Juice with cottage cheese

[Dough]

Juice with cottage cheese

Category: Bakery products

Ingredients
Dough
flour	480 g
sugar	170 g
butter	100 g
eggs	1 pc + 1 yolk
sour cream	150 g
salt	1/3 tsp
baking powder	1 tbsp. l.
Filling
cottage cheese	300 g
sugar	2 tbsp. l.
flour	2 tbsp. l.
sour cream	2 tbsp. l.
egg whites	2 pcs
yolk for lubrication	1

Cooking method

• Recipe from the book \ "Home cooking of cakes, pastries, cookies, gingerbread, pies \" R. P. Kengis 1965
• My only change in the composition of 1 tbsp. l. baking powder instead of 1/4 tsp. soda. I do not like baking soda, I feel it. You can put less baking powder, mine was kind of lumpy and I was reinsured.
• Dough
• I cooked in a food processor. I think you can just as well adapt HP. Knead butter at room temperature with a kneading hook. Add sour cream, eggs, sugar and salt. Stir everything until the latter dissolve. Sift flour into a separate bowl, add baking powder and mix. Pour the prepared flour into the bowl with the rest of the ingredients and quickly, within 20-30 seconds, knead the dough.
• Filling
• Mix all components of the filling well. I did this in a small bowl of a hand blender.
• Further in the book it was proposed to roll out the dough into a layer 7-8 mm thick and cut out the cakes with a round corrugated groove with a diameter of 8 cm. From this amount of ingredients, 20 juicier weighing 60 grams should have been obtained. I did not notice the corrugation in the photo of the finished juices in the book. And 60-gram juices seemed too small to me. I decided to simplify the process for myself. Divided the dough into 10 parts, rolled each into a circle, laid the filling on one half, covered it with the other half without pinching it (like the author). The thickness of the dough I had was about 5 mm, and still the juices came out quite lush. It is more convenient to stuff the dough in the palm of your hand rather than on the table.
• Grease the juice with the remaining yolk and bake for 20-25 minutes in an oven preheated to 220 * C.

The dish is designed for

10 - 20 pcs

Time for preparing:

50 minutes

Cooking program:

oven, top-bottom

Note

Next time I'll make it juicier instead of 10. Mine came out too big, 150 grams. And I will cook more fillings, from 500 grams of cottage cheese.
Delicious . Try and you

P.S. Once again I was convinced how accurately the recipe was calculated in the old Soviet books. Neither add nor subtract.

Natasha, thanks for the recipe, I will definitely cook it, I love the "old" juices, I used to buy all the time for a long time ...

I trust Kengis very much. I also have his book, I must try.

I bake the same, slightly different proportions of the filling.
Very tasty.

I also like to cook at home .. I bake often, old recipes are always very accurate.
You do not even have to turn on the combine or HP, the dough is just enough to knead with your hands, especially since you don't need to knead it for a long time.

Bookmarked I want to try. You all, beautiful girls, soooo delicious pictures

I love juicing, since childhood ...
I baked them with pleasure today, thank you very much for the recipe!
The dough turned out to be very tasty - so soft-crunchy ...
The only thing, the filling let down a little and I still had to pinch the edges ... It turned out baked dumplings ...
And the problem, I think, is that the cottage cheese was very fresh / wet ... Piskarevsky 9%. The filling turned out to be quite liquid ... So keep this in mind ...
It turned out 16 pieces of a pretty decent size - about the palm of my daughter
And I also had to adjust the baking time and temperature ... At 220, after 13 minutes, the edges began to burn, so I baked the second batch at a temperature of 190, and the time turned out to be 20 minutes ...

I'm glad I brought the recipe to the forum for a reason

I love juicing, since childhood ...
I baked them with pleasure today, thank you very much for the recipe!
The dough turned out to be very tasty - so soft-crunchy ...
The only thing, the filling let down a little and I still had to pinch the edges ... It turned out baked dumplings ...
And the problem, I think, is that the cottage cheese was very fresh / wet ... Piskarevsky 9%. The filling turned out to be quite liquid ... So keep this in mind ...
It turned out 16 pieces of a pretty decent size - about the palm of my daughter
And I also had to adjust the baking time and temperature ... At 220, after 13 minutes, the edges began to burn, so I baked the second batch at a temperature of 190, and the time turned out to be 20 minutes ...

The cottage cheese is now very different, I also had a fresh 9%, but not so wet, lumpy. I think sour cream can not be added to too wet cottage cheese.
About the baking temperature. She was visiting, and a friend asked to have a cottage cheese cake, they say something is not working out for her. I started it and left, showing her a temperature of 180 * C. I find out later: the cake started to burn in 20 minutes! And I bake the same in my oven for about an hour.

Well, that's okay - by trial and error we achieve a delicious result, who really likes to cook ...

