Sochniki with cottage cheese: recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Some people associate their school years with the pioneer "line", others - with dictations and tests. But for everyone, the most joyful memories of those times are delicious succulents with cottage cheese. Step by step recipes for this delicacy will be presented below. There are many of them, so you can choose the one that suits you: succulents according to GOST exactly like those that we enjoyed in the school cafeteria during a break, or homemade cakes made from crumbly dough with the most delicate filling.

Let's say right away: if you bake these pies at least once, you will no longer buy the same ones at the bakery. Sochniki (it’s more correct to say “juicy”) is a traditional Russian treat. They, if anyone does not know, are a crescent-shaped cake, from which the filling looks out. It is traditionally curd. The tender juiciness of fresh cheese gave the dish its name.

Sochniki according to GOST. Products

The taste of the pies that are sold now is not at all the same. And all because they are produced not according to GOST, but according to TU - technical conditions. And this means that instead of eggs inthe recipe uses powder, instead of butter - margarine, and sour cream is not even close there. But if you are tormented by nostalgia for your school years, let's make cottage cheese pies the way we ate in childhood. What do we need for this? If we are talking about GOST, let's be precise. We will immediately measure all the products so that we have them at hand. We will need: one egg and two more yolks, 240 grams of wheat flour, of which 200 g will go into the dough, 50 g of sour cream, half a pack of butter, 70 g of powdered sugar, a coffee spoon of vanillin, 200 g of fresh non-acidic and uns alted cottage cheese and a bag baking powder for dough. As you can see, the composition is simple. All the ingredients on the list can be found in any home.

GOST recipe: stuffing

Starting to cook step by step sucniki with cottage cheese. Many argue: what action should be the first - preparing the dough or filling? On the one hand, the sandy base of the juicers should be allowed to stand in the refrigerator for half an hour. This will make the dough more elastic. But the filling should stand. After all, even if we introduce powder into the curd, and not granulated sugar, it still needs time to dissolve.

Let's start with the filling. In a bowl with cottage cheese, add one yolk, vanillin, sour cream, 40 grams of flour and powdered sugar. Beat this mass with a whisk or mixer. The curd should be airy. If you are using vanilla sugar, grind it into powder in a coffee grinder. It should be said that the taste of succulents depends on the quality of the cottage cheese. A stale gray product can ruin the whole dish.

Cookingdough

While the stuffing "comes", let's take care of the base. GOST prescribes to cook succulents with cottage cheese from shortcrust pastry. Maybe someone likes more airy biscuits? We will consider this option, but later. Sand dough can be kneaded in different ways. In Soviet factories, culinary specialists acted simply. They mixed an egg, sugar and softened butter, beat this mass, and then gradually added flour mixed with baking powder. Such shortbread dough should not be kneaded for long. It will be enough if it stops sticking to your hands. The longer the batch is, the harder the finished cake will come out. The correct sand ball should be glossy, shining with an oily sheen. It is best to wrap it in cling film and let it rest for half an hour in the refrigerator.

Cooking cottage cheese pies

We take out the dough and make a sausage out of it, which we cut into pieces. Roll each piece into a circle or oval shape. The dough should not be too thin. The thickness of the layer according to GOST is half a centimeter. You can do otherwise. Roll out all the dough into a large layer, and then cut circles with a saucer. Collect scraps and crumple. Roll out a small bun again, cut out more circles. Spread the filling on half of each. Cover with the remaining edge and squeeze a little. If you have a curly knife, we goffer the edges of the dough to give the products a recognizable look. Grease a baking sheet with margarine or cover with parchment paper. We lay out the juicers. Lubricate the top of the products with the remaining yolk. The oven should already be preheated. We bake pies for half an hour at a temperature of 190 ° C. Let them cool first in the oven and then on a rack.

Another technology for making shortbread dough

You can cook succulents with cottage cheese differently. There are many shortcrust pastry recipes. If you want to make a crispy shortbread that contrasts with a delicate filling, then cook the succulents like this. Put the oil in the freezer. Mix flour with cookie powder. Take out the oil and rub it into large chips. You have to act quickly before it softens. Then you should grind the whole mass between the palms until it turns into small crumbs. Separate the yolk and grind it white with sugar. Add sour cream, beat. In the chilled protein, add s alt on the tip of the knife. Beat until fluffy resistant foam. First add the yolk to the flour crumbs, and then the protein. This dough should also be allowed to stand in the refrigerator for half an hour before you start rolling it out. But do not forget to wrap the oily bun in cling film so that it does not wind.

