Juicy recipe with shortcrust pastry cottage cheese at home
The dough will be kneaded with sour cream and butter. If desired, butter can be replaced with margarine or creamy vegetable spread. Sour cream will add a special aroma and softness to the dough.
The filling is the most common - grated cottage cheese mixed with sugar, vanillin and sour cream. You can also add lemon or orange zest to taste. The amount of sugar is at your personal discretion; the juicers here are intended to be sweet.
Ingredients:
Dough:
- Butter (or margarine) – 100 g.
- Sugar – 100 g.
- Sour cream (thick) – 100 g.
- Wheat flour – 350 g.
- Chicken egg – 1 pc.
- Vanilla sugar – 1-2 teaspoons;
- Salt – 1/3-1/4 teaspoon;
- Soda – 1/4 teaspoon;
Filling:
- Cottage cheese (fattier) – 350 g.
- Sugar – 60 g.
- Egg white – 1 pc.
- Sour cream – 1-3 tbsp. spoons;
- Starch – 1 tbsp. spoon;
- Vanilla sugar, lemon zest and other spices - to taste;
Additionally:
- Milk – 1 tbsp. spoon;
- Egg yolk – 1 pc.
Sochniki with cottage cheese made from shortcrust pastry (step by step)
The word sochnik comes from the Old Russian “sochen”. This is what they used to call dough that was rolled out into a layer. Interestingly, until our times, baking has undergone virtually no changes, which is very rare. As in the old days, it is baked in a semi-circular shape, and the composition of the products has remained almost unchanged.
Take for the test:
- Flour – 1.5 cups.
- Granulated sugar - ½ cup.
- Butter – 100 gr.
- Egg.
- Sour cream – 4 large spoons.
- Baking soda – ¼ small spoon.
- Salt - the same amount.
Cottage cheese filling:
- Cottage cheese – 150 gr.
- Flour - a large spoon.
- Sour cream 20-25% - large spoon.
- Egg white – 1 pc.
- Vanilla sugar (optional) - a pinch.
- Egg yolk for brushing.
The dough for pies can be prepared with kefir, margarine, but butter is considered a classic; the recipe according to GOST was developed using it.
Step by step recipe:
Melt the butter (you can use it in the microwave) and transfer it to a deep container. Add sugar in the amount specified for the dough. Rub the mixture thoroughly until the crystals dissolve.
Add the egg and continue whisking the mixture.
Add sour cream, it will make the dough tender and rich. Stir with a whisk until the mixture is completely homogeneous and has an even texture.
Start adding flour while sifting it. Do not add it all at once to avoid a large number of lumps. Rub any that appear immediately. At this point, add baking soda (or a teaspoon of baking powder).
When all the flour is gone, the dough will become quite dense. Put the whisk aside and start kneading it with your hands.
As a result, you should end up with a mass with this structure - this is the ideal shortbread dough. It does not stick to the palms and is not too dense. Roll it into a ball and hide it under film. Place on the refrigerator shelf to steep for approximately 30 minutes.
Let's prepare the filling. Ideally, it is better to rub the cottage cheese through a sieve. But if you’re lazy, just mash it with a fork – there won’t be a big mistake.
Add sugar and flour - it will act as a cottage cheese thickener.
Beat in the white of one egg, set aside the yolk for brushing. Add sour cream. Knead the filling until it becomes an even mass. At the last stage, add vanillin if you decide to use it.
Cottage cheese filling for juiciness is the most popular nowadays. And before, no one was surprised by fruit fillings. In Siberia you can still find sochniks with fish.
Cooking process
We'll start with the dough, since we need to let it sit a little in the refrigerator. And just in the meantime we will have time to make the filling.
Shortbread dough for juicier
Place the softened butter in a deep bowl. Pour sugar here, add vanilla sugar (or a bag of vanillin) for flavor. Rub thoroughly with a spatula until a homogeneous mass is obtained. The sugar should begin to dissolve.
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Beat in one egg and mix again. Next, add sour cream and continue stirring until it reaches a homogeneous, smooth consistency. The fattier the sour cream, the tastier the dough will be.
