How to make delicious juices with cottage cheese. Sochniki with cottage cheese made from shortcrust pastry

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. That's why we are with you special attention Let's focus on 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 free-flowing. Dense and pliable when sculpted and tender, melting into finished form. 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. To make the finished curd filling juicier, let it brew a little. 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 the slightly thawed 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 flatbread and cut small ones out of it; or roll 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.

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 with 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 the eve of Christmas 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 the 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 juice was prepared with more tender dough, adding sour cream or kefir. I don't know what they were like in the canteens in Soviet times, so I cooked it in different ways 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 is not entirely clear curd 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.

All in all, light dough in preparation, 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 stuff through a sieve, and the easiest way is to mix all the ingredients for the filling with a submersible blender.

Important point– 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 help 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.

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.
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.

It’s unlikely that anyone will refuse juicy cheese with cottage cheese for tea. They are suitable for both breakfast and afternoon snack. You can take them with you to work as a snack and give them to your child at school. Sochni are very popular and are sold in every grocery store, but fresh, just baked with your own hands, they are much tastier.

Recipe from Milena:

Sochni with cottage cheese

Ingredients

for test:

flour – 250 g,
baking powder for dough – 1 tsp,
sugar -1 tbsp. l.,
salt - on the tip of a knife,
butter - 180 g,
eggs – 1 pc.,
sour cream 20% fat – 200 g;

for filling:

fat cottage cheese - 130 g,
eggs - 1 yolk,
sugar -2 tbsp. l.

You will also need 1 yolk to lubricate the juiciness before baking.

Cooking recipe:

The main thing in making it juicier is to knead the dough very quickly (do not delay, as chefs say). Then the dough needs to be cooled, and only then rolled out.
The butter for the dough should be cold, but not from the freezer, but simply from the refrigerator. For the dough, in a large bowl, first simply mix all the dry ingredients: 250 g flour, 1 tsp. l. baking powder for dough, 1 tbsp. l. sugar and a little salt.
Cut the butter (180 g) into cubes and scatter over the dry mixture. In another cup, mix 200 g of sour cream and one egg, beat with a whisk. Pour the sour cream and egg mixture into the container in which you knead the dough. Using your hands, knead the butter cubes quickly. soft dough, wrap it in film and refrigerate for 15 minutes. In the meantime, prepare the filling for a juicier one: mix 130 g of cottage cheese, 1 yolk and 2 tbsp. l. Sahara.
Roll out the chilled dough into a large circle, cut into small circles with a shaped edge (use metal muffin tins for this). Place a little filling on half the circle, 1 tsp, cover with the other half of the circle, press down lightly, but do not pinch. Place the juices on a baking sheet, brush with a mixture of 1 yolk and 1 tbsp. l. milk, bake in the oven at 200 degrees for 20 minutes.

Sochniki with cottage cheese is a favorite dessert for tea, both for children and adults. Sochni or sochniki is a folded in half sweet cake with curd filling peeking out.

Although, sochnya has another meaning: a flatbread made from unleavened dough which is eaten on Christmas Eve.

Our recipe is juicier - sweet pastries With juicy filling from cottage cheese. From the word juicy comes the name of the “Soviet” sochnik, known and loved by many children in school canteens and buffets.

Delicious juices with cottage cheese

Recipe for shortcrust pastry with sour cream from Svetlana

I really like this simple recipe for homemade juicers, not only for its excellent results, but also because the dough and filling are prepared very quickly. Mixed it up quick dough, put the filling in and baked everything in the oven for 20 minutes.

Many people have fallen in love with sochni with cottage cheese since Soviet times. They were half-open buns made of shortcrust pastry with curd filling. Contrast crumbly dough and the tender and juicy middle made the taste of these confectionery unique. Today you can buy sochni with cottage cheese in many confectionery shops, bakeries, and culinary departments of supermarkets. But homemade products often turn out to be much tastier than store-bought ones. Even a novice cook can prepare juicers with cottage cheese with his own hands if he knows the basic features of the technological process.

Cooking features

In order to prepare delicious sochniki with curd filling at home, you need to know and take into account several points.

