If you want to pamper yourself and your loved ones with unusual and delicious pastries, try making Hungarian cheesecake according to the recipes below, and it will become one of your favorite desserts.

Hungarian puff pastry cheesecakes

Hungarian cheesecakes with cottage cheese from ready-made puff pastry are prepared quite quickly, but the result is simply finger-licking.

Ingredients:

• puff pastry – 400 g;
• eggs – 2 pcs.;
• cottage cheese – 300 g;
• proteins – 2 pcs.;
• sugar – ½ tbsp.;
• lemon – 1 pc.;
• powdered sugar - for sprinkling.

Preparation

Thaw the dough and roll it out to about 0.5 cm thick, cut it into 10x10 squares. Rub the cottage cheese through a sieve, grind the eggs with sugar and combine with the cottage cheese. Add lemon zest and whipped egg whites to a stiff foam. You should get a mass with the consistency of thick sour cream.

Place a spoonful of filling in the middle of the dough squares and bring the edges together at the top to form a “house”. Leave the cheesecakes for 15 minutes, and then place in the oven, preheated to 180 degrees, and bake for 15-20 minutes. Sprinkle the finished products with powdered sugar.

Hungarian cheesecake in a slow cooker

If you have a multicooker in your kitchen, we will tell you how to cook Hungarian cheesecake with it.

Ingredients:

• cottage cheese – 500 g;
• eggs – 2 pcs.;
• butter – 150 g;
• sugar – 1 tbsp;
• vanilla sugar – 15 g;
• baking powder for dough – 1 teaspoon;
• sour cream 10% - 4 tbsp. spoons;
• flour – 1.5 tbsp;
• condensed milk – 200 g;
• powdered sugar – 2 tbsp. spoons.

Preparation

Beat eggs with sugar and add grated cottage cheese and vanilla sugar. Separately combine flour, hard butter and baking powder. Grease the multicooker pan with vegetable oil, sprinkle with 1/3 of the mixture of flour and butter, then add 2-3 tbsp. spoons and smooth. Repeat this manipulation several times, the last layer should be oil-flour.

Select the "Baking" mode and cook for 1 hour 20 minutes. Pour the finished product with a mixture of sour cream, condensed milk and powdered sugar.

Recipe for Hungarian cheesecakes with cottage cheese, they are also Hungarian cheesecakes with cottage cheese.

These... Hungarian... cheesecakes with cottage cheese are something fabulously delicious. But I warn you right away that the dough is for our cheesecakes with cottage cheese should be flaky and yeasty. Of course, you can cook it, and for the laziest housewives you can buy it ready-made: either just yeast or just puff pastry. However, my advice is to make these extraordinarily delicious buns yourself, which I have heard about for a long time and for which they asked me for the recipe on the forum. Some people know this recipe called " Hungarians with cottage cheese".

Ingredients:

• 350 gr. butter/margarine.
• 100 gr. flour.

For the dough base:

• 200 ml warm milk
• 20g fresh yeast
• 50g sugar
• a pinch of salt (if you use margarine rather than butter, you don’t need to add salt)
• 1 egg and 1 yolk
• 400 g flour (it is better if the flour contains enough gluten).

For filling:

• 400 g cottage cheese
• 100 g sugar
• vanilla sugar
• 1 egg
• tablespoon sour cream
• 50g breadcrumbs
• lemon zest
• raisin.

In order for us to get exactly the puff-yeast dough, we first need to chop the cold butter and mix it with 100 g of flour. I advise you to simply put this mixture on cling film, cover it with another one and quickly roll it out with a rolling pin. Now you need to put this timber in the refrigerator.

Now let's move on to the test itself. Let's prepare the dough. Dissolve the yeast in warm milk, a little sugar and leave for a while in a warm place.

Let’s sift the flour for now and this should always be done; at this time the flour is saturated with oxygen and this gives the products airiness. I have always disliked this process due to the flour spraying all over the table. Then I picked up a bowl, just a little larger in size than a sieve, inserted it and moved this “twin” around the table in different directions, everything turned out neatly and nothing spilled.

Beat the egg and yolk with sugar and salt, add the mixture of milk and yeast, now avoiding whipping, but just stir gently.

