender with the powder.

Beat the butter, powder and egg with a mixer on medium speed, about 30-60 seconds - until a homogeneous, fluffy mass, similar to cream, is obtained.

Sift flour into the whipped mass, pre-mixing it with baking powder.

Knead a soft dough for dough. If it sticks to your hands, you can add a little flour - 1-1.5 tablespoons. Do not add much to keep the dough elastic and roll out easily. The exact amount of flour always depends not only on the recipe, but also on the flour itself: degree of grinding, moisture content.

Divide the dough into 6 (or 12) equal parts, roll each into a bun.

After sprinkling flour on the table, roll the dough pieces into round cakes. We put the filling on each (visually dividing it into a similar number of parts). Bending the cakes in half, cover the filling so that it looks out a little.

If you want to make the edges of the jugs curly, go over them with a special pastry knife with a round wavy nozzle.

Put the juices on a baking sheet lined with oiled parchment. In a saucer, beat the remaining half of the yolk and half a spoonful of warm milk or water with a fork. Lubricate the top of the ice cream with this mixture - both the dough and the filling - using a pastry brush.

We put in the oven, preheated to 200 ° C, and bake for about half an hour. Large juices are baked for 25-30 minutes, depending on the oven; small ones will be ready faster - in 20 minutes. We check the dough for readiness with a wooden skewer; we also focus on the appearance of the juices: if they are golden-ruddy, the filling has grabbed and also brown, it means that they are ready. If you notice that the bottom of the juices is starting to brown too much, and the middle is still damp, place a heat-resistant dish with water on the bottom of the oven, and move the baking sheet from the middle tier higher. The top of the juice will turn red faster, while the bottom will be saved from burning.

We transfer the finished curd juices from the baking sheet to the dish. While they cool down a bit, you just have time to brew tea or cocoa. It's also delicious with a cup of warm milk! Scochniki is an ideal afternoon snack for kids - they will gladly eat the cottage cheese hidden in a delicious bun. For a light dinner, breakfast before school, or a takeaway meal, they are great too.