How to prepare delicious sochni with cottage cheese. Step-by-step recipe for classic juicies

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 to buy them for tea for breakfast, and they really turned out to taste quite decent. 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 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 required 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. Stir sour cream and butter until homogeneous mass 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, then 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 with 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.

Just if it stays curd filling, 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 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. How it should turn out shortbread dough 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!

Homemade juicers with cottage cheese - delicious shortbread with delicate curd filling from childhood. This crumbly pastry with juicy curd inside is familiar to those who have visited school canteens or simply lived in the USSR.

Rings with nuts, tongues and juice boxes with cottage cheese - not rich, but so attractive for children and adults from the country of the Soviets who are inexperienced with overseas desserts.

Time passed - the country fell apart, but sochniks with cottage cheese did not lose their popularity even among the stunning diversity of the modern confectionery and bakery industry.

To feast on homemade cakes comes from childhood, just use a simple and proven recipe. We will reveal all the subtleties and tricks of preparing the most delicious homemade juices with cottage cheese.

Our juicers always turn out aromatic, tender, and surprisingly tasty.

Ingredients

For the test:

wheat flour – 4 tbsp;
sugar – 1 tbsp;
butter – 180 g;
chicken eggs – 1-2 pcs.;
sour cream – 6 tbsp. l;
salt – 1/3 tsp;
soda – 1⁄2 tsp.

For the filling:

cottage cheese – 250 g;
wheat flour – 2 tbsp. l;
sour cream – 2 tbsp. l;
sugar – 3 tbsp. l;
protein – 2 pcs.
To grease the top - 2 yolks.

Homemade juicers with cottage cheese. Step-by-step preparation with photos

How to make shortbread dough for sochniki with cottage cheese?

Shortbread dough is easy to prepare. To do this, mix in a deep bowl chicken eggs, sugar, salt, sour cream. Pour soda into the sour cream.

Nuance

In this recipe, there is no need to quench the baking soda with vinegar. The acidity of sour cream is enough for her.

Melt the butter in microwave oven or in a frying pan. Then pour it into a bowl with the other ingredients.

Advice

Vanilla lovers can add vanillin. For flavoring dough will do and lemon or orange zest. Cinnamon will not be superfluous, but these will already be original juices with cottage cheese, which in the end will become different from traditional options, once bought in the canteen.

Mix everything, add sifted wheat flour. Let's knead the shortbread dough. Form a ball, cover with cling film and place in the refrigerator while we prepare the filling.

How to prepare the filling for sochniki with cottage cheese?

For the filling, separate the whites from the yolks and add sugar. Beat until light foam forms with a whisk or fork.

Add mashed cottage cheese to the whipped whites.

Advice

For those who like an airy, creamy filling, we recommend grinding the cottage cheese using a blender.

Add sour cream to the egg-curd mixture.

Then pour in the flour.

Nuance

Suitable instead of flour potato starch or semolina. Such additives are needed so that the filling holds its shape and does not spread. It is clear that when adding semolina you will have to wait until it swells a little (20-30 minutes).

Some gourmets add berries, nuts, dried fruits and even chocolate to the curd filling. The taste of homemade juicers with cottage cheese will vary significantly with such improvements, but, in our opinion, the end result is a new dish. Not the same as in childhood. The choice is up to the hostess.

From proteins, cottage cheese, sugar, flour and sour cream we will make delicate filling, intensively mixing all components until smooth.

Let's take the dough for homemade juices with cottage cheese out of the refrigerator. Let's form it into a sausage with a diameter of 5-6 cm.

Nuance

You can simply roll out the dough on a work surface to a thickness of 7-8 mm.

Cut the sausage into 3 cm pieces. From each piece, using a rolling pin or your palm, make flat cakes with a diameter of 10-12 cm.

Place the filling on one half of the flatbread, cover with the other half and seal the edges. home juicer with cottage cheese.

The hostess can choose which one appearance She prefers homemade juicers with cottage cheese.

Place the finished juices on a baking sheet.

I welcome you, my dear readers, to the pages of my culinary blog! It didn’t take me long to think about what I could cook up for my dearest people. I’ve been planning this recipe for a long time, but somehow I couldn’t get around to it, so today I got together and finally made it. And then I will tell you how to prepare sochniki (sochni) from shortcrust pastry with cottage cheese at home. And as always, I have carefully prepared a recipe for you with step by step photos, I hope you enjoy everything.

I loved sochni very much as a child, I often bought them for tea in the school canteen. And then somehow, over time, I even forgot about them. Recently I went to a local bakery and noticed the juices that were sold there and bought several pieces. To be honest, I was very disappointed, as the taste was far from what it was like in childhood. Or maybe it's just when we become adults taste qualities become dull? In general, I decided to try making juicers at home and began looking for a recipe.

While I was looking for a recipe, I learned that it turns out that sochni can be prepared not only with cottage cheese. Instead of cottage cheese, you can use absolutely any filling: jam, jam, and even meat or mushroom. Studying the material fascinated me a lot and I even thought, shouldn’t I make juice with meat or mushrooms? I will definitely post the recipe if I decide to experiment with this.

Cooking sochniki with cottage cheese

Products

For the test:

Flour – 300 gr.
Butter – 120 gr.
Egg – 1 pc.
Sugar – 75 gr.
Sour cream – 2 tbsp.
Salt – 1/3 tbsp.
Baking powder – 1\2 tsp.

