“Roll out in juicy” - this expression is now rarely used, they usually say “roll out very thinly”, but it was this method of rolling out the dough that gave the name to pies with unpinched edges. Previously, they were prepared with various fillings, only, perhaps, the most delicious ones have survived to this day - succulents with cottage cheese from shortcrust pastry. About all the subtleties and nuances of the manufacture of these delicious pies will be discussed Further.

Classic juicers with cottage cheese from shortcrust pastry

According to this recipe, the base of the pie turns out to be very soft and crumbly in a sandy way, and its internal content resembles a frozen cream. All this helps to achieve sour cream, which is present both in the composition of the dough and in the filling.

Proportions of products for the test:

• 2 eggs;
• 180 g of sugar;
• 150 g butter;
• 100 ml of sour cream with a fat content of 20%;
• 2 g vanillin;
• 14 g baking powder;
• 335-390 g flour.

To prepare the filling for juicy you will need:

• 400 g of cottage cheese;
• 90 g sugar;
• 40-60 ml of sour cream (20%);
• 5 g vanilla sugar.

In addition, you will need another egg to grease the products before putting them in the oven.

Bake step by step:

1. Cubes of softened butter, sugar, sour cream, eggs, vanillin and baking powder are put into one container of the proper volume. Then carefully mix all these products until smooth with a whisk or an electric mixer.
2. Then, in small portions, in order not to clog the dough, flour is introduced into the liquid component. As soon as the mass gathers into a lump, takes on a uniform texture, slightly moist and greasy, it can be set aside.
3. Now is the time to prepare minced cottage cheese, which will fill the juices: combine all the products and grind well. The mixture should not be too watery, so you need to monitor the amount of sour cream in it.
4. Roll the dough with a rolling pin, bringing the thickness to 2-3 mm, cut out from a mug with a diameter of 7-10 cm, distribute the filling over them, fold the workpiece in half, and the product is ready.

The classic juicy has wavy edges, you can make them using a special cutting, and if it is not there, you can apply metal molds for cupcakes with wavy walls.

1. On the prepared baking sheet, carefully lay out the blanks, leaving small gaps between them. Then grease them with a beaten egg and bake at 180-185 degrees. Estimated baking time is 20 to 25 minutes. https://www.youtube.com/watch?v=nwF-bUrefsY

Baking according to GOST

Cottage cheese juices prepared in accordance with GOST are sweet memories of wonderful school years. To remember the taste of an unforgettable curd baking from childhood, you only need a little free time and the following list of products for the base:

• 420 g flour;
• 2 eggs;
• 200 g butter or margarine for baking;
• 100 g powdered sugar;
• 2.5 g fine salt;
• 3.5 g ammonium.

The composition of the curd filling according to GOST includes:

• 400 g of cottage cheese;
• 80 g of powdered sugar;
• 60 g flour;
• 40 g sour cream;
• 1 yolk.

The juices baked at public catering establishments were not smeared on top with anything, but still, the pastry will be more elegant and appetizing if, before being sent to the oven, grease it with a mixture of yolk and warm milk(water).

The sequence of culinary processes:

1. Beat soft butter until fluffy with powdered sugar. Stir eggs into this mixture one at a time. Mix the flour, crushed with ammonium and salt, in small portions into the dough, which should easily come together in a ball.

In the GOST baking test, ammonium is present as a baking powder, but if it was not possible to buy it, then this ingredient can be easily replaced with the usual one. baking powder. It is only important not to overdo it with baking powder so that the juices do not crack on top.

1. For the filling, you just need to put all its components in one bowl and carefully mix them with a mixer or blender. Before use curd mass should be allowed to stand for a while.
2. Divide the dough into pieces weighing 70 g, form each into an oval cake, no thicker than 5 mm. Distribute the filling (45 g each) over the oval of shortcrust pastry and fold it in half.
3. Arrange the formed blanks on a baking sheet, grease with yolk and bake until cooked at 180-200 degrees. On average, it will take 20-25 minutes to bake.

Cooking without sour cream

Many housewives are looking for the option of crumbly pies with cottage cheese filling and without sour cream in the list of ingredients, so this recipe cannot be ignored.

