Sochniki with cottage cheese made from shortcrust pastry. Step-by-step recipe with photos. Recipe for sochnikov with cottage cheese from shortcrust pastry Cooking juicy with cottage cheese from shortcrust pastry

Since childhood, I have loved sochni - these shortcakes with curd filling. There is a GOST for their preparation, as well as homemade versions that are not very different from it. I offer a recipe for socni with cottage cheese made from shortcrust pastry with vanilla sugar in the filling, and sometimes I add lemon zest, raisins, prunes or dried apricots to the cottage cheese.

Prepare flour, cottage cheese, butter or margarine for baking, sugar, eggs, soda, vanilla sugar.

Combine and mix softened margarine, egg, yolk, sour cream and sugar. Set aside two egg whites for filling and one yolk for gloss.

Then add flour with salt and soda, which itself will be extinguished by the acid of sour cream. Knead a fluffy elastic dough.

For the filling, combine cottage cheese, egg whites, sugar and vanilla sugar, flour and sour cream into a homogeneous mass.

Divide the dough into 12-16 pieces.

Roll each piece of dough into a round cake about 0.8 cm thick. Or roll out the entire dough into a layer and cut out round pieces. Place a portion of the filling on half of the dough and cover with the other half.

Place the juices with cottage cheese on a baking sheet, brush them with a mixture of egg yolk and water.

Bake at 180-200 degrees for about 20 minutes until browned.

Sochni with shortcrust pastry cottage cheese is ready.

Serve the juices cool.

Bon appetit!

Cucumbers are the favorite crop of most gardeners, so they grow in our vegetable beds everywhere. But quite often, inexperienced summer residents have many questions about growing them, and, first of all, in open ground. The fact is that cucumbers are very heat-loving plants, and the agricultural technology of this crop in temperate climate zones has its own characteristics. We will tell you everything you need to know about growing cucumbers in open ground in this article.

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Tender, tasty, melt-in-your-mouth juices with cottage cheese made from shortcrust pastry - a real Russian dessert for tea. Choose the best recipe to please your loved ones with a treat.

Such sochni were prepared in Soviet canteens; according to this recipe, sochni are very soft, tender and tasty.

• 2 tbsp. flour;
• 1 egg;
• 150 gr. sour cream;
• 0.5 tbsp. Sahara;
• 50 gr. butter;
• 0.5 teaspoons of soda;
• 1 pinch of salt.

For filling:

• 200 gr. cottage cheese;
• 1 egg white;
• 1 tbsp. spoon of sour cream;
• 2 tbsp. spoons of sugar;
• 1 tbsp. spoon of flour;
• 1 teaspoon vanilla sugar;

Break an egg into a bowl and add sugar.

Beat with a whisk.

Add sour cream, softened butter and salt.

Beat again.

Sift flour and baking soda into the mixture.

Knead well, first in a bowl, then on the table.

Place the juicy dough with cottage cheese in a bag for 20 minutes.

Let's prepare the filling for the juicier with cottage cheese: Add all the ingredients to the cottage cheese, except flour.

Mix everything, if the filling is runny, add a spoonful of flour and mix well.

Cut a piece of dough from the main piece and roll it out into a layer approximately 5 mm thick. Let's cut out the juices.

Place a teaspoon of curd filling on half.

Let's fold it in half and press it down lightly.

Place the homemade succulents with cottage cheese on a sheet covered with parchment paper. Whisk the yolk with a spoon of water.

Lubricate the juice with cottage cheese with yolk using a silicone brush.

Let's put it in the oven to bake. Bake the juice with cottage cheese for 20 minutes at 180 degrees. Take the finished homemade juices with cottage cheese out of the oven, let it cool, put it on a plate and serve.

Recipe 2: homemade juicers with cottage cheese (step by step)

Juice with cottage cheese. A delicious treat for tea. It’s not at all difficult to prepare juices with cottage cheese according to the recipe that I offer you, and everyone will like them!

• Flour 2.5 tbsp.
• Salt ½ tsp.
• Sugar 1/3 tbsp.
• Cottage cheese 100 g
• Butter 100 g
• Flour 2 tbsp
• Sour cream 5 tbsp
• Sugar 1 tbsp
• Egg 1 pc.
• Sour cream 1 tbsp
• Soda ½ tsp.
• Egg (add egg white to the curd mixture, brush the juices with yolk before baking)

Ingredients for the dough.

Ingredients for filling.

Mix the ingredients for the dough. Knead the dough.

