Sochniki with cottage cheese without sour cream recipe. Calorie content of ready meals

Sochniki with cottage cheese, probably like puff pastry, are dishes that many have been familiar with since childhood. As for me, this pastry can be safely included in the list of the most popular dishes, which housewives bake at home. Another thing is that some people call this dish sochniki, others sochny, and my friend’s kids even call it sweetness with cottage cheese. But this is precisely the case that no matter what you call the dish, it will not become better or worse, since in terms of taste it is simply ideal.

I prepared sochniki at the unspoken request of my husband, since the other day he told me with excitement in his eyes how he ate sochniki in the student cafeteria between couples, and sometimes instead of them. Therefore, in order to please the “child,” I found in my culinary notebook a proven recipe from my grandmother, guided by which I prepared juices for my parents at one time.

As in any other baked goods, the basis for sochniki is dough. It is prepared from fairly cheap products, the list of which includes flour, eggs, sugar, butter, soda, salt and vanilla sugar. Just don’t confuse vanilla sugar and vanillin, it’s different ingredients, and if you add too much vanillin, the baked goods will eventually taste bitter.

After the dough for sochniki is ready, it’s time to move on to the filling. For this we need a home or store-bought cottage cheese. If you take a store-bought product, then the main thing to pay attention to is that it is full-fat and not low-fat. But cottage cheese alone will not be enough for the filling, so we will additionally need the following ingredients: sugar, vanilla sugar, flour, semolina, sour cream and egg. As you can see, both lists, the one for the dough and the one for the filling, consist of regular products, which are also quite cheap. The cost-effectiveness of dishes in modern realities is also an important factor for many, so this point can be attributed to the advantages of this baking.

Juices with cottage cheese should be served immediately after taking them out of the oven, since they are the most delicious when hot. Such sweetness, in my opinion, great alternative any store baked goods and cookies, which are perfect for any tea party or quick snack.

Ingredients:

• 100 g butter
• ½ tbsp. Sahara
• 1 egg
• ½ p. vanilla sugar
• ½ tsp. soda
• 2.5 tbsp. flour
• A pinch of salt

• 300 g cottage cheese
• 3 tbsp. Sahara
• 1 tbsp. flour
• ½ p. vanilla sugar
• 1 tbsp. decoys
• 1 egg white
• 2 tbsp. sour cream
• 1 egg yolk(to lubricate the juices)

Cooking the dish step by step with photos:

Bon appetit!

You can cook sochniki with cottage cheese every day; you don’t need to have any supernatural culinary skills, have a lot of free time, or spend too much money on the ingredients needed for the dish. This pastry is ideal in all respects, and its versatility is such that you can eat juices at home, take them to work, give them to children at school, or cook them on the road if, for example, you are planning a long trip. Finally, I want to give some tips so that your sochniki with cottage cheese turn out delicious, and your family asks you to bake them again and again:

• Sometimes you can find a version of the recipe when juicers are prepared not with butter, but with margarine. I tried both options, but I didn’t feel any significant difference in taste, so use your own discretion;
• Vanilla sugar is added to the dough for the purpose of captivating consumers not only with the taste, but also with the aroma of the finished dish;
• For the filling you can use both homemade and store-bought cottage cheese. The main thing is to choose the one that will contain a higher percentage of fat content;
• If you cook sochniki often and want some variety, then add raisins, pieces of berries or fruits to the cottage cheese.

These sweet pies with curd filling are a real nostalgia for the Soviet canteen, where for 10 kopecks you could gorge yourself on them to your heart's content. Made from yeast-free dough mixed with kefir, they had a sweet curd filling. It’s not at all difficult to repeat this now, with the only difference being that homemade sochniki, or sochni, as they are called in Russia, are much tastier.

