Juices and juices with cottage cheese from short pastry - 6 recipes

“Roll it to very good” - this expression is rarely used now, they usually say “roll it very thinly”, but it was this way of rolling the dough that gave the name to pies with non-pinched edges. Previously, they were cooked with various fillings, only the most tasty ones have come down to our days - juices with cottage cheese from shortcrust pastry. All the intricacies and nuances of making these delicious pies will be discussed later.

Classical juices with cottage cheese made from shortcrust pastry

According to this recipe, the base of the pie is very soft and sandy crumbly, and its internal content resembles a frozen cream. All this helps to achieve sour cream, present both in the composition of the test, and in the filling.

Proportions of products for the test:

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

To prepare the filling for juicier you will need:

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

In addition, you will need another egg to lubricate the items before putting them in the oven.

Bake in steps:

1. Put the cubes of softened butter, sugar, sour cream, eggs, vanillin and baking powder into one container of the proper displacement. Then carefully mix all these products until smooth with a whisk or electric mixer.
2. Next, in small portions, so as not to clog the dough, flour is introduced into the liquid component. As soon as the mass has gathered in a lump, it will take a uniform texture, slightly moist and greasy, it can be set aside.
3. Now is the time to prepare the minced meat from the cottage cheese, which will fill the juices: combine all the products and grind thoroughly. 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 from a mug with a diameter of 7-10 cm, distribute the filling on them, fold the workpiece in half, and the product is ready.

Classical juicier edges are wavy, you can make them with a special cutting, and if it is not, you can use metal molds for cupcakes with wavy walls.

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

Baking in accordance with GOST

Gourd curd prepared in accordance with GOST - these are sweet memories of wonderful school years. To recall the taste of unforgettable cottage cheese pastries from childhood, you need only a little free time and the following list of products for the basics:

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

The composition of the curd filling according to GOST includes:

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

The sochi baked at catering establishments were not smeared on top with anything, but all the same, the pastries will be more elegant and appetizing if you grease it with a mixture of yolk and warm milk (water) before sending it to the oven.

The sequence of culinary processes:

1. Beat soft butter until fluffy with powdered sugar. In this mixture, mix the eggs one at a time. Flour, crushed with ammonium and salt, mix in small portions in the dough, which should easily be collected in a bowl.

In the GOST baking test, ammonium is present as a baking powder, but if it could not be bought, then this ingredient is easily replaced with the usual baking powder. It is important not to overdo it with a baking powder so that the juices do not crack on top.

2. For the filling, you just need to put all its components in one dish and carefully mix them with a mixer or blender. Before using the curd mass, let it stand for a while.
3. Divide the dough into pieces weighing 70 g, from each form an oval cake, not thicker than 5 mm. On the oval from the shortcrust pastry, distribute the filling (45 g each) and fold it in half.
4. Arrange the formed workpieces on a baking sheet, grease with yolk and bake until cooked at 180-200 degrees. On average, baking takes 20-25 minutes.

Cooking without sour cream

Many housewives are looking for a variant of friable pies with curd filling and without sour cream in the list of ingredients, so you can not ignore such a recipe.

For baking without sour cream it is necessary to prepare:

• 2 eggs;
• 100 g of powdered sugar, of which 80 g per dough;
• 160 g butter;
• 350 g of flour (300 for dough and 50 for toppings);
• 200 g of cottage cheese.

Phased recipe for juicers:

1. From butter, softened to a creamy consistency, powder, one egg and flour, knead a smooth dough, divide into 12 balls equal in weight.
2. Rub the cottage cheese through a sieve, add the remains of powder, flour and protein to it, mash with a nibbler of potatoes into the gruel.
3. Flatten the dough ball with a rolling pin into an oval, if you wish, 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 annealed pies with yolk at 200 ° C for at least half an hour. Before serving, you can slightly powder them with powdered sugar. Https: //www.youtube.com/watch? V = VQ2Gd7s-jQQ

Shortcrust curd cheese

No less tender than classic or GOST standards, kefir sochi is obtained, for which you need:

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

For a delicious curd filling, you need to take:

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

Bakery products:

1. In kefir, throw soda and mix. Shake the egg separately with crystalline products (salt and sugar) just until all the solid particles have dissolved. Grate cold butter into a coarse grater into flour and rub it quickly into very fine crumbs.
2. Combine all the components of the dough together, form a smooth lump from the resulting mass, which, covering with a napkin, put in the refrigerator.
3. Divide the egg into yolk and protein. Leave the first to be juicier for lubrication, and the second to combine the fillings with other ingredients and carefully rub with a fork until smooth.
4. From the chilled dough and prepared filling, form juices, which are then greased with a mixture of yolk and a spoon of water and bake until cooked at 180-200 degrees. Https: //www.youtube.com/watch? V = FITe6IzDOW8

With the addition of cherries to the filling

Cherry berries - this is one way to make the palate with cottage cheese even tastier. For this purpose, both fresh cherry and frozen, but always seedless, are suitable. 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 of sour cream;
• 3.5 g of baking powder;
• 2 eggs;
• 200 g of cottage cheese;
• 60 g of seedless cherry berries;
• sugar, vanillin and salt to taste.

Working process:

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

How to bake juices with cottage cheese from childhood?

Those adults whose grandmother lived far beyond the boundaries of the city, remember juicy huge fragrant pies cooked in oil from village cream and filled with homemade cottage cheese. For adults, the juicier size can be left large, but for children it is better to cook small neat pies that will be convenient to eat. You can add raisins or candied fruit to the filling.

The proportions of products for grandmother's open cakes are as follows:

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

How to cook juices from shortcrust pastry:

1. Crush flour with baking powder and salt. Separately, grind the butter with sugar, egg and sour cream. Combine the rare and loose components, carefully mix and remove for 60 minutes in the cold.
2. Squash cottage cheese through a fine sieve, add the yolk, starch and sweeten. Mix thoroughly and you can put candied fruits and / or raisins in a homogeneous forcemeat.
3. After that, it remains only to fashion and bake the juices. There will be 9 large pies, but much smaller ones. The temperature of the heat treatment is 180-200 degrees, and the time will depend on the size of the workpieces. Https: //www.youtube.com/watch? V = iOTvAh-aaMU

Calorie finished baking

Information about the calorie content of 100 g of ready-made baked goods for each of the proposed recipes is useful for people who monitor the number of calories consumed, but who love cottage cheese,

Dish name	Calories, kcal / 100 g
Classical compositions	317,5
Baking in accordance with GOST	337,6
Recipe without sour cream	350,9
Shortcrust curd cheese	292,0
With the addition of cherries to the filling	297,9
Juices with cottage cheese from childhood	325,9