Mix ingredients for filling. Stir until smooth.

Roll out the dough into a layer approximately 5 mm thick. Use a notch to cut out circles.

Place minced cottage cheese (1 teaspoon) in the middle of each circle.

Grease the juice with yolk. Place in the oven for baking.

Bon appetit!

We hope you liked the step-by-step recipe for making juicy cottage cheese at home with photos!

Recipe 3: Socni with cottage cheese from shortcrust pastry

We suggest baking sochniki with cottage cheese at home. We hope that our step-by-step recipe with photos will help you quickly cope with the task!

For the test:

• sugar - 70 g;
• butter - 50 g;
• egg - 1 pc.;
• sour cream - 50 g;
• flour - about 200 g;
• salt - a pinch;
• baking powder - 1/3 teaspoon.

For filling:

• cottage cheese - 250 g;
• egg yolk - 1 pc.;
• sugar - 70 g;
• sour cream - 30 g;
• flour - 30 g;
• vanilla sugar - 1 teaspoon.

Sprinkle the butter, softened at room temperature, with sugar and rub with a fork into a single mass.

Add sour cream to the sugar-butter mixture, beat in a fresh egg and throw in a pinch of salt. Stir.

Add flour combined with baking powder to the resulting mass. Knead the dough, which should be quite soft and pliable, but not stick to your palms. If necessary, add a small amount of flour.

For the filling, mix the cottage cheese with simple and vanilla sugar and rub vigorously with a fork.

In a separate container, lightly beat the raw egg yolk. We add most of it to the cottage cheese, and leave the rest of the yolk mass for lubricating the juicers. In this case, we do not use protein so that the filling is not too liquid.

Add sour cream and flour to the curd mass, stir thoroughly. As a result, the filling should be homogeneous and pasty.

Roll out the shortbread dough into an even layer 4-5 mm thick. Using a cup, bowl or any round template, cut out flat cakes with a diameter of 9-10 cm. Collect the remaining dough, roll it out again, etc. From the proportions of products given in the recipe, you will get approximately 8-9 large juices.

Place a portion of curd mass (about 1 tablespoon) on one half of the flatbread.

Cover the cottage cheese with the second part of the cake - the filling should peek out a little. Place the pieces on a baking sheet lined with parchment paper. Mix the remaining yolk with a teaspoon of water and grease the surface of each juicer with the resulting mixture.

We bake curd juices from shortcrust pastry for 20-25 minutes at 200 degrees. Cool the finished baked goods.

We store the juices with cottage cheese in a tied bag so that they do not dry out and lose their taste. If desired, decorate the dessert with powdered sugar. Bon appetit!

Recipe 4: how to make delicious juices with cottage cheese

Very soft, tender, tasty, beautiful juices with cottage cheese! And the main thing is that the sochni are prepared very simply and quickly! Recipe for sochnya with cottage cheese, prepared step by step with margarine.

We take out the margarine half an hour in advance and leave it at room temperature until it becomes soft.

Grind softened margarine with sugar.

Add egg and sour cream. Stir until the sugar begins to dissolve. Undissolved grains of sugar will be visible after baking as brown specks.

Mix flour with baking powder and salt, and sift into the dough.

Mix the dough. It turns out very tender and soft. There is no need to knead it for a long time, otherwise the dough will become very tough. Let's put the dough in the refrigerator for 15 minutes while we prepare the filling.

Grind the cottage cheese with sugar and vanilla so that there are no large lumps.

Separate only the white from the egg into the filling. Leave the yolk for extra juicy greasing. Add sour cream and flour.

You should get a homogeneous mass.

Sprinkle the dough with a little flour and roll it out into a layer 5 mm thick.

Using a notch, cut out circles with a diameter of approximately 10 cm.

Place a heaping teaspoon of filling in the center of each mug. Fold the circle in half, but do not seal the edges!

Place the juices on a baking sheet lined with paper or a baking mat.

Add a teaspoon of water to the yolk and beat with a fork. Lubricate the juices with yolk.

Bake in a preheated oven at 200 degrees for 15-20 minutes until browned.

We take out the juices onto a dish.

Sprinkle with powdered sugar and go have tea! Bon appetit!

Recipe 5: juicers with cottage cheese at home

Introducing sochni with cottage cheese recipe with photos step by step! They are called differently by sochniki; as you already understood, cottage cheese is used as a filling for these baked goods.

