These, whether folded in half with cottage cheese layer, or with loose edges, dumplings, but baked in the oven, have been loved by many since Soviet times. It is not very difficult to prepare juices with cottage cheese from shortcrust pastry, but the taste will directly depend on the quality of the ingredients used. The pastries are tender, with an alluring creamy aroma and satisfying. You can take it with you to work or give your child to school as a snack, on the road or for a picnic.
For the test:
Wheat flour - 320 g
Butter - 100 g
Sugar - 3 tbsp. l.
Salt - 0.5 tsp l.
Vanillin - 0.33 tsp l.
Baking powder - 1 tsp l.
Chicken eggs - 1 pc.
Sour cream - 3 tbsp. l.
For filling:
Cottage cheese - 350 g
Sugar - 2 tbsp. l.
Sour cream - 2 tbsp. l.
Chicken eggs - 1 pc.
Wheat flour - 1 tbsp. l.
How to cook:
Prepare the ingredients required for making cottage cheese skimmers.
For the filling, cottage cheese must be rubbed through a sieve. It should be exactly dense cottage cheese of any fat content in its traditional sense, and not ricotta or similar soft cottage cheese. If you cook it yourself at home or use a rustic one, then you must first squeeze out the remaining whey, otherwise the filling may leak during the baking process.
In a separate container, use a whisk to mix granulated sugar, wheat flour, egg white (set aside the yolk to add gloss to the juices) and sour cream until smooth.
Add the resulting mixture to the grated curd and mix thoroughly. The filling should not be liquid. It will be very convenient if it is prone to sculpting and at the same time retains the given shape.
If the mass is dry, then add the required amount of sour cream. Now cover the container with foil so that the filling does not wind up, and let it stand until called up.
To prepare the dough, sift the wheat flour (to enrich it with oxygen) with a baking powder through a sieve. Add salt, granulated sugar and vanillin, mix thoroughly.
Chop the butter into small pieces. For comfort and convenience, it should be cold, but not icy.
Add flour mixture to chopped butter and rub into crumbs with your hands. In a separate container, mix sour cream and chicken egg until smooth.
Adding sour cream to the dough will make the juices soft, but they will remain crumbly.
Pour the egg-sour cream mass into the flour crumbs and quickly knead a soft, smooth dough. If it turns out tight, then add the required amount of sour cream. Wrap the dough in a bag or film and refrigerate for 30 minutes.
Roll out the "rested" dough into a layer 3 mm thick and use an oval ribbed mold for a jellied or other round / oval cutting with a diameter of 10-12 cm to cut out juices.
Mix the filling and divide into equal parts according to the amount of juiciness. Put on the flat cakes with a spoon or, for convenience, so as not to crumble, shape with balls.
Fold the cakes in half like dumplings, but do not pinch the edges. Press down slightly on top to form a flat crescent. During the baking process, the filling will increase in size and, in order for the juices to turn out neat and not with "protruding tongues", when folding the dough should be slightly further than the filling.
Transfer the blanks to a frying sheet covered with parchment. Shake the set yolk with water (half a tablespoon) and cover the juices with a cooking brush.
Preheat the oven to 180 degrees and bake the products for 20-30 minutes. Since the technique is different for everyone, it is better to focus on the capabilities / characteristics of your oven and the ruddy appearance of the juices.
5 minutes before the end of baking, cover again with a mixture of yolk and water.
Cool ready-made juicers with shortcrust pastry cottage cheese before serving. So they will be saturated with the juice released from the filling and become even more tender. Sprinkle with powdered sugar to increase the sweetness.
Serve for breakfast or as a dessert in the company of tea, coffee, milk, fermented baked milk, varenets or yogurt.
They can be prepared for future use and frozen, and reheated in the oven or microwave as needed.
Cook for fun and for fun! Bon appetit and may it be delicious!
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