Combine flour with salt and soda. Next, sift it into a cup with sour cream and butter mixture. There is no need to specially extinguish the soda, since sour cream contains acid.
First mix with a whisk until crumbs form, and then handle it with your hands. Knead until you get a smooth and soft dough without lumps. If the consistency turns out to be very dry or, on the contrary, sticky and liquid, adjust the thickness with an additional spoon of flour or sour cream.
This is the lump of shortbread dough we got. Wrap in cling film and put in the refrigerator for 30-40 minutes. Wrap it in cling film and put it in the refrigerator for about 30 minutes. The dough should become denser, then it will be easier to work with.
By the way, this option is suitable not only for juicers, but also for any other dessert pastries. All sorts of pies, cookies, etc.
Curd filling for juicers
Place cottage cheese in a separate cup, add sugar and vanilla sugar if desired. Mash with a fork until the curd grains become smaller. Next, add sour cream and one raw protein. We don’t throw away the yolk; we will need it later. Stir.
Add starch to thicken, mix thoroughly again - the cottage cheese filling is ready! If desired, you can chop it a little more with a fork. You should not wash it until it becomes a puree using a blender; in this case, the filling will turn out runny and the curd may leak out of the juices.
You can taste the filling, in case you want something sweeter. Any other additions in the form of raisins, nuts, dried apricots, grated lemon zest are at your personal discretion.
Shaping and baking in the oven
We take the cooled dough out of the refrigerator, slightly flatten it for convenience, then divide it in half with a knife. We temporarily put one part back in the refrigerator, and we will now start working with the second piece.
Roll the dough into a kind of sausage. We divide this “sausage” in half. Cut the resulting parts in half again. In total we got 4 pieces.
Lightly sprinkle the table with flour, roll a piece of dough into a ball, and then roll it with a rolling pin until an oval cake forms like this. Thickness about 5 mm.
Spoon the filling onto one side. Not too much. 1-2 spoons will be enough. Lightly flatten this lump of cottage cheese.
Next, cover with the opposite edge. Lightly iron with your fingers, do not seal the edges. The pie must be open. As a last resort, you can lightly press at the bend.
Line a baking tray with baking paper. We put the first juicer on it. Let's start sculpting the next one. And so on until the dough runs out. You should get 8 fairly medium-sized juicers.
For blush and shine, baked goods must be coated. In a bowl, mix the previously set aside yolk and a spoonful of milk. Using a brush, coat all the pies on top.
Preheat the oven to 200 degrees Celsius. The total baking time will be about 30 minutes. Once the first 15 minutes have passed, reduce the temperature to 180 degrees.
These are the fluffy, airy succulents with cottage cheese we got! Agree, they look very appetizing! When serving, decorate with powdered sugar. Sweet juices are delicious both hot and cold. A nutritious dessert and snack throughout the day.
Sochniki with cottage cheese: recipe
Sochniki are flatbreads made on yeast-free dough with curd filling. They turn out exceptionally soft thanks to the fermented milk base and fat (butter or margarine), fluffy and aromatic.
The pastry consists of circles of dough folded in half. One half covers the laid out filling. By appearance, you can immediately determine what kind of dish it is, since the dough is not pinched. This way the filling peeks out from under the dough, thereby attracting everyone who wants to try the juices.
The housewife will spend a minimum of time on preparation (up to 40 minutes) if you use the presented recipe for juicers.
How to cook sochniki with cottage cheese on kefir
Sochni with cottage cheese is prepared quickly due to the fact that there is no need to wait for the dough to rise, as is the case when using yeast.
Now let’s learn more about how to prepare sochniki with cottage cheese. The recipe requires the following steps:
Prepare the dough and filling
To get a fragrant, juicy dish with cottage cheese, follow these steps:
- Pour kefir (should be at room temperature) into the container where you will knead the dough. Dissolve soda in it. Make sure that a reaction is taking place by seeing small bubbles on the surface. They will give the dough fluffiness and lightness.
- Mix softened margarine or butter with sugar. Add sugar, salt and eggs to it. Stir everything thoroughly.
- Combine the resulting mixture with kefir and slaked soda.
- Add flour and stir everything until smooth. Knead on a board so that the dough is not too dense.