Today you can find sochni with cottage cheese from butter and choux pastry. This pastry has its admirers and some like it even more than traditional ones. But still, classic sochni, familiar to the older generation from Soviet times, are made from shortcrust pastry.
Shortbread dough is prepared from cold ingredients, and the kitchen must be cool while kneading it, otherwise it will not be crumbly.
To shortbread dough It was not hard, it did not need to be kneaded for a long time. As soon as it stops sticking to your hands, stop kneading.
An important ingredient in puff pastry is butter. It is not recommended to spare it or replace it with margarine. However, some housewives believe that the most successful is shortbread dough made from a mixture of butter and margarine, taken in equal quantities.
When preparing shortcrust pastry, it is important to follow the sequence of adding products. First of all, the sifted flour is mixed with other dry ingredients. Then add cold butter and chop with a knife along with the flour until you get flour crumbs. Lastly, a mixture of liquid ingredients is introduced.
Egg white is a binding ingredient but gives the dough its toughness. Therefore, eggs are added to shortbread dough in small quantities or only egg yolks are used.
The cottage cheese for the filling should be rubbed through a sieve, only then the filling will turn out tender. To make it tasty, sugar, egg yolks, sour cream, and vanillin are added to it.
Sochni are formed as follows: roll out the dough into a layer 5–7 mm thick, 8–10 cm in diameter, put the filling on one side, cover with the other side. The edges are not sealed. However, if you made the curd filling too liquid or added raisins to it, you can make the juices closed by securing the edges with protein.
To give the juices an appetizing appearance, before placing them in the oven, they are greased with yolk, sometimes mixed with water or vegetable oil.

Place the juices in an oven already preheated to 200 degrees and bake for 20–25 minutes.

By following the above rules, even an inexperienced cook can cope with preparing sochniki with cottage cheese at home.

Classic recipe for sochniki with cottage cheese (made from shortcrust pastry)

wheat flour – 0.24 kg, including 30 g for filling, 210 g for dough;
chicken egg – 2 pcs., including 1 pc. for filling, 1 pc. for dough;
fine sugar or powdered sugar -100 g, including 50 g for dough, 50 g for filling;
butter – 80 g;
sour cream – 40 ml, including 20 ml for the filling, 20 ml for the dough;
salt - a pinch;
baking powder for dough – 2 g;
cottage cheese (9–18% fat content) – 0.2 kg;
water – 20 ml;
vanilla sugar– 10 g (for filling).

Cooking method:

Sift the flour. Separate 1.5–2 spoons for the filling. Mix the remaining flour with baking powder, salt and sugar.
Remove the butter from the refrigerator, cut into cubes, and place them on the flour. Using a large knife, chop in different directions until the flour resembles crumbs.
Knead lightly with your hands and form a funnel in the dough.
In a separate container, whisk the egg. Add a spoonful of sour cream, beat everything together.
Pour the liquid mixture into the funnel. Knead the dough. As soon as it stops sticking to your hands, start preparing the filling. During this time, the dough can be put in the refrigerator.
Rub the cottage cheese through a sieve.
Break the remaining egg, separating the yolk from the white. You don't need the white, divide the yolk in half and add half to the cottage cheese.
Add sugar and sour cream, grind until smooth.
Add to curd mass previously sifted flour, stir.
Remove the dough from the refrigerator and divide it into 6 parts. Roll each into a layer about half a centimeter thick.
Place a large spoon on half of each layer of dough. curd filling. Cover the cottage cheese with the free half of the dough.
Add a spoon to the remaining yolk boiled water, whisk.
Using a pastry brush, coat the top of the dough with yolk.
Preheat the oven to 180–200 degrees.
Place the juices on a baking sheet covered with parchment.
When the temperature in the oven reaches the desired level, place the baking sheet with the preparations in it. Bake them for 20-25 minutes.

All that remains is to take the juices out of the oven, let them cool, brew tea and invite your household to the table.

Sweet sochni with cottage cheese

milk – 0.2 l;
pressed yeast – 60 g;
sugar – 0.2 kg, including 100 g for the dough, 100 g for the filling;
salt – 3 g;
butter – 0.2 kg;
chicken egg (yolks only) – 2 pcs.;
wheat flour – 0.52 kg;
cottage cheese – 0.4 kg;
vanilla sugar (optional) – 20 g.

