I can only say one thing about this dough for juiciness - this is the most successful dough for the most delicious sochniki with cottage cheese in the world. It is incredibly tender, breathtakingly tasty, so crumbly that it simply melts in your mouth. It is prepared very simply and quickly, and it is a pleasure to work with. The juices turn out simply magical and delicious. And if you are expecting guests, then prepare a double portion of dough at once, the juices will not leave anyone indifferent.
Ingredients:
- 2 cups of flour
- 100 g butter
- 1/2 cup sugar
- 1 egg
- 4 tablespoons of fat sour cream
- a little salt
- 1 tsp baking powder
Cooking method
Grate the butter, cooled in the freezer, on a fine grater into a bowl where we will knead the dough.
Add sugar and flour, and rub everything with your hands into fine butter crumbs.
Separately, beat the egg with sour cream, salt and baking powder, add to our butter crumbs and quickly knead into a homogeneous dough. It turns out soft and very pleasant to the touch, as if it were silk. Roll it into a ball, wrap it in cling film and place it in the refrigerator for 30-40 minutes. Then we start preparing delicious
The juices are aromatic, tender, and melt in your mouth; they are rightfully considered the best snack for tea. Many housewives are wondering how to prepare the best sochniki with cottage cheese. You can bake dough products like you did in childhood at home. Choose the most convenient recipe for yourself and act!
Sochniki with cottage cheese: “a classic of the genre”
Recipes for curd juicers have spread all over the world, but the classic of the genre is considered a treat with cottage cheese using traditional technology.
Dough:
- flour - 60 gr.
- eggs - 1 pc.
- granulated sugar - 125 gr.
- high-fat sour cream - 140-160 gr.
- soda - 7 gr.
- salt - 2 pinches
- butter - 60 gr.
Filling:
- chicken protein - 1 pc.
- homemade cottage cheese (fat content from 18%) - 0.2 kg.
- granulated sugar - 45-55 gr.
- sour cream - 30 gr.
- vanilla (sugar) - 1 sachet
- flour - 30 gr.
Since making sochniki can be as easy as shelling pears, consider the step-by-step recipe for a treat with cottage cheese. It is easy to implement at home.
1. First you need to knead the dough. To do this, take a bowl of a suitable size and beat the egg and granulated sugar in it. Without ceasing to beat, add butter (pre-soften) and sour cream at room temperature. Add salt and beat until foamy again.
2. Combine sifted flour and soda. Add this mixture in small portions to the container with the egg mass, stirring at the same time to prevent clumping. Once the dough is kneaded in the bowl, knead it on the table, sprinkling the work surface with flour.
3. Wrap the finished plastic and dense mass in polyethylene and leave for a third of an hour. During this time, make the filling for the dessert: combine cottage cheese with protein, granulated sugar, sour cream, vanilla (do not add flour yet). Knead, gradually add flour mixture 1 spoon at a time. Use this method to adjust the thickness of the filling.
4. Sochni with cottage cheese are prepared after kneading the dough and mixing the ingredients. Therefore, the easiest recipes are made at home. Let the dough sit, cut it into portions, and use a rolling pin to roll out round plates about 0.5 cm thick.
5. Scoop the filling with a tablespoon and place it on one side of the dough circle. Cover the cottage cheese with the second part of the dough, folding it in half. Press down a little with your hand and pinch the corners (the filling faces out). Line a baking sheet with foil and place the finished products.
6. Grease the top with beaten yolk with a fork, preheat the oven to 180 degrees. The baking time at this power is a third of an hour. It is advisable to cool the dessert a little before tasting.
Curd juices according to GOST with semolina
When deciding how to prepare the most tender juices with cottage cheese, we recommend using this recipe at home.
- flour - 480-500 gr.
- cottage cheese - 0.4 kg.
- sour cream - 150-160 gr.
- butter - 75 gr.
- granulated sugar - 0.15 kg.
- baking powder - 10 gr.
- vanilla sugar - 10 gr.
- semolina - 20 gr.
- eggs - 2+2 pcs.
Experienced chefs have presented many variations of this treat, but sochni with cottage cheese turns out to be the most delicious if you consider the recipe according to GOST. So, let's begin.
1. First the filling is prepared, and only then the base. Break a couple of eggs and turn into foam. Add 60 gr. sugar and vanilla in quantities according to recipe. Use the mixer again.
2. Mash the cottage cheese with a fork or pass through a sieve, add it to the egg mixture. Add semolina to obtain a homogeneous filling structure. Cover with film, place in the freezer and keep there for a quarter of an hour. This move will prevent spreading during the heat treatment process.