Knead the dough using the entire amount of flour. The dough should be soft and pliable, so you can add or subtract a little flour, because flour and humidity vary in our kitchens. Leave in a warm place for about 1 hour, the dough should rise and let it rest for another 15-20 minutes at room temperature.

We are preparing curd filling for our Hungarian buns with cottage cheese. Be sure to wipe cottage cheese, this is how it is done in Hungary, and I, too, have already learned to do it always and quickly.

This is how airy it should turn out.

Add sour cream, lemon zest, egg, breadcrumbs, vanilla and regular sugar. Mix. In my photo you see not the zest, but squeezed, grated lemon. I tried this and that. Naturally, it tastes better with lemon, but don’t overdo it, otherwise it will be sour.

Now let's do the dough. Sprinkle the table with flour, take out the dough, knead it, roll it out, put our block of butter from the refrigerator in the middle and wrap it in the form of an envelope, connect it well and press the joints. Dust the rolling pin with flour and roll out the dough, with the butter hidden in it, in one direction to a rectangle with a long side of up to 30-40 cm. We do everything quickly.

It’s EXACTLY CORRECT, but for me it wasn’t quite right. I didn’t have enough butter that day and, in general, I took it out earlier and it melted and I spread it not into an envelope, but into a “book”.. Well, well.. as always, I’m honest with you and photos are given out. This means that it turned out to be almost a puff-yeast dough

So, I applied the oil, stretched it and laid or covered it as in the picture: one side - from right to left. Then the second side: from left to right.

Turn the folded dough 90 degrees and roll out again in one direction to a rectangle of approximately the same size, fold again, turn. Leave the dough for 20 minutes and repeat the procedure at least twice more: dust with flour, roll out, fold, turn, let rest. Old cookbooks, apparently in order not to get confused in which direction to roll, always suggest folding and turning the dough so that the dough ready for the next rolling looks like a book - the flyleaf on the left. But don’t be scared, after the first time you’ll understand everything, if anything happens, torture me.

When finished, roll out the dough, ideally about 2 cm thick, and cut it into squares, which by the way are not small, however, like all portions in Hungarian cooking in general. There should be 16 cheesecakes in total, this is for your reference.

I squeezed out the filling with a pastry syringe and then with a spoon.

We wrap the ends of each square the way we used to tie dinners in a scarf or napkin in a modern way. It may be difficult for anyone to imagine, but that is exactly what happened. In the village, women put lunch in a scarf, tied it in a knot, and carried it in their hand to their husband in the field. Hence the name of these buns “turosh tashko” and translated means “bundle/bag) with cottage cheese.” Sometimes they are also called “turosh botyu”

Place in a preheated oven (170 degrees) to bake, first brushing the buns with yolk. Ready cheesecakes be sure to cool.

After cooling, sprinkle with powdered sugar; if you do not cool, the powder will all melt. That's it, ours bundles/bags/cheesecakes with cottage cheese ready. Accept

You know, I used to eat similar buns with cottage cheese: I both cooked them and bought them. But I realized one thing about my Hungarian cheesecakes: the aroma and taste of lemon + raisins. And they are the ones who make these cheesecakes Hungarian and not like standard pastries with cottage cheese. Try it and you can compare...honestly

Hungarian cheesecakes with cottage cheese/Túrós táska

Friends and girlfriends, please do not be modest and do not forget to press the social network buttons - those that follow the recipe below. This will help my site, as well as new readers: the search engine will quickly find my recipes for those people who Google and now type in the search - “ Hungarian cheesecakes with cottage cheese"Sorry to remind you.

Wheat flour - 240 g

Butter - 100 g

Baking powder - 10 g

Sugar - 0.5 cups

Homemade cottage cheese – 500 g

Sugar - 1 glass

Vanilla sugar - 10 g

Sour cream - 4-5 tbsp.

Condensed milk - 0.5 cans

Cream 10% – 50 ml

Dark chocolate – 50 g

Cooking process

When I first tried this wonderful pastry, I thought, “Well, what smart guy called this a cheesecake?” For me personally, this is a cake and will remain a cake, although it takes much less time to prepare than a cake. I just adore her!