Cooking method:

Heat the milk to 30–35 degrees, add yeast to it, stir.
Add sugar to the milk and stir again. It is not necessary to wait for the dough to rise for this type of dough, but you should still wait 10 minutes until foam appears to make sure that the yeast is “working.”
Melt the butter. You can use 100 g of butter, replacing the rest with vegetable oil.
Pour the butter into the milk, mix well.
Sift the flour. Pour it one glass at a time into the prepared liquid mixture, stirring thoroughly each time so that there are no lumps. You should end up with a fairly stiff dough.
Combine cottage cheese with egg yolk and sugar (including vanilla). Beat with a blender until homogeneous mass.
Divide the dough into 2-3 parts. Roll out the first part into a layer about 4–5 mm thick. Using a cup, cut out circles with a diameter of about 10 cm.
Place the appropriate portion of the filling over them. Place the cottage cheese on one half of each circle, covering it with the other half.
Place the juices on a parchment-lined baking sheet. It is necessary to maintain a distance between the products so that they do not stick together during baking.
In the same way, form the juices from the remaining dough and curd filling. If there is room left on the baking sheet, add juice to it.
Let the juicers sit for 15–20 minutes, during which time preheat the oven to 180–200 degrees.
Brush the juices with beaten egg, sprinkle with sugar, and place in the oven. Bake until a caramel crust forms.

According to this recipe, the juices with cottage cheese are more fluffy and tender than the traditional one, but not crumbly.

Sochniki with cottage cheese from choux pastry

wheat flour – 0.4 kg;
vegetable oil – 150 ml;
water – 0.25 l;
cottage cheese – 0.4 kg;
sugar – 80 g;
vanilla sugar – 20 g;
butter – 20 g;
chicken egg – 1 pc.

Cooking method:

Sift the flour and make a hole in the flour pile.
Boil the water. Without cooling, pour into the well in the flour.
Knead the dough, gradually adding vegetable oil to the flour.
Remove the butter from the refrigerator until it softens.
Rub the cottage cheese through a sieve and mix with softened butter.
Add regular and vanilla sugar to the cottage cheese, mix well.
Form the juices from the dough and curd mass in any way convenient for you.
Beat the egg and brush it top layer test.
Preheat the oven to 200 degrees.
Place the juices on a baking sheet, having previously laid baking paper on it.
Place the baking sheet with the juices in the oven for 25–30 minutes.

Ready-made juices with cottage cheese are cooled and served with tea or coffee. They can also be eaten as an independent dish.

Sochniki with cottage cheese and raisins

flour – 0.5 kg;
chicken egg – 4 pcs., including 2 pcs. for dough, 1 pc. for filling, 1 pc. for gluing and lubricating products;
sour cream - 0.2 l, including 150 g for the dough, 50 g for the filling;
butter – 90 g, including 50 g for the dough, 40 g for the filling;
sugar – 140 g, including 100 g for the dough, 40 g for the filling;
salt - a pinch;
soda – 3 g;
citric acid – 1 g;
vanilla sugar – 10 g;
cottage cheese – 0.35 kg;
vegetable oil – 20 ml;
raisins – 50 g.

Cooking method:

Combine cottage cheese with vanilla sugar and two spoons granulated sugar, rub it.
Add to it 50 ml of sour cream and 40 g of softened butter, which should be removed from the refrigerator in advance.
Beat the curd mass with a mixer.
Add the egg and beat again.
Pour boiling water over the raisins. After 10 minutes, drain the water. Squeeze the dried fruits, put them in the curd mass, stir with a spoon or spatula.
Mix flour with remaining sugar, soda and citric acid.
Place butter on top and chop.
Combine the remaining sour cream with two eggs, whisk, add to the flour and knead the dough.
Roll out the dough and cut out circles about 10 cm in diameter.
Brush the edges of the dough with egg white. Place the filling in the center. Glue the edges.
Place the juices on a baking sheet.
Beat the yolk with vegetable oil and brush the juices.
Place the pieces in an oven preheated to 200 degrees and cook for 20 minutes.

Sochni according to this recipe are slightly different from traditional ones, but thanks to delicate filling and some people like raisins even more than those made according to GOST.

Video: Delicious homemade sochni (sochni) with cottage cheese

Fast, simple and very tasty:

Sochniki with cottage cheese - easy to prepare, but very delicious dish. They are filling enough to replace breakfast or a snack. At the same time, they are sweet, so they are considered a dessert and children like them.

But I wanted to bake them for one interesting reason. Not far from where I work, they opened a bakery, and the girls from work got into the habit of running there every day for baked goods before starting their work day. And they especially praised the Sochniks. We bought them from with different fillings, and vied with each other to say that they were very tasty.

I decided to try buying them for tea for breakfast, and they actually turned out to taste quite good. But the price per piece was somewhere around 40 rubles. Not very cheap, I would say. Moreover, buying them one at a time is not at all interesting.

And I remembered that somewhere I had a very simple recipe for making them. Once upon a time, when there was a shortage of sweets, we often baked them, and always ate them with great pleasure. I found it, and on the first free day I cooked them, especially since my grandchildren were visiting me that day.

