Juice with cottage cheese

Category: Dairy and egg dishes

Ingredients

flour 500 g
butter 100 g
sugar 120 g
egg 1 PC
baking powder 2 tsp
salt pinch
cottage cheese 400 g
egg white (for lubrication) 1 PC
sugar 2 tbsp. l
sour cream or yogurt (no additives) 2 tbsp. l
semolina 1 tbsp. l
vanillin pinch

Cooking method

  • I'll make a reservation right away that the recipe was not invented by me. I found it in the group My Yoghurt and tried it. I liked it so much that ah! It turns out very tasty.
  • 1. Thoroughly grind butter at room temperature with granulated sugar.
  • 2. Add sour cream, egg to the dough and beat in a mixer.
  • 3. Add the sifted flour to the dough and quickly knead the dough.
  • 4. Send the dough to the refrigerator for 15-20 minutes (! Not the freezer). It turns out to be a little sticky, but after the refrigerator it will lend itself well to rolling.
  • 5. Let's prepare the filling for juicy. To do this, mix cottage cheese, granulated sugar, semolina, egg white and vanillin with a mixer at low speed. The curd filling is ready for juicy!
  • 6. Divide the dough into 16 parts - the future is juicier. Roll out each part 0.5 cm thick, spread the curd filling on one edge and press lightly with the other half of the juicy.
  • 7. Preheat the oven to 200 degrees. Cover the baking sheet with baking paper, sprinkle with a little flour. Arrange the juices, brush with whipped yolk and bake until golden brown for about 20 minutes.
  • 8. Serve it warm with milk, tea or coffee of your choice!

The dish is designed for

depends on the size I have 6 pieces

Time for preparing:

All together for about an hour

Chef
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