Delicate, moderately sweet pastries. This recipe for Hungarian cheesecake with cottage cheese has stuck with me for a long time and I definitely repeat it every 2-3 months. I suggest you try it too.

It is better to use homemade cottage cheese for this baking, with high fat content, but not wet.

Let's start by preparing the dough: pour the sifted flour into a bowl, add the butter cut into pieces.

Grind into crumbs with your hands.

Add half a glass of sugar, baking powder and rub again with your hands.

Place cottage cheese, a glass of sugar, vanilla sugar and eggs into the bowl of a food processor.

Beat all ingredients until smooth.

Line the springform pan with parchment. Divide the flour crumbs into 3 parts, and the curd mass into 2. Pour one part of the flour crumbs onto the bottom and smooth it out. Pour half of the curd mixture on top.

Place the second part of the flour crumbs on top again and pour the second part of the curd mass.

Cover the curd mixture with the remaining crumbs. Preheat the oven to 180 degrees and bake the cheesecake for 1 hour.

Prepare the filling: thoroughly mix sour cream and condensed milk in a bowl.

Heat the cream, but do not boil, put chocolate pieces in it. After a minute, stir until smooth.

Remove the hot cheesecake from the oven and immediately pour in a mixture of sour cream and condensed milk.

Then, using a teaspoon, randomly spread the chocolate mixture and use a wooden skewer to make streaks.

Cool the cheesecake completely and only then remove it from the mold and place it on a plate.

Hungarian cheesecake with cottage cheese is ready.

Cut the delicious cheesecake into portions and serve with tea, milk or coffee.

Hungarian cheesecake with cottage cheese is an example of a delicious pastry that is easy to make at home. There are two options for making this dessert and many varieties of filling. We present to your attention the most common methods of preparing popular Hungarian pastries.

We make the dough from:

• 0.6 kg flour (wheat - premium grade)
• A pack of butter (100 grams)
• 15 g dry yeast (preferably use fast-acting yeast)
• 2 yolks
• 3 large spoons of sugar;
• 300 ml milk
• Salt (on the tip of a knife)

Filling composition:

• 400 g granular cottage cheese
• 2 squirrels
• 1 lemon
• 3 large spoons of powdered sugar

Additionally, you will need two yolks to grease the finished baked goods. It is acceptable to mix yolks and warm milk (cream).

Step-by-step preparation steps:

1. Take 1/3 of the flour and pass through a strainer into a bowl. Add butter, cut into pieces.
2. Mash the flour and butter with your fingers or a fork. The result should be a “crumbly” mass. Pour yeast into it and pour warm milk.
3. Add salt, sugar and yolks to the mixture. Stir thoroughly. Cover with a towel and leave for 25 minutes. The dough is considered ready when bubbles appear in it.
4. Sift the remaining flour into the dough and begin kneading the dough with your hands.
5. Place the resulting elastic mass in a container and cover with a towel. The dough should rise. This process may take 20 minutes.
6. Afterwards, knead the dough again and leave it aside again so that it “fits”. In total, this procedure must be done several times. The finished dough should have a bright smell of fermentation.
7. While the dough is being prepared, you need to start preparing the filling. Pour boiling water over the lemon and then cool in running water. You will need crushed citrus fruit zest.
8. In a separate bowl, combine cottage cheese, powdered sugar, beaten egg whites and zest. This mixture should be snow white in color.
9. Roll out the finished dough mass to a layer less than 2 cm thick and cut into squares. Evenly distribute all the filling on them and form closed envelopes.
10. Cover a baking sheet with parchment paper and place future cheesecakes. Using a silicone brush, coat them with yolks.
11. The baking sheet should stand for ¼ hour in a warm place for the cheesecakes to “rise”. Do not ignore this point in the recipe, as the finished baked goods may not turn out fluffy.
12. The curd dessert is baked at 180 degrees until a ruddy golden hue is formed.

