Cottage cheese dough for making pies - the recipe is simple, but very tasty and original. Baking is airy, fragrant, light, like fluff. Various options for toppings will diversify the dish and please all family members.

Cottage cheese pies with onion and egg: a step by step recipe

Cottage cheese dough will help out if you don’t know how to approach yeast dough or don’t have time to spare. It mixes quickly and easily, without the need for further proofing. At the same time, the texture of baking will be delicate, “downy” - no worse than that of pies made from yeast dough on sponge.

Curd dough is very elastic, this allows you to make pies with a large amount of filling.

A little secret: knead the dough with ingredients at room temperature. To do this, two or three hours before cooking, remove the food from the refrigerator. In this case, the dough will turn out more tender and airy.

Products for the test:

• 3 eggs;
• 1 st. l. Sahara;
• 1 tsp salt;
• 1/2 tsp soda;
• 50 g sour cream;
• 200 g of cottage cheese;
• 400-450 g flour.

Filling Ingredients:

• 200 g green onions;
• 5 eggs;
• 3/4 tsp salt.

1. Whisk eggs with sugar and salt.

   Eggs are easy to beat with a whisk

2. Add sour cream and soda to them.

   Sour cream is suitable for any fat content, as long as it is fresh

3. Rub cottage cheese through a sieve.

   Cottage cheese is easily rubbed through a sieve with a masher or a large spoon

4. Sift flour.

   Flour must be sifted, this will allow the dough to get a homogeneous structure faster when kneading

5. Combine all ingredients and knead elastic dough. Roll it into a ball.
   

   Curd dough is soft, tender and plastic

6. Boil the eggs for the filling.

   While boiling eggs, add a little salt to the water, this will help to quickly and easily peel them from the shell.

7. Finely chop.

   Choose eggs with bright yolks

8. Chop the green onion.

   Green onions must be fresh

9. Mix the ingredients for the filling, salt and mix.
   

   You can mash the filling a little with your hands so that the onion starts juice

10. Make juicy from the dough.
    

    Juices from cottage cheese dough can not even be rolled out, but formed with your hands, such a plastic dough turns out

11. Distribute the filling over them.
    

    The more toppings, the tastier the pies.

12. Pinch and place on a baking sheet lined with parchment.
    

    Parchment will not let the pies burn

13. Bake for 35-40 minutes at 200°C.
    

    Oven-baked curd dough pies are rosy and appetizing

14. But curd dough pies can not only be baked in the oven, but also fried in hot oil in a pan.
    

    Pies from cottage cheese dough should be laid out in a pan in hot oil and fried on both sides until cooked.

15. Put the finished pies on parchment paper so that it absorbs excess oil.
    

    Serve hot fried cottage cheese pies

Video: apple pies melting in your mouth from Natalia Kalnina

Filling options

Cottage cheese dough is universal - pies from it can be made with any filling. Unsweetened can be served as an addition to the first course, and sweet - as a dessert.

cabbage

A classic filling loved by many.

Cabbage filling has a delicate and at the same time rich taste.

1. Hard boil 2 eggs and cut into cubes.

   It is important not to overcook the eggs so that the yolk does not turn gray

2. Chop green onions (100 g).

   The onion adds flavor to the filling.

3. Chop cabbage (300 g).

   Fresh cabbage is best

4. Cut the onion into half rings (2 pcs.).

   Cut the onion with a sharp knife

5. Fry cabbage and onion in butter (50 g). Mix everything and salt (1/2 tsp).

   Fry the vegetables over low heat so that the butter starts to burn

Raisin

An unusual filling, but goes very well with curd dough.

100 grams of black raisins contain only about 230 kcal and 60 g of carbohydrates, while white raisins contain at least 280 kcal and 70 g of fast carbohydrates, which are not very beneficial for our body.

1. Soak 300 g of raisins in boiling water for half an hour.
   

   Honey gives the filling for pies an additional sweetness and delicate aroma.

Cherry

Cottage cheese dough and cherries are the perfect combination for dessert.

Starch is needed to thicken cherry juice

My mother-in-law is a master of baking pies with various fillings. I have never tasted anything tastier and more airy than her yeast pies. But recently, she again surprised with an unusual recipe for cottage cheese dough. Baking from it is no worse than from rich yeast, and it cooks faster and easier. In addition, not everyone is shown the use of yeast, but here there is not even margarine or butter in the composition. If you bake pies from cottage cheese dough in the oven, then in general a low-calorie baking option is obtained.

Universal curd dough allows you to cook pies that can be fried in a pan and baked in the oven. The recipe is so simple that even children can be involved in cooking. Try pies made from tender cottage cheese dough, because they literally melt in your mouth!

