Homemade juices with cottage cheese
Ruddy, juicy, fragrant - these are they, juices with cottage cheese ... Remember, such delicious curly “pies” with curd filling were sold in Soviet cuisine, and even now they are given in school canteens? But homemade juicers are much tastier! Here try it - both adults and especially children will like it. In addition, in such a delicious way you can feed the cottage cheese to the kids. So the juices are not only tasty, but also healthy pastries.
Note! If you are looking for a recipe for “those same” juices “from the school cafeteria” - check out our new recipe for juicy cottage cheese.
Products for homemade cottage cheese
- Cottage cheese (not dry, moderately wet) - 400g;
- Sugar - 7 tablespoons;
- Eggs - 2 pcs.;
- Sour cream - 0.5 cups + 1 tablespoon;
- Butter - 75g;
- Flour - 2 and ¼ cup;
- Semolina - 1-2 tablespoons;
- Salt - a pinch;
- Vanilla sugar - 1 sachet;
- Baking powder for dough - 1 teaspoon.
How to cook homemade juices with cottage cheese
Cooking stuffing for juices
We need 300 g of cottage cheese for the filling. To make it tender, you need to twist the cottage cheese in a meat grinder or beat in a blender. You can also apply the accelerated method - knead the curd well with your hands to crumble the lumps.
Add 4 tablespoons of sugar to the cottage cheese, a spoonful of sour cream and semolina, protein from one egg. Leave the yolk to lubricate the juices. If you like the aroma of vanillin, add vanilla sugar to the filling.
Mix the ingredients well. If the filling is liquid, you can put an extra spoonful of semolina.
Cooking dough for juices
Now prepare the dough. Beat with a mixer 1 egg, 3 tablespoons of sugar and half a glass of sour cream until smooth, about half a minute at medium speed.
Add soft butter and beat for another 20-30 seconds.
Open the remaining 100 g of cottage cheese into the dough and beat it again for half a minute.
Then we sift flour with a baking powder into a bowl, add a pinch of salt and knead the dough.
It should be soft, but not stick to your hands. Take 2 cups of flour first, and pour ¼ cups as you knead, taking into account the consistency of the dough.
Sprinkling a little flour on the table, roll the curd dough into a cake, about half a centimeter thick, and cut out the mugs. It is better to cut them out not with a glass, but with something larger, for example, with a half-liter can or gourd.
For each circle, put a full teaspoon of filling with the top. And in order for the juices to be curly, like real ones, we will make the upper edge wavy with the help of a curly knife. Although you can even bake evenly - it will not affect the taste!
We cover the lower half of the juices with the filling of the upper, curly half. You don’t need to pinch, just press it a little.
Cover the baking sheet with pastry parchment, grease the paper with sunflower oil and transfer the juices to the baking sheet.
Beat the yolk with a teaspoon of water and grease the juices with the help of a pastry brush.
We put the baking sheet in the oven, warmed up to 180-200 ° C, and bake the juices until golden brown.
Ready-made juices with cottage cheese are beautifully laid out on a dish.
Have a nice tea party!