I just went in to clarify the recipe, a question arose about wet cottage cheese. I read the reviews. Now I'll go and weigh the cottage cheese so that it was drier. In the evening I want to bake some juices. I'll report back later.

Natalia, thank you very much for the wonderful recipe! The juices turned out to be very tender and moderately sweet! My little son especially appreciated them, I will definitely bake some more!

[SanechkaA]

SanechkaA, glad you liked it . So it was not in vain that she brought the recipe to our forum.

I love baking too. I don't have a recipe like this: I make shortbread dough (it works especially well with homemade sour cream) as God puts it on my soul - it always turns out CLASS

[Albina]

Albina, the attractiveness of this particular recipe is that it is called from childhood, from a 1965 book from an authoritative author. And the dough here is not shortbread.

Pogremushka

! [/ b] I also wanted to remember my childhood, so I could not get past this recipe and this is what happened as a result:

🔗

Very tasty, especially the next day. I made small only 25 pieces received

Pogremushka,

thanks for the recipe!

[Antonina 104]

Antonina 104, I'm glad you were successful. Thanks for rating

Natalia, thank you very much for returning to childhood !!! Here are my juices, delicious, crunchy with the most delicate filling!

[Cvetaal]

Cvetaalhow delicious! I already wanted to bake them again. Glad you liked it

Today I also baked them, delicious to horror, glad that I finally found a suitable recipe for juices. We love them in the family very much, I've tried a lot of recipes, but this one is really the best!

[Pogremushkу]

And I baked on Saturday, the dough is awesome, to taste - the same as before .... a long time ago ... In the process of cooking, or rather baking on the nerves! The cottage cheese was low-fat "Savushkin". Juice made small ones, didn't listen Pogremushkу in the oven, they began to open, the cottage cheese came out After, as I got it, it seemed like nothing. With a seagull! Delicious! For a week I listened to requests - demands: "Repeat!" I repeat tomorrow. I'll take the cottage cheese fatter, and make it big! Pogremushka thank you very much!

PS I'll post the pictures in a minute, I'll choose a better one

Here, girls, help yourself!



And, I went for cottage cheese, tomorrow I'll stick it on ...

[Sterlya]

Girls, thanks for your attention to the recipe.
SterlyaHow glad I am that you liked it! Bake for health and for the joy of the family
Dr. Lenawhat cute juices. Small, but how many of them! I will definitely not be lazy one day and bake each one for one bite.

I still have nostalgic memories: in the institute canteen we always sold the freshest, fresh from the oven, juicy. Awesome delicious! I will definitely bake it, but what if the same?

Natalochka! Thank you very much from the whole family! : girl_love: Very wonderful compose ... it's just a masterpiece ...

I made some juices.I'll even show you a photo. It was a story with screams ... Something really bad with my head lately ... Or with my hands. Or with everything together ...



In general, the curd was moist. I thought in advance that I shouldn't put sour cream there. And there is only one protein. I thought, forgot everything, flopped in complete amnesia everything that was in the filling according to the recipe and, stirring it, I understand that I have such a liquid ... Filling ... Damn-damn-damn !!! I begin to save the case with flour and starch. It swelled. Instead of 2 spoons of the recipe, it took 6. And then at least she stopped flowing. But I could hardly keep in shape.

The ingredients for the dough, precisely measured according to the recipe, gave not a dough from which you can roll something out, but a smear. Apparently the moisture content of the flour is decent. I had to fill up, fill up well. Sochni cut out by cutting 10 cm in diameter with wavy edges. Juicy baked and very cute. The dough turned out great. The taste of the filling has suffered greatly. It turned out curd dough in shortbread (there is too much flour in the filling, but it would not have worked out otherwise). In general, it is necessary to redo it in a human way, so that the cottage cheese is really felt. Take another cottage cheese. Although my boys were already cracking 4 pieces with fermented baked milk and kefir and bellowing that I was weaving some kind of garbage ... In total, it turned out 22 juicy.

[CRALKA]

CRALKA, very glad that you liked it. Thank you for appreciating
ScarecrowNatasha, you are not supposed to cook properly all the time by your nickname. Although yours are so charming that you can not pay attention to errors in taste

[Pogremushka,]

Pogremushka, thanks for the recipe
I'm with a report, however, the photo is unprepossessing - from the phone. In life, the juices were rounder (of course, they still have to work and work on their appearance). The dough is very pleasant and easy to work with. All products are exactly according to the recipe.

[Pogremushka]

Pogremushka, thanks for the recipe, the photo, though not very good, but DELICIOUS

[sedw, alina-ukhova]

sedw, alina-ukhova, eat to your health! Thanks for rating

Thank you very much for the recipe!
I have already done it ten times with different deviations from the recipe - it always works well.
And it's done quickly. I always have two baking sheets

Thanks for the delicious recipe!

What a felling!

Well, I’m not doing it right anyway.

Flour should be added to the dough. Or dust the table heavily when rolling. Sticks.