From yeast dough - a dish that everyone understands for its simplicity and at the same time has a subtlety of taste and the possibility of variations on the main theme. Almost every hostess knows how to do it. How to make a stuffing from cottage cheese - probably everyone knows. But still, the fact remains: these simple buns sometimes turn out to be tastier than many delicious dishes. So let's try and cook them!

Buns with cottage cheese from yeast dough. Basic recipe

Such buns will turn out delicious and ruddy, soft and fluffy if they are made on the basis of yeast dough with an open cottage cheese filling. They are popular in every family where the hostess constantly makes pastries, and will be to the taste of suddenly arriving guests, as they are very tasty with tea, for example. And for breakfast, simple buns with a cup of coffee - that's it. But for baking, you first need to make the right dough, which we will do right now.

Cooking the dough

Filling preparation

The basic filling can be prepared from 700 grams of market crumbly cottage cheese, not too fatty, but not zero (if not at hand, you can take store-bought), two eggs (we use only whites, and leave the yolks to grease the baking on top when we put in the oven), handfuls of pitted raisins, half a glass of sugar. We mix all this thoroughly to get a homogeneous mass - then our buns with cottage cheese from yeast dough will be neat.

Further actions

We bake

1. Lubricate with the yolk left over from the eggs put in the filling and send it to the oven preheated to 200 degrees on a baking sheet previously covered with parchment. These beautiful buns are baked until cooked and ruddy (usually 20-25 minutes, depending on the characteristics of your oven).
2. We take out the baking sheet and transfer it to a dish, sprinkled lightly with powdered sugar. You can eat these beautiful buns right away, but even after standing for a day, they will not lose their attractiveness and taste. Children are very fond of such dishes: offer them some buns and a glass of hot milk - just delicious!

By the way, a small addition in terms of decorating the food - for lovers of increased aestheticism. When you put the filling on the prepared cake, you need to make three cuts in a circle of dough, as if dividing the cake into three equal segments around the filling. Then we begin to twist them clockwise around the filling, forming a bun with an open top. In the future, the recipe remains the same as indicated above. It's just that each bun turns out to be an original shape twisted around the axis of the filling.

Rose buns. Recipe

We prepare this dish on the basis of yeast dough (the recipe can be used the same as the previous time). We leave the filling the same - nothing needs to be changed. But the cooking method is slightly different.

Another nice variety

Well, let's play with buns, shall we? As Carlson used to say there, remember? But in fact, buns are quite easy to prepare using the skills acquired already as a result of reading the article. For some, this is even quite a common dish.

We will need to take half a liter of milk, a bag of quick yeast, a glass of sugar, four eggs, a pack of spread, 300 grams of cottage cheese, flour - about 8 glasses (be guided by how much the dough will take), a good handful of pitted raisins.

Cooking

1. First, as usual, you need to prepare the right dough. We take milk and heat it up. We dilute the yeast in a small amount and let it stand for a while. We melt the margarine. In a saucepan, mix milk, yeast, flour, beaten eggs with sugar, melted margarine. Mix everything thoroughly so that the dough does not stick to your hands. Cover the dough and set aside in a warm place to rise.
2. We form small koloboks from the dough (about 20 pieces will come out of this amount of ingredients). We roll each bun into circles with a rolling pin, not too thin. In each circle we make a recess in the middle (this can be done with an ordinary glass). In this recess we put a good spoonful of the filling.
3. We prepare the filling as follows. Mix some sugar, raisins and cottage cheese. Add one egg.
4. We set aside the stuffed buns on a baking sheet so that they rise a little more. After - we bake in the traditional way in the oven until delicious with cottage cheese are browned. After that, you can pull it out of the oven and eat with tea or coffee - just delicious!

Cottage cheese dough can be found in the recipes of many flour products. It was loved by culinary specialists for its ease of use and special friability, which makes it possible for products to remain soft for a long time. The selection below contains proven recipes for cottage cheese dough for the most popular types of pastries: pies, pies, buns, pizza and others.

There are various types of curd dough: with vegetable or butter, with or without eggs, on sour cream, kefir, yogurt, with the addition of yeast and even without flour. Below is its main recipe, which can be used for most products.

List of ingredients:

• 500 g of cottage cheese;
• 200 g sour cream;
• 300 g of sugar;
• 2 eggs;
• 2 g vanillin;
• 5 g of slaked soda;
• 3 g salt;
• 500 g flour.

Steps for kneading dough:

1. Mix sour cream with cottage cheese passed through a sieve. Beat eggs with sugar and combine with cottage cheese. Add slaked soda and salt.
2. Next, add flour in small portions and quickly knead the dough. First work with a spoon, and when it becomes difficult, start kneading with your hands. As soon as the mass stops sticking to the fingers, but remains soft, do not add more flour - the dough is ready.