3. Now you can start kneading the dough. At first it will stick to your palms, but do not try to fix this by adding more flour. Just knead until you get the desired result. Since it can be quite difficult to prepare such sochniki with cottage cheese, we will describe the process for repeating it at home.
4. So, for the dough you need to grate the frozen butter into crumbs, combine with 2 eggs, add the remaining granulated sugar. Knead with a fork or spoon, add sour cream and do not stop.
5. Combine the flour sifted several times with baking powder and add it to the sour cream mixture in small portions. Stir the contents constantly; avoid clumping.
6. When all the flour according to the recipe has been added, knead the dough. To prevent the composition from sticking, apply vegetable oil to your palms. Cut the kneaded ball into 3 equal sections. Twist each part into a complete bundle.
7. Cut into separate pieces, from which the succulents will later be molded. Now let's make curd treats, the recipe is as follows: roll out the pieces into round layers (5-6 mm thick). Place the frozen filling in the center and close each jug around the edges.
8. Brush raw treats with egg yolk for a nice golden brown color. Prepare a baking sheet for further steps (line it with parchment or grease it), heat the oven to 200 degrees. Send the dough products to bake for a third of an hour. Don't forget to cool before tasting.
Sochniki with cottage cheese made from shortcrust pastry
We suggest you make sochni with cottage cheese yourself. We will be glad if the shortcrust pastry recipe is to the taste of all family members.
Dough:
- butter - 60 gr.
- flour - 0.2 kg.
- granulated sugar - 75 gr.
- high fat sour cream - 60 gr.
- egg - 1 pc.
- baking powder - 3-5 gr.
- salt - at the end of the knife
Filling:
- chicken egg yolk - 1 pc.
- vanilla sugar - 10 gr.
- cottage cheese - 0.25 kg.
- granulated sugar - 65-75 gr.
- flour - 35 gr.
- sour cream - 30 gr.
When considering how to prepare shortbread juices with cottage cheese, you need to prepare all the ingredients according to the recipe, and then let them stand at home at the optimal temperature.
1. The butter has already melted considerably, rub it with granulated sugar until smooth (as much as possible). Add sour cream, egg, and a little salt. Mix thoroughly with a fork.
2. Make a single dry mixture of baking powder and flour, slowly add it to the oil mixture. Now you need to knead the dough, moderately plastic and soft, which will not stick to your palms. If necessary, increase the amount of flour slightly.
3. To make the filling, grind the cottage cheese with vanilla and granulated sugar. Separately from this, beat the chicken yolk, add it to the cottage cheese, but leave a little for greasing the juices before baking.
4. Add sour cream and sifted flour to the curd filling, mix well until smooth. It is required to obtain a paste-like mass. Now divide the finished dough into balls and roll out a flat cake from each of them to a thickness of 0.5 cm and a diameter of 10 cm.
5. Scoop the filling with a spoon and place it in that amount on one half of the future juicer. Cover with the other side of the dough so that the filling is partially visible from the outside.
6. After placing the juices on a baking sheet, brush the top of the dough with raw egg yolk. Bake the dessert at 200 degrees for 20-25 minutes. The baked goods must be cooled before serving.
Curd juices according to a simple recipe
All of the above options may seem complicated for novice cooks. But making juice with cottage cheese is easy, consider this simple recipe.
Dough:
- granulated sugar - 240 gr.
- eggs - 1 pc.
- high-fat sour cream - 120 gr.
- flour - 0.4 kg.
- soda - 12 gr.
- butter - 60 gr.
- salt - at the end of the knife
Filling:
- flour - 30 gr.
- cottage cheese - 150 gr.
- granulated sugar - 50-60 gr.
- sour cream - 40 gr.
- eggs - 1 pc.
Since you can prepare the world’s most delicious sochniki with cottage cheese at home, we will give you a step-by-step technology.
1. The incoming ingredients must have the same temperature, so to knead the dough, remove them from the refrigerator in advance.
2. Prepare the dough. Grind granulated sugar with sour cream, beat with a blender for a couple of minutes. The sugar granules should be partially dissolved.
3. Add salt, melted butter and egg here, and use the blender again. Sift the flour in advance, combine with soda, add the dry mixture in small portions to the whipped base.
4. Sprinkle the table with three grains of flour and place the dough in the center. Knead so that the mixture does not stick to your palms. A high-quality mass for juiciness ultimately turns out soft. Cover it with plastic and let it stand.
5. Now for the filling. Separate the white from a raw egg and turn it into foamy peaks with a mixer. Add granulated sugar and process again with a household appliance until the crystals dissolve. Add the mashed cottage cheese, sour cream, and flour according to the recipe.