Making Hungarian cheesecakes from puff pastry

Required Products:

• half a kilo of puff pastry
• 250 g cottage cheese
• 2 chicken eggs
• 2 squirrels
• 1 dessert spoon lemon zest
• 1 large spoon of semolina
• half a glass of sugar

Preparation:

1. Remove the puff pastry from the freezer. This must be done at least 50 minutes before cooking.
2. After the time has passed, place the dough on the table and let it defrost a little more.
3. In a bowl, beat eggs and sugar until fluffy.
4. Add cottage cheese, grated through a sieve, and yellow fruit zest. Stir the resulting mixture and leave for 15 minutes.
5. Using a mixer, beat the whites until foamy. Pour it into the curd mass. Stir gently.
6. Cut the dough sheets in half and roll out the resulting pieces using a rolling pin. Place the filling (a heaping tablespoon) in the middle of each piece and make envelopes.
7. Cover a baking sheet with parchment and place cheesecakes greased with yolk on it.
8. Bake at 190 degrees for no longer than 30 minutes.
9. Remove from the oven and sprinkle the dessert with powdered sugar.

Baked goods filled with condensed milk, sour cream and chocolate

Products:

• 1.5 cups flour
• half a glass of sugar
• a pack of butter (120 g softened)
• 1 pack of baking powder
• 1 cup of sugar
• 1 package vanilla sugar
• 3 chicken eggs
• can of condensed milk
• 4 large spoons of sour cream
• 70 g dark chocolate
• 3 tablespoons milk

Cooking process:

1. Make a crumbly mass from flour, butter, sugar (0.5 cup) and baking powder. This can be done with a blender at low speed.
2. In another bowl, make cream from cottage cheese, eggs and sugar (a glass of regular + a packet of vanilla). Beat it thoroughly with a mixer until smooth.
3. Place a layer of crumbly mixture in a greased mold, then a layer of cream. Repeat this until you run out of ingredients. It is important that the top layer is crumbs.
4. Preheat the oven to 180 degrees. Bake for just under an hour.
5. While the cheesecakes are preparing, prepare the filling. To do this, you need to combine condensed milk with sour cream. Pour half of this liquid mixture over the baked goods immediately after the oven. Let the dessert cool, remove from the mold and brush with the second part of the filling.
6. Melt chocolate in milk. Use a cooking bag to draw patterns on the cheesecakes. In the absence of such a device, you can use a spoon to make a chocolate pattern in a thin stream.
7. It is advisable to cool the cheesecakes before serving.

Hungarian cheesecake that crumbles a lot

What will the flour crumbs consist of:

• 1.5 cups flour
• pack of butter
• ½ cup sugar
• 10 g baking powder

What will we make the filling from:

• 400 g cottage cheese (5 percent fat content)
• 2 chicken eggs
• 200 g sugar
• 2 teaspoons vanilla sugar

How to do:

1. Chop the butter with a knife, mix with sugar, baking powder and flour. Grind it all to crumbs.
2. In a separate bowl, thoroughly mix all the ingredients of the curd filling.

Dough:

• a glass of flour
• a stick of butter (margarine is fine)
• 10 g baking powder

Fill:

• 2 chicken eggs
• 200 g sugar
• 1 pack of vanilla sugar
• Half a kilo of cottage cheese

Cream:

• 170 g condensed milk
• 4 large spoons of sour cream

How to cook:

1. Using your hands, knead the butter, baking powder and flour into a crumbly dough.
2. Let's fill. Beat the eggs and gradually add two types of sugar (regular and vanilla). Add cottage cheese and mix.
3. Coat the inside of the multicooker with sunflower oil.
4. Observing the order “dough – 2 tbsp. l. filling" lay out the components. The last layer should be dough. Place thin layers.
5. Selecting the “baking level 1” mode, cook for 60 minutes.
6. Cover the baked cheesecake with cream made from condensed milk and sour cream.

These... Hungarian... cheesecakes are something fabulously delicious. But I warn you right away that the dough for our cheesecakes should be flaky and yeasty. Of course, you can cook it, and for the laziest housewives you can buy it ready-made: either just yeast or just puff pastry. However, my advice is to make these extraordinarily delicious buns yourself, which I’ve heard about for a long time...

You know, I used to eat similar buns with cottage cheese: I both cooked them and bought them. But I realized one thing about my Hungarian cheesecakes: the aroma and taste of lemon + raisins. And they are the ones who make these cheesecakes Hungarian and not like standard pastries with cottage cheese. Try it and you can compare...honestly..