• Flour - one and a half cups
• Butter – 50 grams
• Sour cream – ¼ cup
• Chicken eggs – 1 piece
• Baking powder – ¼ teaspoon
• Salt - a pinch

• Cottage cheese – 250 grams
• Sugar - a little less than half a glass
• Sour cream – 2 tablespoons
• Flour – 1 tablespoon
• Vanilla sugar - one teaspoon
• Egg yolk – 1 piece

Please note that the butter should be soft, so it is advisable to remove it from the refrigerator in advance. If the eggs you have are too small, take 2 pieces for the dough and filling. Vanilla sugar can be replaced with a pinch of vanillin. This recipe is designed for 8 large jugs. Most likely, you will want to cook much more, so you can immediately take the ingredients in larger quantities.

First, let's knead the dough. To do this, grind softened butter and sugar in a deep bowl.

Then break an egg into this mixture, pour sour cream into it, add a little salt and mix everything thoroughly with a spoon.

Now add flour, baking powder and mix thoroughly with your hands until a completely homogeneous mass is obtained. Now roll the dough into a ball and leave it like that.

Pour cottage cheese, sugar and vanilla sugar into a container and mix. For homogeneity, you can scroll this mixture in a blender - then there will be no grains of cottage cheese.

After this, pour the egg yolk into a separate cup and shake with a fork. Pour the yolk into the cottage cheese, leaving a little for greasing the juices. Now add sour cream and flour to the curd mass, stirring until smooth. The filling is ready!

You can now turn on the oven so that it warms up to 200 degrees. Place the dough on the table and roll it out to a thickness of about 0.5 centimeters. If the dough sticks to the table or rolling pin, you can sprinkle it with a little flour. Then, using a mold or mug, we cut out round blanks. We collect the scraps, knead again, roll out again and cut into circles again to use all the dough.

Preparing the first juicer: take one piece and knead it a little with your fingers, especially the edges so that they are not too thick. Spread a little more than one tablespoon of curd filling in an even layer on one half of the circle.

We cover the filling with the second part of the workpiece so that the resulting juice looks beautiful and the filling is clearly visible. We do the same with the rest of the circles.

Now let's prepare a baking sheet: cover it with baking paper, which can be greased with a small amount of oil. After this, carefully, so as not to spoil the appearance, place the juices on a baking sheet.

Pour a teaspoon of water into the cup with the yolk left for coating and mix. We carefully lubricate both the dough and the visible filling with this mixture. Place the baking sheet in the oven for 20-25 minutes. During this time, the baked goods should bake and brown a little. Cool the finished juices and serve! At this point, the recipe with cottage cheese with photos is completely ready, step by step, bon appetit!

Recipe 6, step by step: sochniki with cottage cheese according to GOST

Nowadays there are many recipes for making amazing sochniki with various fillings and based on different dough recipes. Perhaps we’ll focus on juicers with cottage cheese, which we remember so much from childhood or youth.

• 400 grams of cottage cheese;
• 150 grams of sour cream;
• Wheat flour, preferably premium quality - 500 grams;
• 150 grams of sugar;
• 4 eggs (2 for dough, 2 for filling);
• 1 teaspoon vanilla sugar;
• 70 grams of natural butter;
• 1 teaspoon baking powder;
• 1 tablespoon semolina;
• Salt to taste.

Let's make the filling first, because it's better to freeze it before baking. Beat two eggs with two tablespoons of regular sugar and a teaspoon of vanilla until foamy.

We combine this mass with cottage cheese and add semolina there (it is needed to obtain the desired thickness) and mix thoroughly until a homogeneous consistency. Place it in the freezer for 15 minutes to prevent it from spreading when baking.

Kneading the dough is the most difficult process and will require patience from you. At first, the dough will not give in and stick to your hands, but there is no need to add more flour there. Just knead until you get the desired result. Grate the butter on a coarse grater and beat in two eggs and add the remaining sugar.

Knead. Add sour cream here and continue stirring. The flour must be sifted to saturate it with oxygen, and at the same time mix it with baking powder. Then the baking will turn out quite fluffy. Next, mix our still-liquid dough with a spoon and add flour to it.

Now knead the dough. For greater convenience, you can lightly grease your hands with sunflower oil.

We divide the resulting bun into three parts, each of which we turn into strands, and divide them into pieces to form juices. Roll out these pieces into a very thick dough and give them the desired shape.

It is best to cut waves along the edges - this will give them an interesting shape and convenience when laying out the filling.

We spread the frost-thickened filling onto the rolled out pieces so that when they are closed, it is in the middle.

Grease a baking sheet with oil and preheat the oven to 200 degrees. Grease the juices with yolk and place on a baking sheet.