6. Roll out the dough into a thin plate. Using any bowl, cut out round blanks for juicier. Lightly press down the center of each so that the dough in that area becomes a little thinner.
7. Place the curd filling on one side and cover with the other half of the dough. Glue the corners together, place the products with a spatula on a greased baking sheet and bake for a third of an hour in an oven preheated to 190 degrees.
Sochniki with cottage cheese like in childhood
In search of an answer to the question of how to prepare the most tender juices with cottage cheese, we invite you to return to childhood. The technology can be easily implemented at home.
- butter - 0.2 kg.
- cottage cheese - 0.4 kg.
- eggs - 4 pcs.
- sour cream with fat content from 25% - 40 gr.
- flour - 0.45 kg.
- granulated sugar - 75 gr.
- high-fat milk - 60 ml.
- powdered sugar - 0.1 kg.
- baking powder - 8 gr.
- salt - at the end of the knife
1. Mix a couple of eggs with powdered sugar, beat the ingredients into viscous, stable foam peaks. In another container, combine the melted butter with salt, turn this mixture into a homogeneous mass.
2. Pour sifted flour in an amount of 0.4 kg into another bowl. and baking powder in full according to the recipe. Add this bulk mixture to the eggs and knead the dough manually.
3. After preparing it, divide the entire resulting volume into 4 sections. Cut each part into three more. You should end up with 12 equal sized pieces.
4. Roll into balls and cover with a cloth to infuse. Start creating the filling: combine granulated sugar with cottage cheese, sour cream, a whole egg and one egg white separately. Mix well, sift another 50 grams here. flour.
5. You have made the filling, let’s sculpt the products. Roll the balls into rounded layers, use a knife to smooth the edges. Place a large spoonful of filling on one part of the layer and cover with the second part of the dough. Pinch the edges, but the curd mixture should peek out a little.
6. Brush the surface of the dough with beaten yolk. Place the juices on a greased or lined baking sheet. Bake for 20-30 minutes at a temperature of 195-200 degrees.
Dough recipe for curd juicers
Since you can make sochniki not only with cottage cheese, but also, for example, with chicken, mushrooms, and other fillings, we advise you to take a closer look at the recipe for the dough at home.
- granulated sugar - 130 gr.
- flour - 480 gr.
- butter - 0.1 kg.
- eggs - 1 pc.
- sour cream - 125 gr.
- salt - 8 gr.
- soda - 2 pinches
Juicy dough with cottage cheese or other filling has a universal recipe, let's look at it step by step.
1. The butter must be left to soften. Next, mix salt with granulated sugar, egg, sour cream, and soft butter in a container. Beat all ingredients using a blender or mixer.
2. Add baking soda to this mixture and slowly add pre-sifted flour. Keep stirring to avoid lumps. Cook the dough until it stops sticking to your palms.
3. After mixing the ingredients, allow the mixture to “cook” in the refrigerator, covering it with polyethylene. After half an hour or an hour, you can start making juicers with curd filling.
Sochni with cottage cheese is a favorite delicacy that goes perfectly with tea. Choose your favorite cooking option and make the whole family happy! Add your own twist to a suitable recipe.
What is most important in sochniki with cottage cheese – the dough or the filling? It is difficult for me to answer this question unambiguously. For juiciness, the curd filling should be tender and at the same time not runny, so that it retains the desired shape during baking. And many people easily cope with this task. But the dough... Often it turns out to be harsh or rough. Therefore, we will pay special attention to the test. So that we can get really tasty juices with cottage cheese. Recipe with photo, you can clearly see what real dough should look like for juicier: moderately soft and moderately loose. Dense and pliable when sculpted and tender, melting when finished. For a very long time I could not find this golden mean, and now, finally, I can confidently say that it has been found. Here they are – my sochniki with cottage cheese! I tried to describe the recipe with photos and each step in as much detail as possible, so that you immediately have answers to all the questions that arise during preparation. I assure you, these juicers will taste as good as they look.
Ingredients for the dough for juicier:
- egg – 2 pcs.,
- sugar – 3/4 tbsp.,
- sour cream 10% – 200 g,
- salt - a pinch,
- butter (margarine) – 100 g,
- soda – 3/4 tsp.
- flour – 4 tbsp.
Filling ingredients:
- cottage cheese (any fat content) – 350-400 g,
- sugar – 3-4 tbsp. l.,
- egg – 1 pc.,
- salt - a pinch,
- sour cream – 1 tbsp. l.,
- flour or semolina (optional) – 2-3 tbsp. l.,
- yolk for greasing the top - 1 pc.