Cooking with Yeast

Yeast curd dough is perfect for various buns, braids, pies and pies. It is easy to work with it, and ready-made pastries do not get stale for a long time. As with any other version of the curd dough, the moisture content of this product significantly affects the amount of flour, so if you need a little more or less than indicated in the recipe, there is nothing to worry about.

The list of products that will be included in the dough:

• 100 ml of kefir;
• 150 g of cottage cheese;
• 70 ml of vegetable oil;
• 2 eggs;
• 50 g of sugar;
• 5 g salt;
• 7 g yeast (dry);
• 460 g flour.

Sequence of actions:

1. Mix the sifted flour with dry instant yeast.
2. In another bowl, mix kefir, eggs, cottage cheese, sugar and salt. All foods must be at room temperature.
3. Next, we combine the bulk components and the liquid component. When the flour is well moistened, add vegetable oil. This product can be replaced with non-hot melted butter.
4. Give a rounded shape to the dough that has become smooth and send it to heat for proofing for an hour and a half. After an hour, be sure to do a warm-up.

Curd shortbread dough

There are a lot of delicious shortbread dough pastries (tarts, cakes, pastries and pies), but for many, its calorie content remains a huge minus. This deficiency can be eliminated very easily by replacing part of the butter with cottage cheese. It is a pleasure to work with such curd-sand dough. It doesn't crumble or stick to your hands.

Components required for this type of test:

• 200 g butter;
• 500 g flour;
• 2 eggs;
• 100 g of cottage cheese;
• 200 g of sugar;
• 2.5 g salt;
• 4 g of soda;
• 7 g of baking powder.

We prepare the curd shortbread dough as follows:

1. Pour part of the flour (approximately 100 - 150 g) into a separate container, and chop the rest with a knife along with baking powder and cold butter into crumbs.
2. Beat the eggs with a mixer in a frothy mass along with sugar. Push cottage cheese through a fine sieve and mix with soda. Few people like grains of cottage cheese in the texture of the dough, so this fermented milk product must be passed through a sieve or interrupted with a blender before use. This will improve the texture and flavor of the baked goods.
3. Transfer the cottage cheese to the beaten eggs and mix everything again with a mixer. Pour the resulting mixture into the butter-flour crumbs and quickly knead the dough. In order for the butter that has melted a little to stabilize, it is better to send a lump of dough for a while in the cold.

How to prepare the base for pies

This is one of the quickest options to pamper your family with hot, delicious pies. You can take absolutely any filling for the curd base (sweet or unsweetened). The dough kneaded according to this recipe definitely needs time to rest, so the bowl with it is covered with a towel and left at room temperature for about half an hour.

Curd dough for pies consists of:

• 250 g of cottage cheese;
• 90 g sour cream;
• 5 g of soda;
• 30 ml of vegetable oil;
• 1 egg;
• 380 g flour;
• 3 g salt.

Recipe step by step:

1. Put cottage cheese and sour cream into a bowl for kneading dough, pour soda on it. In this case, it is not necessary to extinguish this type of baking powder, since the lactic acid of the base products can cope with this perfectly. Rub everything until smooth.
2. Pour vegetable oil into the cottage cheese with sour cream and beat in the egg. Mix everything again. Then salt to taste and add flour. The ball of dough should be soft and slightly sticky to your hands.

Soft dough for rolls

Boiled condensed milk, homemade marmalade, thick fruit jam or fresh berries-fruits - all this can become a filling for delicate curd bagels, which can outshine even gourmet croissants in their taste.

To prepare cottage cheese dough for bagels, you need to take:

• 300 g of cottage cheese;
• 200 g soft butter or margarine;
• 150 g of sugar;
• 5 g vanilla sugar;
• 1 egg;
• 10 g baking powder;
• 2 tbsp. flour.

Mixing steps:

1. Put cottage cheese and butter into a blender bowl, beat until smooth. Then add both types of sugar, mix everything again with a blender, beat in an egg and repeat mixing in a blender.
2. If the hostess does not have such a device in her arsenal that can do most of the work for her, then the cottage cheese will have to be rubbed through a sieve, mixed with soft butter with a spoon, and then combined with an egg beaten separately with sugar.
3. Sift flour with baking powder on the table, put the curd-butter mass on it and knead the dough. After the mixed mass spends an hour in the refrigerator, you can engage in the formation and baking of bagels.

Cooking for pizza at home

The classic version of pizza dough is prepared with yeast and must be kneaded with water.

But if there is no time to fiddle with yeast dough for a long time, or for some reason the family does not use such pastries, then you can knead the dough for pizza on cottage cheese:

• 100 g of cottage cheese;
• 50 ml of kefir;
• 60 ml of refined vegetable oil;
• 1 egg;
• 5 g salt;
• 3 - 4 g of soda;
• 250 g flour.