Bake for 20 minutes and cool.

Recipe 7: how to prepare tender juices with cottage cheese at home

Homemade sochniki made from delicate dough with airy curd filling. You can't buy juicers like this in a store!

For the test:

• Butter - 70 g
• Sour cream - 4 tbsp.
• Flour - 400 g
• Sugar - 1 glass
• Salt - a pinch
• Egg - 1 pc.
• Soda - 1 tsp.

For filling:

• Cottage cheese – 150 g
• Sugar - 2 tbsp.
• Sour cream - 1 tbsp.
• Egg - 1 pc.
• Flour - 1 tbsp.

First, prepare the dough from room temperature ingredients. Beat the sour cream and sugar for 2-3 minutes until the sugar is half melted.

Add salt and egg. Beat again.

Add softened butter and mix all ingredients.

Add sifted flour and soda. Mix.

Pour 2-3 tbsp onto the table. spoons of flour and spread the dough. Knead the flour into the dough until it stops sticking to your hands. The dough for juicers should be soft. Cover it with film and set it aside.

Let's start preparing the curd filling. Separate the white from the yolk and beat into a stable foam. Then add 2 tbsp. spoons of sugar and stir until the sugar dissolves. Grind the cottage cheese with a fork, add egg whites and sour cream to it. Mix and add 1 tbsp. spoon of flour.

Divide the dough into 4 parts and roll each into a layer. Using a culinary ring or mug, cut out blanks for juicers.

We press the middle of the circles with our fingers, because it should be thinner than the edges. Place the filling on half of the dough and cover with the other half. We fasten the corners together.

Use a spatula to transfer the juices with cottage cheese onto a baking sheet lined with parchment. Grease with beaten yolk. Bake in a hot oven at 180 degrees for 20 minutes, then reduce the temperature to 160 degrees and bake for another 5 minutes.

Sochniki with cottage cheese are ready. They should be eaten when they are completely cool.

Recipe 8: rich socchi with curd filling

• wheat flour - 2 cups (320 gr.);
• sugar - 0.5 cups (125g);
• egg - 1 pc.;
• sour cream - 5 tbsp. spoons (150g);
• butter - 50g;
• salt - 1 pinch;
• soda - 0.5 teaspoon;

For filling:

• cottage cheese - 200g;
• egg white - 1 pc.;
• sour cream - 1 tbsp. spoon (35g);
• sugar - 2 tbsp. spoons (40g);
• flour - 1 tbsp. spoon.
• vanilla sugar.
• 1 yolk for greasing products.

Beat the egg well with a whisk or fork, add softened (not melted) butter and sour cream. Mix everything.

Add baking soda and a small pinch of citric acid to a glass of wholemeal flour (soda and acid can be replaced with 1 teaspoon of baking powder).

Sift flour and baking soda into the butter-egg mixture. Mix. Sift the second glass of flour. The second glass of flour should be added gradually (you may need less flour). The kneaded dough should be soft. Perhaps it will stick to your hands a little, but after proofing it will not stick. Leave the dough to proof for 15-20 minutes.

During this time we will prepare the filling. Mix cottage cheese, sugar, flour, a pinch of vanilla sugar and sour cream thoroughly. Then add well-beaten egg white. If the cottage cheese is very dense, you can add 1 tbsp. a spoonful of milk; if the cottage cheese is liquid, add more flour.

Now tear off a small part of the dough and roll out the cake to a thickness of 5-8 millimeters. Cut out round cakes. I cut it out using a glass and a 9cm muffin tin.

Place a teaspoon of curd mass on the cut out cakes, fold them in half and press the top and edges just a little.

Place the juices on a baking sheet lined with parchment paper. Mix the yolk with 1 tbsp. spoon of water and grease the top with the juiciness.

Bake at about 180°C for 20-30 minutes.

This recipe makes the juices very soft. If you replace the butter in the recipe with two tablespoons of vegetable oil and bake until well browned, then the juices will be crispy. The result is a kind of cookies with cottage cheese. However, on the second day they become soft and the taste changes a little.

Bon appetit!

Recipe 9: the most delicious juices from childhood (with photo)

We have been familiar with this sweet pastry since childhood, and for many, sochniki are one of their favorite delicacies. The recipe completely coincides with GOST of Soviet times. Cook and enjoy the taste of the past!