How to cook sochniki with cottage cheese (recipe with photo)
Contrary to custom, we will start cooking juicier not with the dough, but with the filling. Now I will explain why. The finished curd filling should sit a little to make it juicier. It doesn’t matter whether you add semolina or flour to the filling, they need time to absorb moisture and swell. First add the egg to the cottage cheese.
Then a pinch of salt, sour cream and sugar. Another point: if your cottage cheese is juicy and fatty (homemade, for example), you don’t need to add sour cream to it.
Grind the mixture thoroughly and add flour or semolina - your choice. With semolina the filling turns out more loose and airy; with flour it is more soufflé-like.
Now the dough. Break the eggs into a bowl, add sour cream, salt and sugar. The dough turns out very sweet! Honestly, to suit my taste, I would reduce the amount of sugar to half a glass. But my family has a terrible sweet tooth, and since they are the main eaters, I focus on their taste.
I beat the entire contents of the bowl with a blender, after which I add slightly melted butter, chopped into pieces. There is no need to melt the butter first.
Beat the contents again with a blender and add first soda to the mixture, then flour.
After adding the first 2 glasses, the blender can still cope with the dough, but then we switch to manual kneading. Don’t forget that even flour from the same manufacturer may differ, so you need to add it gradually! Do not overwork the dough with flour, otherwise when baking it will turn out harder than it should be. This dough took me 4 full glasses without a slide.
The finished dough is soft and slightly sticky to your hands. Don’t worry, it will sit in the refrigerator for 20-30 minutes, it will reach the desired state and lose its stickiness.
Once the dough has rested, we begin to form the juices. For the base you will need dough cakes with a diameter of 8-10 cm. You can make them in two ways: roll out one large thin cake and cut out small ones from it; or roll out the dough into a “sausage”, cut it crosswise into small pieces and roll each of them into a flat cake. I went the first route.
As soon as the filling is in place, fold the flatbread in half and press it along the edges so that the juicer comes out with a wide “smile”. When baking, this “smile” will spread, but thanks to it the juicy juicer will retain its neat shape.
Place the formed juices on a baking sheet, brush with beaten yolk and bake until golden. If the baking sheet is non-stick, you do not need to grease it with oil or line it with parchment.
Modern culinary traditions are moving further and further away from our classical cuisine. and today many girls can easily prepare pizza or sushi, but at the same time they have no idea how to cook, for example, borscht, not to mention baking. One of these undeservedly forgotten dishes is sochniki with cottage cheese made from shortcrust pastry. , the recipe for which can only be found in grandmother’s cookbooks. This is exactly what we will share with you.
Classic shortbread dough
It was on it that sochniks were originally prepared, while other recipes that had already become classics appeared as a result of culinary experiments. We'll look at them a little later. Like most dishes in our cuisine, this is extremely simple and straightforward, consisting of a minimum of ingredients, so even a beginner can handle it.
Ingredients:
- Flour - 2 cups;
- Butter - 150 grams;
- Baking powder - 1 teaspoon;
- Salt - a pinch;
- Egg - 1 piece;
- Sugar - to taste.
In fact, it is not necessary to add the last ingredient, since the lack of sugar in the dough is easily compensated for by the rather sweet filling. Therefore, you can add 100, 50 grams or not add at all, but at the same time sweeten the cottage cheese well.
The cooking process consists of two main stages: kneading the dough and preparing the filling. We will need the following ingredients for the filling:
- Cottage cheese - 300-400 grams;
- Sugar - ½ cup (more is possible if you did not add it to the dough);
- Sour cream - 2 tablespoons;
- Vanillin, raisins, cinnamon - to taste;
- Egg - 1 piece (more precisely, the white; we use the yolk to grease the top).
Depending on the consistency of the filling, we may need about 1 more tablespoon of semolina, which will quickly absorb excess liquid without clogging the filling. Some people use flour for this purpose, but it can ruin the structure, making it quite hard.
Now let's get started with the preparation:
- Mix the dough for sochniki with cottage cheese. To do this, sift the flour and carefully mix with the rest of the dry ingredients. Chop the slightly melted butter with a knife and mix with the flour mix. As a result, we should end up with crumbs. Then add the egg here and quickly knead the elastic dough. Quickly, because every butter dough does not like prolonged contact with warm hands, and that is why it then needs to be put in the refrigerator for about 30 minutes. Do not forget to first cover it with cling film, otherwise it will dry out.
