Juicers with cottage cheese
Remember the taste of the “same” students from the school cafeteria and kindergarten? Ruddy, golden semicircular pies, crumbly dough, and in the middle - sweet curd filling! Earlier, I already shared with you a recipe for cottage cheese dough recipes, but still I wanted to find the exact recipe where the dough is similar to shortbread. And the recipe was found! I suggest you, without delay, try it out and treat your family with delicious juices. They are so good that during the week I baked them three times.
It has always been interesting - why is a juicer so called? The first association is due to the juicy filling. But the cottage cheese, albeit moderately moist, is far from as juicy as, for example, berries. What is the secret then? There are two versions. First: the name comes from the word "nomad" - a long-standing name for lentils, from which baked lean cakes on Christmas Eve - Evening before Christmas. The second version - the name of delicious bakery products comes from the word "soen", which used to denote a flat cake, a round cake of dough. The flat cake is bent in half - and it turns out a juicer. This is its difference from the pie - the edges of the juicers do not pinch. Moreover, the juices were cooked not only with cottage cheese, but also with various other fillings: apple, berry, cabbage; sometimes a flat cake for a juicer was simply smeared with vegetable oil or imposed on top of porridge.
We will prepare the most famous option - juices with cottage cheese. And then, if you want, you can experiment and try to make juices with stewed apples, jam, dried fruits out of this delicious dough.
- From this portion, 6 large juices or 12 small ones are obtained.
- Cooking time - 45 minutes.
Ingredients for cooking cottage cheese
For the test:
- 100 g butter;
- 50 g of powdered sugar;
- 1 small egg;
- A pinch of salt;
- A bag of vanilla sugar (or vanillin on the tip of a teaspoon);
- 210 g of wheat flour;
- 0.5 teaspoon of baking powder.
For curd filling:
- 200 g of cottage cheese;
- 40 g of sugar or powdered sugar;
- 30 g of flour;
- 20 g sour cream (approximately 1 tablespoon);
- 1 small egg (protein and half the yolk);
- Vanillin on the tip of a knife.
- Half the yolk;
- 0.5 tablespoons of water or milk.
Cooking with cottage cheese
First, prepare the filling
We take out the dough oil from the refrigerator in advance to soften it.
The filling for the juicers should stand for a while so that the flour absorbs moisture from the cottage cheese, and the filling gets the necessary density - after all, too thin will run away from the juicer.
Knead the cottage cheese well with a fork or hands, if it is lumpy - you can rub it through a sieve or beat with a blender for a more delicate consistency. Add sugar or powdered sugar, sour cream, an egg to the cottage cheese (half the yolk is left for lubrication), vanillin - for a pleasant aroma, and flour.
Mix everything thoroughly and leave for 10 minutes, and in the meantime prepare the dough.
We prepare friable dough for juices
Softened butter is combined in a bowl with an egg and powdered sugar. Fine crystalline sugar can also be used, but still with the powder, the dough is more tender.
Beat butter, powder and egg with a mixer at medium speed, about 30-60 seconds - until a homogeneous, lush mass, similar to a cream, is obtained.
Sift the flour into the whipped mass, after mixing it with a baking powder.
Knead soft dough for juices. If it sticks to your hands, you can add a little flour - 1-1.5 tablespoons. A lot should not be added so that the dough remains elastic and easily rolls out. The exact amount of flour always depends not only on the recipe, but also on the flour itself: the degree of grinding, moisture.
Divide the dough into 6 (or 12) equal parts, each roll into a bun.
After sprinkling flour on the table, we roll the pieces of dough into round cakes. On each impose a filling (visually dividing it into a similar number of parts). Bending the cakes in half, cover the filling so that it peeks out a little.
If you want to make the edges of juicy curly, go through them with a special pastry knife with a round wavy nozzle.
We spread the juices on a baking sheet, covered with an oiled sheet of parchment. In a saucer, beat with the fork the remaining half of the yolk and half a spoonful of warm milk or water. Lubricate the top of the juices with this mixture - both the dough and the filling - using a pastry brush.
We put in the oven, heated to 200 ° C, and bake for about half an hour. Large juices are baked for 25-30 minutes, depending on the oven; the little ones will be ready faster - in 20 minutes. We check the dough for readiness with a wooden skewer; we also focus on the appearance of the poets: if they are golden-ruddy, the filling seized and also browned, which means they are ready. If you notice that the bottom of the juicers begins to redden too much, and the middle is still damp, put a heat-resistant mold with water on the bottom of the oven, and move the baking tray with pastries from the middle tier higher. The top of the juicers will turn red faster, while the bottom will be saved from burning.
We transfer ready-made curd juices from a baking sheet to a dish. While they cool slightly, you just have time to make tea or cocoa. A cup of warm milk is also very tasty! Juicers are an ideal afternoon snack for children - they will gladly eat cottage cheese hidden in a delicious bun. For a light dinner, breakfast in front of the school or eating with you, the juices are also great.