Cottage cheese puffs, made at home, are a very tasty, unusually fragrant pastry. The dough is tender and crumbly, and the juicy curd filling makes this pastry a favorite of many. Prepare the saucissons with this simple and very successful recipe, and you'll see how quickly your loved ones will gather around for a cozy tea party, praising the hostess and asking for more!
Ingredients
To prepare the jujubes with cottage cheese at home will need:
For the dough:
250 g of flour;
1 tsp. soda;
1 tbsp. vinegar;
50 g of butter;
2 tbsp. sour cream;
1 egg;
2 tbsp. sugar.
For the filling:
200 g of cottage cheese with 9% fat content;
1.5 tbsp. sugar;
1 tbsp. sour cream;
1 tbsp. flour.
For grease and sprinkles:
1 egg;
40 gr. sugar;
1 tbsp. milk;
Oil to grease the baking tray.
Steps of preparation
Sift flour into a bowl. Add baking soda (or soda made with vinegar) to the flour.
Sift the flour into a bowl. To the flour add the baking soda and vinegar.Mix the baking soda with the flour well, then add pieces of softened butter, egg, sugar and sour cream.
Mix the baking soda well with the flour, then add the pieces of softened butter, egg, sugar and sour cream.
Knead the dough with a knife first, as if chopping all the ingredients, mixing them together.
The dough is kneaded with a knife first, chopping all the ingredients, mixing them together.
And then continue to knead with your hands, the dough rolls well into a ball, becomes dense, not sticky to your hands.
And then continue to knead with your hands, the dough rolls well into a ball, becomes dense, not sticky to your hands.
Wrap the dough in clingfilm and place it in the fridge for 1 hour.
Wrap the dough in clingfilm and place it in the fridge for 1 hour.
While our dough is cooling, let's prepare the cottage cheese filling for homemade jelly rolls. Let me say at once that I have tried a large number of different cottage cheese toppings for jelly rolls. Some recipes suggested adding butter, some - eggs, some - a fairly large amount of sour cream, and as a result, the stuffing spread and flowed out of the jam, the pastry did not have an attractive appearance. Therefore, based on my own experience, I recommend the stuffing suggested in this recipe, which holds its shape perfectly, does not leak, and turns out very delicious and aesthetically beautiful in the finished products. To prepare the filling, let's mix the cottage cheese, sour cream, sugar and flour in a bowl.
While our dough is cooling, let's prepare the cottage cheese filling for homemade jelly rolls. Let me say right away that I have tried a large number of different curd fillings for jelly rolls. Some recipes suggested adding butter, some - eggs, some - a fairly large amount of sour cream, and as a result, the filling spread and flowed out of the jam, the pastry did not have an attractive appearance. Therefore, based on my own experience, I recommend the stuffing suggested in this recipe, which holds its shape perfectly, does not leak, and turns out very delicious and aesthetically beautiful in the finished products. To prepare the filling we mix cottage cheese, sour cream, sugar and flour in a bowl.
Let's knead the cottage cheese filling until homogeneous with a fork. I do not recommend beating the filling with a blender, since the cottage cheese can become liquid, and we do not need this! If desired, you can add vanilla or raisins to the stuffing. Our filling is ready, let's put it in the fridge for at least 30 minutes.
We will mash the cottage cheese filling until homogeneous with a fork. I do not recommend you use a blender to beat the filling, because the cottage cheese can become liquid, and we do not need this! If desired, you can add vanilla or raisins to the stuffing. Our filling is ready, we put it in the refrigerator for at least 30 minutes.
Next, take out the cooled dough and roll it into a layer, sprinkling the work surface with flour. The thickness of the dough should be 4-5 mm.
Then take out the cooled dough and roll it into a layer, sprinkling the work surface with flour. The thickness of the dough should be 4-5 mm.
Use a glass (or a mold) to cut out the dough into circles. I used a glass with a diameter of 8 cm, the yield of saucers at this diameter is 23-24 pieces.
Using a glass (or a mold) cut out from the dough rounds blanks. I used a glass with a diameter of 8 cm, the yield of saucers at this diameter is 23-24 pieces.
On one half of each mug put about 1 teaspoon of filling with a slide.
On one half of each mug put about 1 teaspoon of filling with a spoonful of filling.
Next, form the curd rolls by covering the curd filling with the free side of the dough and pinching the edges of the dough, leaving the middle open (as in the photo).
Then we form the muffins with curd, for this we cover the curd filling with a free side of the dough and press the edges of the dough, leaving the middle open (as on the photo).
Shape all the muffins in this way and put them on a baking tray, pre-greased with vegetable oil.
Shape all the sauces in this way and put them on a baking tray pre-greased with vegetable oil.
Using a cooking brush, brush the omelets with an egg mixed with milk.
You must be logged in to post a comment.