For the filling:

Cottage cheese – 300 gr.
Sugar - 60 gr.
Egg – 1 pc.
Flour – 1 tbsp.
Sour cream – 1 tbsp.
Vanillin

Step-by-step recipe for making sochniki with cottage cheese

Video recipe for making juicers:

First we need to prepare shortcrust pastry for juicier. Our dough will not be entirely shortbread, since we add a little sour cream to it. Thanks to sour cream, the dough turns out softer, more tender and airy and at the same time sandy.

So, sift the flour through a sieve, add salt, baking powder and mix everything with a spoon. I almost always sift flour, because thanks to this simple step the flour is saturated with oxygen and the products are more airy. In addition, we clean the flour from any unknown impurities.

Place the butter in a separate deep bowl, add sugar and beat with a mixer. The butter must be taken out of the refrigerator in advance and kept for some time at room temperature until it becomes soft.

Then add the egg, sour cream to the oil and beat everything again with a mixer.

Place the resulting mass in flour and quickly knead with your hands. elastic dough. If you have followed the proportions correctly, the dough will be pleasant to the touch and elastic. But not everything always depends on the recipe. Sometimes the quality of flour is such that you have to add a little more. Therefore, if you see that your dough is liquid and sticks to your hands, then add a little more flour.

Shortbread dough does not like long kneading. If you knead it for a long time, the products will turn out too hard.

Place the finished dough into a dry deep bowl, cover with plastic wrap and place in the refrigerator for 1 hour. Or you can do it easier, wrap the dough in a bag.

Preparing curd filling for juicier

About 20 minutes before removing the dough from the refrigerator, you can prepare the curd filling.

Place the cottage cheese in a deep plate, add sugar and vanillin.

It is advisable that the cottage cheese be dry, otherwise the curd filling will leak out and the juices will not turn out very beautiful. Therefore, if you see that your cottage cheese is wet, place it in a gauze cloth and squeeze out the excess moisture.

Then add it to the cottage cheese egg white(and the yolk will be useful for greasing the juiciness), sour cream and thoroughly mash everything with a fork.

At the end, add flour, mix everything thoroughly and leave the mixture for 10 minutes. At this time, you can turn on the oven.

Bake socni with cottage cheese

So, we have the filling ready, the dough too, we turned on the oven. You can also prepare the pan in advance by lining it with foil or parchment paper.

Roll out the dough into a layer approximately 3-5 mm thick. And cut out circles using a mug.

Place 1 tbsp on half the circle. curd filling.

And cover the filling with the second half of the dough.

Add 1 tsp to the yolk. milk (or water) and stir everything thoroughly.

We transfer the juices into a baking dish, grease them with yolk on top and place them in a preheated oven at 180C and bake for about 25-30 minutes.

That's all, our sochniki with cottage cheese are ready, now they can be served. Before serving, the juice can be sprinkled with powdered sugar on top.

Bon appetit!!!

For shortbread sour cream dough:

Wheat flour - 2 cups,
Granulated sugar - ½ cup,
Sour cream (medium fat content) – 150 grams,
Butter or margarine – 50 grams,
Chicken eggs - 1 piece,
Baking soda - ½ teaspoon,
Salt to taste.

For the filling:

Cottage cheese (preferably non-acidic, homemade) – 200 grams,
Sour cream – 1 tbsp. spoon,
Egg white – 1 piece,
Granulated sugar – 2 tbsp. spoons,
Wheat flour or potato starch - 1 tbsp. spoon,
Vanilla to taste

For juicier lubrication:

Egg yolk – 1 piece and 2 teaspoons of water.

Cooking process:

Let's start the cooking process by kneading shortcrust pastry, which will definitely have to rest for some time. Beat the egg with granulated sugar until smooth. Then add softened butter or margarine and sour cream. Mix all ingredients thoroughly.

Sift the flour into a separate cup, so it will be enriched with oxygen and the dough will become even fluffier. Then mix it with baking soda. Add flour to the liquid mass in small portions and knead into a loose dough.

The finished shortbread dough can be wrapped in cling film and let it rest, and in the meantime start preparing the curd filling for the juicers.

If you have coarse-grained cottage cheese, it is advisable to rub it through a fine sieve or use a blender. Then add flour or starch, granulated sugar, sour cream and vanilla to taste. Mix all ingredients thoroughly. In a separate bowl, beat the egg white with a pinch of salt. Then add the airy protein mass to curd mass and mix gently. The result should be a medium thick filling.

As a filler for these small open pies, you can use ready-made curd mass with raisins or other dried fruits.

Roll out the rested dough into a layer about 5-7 mm thick. Now we arm ourselves with a glass or a cake pan with wavy edges (this way the baked goods will look very beautiful in the end), and cut out the circles.

On each flatbread, place the cottage cheese filling on one edge and cover with the second half of the dough left without filling, slightly shifting the center. Ideally, the saplings are not pinched. Starch or flour in the composition will not allow the filling to escape onto the baking sheet. On the covered baking paper Place the prepared products on the baking sheet.

In a small bowl, beat egg yolk and water with the resulting mixture, grease the top of the juicers and immediately place the baking sheet in the oven.

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 really delicious Sochniki 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. 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 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.