I took a really dry grainy Lithuanian cottage cheese for the filling. The result is liquid. Protein is still one better. And yet they creep in the oven. Not really pancakes, of course, but they float. Therefore, it seems like a proven recipe, but to add or subtract - I can't do it.

I did everything according to the recipe. The dough didn't stick, I didn't even put flour on the table. And they kept their shape in the oven

I also thought: this time all the products are homemade, my mother handed over, she does not buy sour cream, eggs, butter and cottage cheese. Probably the reason for the quality of the products.

I take groceries from the store, only market cottage cheese. The filling according to the recipe is not liquid, although my eggs are not giant. The dough rolls out well, does not stick, keeps its shape in the oven.

The recipe, as I already wrote, withstands changes such as replacing part of the sour cream with kefir or part of the butter with vegetable oil. Well, like ripe from what is in the house

I definitely believe Kengis. Therefore, I am at war with the recipe and products ...

Baking today Sochni, for the first time, it turned out 31 pieces, small of course. The dough did not stick, it was good at work. I made the filling for 250 grams of cottage cheese, I was afraid to put a lot so that the cottage cheese would not come out, as a result, there were still 50 grams left. Juice is very tasty, made quickly. Mom who came to visit said that it tasted like real Sotsniki. I rarely eat pastries myself, but I ate 4 juices, I feel that they will not survive until tomorrow I think that now I will bake Juice often

All the same, the more filling, the better - I decided for myself. I took about 500 g of cottage cheese, and it didn't stay, it turned out about 28

[Freesia]

Freesia and the amount of flour and proteins in the filling increased? This is the first time I bake Juice in my life, that's why I was afraid to put a lot of filling.But the dough is also very tasty, I did not knead for a long time and it turned out not knocked down. Here I am sitting and lost count of how many I have already eaten Vkusnyashka, I recommend to everyone

Oh, how beautiful they are! I will definitely bake it !!!
Thank you HUGE for the recipe!

Girls, no one has this 1965 Kengis book in electronic form?

If there is, please send to the address
I only found Pastries (Cook's Library, 1960). And this is for industrial bakeries.

[Julia V]

Julia V , everything in the filling is according to the recipe, only added more sugar.

[Wonderful recipe]

Pogremushka, I baked today according to your recipe. To be honest, mine are the same. It's just that I always mix "as it suits my soul", but here everything is counted up to the gram. I don't have a 1965 edition, just when the older children were young, I also wanted to feed them with healthy products. Therefore, in our family, juices appear on the table from time to time.
The difference between mine is juicy from this recipe: I always pinch the edges, and also do not grease the baked goods. Today I have withstood almost the entire recipe, although I had 400g of curd mass, but I put everything in.
Generally Wonderful recipe Thank you. I would especially recommend this recipe to those with small children: a nutritious and healthy product

[Girls]

Girls, thank you all for the feedback. This recipe is really noteworthy, simple and delicious. Besides, from childhood. Thanks to Kengis. Perhaps I'll bake them tomorrow too.

Natalie, thank you for reminding us of those Soviet Deputies times when we were very fond of juices, custards, and potato cakes. It's nice to remember straight, and also your favorite milkshake! Well, yesterday I saw your recipe (and how long I dreamed of making them myself) and today everything FULFILLED !!! And, really, everything worked out, only I had to add a little cottage cheese, because the filling is a little thin. But it should be watery and does not flow out at all. In fact, everything is very simple !!! Today I have already treated everyone, even the doctor got it, she came to the children))). Thanks again!!! Well, my report! I got 15 pieces, I immediately focused on your experience! And I did not lose

[Gusya]

Gusya, I am glad that you are satisfied. And custard is my weakness. All I look at the recipe in the same book, I'm going with the spirit.

all according to the recipe:

Top - sugar granules.
But it got soaked afterwards, so it's better not to sprinkle it.
A very good recipe. Thank you.

Well, here I am with a photo report:

And, despite the "long" storage (4-5 days), the juices remained soft and tasty !!! ... Once again, Natalie, thank you very much! I look forward to trying out the Choux pastry recipe, thanks in advance

Well, here I am with a photo report:

And, despite the "long" storage (4-5 days), the juices remained soft and tasty !!! ... Once again, Natalie, thank you very much! I look forward to trying out the Choux pastry recipe, thanks in advance

Thank you for your attention to the recipe. Pretty juicy came out.
And I've already baked the custards. With two different creams. It turned out right away. True, the protein custard was a little screwed up. But it's still very tasty. This week I will do it again and unsubscribe in the corresponding Temka.

[Manitu]

Manitu, handsome! Hopefully not the last ones.

[Pogremushka,]

Pogremushka, : flowers: many more times))) thanks for the recipe for delicious juicy.

Kaye beautiful girls! I have them unsightly - for some reason they try to open up Well, tasty ...