• cottage cheese - 400 gr
• chicken egg - 4 pcs
• powdered sugar - 100 g
• sugar - 80 gr
• butter - 200 gr
• baking powder - 0.5 tsp.
• salt - a pinch
• wheat flour - 500 gr
• sour cream 20% - 40 g
• milk 2.5% - 2 tbsp.

We start preparing the juices with the dough. Break 2 eggs into a bowl and beat them until foamy. Then pour in 100 grams of powdered sugar and continue whisking until it is completely dissolved. Powdered sugar can be replaced with finely ground sugar.

Next, transfer softened butter or good quality creamy margarine into a bowl. Add a pinch of salt and beat everything well again. Sift 420 grams of wheat flour into a separate container. Add baking powder here, mix and gradually add the entire resulting mixture into the bowl with the whipped ingredients. Knead the dough with your hands.

When the dough is ready, first divide it into 4 equal parts, and then each of them into 3 more. You should get 12 pieces of dough in total. Make balls out of them and place them in a bowl. Cover the top with a towel to prevent the dough from drying out.

And let's move on to preparing the curd filling. Place all the cottage cheese, sour cream, 80 grams of sugar in a deep plate and break 1 egg + 1 white.

Mix all these ingredients thoroughly. Then sift 60 grams of flour here and stir everything well again. The filling is ready.

Now let's start making juicers. Roll out each dough ball with a rolling pin and give it an oval shape. Because The edges are not perfectly smooth; they need to be carefully cut with a pastry roller knife with a straight blade or use a very ordinary kitchen knife. I used a pastry knife with a shaped roller, and thanks to it the juicers turned out “elegant”. We attach the cut strips of dough from one ball to the next ball, etc...

Next, transfer the oval cake to a baking sheet already covered with parchment paper or a non-stick mat. Place the curd mixture on one half of the juice; according to volume, you can safely use 1 tablespoon with a large slide.

Then we close the filling with the free half of the juice, and lightly press the dough on the sides, but in no case do we pinch it. There are 6 juicers per tray. Don't be afraid that the filling will leak out. It won't leak! I made the first three juicers with a very large amount of curd mixture (see penultimate photo), and still the filling did not escape.

Add 1-2 tbsp to the remaining yolk. milk or boiled water.

All recipes are carefully selected by the culinary club of the website website

Sochni - that’s what they called flatbreads in Rus', but the recipe for sochniki has come down to us, the same flatbreads folded in half with a filling inside, and with cottage cheese. But homemade sochniki are also prepared with any other filling, not necessarily curd. And it just so happened that when we say Sochniks, we mean cookies made from shortcrust pastry with cottage cheese, similar to an open dumpling. I also heard that such a stove was prepared on Christmas Eve on Christmas Eve, hence the name, be that as it may, it is tasty, easy, quick and healthy.

Sochnik recipe

For the test:

• Flour – 2 level glasses with a volume of 250 ml;
• Butter – 100 g;
• Salt - a pinch;
• Baking powder – 1 tsp;
• Sour cream - 3 tables. spoons;
• Sugar – 0.5 cups (or to taste);
• Egg – 1 pc.

For filling:

• Cottage cheese – 200 g;
• Egg – 1 white (leave the yolk to brush the top);
• Sugar – 2 table. spoons;
• Sour cream - 1 table. spoon;
• Flour or starch - 1 table. spoon;
• Raisins, candied fruits, vanilla optional.

Dough for juicers

What is the correct dough for juicers? Ideally, shortbread, but homemade sochen was prepared with a more delicate dough, adding sour cream or kefir. I don’t know what they were like in canteens in Soviet times, so I prepared them differently and chose the recipe I liked.

I have prepared it in different ways, but I still prefer the juices made from shortcrust pastry with sour cream. They are more tender, soft, and when you eat it, it’s not entirely clear whether it’s cottage cheese dough or cookies with cottage cheese inside. With sour cream, cookies stay fresh longer, although they do not sit out longer than a day and are eaten once or twice.

In general, the dough is easy to prepare and does not require special skills. I described it here, but I’ll briefly remind you.

Mix dry ingredients: flour + salt + baking powder.

Finely chop the butter and grind with flour into fine crumbs.

Separately mix eggs, sour cream, sugar, and then combine with flour and knead into a thick dough. Cool in the refrigerator for at least 30 minutes, or even an hour.

Curd filling for juicers

During this time I prepare the filling. The curd filling for juicers is prepared in the same way as for cheesecakes. It is advisable to take tender cottage cheese without grains, grind the grainy one through a sieve, and the easiest way is to mix all the ingredients for the filling with a submersible blender.