For baking without sour cream, prepare:

• 2 eggs;
• 100 g of powdered sugar, of which 80 g for the dough;
• 160 g butter;
• 350 g flour (300 for the dough and 50 for the filling);
• 200 g of cottage cheese.

Step-by-step recipe for succulents:

1. From butter, softened to a creamy consistency, powder, one egg and flour, knead a smooth dough, divide into 12 balls of equal weight.
2. Rub the cottage cheese through a sieve, add the rest of the powder, flour and protein to it, mash with a potato masher into a pulp.
3. Flatten the ball of dough with a rolling pin into an oval, if desired, go around the edges with a curly knife, making them wavy. Put two tablespoons of the filling on one side of the workpiece and cover with the other side.
4. Bake pies anointed with whipped yolk at 200 ° C for at least half an hour. Before serving, they can be sprinkled with a little powdered sugar.https://www.youtube.com/watch?v=VQ2Gd7s-jQQ

Cottage cheese juices from shortcrust pastry

No less tender than classic or GOST ones, kefir-based juices are obtained, for which you will need:

• 1 egg;
• 100 g of sugar;
• 100 g butter;
• 150 ml of kefir;
• 500 g flour;
• 4 g of soda;
• 2.5 g salt.

For a delicious curd filling, you need to take:

• 300 g non-grained cottage cheese;
• 1 egg;
• 40-60 g of sugar;
• 40 g of semolina;
• 30 g sour cream;
• 3 g salt.

Bakery products:

1. Throw soda into kefir and mix. Separately, shake the egg with crystalline products (salt and sugar) just until all solid particles are dissolved. Grate into flour coarse grater cold butter and quickly grind with your hands into very fine crumbs.
2. Combine all the components of the dough together, form a smooth lump from the resulting mass, which, covered with a napkin, put in the refrigerator.
3. Divide the egg into yolk and white. Leave the first to lubricate the juicy, and combine the second with the other ingredients of the filling and carefully grind with a fork until smooth.
4. From the chilled dough and the prepared filling, form juices, which are then greased with a mixture of yolk and a spoonful of water and bake until cooked at 180-200 degrees.https://www.youtube.com/watch?v=FITe6IzDOW8

With the addition of cherries

Cherry berries are one of the ways to make cottage cheese juicy even tastier. Suitable for this purpose as fresh cherry, and frozen, but always pitted. As berry options you can also add currants, blueberries or gooseberries to the curd filling, and for the variant with cherries, you should prepare:

• 320 g flour;
• 100 g butter;
• 100 g sour cream;
• 3.5 g baking powder;
• 2 eggs;
• 200 g of cottage cheese;
• 60 g pitted cherries;
• sugar, vanilla and salt to taste.

Progress:

1. From flour, sour cream, salt, grated butter, baking powder and eggs, knead elastic shortbread dough, which we stabilize for a quarter of an hour in the cold.
2. Turn cottage cheese with protein, sugar and vanilla into a homogeneous paste using a blender.
3. Roll out the dough to 5 mm sheet, cut out circles from it, which are greased curd paste Place a few cherries on top and fold in half. The edges of the pie can be pinched a little by pressing down with the handle of a spoon or the teeth of a fork, but the middle should be open.
4. Process the formed products with a mixture of yolk and water, and then cook in the oven similarly to the previous recipes.

How to bake succulents with cottage cheese from childhood?

Those adults whose grandmother lived far outside the city remember the juicy huge fragrant pies cooked in oil from country cream and stuffed with homemade cottage cheese. For adults, the size of the juicy can be left large, but for children it is better to cook small, neat pies that will be convenient to eat. You can add raisins or candied fruits to the filling.

The proportions of products for open pies according to the grandmother's recipe are as follows:

• 300 g flour;
• 125 g butter;
• 1 egg in the dough and the yolk in the filling;
• 60 g of sugar in the dough and 40 g in minced curd;
• 1.5 g salt;
• 3-4 g baking powder;
• 50 g sour cream;
• 300 g of cottage cheese;
• 30 g of starch;
• raisins and candied fruits to taste and desire.