350 gr. butter/margarine.
100 gr. flour.

For the dough base:
200 ml warm milk
20g fresh yeast
50g sugar
a pinch of salt (if you use margarine rather than butter, you don’t need to add salt)
1 egg and 1 yolk
400 g flour (it is better if the flour contains enough gluten).

For filling:
400 g cottage cheese
100 g sugar
vanilla sugar
1 egg
tablespoon sour cream
50g breadcrumbs
lemon zest
raisin.

In order for us to get exactly the puff-yeast dough, we first need to chop the cold butter and mix it with 100 g of flour. I advise you to simply put this mixture on cling film, cover it with another one and quickly roll it out with a rolling pin. Now you need to put this timber in the refrigerator.

Now let's move on to the test itself. Let's prepare the dough. Dissolve the yeast in warm milk, a little sugar and leave for a while in a warm place.

Let’s sift the flour for now and this should always be done; at this time the flour is saturated with oxygen and this gives the products airiness. I have always disliked this process due to the flour spraying all over the table. Then I picked up a bowl, just a little larger in size than a sieve, inserted it and moved this “twin” around the table in different directions, everything turned out neatly and nothing spilled.

Beat the egg and yolk with sugar and salt, add the mixture of milk and yeast, now avoiding whipping, but just stir gently.

Knead the dough using the entire amount of flour. The dough should be soft and pliable, so you can add or subtract a little flour, because flour and humidity vary in our kitchens. Leave in a warm place for about 1 hour, the dough should rise and let it rest
15-20 minutes at room temperature.

We are preparing the curd filling for our Hungarian cheesecakes. Be sure to wipe the cottage cheese, this is the custom in Hungary, and I, too, have already learned to do it always and quickly.

This is how airy it should turn out.

Add sour cream, lemon zest, egg, breadcrumbs, vanilla and regular sugar. Mix. In my photo you see not the zest, but squeezed, grated lemon. I tried this and that. Naturally, it tastes better with lemon, but don’t overdo it, otherwise it will be sour.

Now let's do the dough. Sprinkle the table with flour, take out the dough, knead it, roll it out, put our block of butter from the refrigerator in the middle and wrap it in the form of an envelope, connect it well and press the joints. Dust the rolling pin with flour and roll out the dough, with the butter hidden in it, in one direction to a rectangle with a long side of up to 30-40 cm. We do everything quickly.

It’s EXACTLY CORRECT, but for me it wasn’t quite right. I didn’t have enough butter that day and, in general, I took it out earlier and it melted and I spread it not in an envelope, but in a “book”... Well, well... as always, I’m honest with you and photos are given out. This means that it turned out to be almost a puff-yeast dough

So, I applied the oil, stretched it and laid or covered it as in the picture: one side - from right to left. Then the second side: from left to right.

Turn the folded dough 90 degrees and roll out again in one direction to a rectangle of approximately the same size, fold again, turn. Leave the dough for 20 minutes and repeat the procedure at least twice more: dust with flour, roll out, fold, turn, let rest. Old cookbooks, apparently in order not to get confused in which direction to roll, always suggest folding and turning the dough so that the dough ready for the next rolling looks like a book - the flyleaf on the left. But don’t be scared, after the first time you’ll understand everything, if anything happens, torture me.

When finished, roll out the dough, ideally about 2 cm thick, and cut it into squares, which by the way are not small, however, like all portions in Hungarian cooking in general. There should be 16 cheesecakes in total, this is for your reference.

I squeezed out the filling with a pastry syringe and then with a spoon.

We wrap the ends of each square the way we used to tie dinners in a scarf or napkin in a modern way. It may be difficult for anyone to imagine, but that is exactly what happened. In the village, women put lunch in a scarf, tied it in a knot, and carried it in their hand to their husband in the field. Hence the name of these buns “turosh tashko” and translated means “bundle/bag) with cottage cheese.” Sometimes they are also called “turosh botu”.

Place in a preheated oven (170 degrees) to bake, first brushing the buns with yolk. Be sure to cool the finished cheesecakes.

After cooling, sprinkle with powdered sugar; if you do not cool, the powder will all melt. That's it, our bundles/bags/cheesecakes with cottage cheese are ready. Accept