Sochi "School Years"

Sift 340 grams of flour onto the work surface. Add half a teaspoon of s alt and baking soda. Melt 70 g of butter, it should not be liquid, but keep a creamy structure. Beat the egg with 70 g of sugar and a tablespoon of sour cream. Add to dry ingredients. Knead for a short time. We form a bun, which we remove for half an hour in the refrigerator. During this time, we will prepare the filling for succulents with cottage cheese. Two hundred grams of fresh farm cheeserub through a sieve to break up the smallest lumps. The curd should have a smooth creamy texture. Add to it two or three tablespoons of sugar and quite a bit of flour. Separate the protein and beat it. We mix the foam to the filling. We form succulents, grease the upper surface with shaken yolk. Bake for about twenty minutes at 190 ° C.

Homemade cottage cheese pies

The taste and texture of the dough in these products will come out like a biscuit - airy, tender, fragrant. But it is done very simply, and in the oven it does not behave capriciously, like a biscuit. Those who love soft dough will like these succulents. Melt fifty grams of butter and leave to cool. In the meantime, beat the egg with a pinch of vanilla and two tablespoons of sugar. Add warm (but not hot, otherwise the protein will curdle) oil to it. Dilute this mass with two tablespoons of sour cream. Sift 250 grams of flour into a separate container. Mix it with a bag of baking powder.

Let's start adding dry ingredients to the liquid mass. Knead a soft and elastic dough. For the filling, mix 200 grams of mashed pasty cottage cheese with two tablespoons of sugar and one tablespoon of flour. Whisk the egg white. Gently mix into the filling. Pour in two tablespoons of poppy seeds. Stir the filling with a spoon until smooth. Place the dough on a floured surface and roll out into a ½ inch thick sheet. Cut out circles, put the filling, form succulents. Lay them out on a baking sheet with parchment paper. Lubricate the topsucculents with yolk. Bake at 180°C.

Hello from childhood

This is another recipe for cottage cheese juicers that make them fluffy, tender and melt in your mouth. We beat an egg into one and a half to two glasses of flour, add three tablespoons of melted margarine, the same amount of sugar, about 70 milliliters of sour cream, a bag of baking powder and a pinch of s alt. Knead soft elastic dough. Let's give him a rest for half an hour. For the filling, mix three hundred grams of cottage cheese with four tablespoons of sugar, half the amount of semolina and one egg. For flavor, it is permissible to add lemon zest, rum essence or vanillin. You can experiment with the taste of the filling. For example, add a handful of raisins or chopped dried apricots to the cottage cheese. And you can make "Hello from childhood" with a surprise. In the middle of the filling, which we put on each juice, we place a pitted cherry, a strawberry, or a few blueberries. We bake products at 200 ° C for about half an hour. Cool on a wire rack and sprinkle with powdered sugar.

Old Russian juicers

Previously, housewives did not have such kitchen helpers as a bread maker, food processor or mixer. Yes, and baking powder dough could not be obtained. Instead, they used soda slaked with vinegar. But the succulents with cottage cheese made from shortbread and tender dough turned out by no means worse, if not better than modern ones. What is the secret? In natural and fresh products, of course. Not margarine, but butter (120 g) goes into the dough. We soften it to room temperature and mix with half a glass of sugar, an eggand one hundred milliliters of sour cream. Whisk a little with a fork. Add two and a half cups of flour and a pinch of s alt. We extinguish soda on the tip of a teaspoon with vinegar. Add to the total mass and quickly knead the dough. Cover it with a towel and refrigerate. The filling is tender by adding sour cream (four tablespoons) to the curd (250 grams). Don't forget to sweeten with sugar to taste. So that the filling does not leak out, add two tablespoons of flour to it. If you want to make it even softer, mix in the whipped protein at the end.

Juices without eggs

This dessert is unlikely to be made completely vegetarian, because sour cream must be added to the dough. You can make sochniki with cottage cheese from soy, feta, or even completely change the filling by putting grated apples with sugar, raisins or poppy seeds in pies. But if one of your household does not want to eat eggs - what to do in this case? Let's take a look at this semi-vegetarian recipe (using dairy products).

Melt one hundred grams of butter over low heat or a water bath. Add the same amount of sugar. Stir until the crystals are completely dissolved. We take it off the fire. We introduce half a glass of sour cream into the mass, mix. We extinguish half a teaspoon of soda with lemon juice. We add the foamy mass to the future test. We begin to add flour - about two glasses. While the dough is resting, make the filling without eggs. Just mix two hundred grams of dry cottage cheese with 2 tablespoons of sugar. But do not beat the mass, otherwise the crystals will dissolve and the filling will become too liquid. A feature of these juices is that you need to fasten the edges well. Bake them at 180 ° C for twenty minutes.

The main thing is to start cooking

Who would refuse delicious, melt-in-your-mouth succulents with cottage cheese? The photo of this dessert already makes me want to try them. And if you add the smell of fresh baking … Let it please your loved ones. After all, the recipes above are so easy to prepare.