- While the dough is “resting”, let’s proceed to the second stage - filling. We give the cottage cheese a homogeneous structure. The easiest way to do this is with a blender, but you can use a meat grinder and a regular strainer for this purpose. Add sour cream to the cottage cheese and, if desired, vanillin. Beat the sugar and egg whites in a separate bowl and mix with the curd mass. If you add raisins, do not forget to first pour boiling water over them (fill them completely for about 15 minutes), and then rinse them with cold water. Such manipulations are necessary for two reasons: firstly, you will wash away all the dust from the berries, which tends to accumulate in all irregularities during storage, and secondly, you will allow the raisins to swell, which will make them much tastier. The liquid structure of the cottage cheese can be corrected by adding a couple of spoons of semolina, which will instantly absorb all the excess moisture.
- When all the ingredients are ready, you can start forming the cookies. Roll out the chilled dough into a layer approximately 0.5 cm thick. It can be a little thicker, but you definitely don’t need to be thinner, otherwise it will simply tear. We make circles of the same diameter. If there is a special form for squeezing, then we use it, but if one is not found, you can use a large cup for this purpose. In total, this amount of dough should yield approximately 10-12 cakes. Now for the filling. You will need about a heaping teaspoon, although this is not the case when you can ruin the dish. Therefore, you can put as much as will fit, the recipe for juicers does not contain any restrictions, the main thing is that during the baking process the filling does not spread on the baking sheet. So, put the filling on one part of the cake and cover it with the other. It turns out like a dumpling made from shortcrust pastry. But sochni differ from this dish not only in the type of dough, but also in the fact that the edges of the cookie are not completely covered. It is enough to fasten only the corners, leaving the middle free. To get a rosy top, grease it with yolk, to which you can add a little water.
Baking at 200 degrees takes an average of 20-30 minutes, depending on the settings of your oven. Be guided not only by the golden brown crust, the main thing here is that the dough inside does not turn out to be raw, which is quite possible due to the wet filling. You can check this with a regular toothpick, just like a sponge cake. Cookies should be served already cooled, as hot cottage cheese can seriously burn you.
Sour cream
This recipe is more popular among housewives, because thanks to the addition of sour cream, the dough becomes incredibly tender and simply melts in the mouth. It was this recipe from the sochniks that began to claim the title of classic, although the “sand” itself is not classic.
Ingredients for the dough:
- Flour - 3 cups;
- Butter - ¾ pack;
- Sugar - ½ cup;
- Sour cream - 100 ml;
- Baking powder - a heaped teaspoon;
- Egg - 2 pieces;
- Vanilla sugar - 1 package (optional).
Filling ingredients:
- Cottage cheese - 300-400 grams;
- Sugar - ½ cup (more is possible);
- Sour cream - 1-2 tablespoons;
- Vanillin, raisins, dried fruits - to taste.
- Egg for brushing.
Cookies are prepared according to the same principle:
- Let's make the dough. We freeze the butter in the freezer, then grate it on a coarse grater in a deep bowl. Add flour sifted and mixed with baking powder and vanilla. Mix the crumbs by hand.
- In a separate bowl, beat eggs, sugar and sour cream. In small portions, begin to pour the egg mixture into the flour crumbs and knead a soft elastic dough. Stop kneading when it stops sticking to your hands. Cover it with cling film and place it in the refrigerator for 20 minutes.
- Let's prepare the filling. Grind the cottage cheese, thus getting rid of grains. Then add the remaining ingredients and mix until smooth. the amount of sour cream depends on the structure of the cottage cheese: if it is already quite moist, it is better not to aggravate this with a large amount of sour cream, otherwise all the filling will remain on the baking sheet. If it still turns out a little liquid, do not add flour there; the same starch or semolina will cope much better with the situation, which will not “clog” the cottage cheese.
- It's time to take out the dough. Divide it into about 10 balls, rolling each one out to a thickness of about 0.5 centimeters. Cut out even flat cakes using a mold, cup or chef's knife. We conditionally divide our cake into two parts. We put the filling on one of them, and cover the second. Carefully pinch the edges, trying not to press down the filling.
- Brush the finished juices with egg and place on a baking sheet greased or lined with parchment. Bake at 200-220 degrees for about 25 minutes.
If you decide to add raisins, dried apricots or dates to the filling, do not forget that they must be washed very thoroughly before adding.
Express recipe
The fastest and easiest, since there is no need to make dough here at all - we will use ready-made puff pastry. Puff pastry juicers are prepared in just a couple of minutes:
- While the dough is defrosting, prepare the filling according to the recipe described above.
- Roll out the dough and cut out shapes.
- Spread the filling and pinch the edges.
- Bake at 180 degrees until fully cooked.
Simple and incredibly tasty!