Cooking:

1. Pour cottage cheese with kefir and rub well, then add vegetable oil, chicken egg and salt in turn. Mixing each subsequent ingredient, you should achieve maximum uniformity.
2. Sift flour and soda on top of the liquid base and knead a plastic dough, which should be allowed to rest for about 30-40 minutes in the refrigerator before further use. This time is just enough to prepare the pizza toppings.

For cookies

Cottage cheese dough for cookies includes a minimum of ingredients, but not all housewives get it. Sometimes pastries become either hard, or “rubber”, or even completely raw inside. This recipe will reveal the perfect proportions of ingredients and the secrets of the kneading process, which will allow you to get cookies with a thin crispy crust and a soft layered structure inside.

The ratio of ingredients:

• 400 g of cottage cheese;
• 200 g butter;
• 10 g baking powder;
• 300 g flour.

Mixing algorithm:

1. The oil must be brought to softness, when it can be pressed very easily with a finger. Then cut it into pieces, mix with cottage cheese and beat into a homogeneous paste-like mass using a blender (submersible or bowl).
2. Once the cottage cheese and butter have become one, they should be mixed with flour and baking powder. The resulting uncooked dough must necessarily stabilize for about an hour in the cold.

Since there are no sweeteners in the dough, when forming cookies, they are simply rolled in sugar and placed with the sweet side up. This allows not only to make pastries tastier, but also to get a crispy crust.

Recipe for making pies

To quickly bake a lush and moderately juicy pie, many housewives prefer to use cottage cheese dough. It will take a little bit to knead for one pie, so this baking option is often a way to use up a pack of cottage cheese that has been stale on the shelf of the refrigerator.

Preparing cottage cheese dough for a pie from:

• 350 g of cottage cheese;
• 2 eggs;
• 100 ml of milk;
• 150 ml of vegetable oil;
• 7 g of soda;
• 520 g flour;
• salt (to taste).

Progress:

1. In a deep bowl or saucepan of a suitable size, put together the cottage cheese, milk, vegetable oil, salt and eggs. These ingredients must be thoroughly mixed to obtain a more uniform liquid base. You can quickly achieve this result with a mixer or blender.
2. After that, it remains only to mix in the flour crushed with soda until an elastic dough is obtained, which sticks well from the hands. Collect the resulting mass in a bun, wrap with cling film and let lie down for about two hours in the cold.

After the dough has stabilized in the cold, you can start creating your own culinary masterpiece.

For dumplings

Vareniki are molded from various types of dough (custard, kefir, whey, milk), but steamed curd dough products with fruit fillings are especially lush and tender.

You can also wrap unsweetened minced meat in this dough, reducing the amount of sugar to taste.

The recipe for dumplings involves the use of the following products:

• 250 g of cottage cheese with a fat content of 9%;
• 4 eggs;
• 180 g of sugar;
• 5 g of soda;
• 3 g salt;
• vanilla sugar at will and taste;
• 390 - 420 g of wheat flour.

How to knead:

1. Beat eggs with sugar with a hand whisk or mixer. Push the cottage cheese through a sieve and mix with salt and soda, which does not need to be extinguished with anything.
2. Combine the curd and egg masses together, mix, and then sift and mix the flour in small portions until a soft and plastic dough is obtained.
3. Let the finished curd-flour kolobok lie down for a quarter of an hour on the table, after which you can start sculpting dumplings.

As you can see, cottage cheese dough is a “universal fighter” in the kitchen, which will help in creating a variety of dishes. Having mastered the technology of its preparation, you will never have to think about what to bake for tea, or what to serve as a hearty snack on a day off.

The last five days were marked for me by two pleasant events 😀 - a friend who lives in the region arrived, and with whom we have been very close friends for the 9th year, but real meetings are very rare due to the distance...

And today I will tell you about what I treated them to 😉 Of course, in such cases it’s hard to do without yeast baking! Therefore, today I present to your attention the dough.

It is interesting, in my opinion, because in the presence of yeast it has a similarity with sand ... And all thanks to a significant amount of cottage cheese and vegetable oil in its composition! 😉

Ingredients needed to knead the dough:

• cottage cheese - 300 g
• milk - 200 ml
• water - 200 ml
• sunflower oil - 200 ml
• eggs - 2 pieces (+ one more for greasing products)
• premium wheat flour - 10 cups
• dry yeast - 13 g
• salt - 2 tsp

Test kneading:

I sifted the flour into a separate large bowl. I added salt and dry yeast to it. Thoroughly mixed the dry mass.

I combined eggs, water, milk and cottage cheese together. I took 9 percent, in packs, Syzran, medium humidity.

Whipped.

She poured the milk mass into the flour.

In the process of kneading, I added sunflower oil, this time refined.

Thoroughly knead the dough.