Do you think their name comes from the juicy filling? But no! This is how, according to Pokhlebkin’s “Culinary Dictionary,” they called products made from a rolled out layer of confectionery or simple test, with the filling laid out on it and covered with the second edge, without pinching. Therefore, you can cook them not just with cottage cheese, but also with dried apricots and raisins, cherries, and even potatoes. Juice with sour cream is even tastier than kefir.

Sochniki - food preparation

Key words: cottage cheese, sugar, sour cream. First of all, we buy cottage cheese. A wonderful one is sold on the market homemade cottage cheese, however, manufacturers are trying to sell it with a higher whey content. In this case, the filling turns out to be similar to porridge, so try to squeeze out the cottage cheese well or buy drier versions from the beginning.

You can also use cottage cheese that is on the verge of expiration, the main thing is that it is not moist. You don’t need to eat ready-made juicers right away - it’s better to wait a couple of hours - the filling seems to release juice and mix with the dough, it turns out and becomes sticky - this is exactly how we remember the products from childhood.

Sochniki — best recipes

Recipe 2: Classic Sochnik

Delicate sochniki with sour cream are a real paradise for lovers of tea baked goods. They are delicious and just melt in your mouth!

Ingredients:

Dough: butter (70 grams), sour cream (4 tablespoons), flour (2-2.5 tablespoons), salt, egg, soda (1/4 teaspoon).
Filling: curd(170-200 grams), sugar (2 spoons), egg white (1 pc), flour (1 spoon).

Cooking method

Filling: beat the egg whites with sugar, combine with grated cottage cheese and sour cream and flour. Dough: sift flour, combine with soda. Mix sour cream and sugar, add egg and mix thoroughly. Beat with a mixer. Add softened butter and flour. Knead the dough and roll it into a layer (7-8 mm). We make saplings - cut them out round shapes with a diameter of 10-12 cm, put the filling on the half, connect the halves and grease with yolk. Bake at 220 degrees. After 30-40 minutes, the ruddy juices are ready.

Recipe 2: Sochniki with cherries

You can use frozen cherries or any other berries - strawberries, currants, blueberries and so on. Delicious juicers receive a dose of vitamins, even if the berries were previously stored in the freezer.

Ingredients:

Dough: butter (100 grams), egg (2 pcs), sugar (1 cup), sour cream (50 grams), flour (5 cups), baking powder (1 teaspoon), ground cardamom, vanillin, egg for greasing.
Filling: cottage cheese (400 grams), sugar (1 spoon), frozen cherries (1 glass), egg (2 pcs).

Cooking method

Sift the flour and add baking powder to it. Soften the butter and beat it with the eggs. Add vanillin or vanilla sugar and leave for 10 minutes. Stir in sour cream, cardamom and gradually add flour, knead the dough, which should be soft and slightly stick to your hands.

We put it in a bag and put it in the cold. For the filling, separate the eggs and defrost the berries. Remove the seeds. Mix the cottage cheese with vanilla sugar and yolks, carefully add pieces of cherries and whipped whites with 2 tablespoons of sugar just before the process of forming the pies.

Take out the dough and cut it off small pieces and roll out the flatbreads. We spread the filling and pinch on the other side. Place on a greased baking sheet, brush with egg and bake for 30-40 minutes.

Recipe 3: Sochniki with kefir

This good recipe can be used when you don’t want to lighten your diet at least a little, but don’t want to give up baking at all. Just replace the sour cream with kefir and add apples to the cottage cheese!

Ingredients:

Dough: egg (1 piece), sugar (0.5 cups), kefir (1 cup), butter (or margarine, 100 grams), soda, flour (3 cups).
Filling: 1 egg white, sugar (2 spoons), flour (1 spoons), 1 apple.

Cooking method

Beat the egg with a mixer and mix with sugar and soda. Add kefir and salt, softened butter and beat everything. Gradually stir in the flour - as much as you need to get it soft dough. Let's leave it to ripen in the refrigerator so that it becomes firmer and more elastic.