Delicious homemade juicers with cottage cheese - step-by-step recipe

We will need:

flour - 2.5 cups
sugar - 0.5 cups
vanilla sugar - 10 g
sour cream - 0.5 cups + 1 tbsp. spoon
butter 82.5% - 70 - 80 g
egg - 1 pc.
salt - a pinch
soda - 1/4 teaspoon

For the filling:

cottage cheese - 350 - 400 gr
sugar - 2 tbsp. spoons
sour cream - 1 tbsp. spoon
semolina - 1 tbsp. spoon (or flour)
egg - 1 pc.

Preparation:

The entire cooking process is divided into four stages:

Preparation of shortcrust pastry.
Preparing the filling.
Making preparations for baking.
Baking Sochniki.

Well, why not add one more stage - the most delicious one. You probably already guessed that this is a tea party with the family.)))

Let's start quickly and bake some delicious food for the joy of our whole family. From this amount of ingredients you will get from 25 to 30 pieces. The quantity will depend on the size of the workpieces.

1. First, let's prepare the dough. We will have to infuse it in the refrigerator, so we’ll start with that. In principle, it can be used for baking. But I choose exactly this one, since the baked goods according to this recipe turn out to be especially tender and simply melt in the mouth.

And the first thing we need to do is sift the flour. For any kind of baking, this must be done.

Since thanks to this action we will not only prevent foreign objects from entering it, but first of all, we will saturate the flour particles with oxygen molecules. Which will precisely allow you to achieve that softness and tenderness mentioned above.

You can sift the flour immediately into the bowl in which we will knead our dough..

2. Add a pinch of salt, soda, sugar and vanilla sugar to the flour. That is, all bulk ingredients. This is a classic when preparing any shortbread dough.

Mix them and leave for the time being.

3. Then mix all liquid ingredients in a separate bowl. To do this, put the prescribed amount of sour cream in a bowl, add butter at room temperature, or even slightly melted.

I don’t get tired of repeating, and today I will repeat again, that the oil must be at least 82.5%. If a smaller percentage is indicated on the package, then in fact such a product is not an oil, it is a trans fat with the addition of palm oil.

We don’t eat butter in packs, and it’s better to overpay an extra 30 rubles per pack and buy real butter than to buy a product of dubious quality.

It is advisable to get the oil in advance; it will quickly come to the desired state when room temperature. Try not to use a microwave to melt it; everything gets lost in it. beneficial properties products. As a last resort, if you forgot to get the butter in advance, then melt it in a water bath.

4. Mix sour cream and butter until smooth using a mixer. She should buy creamy - white and a pleasant creamy consistency.

5. Add the egg and continue mixing with a mixer until smooth.

6. When the two mixtures are ready, pour in liquid part into the flour mixture and stir. First, mix with a spoon, and then, when it becomes difficult to knead, knead the dough directly in the bowl. Do this quickly so that the butter under your hands does not melt even more. Try to collect all the flour, including from the walls. There's no point in wasting any good stuff!

Here it is important to look at the consistency of the dough. And it should turn out neither liquid nor solid, but in some “golden” middle. It is convenient to see this by the sponginess of the test. If it is too spongy, then you should add a little flour and knead it a little more. If it’s not very good, it means we’ve got the right consistency.

This is important for the moment when we start preparing the dough for baking. If the dough is not dense enough, the pieces will stick to the table when rolling out, and you will not be able to pick them up. You'll have to scrape them off with a knife.

Knead briefly, this dough does not tolerate warm hands. At the same time, it will ask for more flour, and if we add too much of it, we will lose delicate structure finished products.

7. Form ready dough into a ball, place it back into the bowl and cover cling film or a towel. Place in the refrigerator for 30 - 40 minutes.

8. Now you can start filling.

If we have cottage cheese in the form of a curd, slightly runny paste, then this can be left in the form in which it is. You can only crush it with a potato masher to make mashed potatoes.

The recipe gives two values for cottage cheese: 350 and 400 g. It depends on the number of juices received. And their number will depend on their size and thickness.

I always get about 30 pieces. But they are smaller and thinner than store-bought ones. That's why it takes me 400 grams.

I advise you to start with 350 grams of cottage cheese and try to see how much you can make. As a last resort, if the dough remains and the filling runs out earlier, then you can always use any jam or marmalade as an additional filling.

It’s just that if the curd filling remains, it can then only be used for baking. And no one knows when we will bake next time.

Such a small but useful digression. But let's get back to the recipe.