An important point is flour or starch. If the cottage cheese is poorly pressed and is runny, then the filling may leak onto the baking sheet, and the flour will make the filling denser. Now look at the consistency for yourself. If flour doesn't solve the slurry situation, try adding a tablespoon of semolina and let it sit for the semolina to swell and absorb moisture.

How to cook sochniki

Preparing sochniki is much easier than making dumplings; it is not necessary to seal the edges, and they are much larger in size.

Use any method that is more convenient for you.

1. Roll out the entire dough to a thickness of 5-6 mm and use a dough cutter to press out circles. I took the largest one I have - 10 cm in diameter. You can squeeze it out with the neck of a jar or a cup, a bowl, or cut off a plastic bottle.
2. Divide all the dough into equal parts (8 - 12 parts) and roll each piece separately into a circle or oval 5-6 mm thick.

How many pieces will you get? As you can see, I got 12 pieces, and you may have a different number, depending on the diameter and thickness of your cakes.

For each half, place a full teaspoon of filling on one half and cover with the other side.

I like it when the cottage cheese peeks out slightly from the slightly open pie, as if inviting you to eat, so I only fasten the edges closer to the fold, and move the top edge. This is how it works.

Place the cookie dough on a baking sheet. If you don’t have baking parchment, grease the surface of the baking sheet with oil.

To give the baked goods a blush, brush the top with yolk diluted with a tablespoon of water.

Bake at 200° C in the standard oven mode “top-bottom” for 20 – 25 minutes.

These are the ruddy, fragrant homemade juices with cottage cheese.

I am glad to welcome everyone to my kitchen!

If you are looking for how to make sochniki with cottage cheese, then I will be happy to share with you the recipe - shortbread sochniki with cottage cheese. This delicious homemade cake is prepared quickly and without much hassle.

There are several ways to prepare dough for juicers; I suggest making shortbread dough that is crumbly and very tasty. For everyone who loves this kind of thing, I’m sure the recipe will be to your taste.

For lovers of yeast baking, I suggest cheesecakes with cottage cheese.

Homemade juicers with cottage cheese are very different from store-bought ones; in my deep conviction, they cannot even be compared. Therefore, if you love this pastry, then be sure to try making it yourself, based on my photo recipe for sochniki with cottage cheese.

Let's start with a list of products for our delicious homemade baked goods.

INGREDIENTS

For dough for juicers

• Wheat flour – 600-650 grams
• Butter (you can use butter margarine) – 300 grams
• Chicken egg – 3 pieces
• Powdered sugar (you can use sugar) – 150 grams
• Baking powder - 1 teaspoon
• Salt - a pinch

Filling in Sochniki

• Fat cottage cheese – 650 grams
• Chicken egg – 2 pieces
• Sugar – 150 grams
• Flour – 70-80 grams
• Vanilla sugar – 1 sachet

From this amount of products we will get approximately 20 pieces of juicers with cottage cheese.

For baking you will need a baking sheet and parchment.

HOW TO COOK JUICES WITH CHEEK CHEESE

Let's start our steps by preparing the dough for the juicers. To do this, beat the butter at room temperature with a fork until you get this consistency.

Then combine it with the previously whipped butter. Mix thoroughly.

Now we will begin to gradually add wheat flour, sifted in advance, combined with baking powder into this mass and knead the dough into shortbread with cottage cheese.

First, stir with a fork until the mass becomes denser, then finish kneading with your hands, but not for long (literally a minute). The result is an oily, very soft dough for juicers.

We send our dough to rest in the refrigerator (or even the freezer) so that it cools down a little.

And we ourselves will prepare the filling for our homemade juicers with cottage cheese. To do this, place cottage cheese (I advise you to use only fatty cheese, preferably homemade) in a deep bowl, add sugar according to the recipe and add chicken eggs.

Using a fork, carefully grind all the products into a single mass. To prevent it from coming out too liquid, add a little flour and mix everything well. We get the perfect delicious filling.

If your cottage cheese is too dry, you can add a couple of spoons of sour cream, I didn’t need it this time.

Now the time has come to directly form the shortcakes with cottage cheese. We take our prepared dough out of the refrigerator, divide it into equal parts and roll out the sausages. Cut the sausages into equal pieces (about 2 cm thick).

We make cakes about 0.5 ml thick from pieces of dough. Place the curd filling on one side of the flatbread. Add a lot so that the juices really come out juicy.

Cover with the other half, press lightly and pinch the dough on both sides. The shape turns out to be like an open pie.