Filling: knead the cottage cheese and mix with sugar, add apples cut into small cubes and whipped egg white. A little flour and mix everything thoroughly. Roll out the dough from the freezer, cut out circles with a cup or glass and make pies, brush with beaten egg and bake. The aroma of apple juice has been filling the kitchen for 10 minutes. Bon appetit!

Recipe 3: Sochniki with dried apricots or raisins

We associate cottage cheese with dried fruits - they can be added to almost all dishes. Let's try to do this in Sochniki. It turns out just great.

Ingredients:

Dough: flour (2.5 cups), sugar (1 cup), sour cream (half a cup or a little more), butter (100 grams), egg (1 pc), salt, half a spoon of soda.
Filling: cottage cheese (150-20 grams), flour (1 spoon), sugar (1 spoon), dried apricots or raisins (150 grams), yolk for lubrication.

Cooking method

Mix the sifted flour with soda and add butter, sugar, sour cream, stirred egg, and salt. The dough is kneaded until smooth. Roll out to a width of 0.7 - 0.8 centimeters, cut out round cakes with a glass, put a large spoonful of filling on each of them and cover with the other half.

Filling: mix cottage cheese with sugar, add chopped small pieces dried apricots Pinch the edges a little. Bake as usual - on a baking sheet covered with paper. Coat the top thoroughly with yolk and place in the oven for 2-30 minutes at 220 degrees. Once finished, open the oven and let finished products stand.

— Do you like surprises? Prepare mini juicers. The technology is the same, but the size of the blank circles should be 2 times smaller - about 5-6 cm. It’s good if you have a shape with wavy edges - it’s very beautiful and don’t doubt it - delicious!

In the same way you can prepare savory options Sochnikov:
- With stewed cabbage(mix it with boiled egg And fried onions. If desired, add mushrooms to the filling);
- with potato ( boiled potatoes mash together with onions fried in oil, add if desired fried lard or cracklings).

Another filling option - boiled condensed milk With walnuts.

Enjoy your tea!

Beat the sour cream and sugar well for about 1 minute. If you beat homemade sour cream, be careful not to overdo it or it will turn into something like butter. Add eggs, beat well.

Add SOFT butter or margarine.

Add soda, salt, baking powder. Gradually add flour, stirring each time.

When the dough becomes very dense and difficult to knead with a spoon, pour flour onto the table and knead the dough with your hands. The main thing is don’t kill him! It should be lively and soft, slightly stick to your hands. Place the dough in a bowl and cover cling film and place in the refrigerator while the filling is prepared.

Now let's prepare the filling for delicious juices. Beat the egg whites and sugar until stiff peaks form. Mash the cottage cheese with a fork, add sour cream and flour to it, mix. Then add the whites and mix gently.

The filling is ready!

The dough has cooled a little, take it out of the refrigerator and start rolling it out; if the dough sticks to the table, sprinkle the table with flour. I didn’t sprinkle anything, everything was fine with the dough. Roll out the dough into a layer, take something round (glass, cup, mold) and squeeze out circles. My diameter is 7 cm.

Now comes the fun part! We remove the excess dough to the side. In each circle we draw a finger in the middle, that is, the edges should be thicker than the middle.

Let's take the filling. I took a little more than half a teaspoon, but it depends on the size of the circle of your juicer! Place the filling in the middle.

Now we place the second edge on the filling, the edges need to be flattened with your fingers so that they do not open too much! IMPORTANT! If you put a lot of filling, it will be difficult for you to wrap your juicer and it will open during the cooking process.

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.

Recipe:

The main thing in making it juicier is to knead the dough very quickly (do not delay, as the 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, kneading the butter cubes, quickly knead the 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.

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 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:

1. Preparation of shortcrust pastry.
2. Preparing the filling.
3. Making preparations for baking.
4. 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 features 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 color 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 sides. 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 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.

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 stir.

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 on the workpieces. curd filling and fold 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 in 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!