9. We will need one more bowl. We need to pour the white into it, having first separated it from the yolk. Set aside the yolk; we will also need it later.

10. Add sugar to the protein and beat with a mixer, but not into a very strong foam. "Spades" to us this recipe not really needed. Although, if they work out, it’s okay

11.Add protein mass into the cottage cheese and mix.

12. We will also need a thickener. And for it we will take semolina, a full tablespoon. And if the cottage cheese is runny, then take even two.

Semolina can be easily replaced with flour.

13. And at the very end, add a tablespoon of sour cream. Mix everything, cover with a lid and put in the refrigerator so that the mass does not “leave”.

14. When 30 - 40 minutes have passed, remove the dough from the refrigerator and divide it into two parts. Put one of the parts back in the refrigerator, and we will work with the second.

15. Pour flour onto the work surface and distribute it over the table. If necessary, lightly knead the dough, then roll it into a ball and make a flat cake.

Place on a table generously sprinkled with flour and roll out a layer 0.6 -0.7 cm thick. You can roll it out thinner, up to 0.5 cm. But sculpting such blanks will be a little more difficult.

16. Now we will need a form with which we will cut out the blanks. This could be a saucer or a cup. Approximately estimate that if you fold the resulting shape in half, then you will get juicers of this size.

I use a metal notch for preparing salads. Its size is not too large, but not small either, quite comfortable for baking of this kind.

Use it to cut out the pieces, remove the loose dough, form a ball and put it in the refrigerator.

17. Place a full tablespoon of curd filling onto the pieces and roll it in half to form a petal.

18. Have a baking sheet ready, lightly greased.

Post finished goods in a row on him. You can press them down slightly so that the filling peeks out from the crack. Or you can leave it like this.

19. Take out a small lump of the remaining dough and roll it out again. Make the blanks again. Fill with filling, roll up and place on a baking sheet.

As a rule, from the first batch of dough I get a full tray of juicers. To make them beautiful and rosy, they will need to be greased with the reserved yolk.

20. Then place the baking sheet with the products in an oven preheated to 180 degrees. Bake for 15 - 20 minutes until golden brown. The blush will appear only on top, because the surface is smeared with yolk. And in places free from grease, you can see that the dough is light-colored. This is how shortbread dough should turn out when baking.

21. If there is a free baking sheet, then you can form the next batch. If not, then you can also shape it, but leave the workpiece on a well-floured table. So that they don't stick to it.

22. When the first batch is cooked, remove it from the baking sheet, and put the next batch in the oven and bake the same amount and to the same condition.

13. Place the juices on a plate and serve. They cool down quickly enough, so while you boil the tea and set the table, you can eat right away.

I'll tell you a little about what happened.

You can see the appearance in the picture, but it’s better to try the taste once than to explain it a hundred times. I can only say that I baked them for evening tea, so by morning there was not a single one left. Although there were still three or four left on the plate for the night. Apparently they evaporated overnight.

Although, I must say that I bake often and a lot. And there is no shortage of baked goods in our home.

The children ate such baked goods with great pleasure, although neither of them were particularly fond of cottage cheese. And here we ate with desire. Moreover, three days later the granddaughter again asked to bake them. And she herself helped me in preparing them.

I mean, the recipe is great! And you definitely need to cook according to it. Don't look at how big it is in the description. In fact, all preparation takes no more than 20 - 30 minutes. Well, the baking itself takes 20 - 30 minutes, this is with two batches.

I just tried to explain everything in as much detail as possible so that no questions would arise during the preparation process. And sometimes you cook according to some written recipe, and in some place, once... and failure. And you can’t understand what’s next. Then you have to figure out some things on your own.

This recipe has been around for years. It was used by many, many housewives. I even have it written that this is a recipe according to GOST. I don’t presume to say whether this is true, because I don’t know for sure. But what’s tasty is tasty!

Yes, you can also sprinkle juices powdered sugar, it will be a little sweeter and more beautiful!

By the way, today we prepared our pastries in the oven, but you can also cook these cottage cheese donuts, but not in the oven, but in a frying pan. Follow the link and read the recipe from the young and well-developing blog “Cooking Gallery”.

And that's all for me. Prepare according to the recipe and share your impressions of it. And if you like the juicers, then share the recipe with your friends on social networks. For me, this will be your assessment of my work.

And I will need to bake a batch of these delicious treats and take them to the girls at work. These juicers are much tastier than those baked in our bakery. How could it be otherwise - after all, they are homemade!)

Bon appetit everyone, and enjoy your tea!