How to make shortcrust pastry succulents:

1. Whisk flour with baking powder and salt. Separately, grind the butter with sugar, egg and sour cream. Combine rare and loose components, mix thoroughly and put away for 60 minutes in the cold.
2. Push the cottage cheese through a fine sieve, add the yolk, starch and sweeten. Mix thoroughly and you can put candied fruits and / or raisins into a homogeneous minced meat.
3. After that, it remains only to mold and bake the juices. There will be 9 large pies, but much more small pies. Temperature heat treatment 180-200 degrees, and the time will depend on the size of the blanks.https://www.youtube.com/watch?v=iOTvAh-aaMU

Calorie content of baked goods

From juicy with cottage cheese to tea, hardly anyone will refuse. They are perfect for both breakfast and lunch. You can take them with you to work as a snack and give your child with you to school. Juices are very popular, sold in every cookery, but fresh, freshly baked with your own hands - they are much tastier.

Recipe from Milena:

Juice with cottage cheese

Ingredients

for the 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:

• fatty cottage cheese - 130 g,
• eggs - 1 yolk,
• sugar -2 tbsp. l.

You will also need 1 yolk to grease the juicy before baking.

Recipe:

The main thing in cooking juicy 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.
Butter for 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 some salt.
Butter (180 g) cut into cubes, scatter over the dry mixture. In another cup, mix 200 g of sour cream and one egg, beat with a whisk. Pour the mixture of sour cream with the egg into a container in which you knead the dough. With your hands, knead the butter cubes, knead quickly soft dough, wrap it in a film and - in the cold for 15 minutes. In the meantime, prepare the filling for the juicy: 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 curly edge (use metal cupcake liners for this). Put the filling on half of the circle, a little, 1 tsp, cover with the second half of the circle, lightly press down, but do not pinch. Arrange the juices on a baking sheet, grease 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. Juicy or juicy - this is folded in half sweet cake with peeking curd filling.

Although, juicy has another meaning: a cake from unleavened dough, which is eaten on Christmas Eve.

Our recipe is juicier - sweet pastries With juicy stuffing from curd. From the word juicy comes the name of the "Soviet" succulent, known and loved by many children in school canteens and buffets.

Delicious succulents with cottage cheese

Shortcrust pastry recipe with sour cream from Svetlana

I really like this simple homemade juicy recipe not only for its excellent result, but also for the fact that the dough and filling are cooked very quickly. Nameshal quick dough, put the filling and baked everything in the oven for 20 minutes.

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How to cook sucniki with cottage cheese? It turns out to be very simple and fast! Of course, there are many variations this recipe, and I do not claim the authenticity of this, but I can say with confidence that this recipe for succulents with cottage cheese turned out to be the best for me. The dough is crumbly, but not dry by adding sour cream to it. The filling is tender and juicy, but does not flow from the dough. It turns out oh so delicious!!!

Compound:

For test:

• Flour - 2 cups
• Sugar - ½ cup
• Butter - 50 g
• Sour cream - 5 tbsp. spoons
• Egg - 1 pc.
• Soda - 1 teaspoon
• Salt - 1/3 teaspoon

For filling:

• Cottage cheese - 200 g (1 pack)
• Egg - 1 pc (the protein will go to the filling, and the yolk to lubricate the juices)
• Sour cream - 1 tbsp. a spoon
• Sugar sand - 2-3 tbsp. spoons
• Flour - 1 tbsp. a spoon
• Vanilla sugar - 1 teaspoon

Cooking:

So, let's start preparing the succulents with the preparation of the dough. Take the butter out of the fridge 20 minutes before you start cooking to let it thaw a little. Combine butter and sugar and mix thoroughly. In my opinion, for these purposes it is most convenient to use a fork.

Then add the egg to the dough. Mix everything again.

Add sour cream. Sour cream should not be cold, but at room temperature.

Mix everything and add the flour sifted through a sieve. When sifted, the flour is enriched with oxygen and the baking is more airy. Add flour gradually so as not to overdo it with its amount. Immediately add salt and soda. It is not necessary to extinguish soda with vinegar, it will be extinguished due to the acid that is present in sour cream.

Knead the dough and let it rest for 20 minutes.

Meanwhile, prepare the filling. Combine cottage cheese, sour cream, flour, sugar and vanilla sugar.

Mix thoroughly.

Whisk in a separate container egg white into dense foam. Add a pinch of salt to the protein, so the protein will beat easier. Leave the yolk to lubricate the juicers.

Combine curd mixture with protein. Gently mix everything with a spoon so as not to disturb the air structure of the protein.

Ready filling for succulents should be homogeneous, without lumps.

The dough and filling are ready, it remains only to mold the succulents themselves. Sprinkle the table with flour. Take a part of the dough and roll it into a layer 7-8 mm thick. Cut out circles of the required diameter using a mold or a regular bowl. I had a bowl about 12 cm in diameter. Place 1-1.5 teaspoons of filling on each cake. The filling must be distributed not over the entire surface of the cake, but only in half.

Fold the circles in half, without pinching the dough, but only lightly pressing it to the bottom. Using the rest of the dough, blind all the succulents in a similar way. Place them on a baking sheet lined with baking paper.

Combine the yolk with one tablespoon of water and grease all the juices with it.

Send the juicers to the oven preheated to 180 degrees for 25-30 minutes.

Sochniki with cottage cheese are ready. Let them cool slightly on the baking sheet, then transfer to a serving platter. Now you know how to bake succulents at home. But homemade baking always tastes better than store-bought and does not contain harmful dyes and preservatives.

Serve juices with tea or milk and enjoy their taste and aroma.

Bon Appetit!

You can watch the funny video below:

Sochniki with cottage cheese, probably, like puffs, are dishes that are familiar to many from childhood. As for me, this pastry can be safely included in the list of the most popular dishes, which hostesses bake at home. Another thing is that some people call this dish juicy, others call it juicy, and the kids of my girlfriend even call it sweetness with cottage cheese. But this is just the case that no matter how you name the dish, it will not get better or worse because it is simply perfect in terms of taste.

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

As in any other pastry, the basis for the succulents is the dough. It is prepared from rather cheap products, which include flour, egg, sugar, butter, soda, salt and vanilla sugar. Do not confuse only vanilla sugar and vanillin, this different ingredients, and if you throw in too much vanillin, then baking will end up bitter.

After the dough for the succulents is ready, it's time to move on to the filling. For her, we need a home or shop cottage cheese. If you take shop product, then the main thing is to pay attention to the fact that it is fatty, not fat-free. But one cottage cheese for the filling will not be enough, because in addition we will need the following ingredients: sugar, vanilla sugar, flour, semolina, sour cream and an egg. As you can see, both lists, for the dough and for the filling, consist of conventional products which, on top of everything else, are pretty cheap. The budget of dishes in modern realities is also an important factor for many, so this moment can be attributed to the advantages of this baking.

Sucniki with cottage cheese should be served at the table immediately after taking them out of the oven, as they are the most delicious when hot. Such sweetness, as for me, great alternative any store-bought pastries and cookies that are perfect for any tea party or a quick snack.

Ingredients:

• 100 g butter
• ½ st. Sahara
• 1 egg
• ½ p. vanilla sugar
• ½ tsp soda
• 2.5 st. 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 succulents)

Cooking step by step with photos:

Bon Appetit!

Sochniki with cottage cheese can be prepared at least every day, for this you do not need to have any supernatural culinary skills, have a lot of free time or spend too much money on the ingredients necessary for the dish. This pastry is perfect in every way, and its versatility is such that you can eat succulents at home, take them with you to work, give your children to school or cook on the road if you, for example, have a long trip planned. In the end, I want to give a few tips so that your cottage cheese pies turn out delicious, and your family asks you to bake them again and again:

• Sometimes you can find a version of the recipe when succulents are cooked not on butter but on margarine. I tried both options, but I didn’t feel any significant difference in terms of taste, so proceed as you wish;
• Vanilla sugar is added to the dough in order to bribe eaters not only with 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;
• If you cook juicy often and want a little variety, then add raisins, pieces of berries or fruits to the cottage cheese.