The following 7 recipes in the Baking category

• Pie with lingonberries, lemon and streusel
  dough: 2 eggs, 100 g butter, 100 g sugar, 1 tsp. baking powder, 300–350 g flour filling: 150 g lemon, 200 g lingonberries, 100–150 g sugar.
• Puff pastry roll with apples and nuts a la Strudel
  500 g puff pastry, 500 g apples, 50 g almonds, 100 g sugar, 1 tbsp. butter, 1 tsp. cinnamon
• Oatmeal cookies “New Year’s”
  150 g butter, 100 g sugar, 3 eggs, 3 tbsp. honey, 100 g oatmeal, 100 g chocolate, 150 g dried berries, 1 tsp. ground cinnamon, 2 tsp. baking powder.
• Carrot cupcakes
  dough: 150 g butter, 150 g sugar, 3 eggs, 150 g raw carrots, 2 tsp. baking powder, 150–180 g flour cream: 200 ml cream 33–35%, 50 g.
• Pie with poppy seeds and sour cream-vanilla cream
  dough: 150 g sugar, 150 g butter, 3 eggs, 200 g poppy seeds, 2 tsp. baking powder, 150–180 g flour cream: 500 g sour cream, 150 g sugar, pod.
• Cookies "March 8"
  150 g butter, 3 eggs, 150 g sugar, 100 g almonds, vanilla stick, 1 tsp. ground cinnamon, 2 tsp. baking powder, 350–400 g flour
• Chocolate cake with caramelized pears
  dough: 2 eggs, 100 g butter, 100 g sugar, 100 g chocolate, 2 tsp. baking powder, 100–150 g flour filling: 500 g pears, 50 g sugar

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Delicious pie! A successful combination of delicate, delicate cream, sour cherries and fluffy sponge cake. Instead of cherry compote, you can use frozen cherries. It needs to be defrosted, the juice drained, and the biscuit soaked in this juice. If you were unable to buy mascarpone (this is cream cheese), here

01 Oct 2008 16:23 Today I baked such a wonderful cake; I didn’t even expect such a great result. I recommend it to all lovers of apple pastries. Delicate apple top and crumbly dough. And all this with a lemon-honey aroma. Sooooo delicious. And just. An idea from the School of Gastronomy.

Delicious yeast pie with caramelized apples. How to prepare the dough. Apple pie: recipe photo. This method - Apples - 0.5 kg - large sweet and sour apples with dense pulp are suitable for caremelization. apple pie made from yeast dough, photo 2. Add granulated sugar. Product from

To prepare this wonderful pie, choose the highest grade flour, the cottage cheese is homemade and delicious. You can add any berries or fruits, fresh or canned, according to season or taste preferences. Recipe for yeast pie with cottage cheese 600-700 grams of good flour 300 ml of fresh milk

In today's episode of the culinary project « » you will learn how to cook incredibly tasty cottage cheese pastries that you have loved since childhood. Alla Kovalchuk will reveal all the secrets of cooking cottage cheese cookies "Rosochki", and will also share a recipe for real Sochnikov And cottage cheese pie with cherries.

Plunge into delicious childhood memories with the kitchen of the show “Everything will be delicious!” We will teach you how to cook light, like a cloud, with a crispy crust and subtle creamy notes - curd cookies in the shape of roses!

Cottage cheese, flour, eggs and butter - that's all you need to enjoy luxurious cottage cheese roses to your heart's content. Plus, your favorite chef Alla Kovalchuk will tell you how to prepare two more unsurpassed desserts from the same ingredients. Crumbly and rosy, with a juicy filling – the legendary sochniki. And also a delicate creamy cottage cheese pie with aromatic cherries. You won't leave a crumb behind, even if cottage cheese is not your favorite product.

You will turn your kitchen into a greenhouse. Alla Kovalchuk will show you how to make wonderful roses from cottage cheese dough in a few minutes. How to give them a pink color and make dew drops shimmer on the petals. You will learn what to add to the dough to make the cookies crispy and tender. And how to bake it correctly so that the magical flowers do not turn into shapeless lumps. Your grandmothers will be proud of you!

Everything will be delicious. Broadcast from 12/12/15 Cottage cheese cookies “Rosochki”. Watch online

Curd rose cookies

Ingredients (dough for 18 roses and pie):
flour – 450 g
butter – 225 g
cottage cheese (9%) – 300 g
egg yolks – 3 pcs.
vanilla sugar – 15 g
salt – 1/3 tsp.
baking powder – 10 g

Preparation:

Melt the butter. Grind the cottage cheese through a sieve twice. Add the yolks and vanilla sugar to it and mix until smooth.

Pour the cooled butter into the curd mass and knead again until smooth. Add salt, baking powder, flour in parts and knead into a soft cheese dough.

Cut it in half. Shape each half flat, cover with film and place in the freezer for 15 minutes.

Sprinkle the table with flour and roll out half of the curd dough into a layer 1.5-2 mm thick. Using a glass, cut out round pieces with a diameter of 6 cm. Roll the first circle into a roll. This is the middle of the rose. Fold the other one over the middle. Then wrap it with another one.

In total, 5 round blanks are needed for one rose. Cut the roll in half crosswise. Bend the petals a little.

Cover a baking sheet with parchment and place the cookies on it, petals up, at a distance of 2 cm from each other.

Bake the roses for 15-20 minutes at 170 degrees. Cool the finished cookies.

Decoration for curd roses

Ingredients:
sugar – 100 g
powdered sugar – 50 g
water – 30 ml
frozen cherries – 100 g

Preparation:

Prepare the glaze. To do this, place frozen cherries in a saucepan, add water and place over medium heat to defrost the cherries.

Strain the berries through a sieve, add half the sugar to the juice and place on low heat for 5-7 minutes until the glaze thickens.

Sprinkle some of the cookies that have cooled to room temperature with sifted powdered sugar, dip the other parts in pink glaze, and then in the remaining sugar.

Cherry pie

Ingredients (22 cm):
frozen cherries (pitted) – 300 g
sour cream (25%) – 200 ml
egg yolks – 3 pcs.
sugar – 75 g
vanilla sugar – 10 g
starch – 100 g

Preparation:

In a bowl, mix sour cream, egg yolks, regular sugar and vanilla. Whisk until smooth.

Take the second part of the dough that remains in the freezer and roll it into a round layer 5-7 mm thick and 26 cm in diameter. Grease the tart pan with butter, place the dough in it and form the sides.

Make holes in the bottom of the dough with a fork and sprinkle it with potato starch through a sieve. Carefully pour sour cream filling onto the dough. Place frozen cherries on top, after rolling them in starch. Bake at 170°C for 45-50 minutes. Serve the pie completely cooled.

Sochniki

Ingredients (for 12 pieces):
flour - 700 g
eggs - 4 pcs.
sour cream (20%) - 250 ml
sugar - 300 g
butter - 150 g
salt – 1/3 tsp.
soda – ½ tsp.
semolina - 1 tbsp. l.
cottage cheese (9%) – 400 g
starch - 1 tbsp. l.

Preparation:

Grind 2 eggs with 8 tbsp sugar. Mix them with soft butter and 200 ml of sour cream. Add salt, soda and flour in parts. Knead soft dough.

For the filling, grind the cottage cheese through a sieve and mix with 50 ml of sour cream.

Grind 2 yolks with 4 tbsp sugar, mix with cottage cheese, and then add semolina and 1 tbsp. flour. Roll out the dough into a layer 1 cm thick, dusting the board with starch. Cut out blanks with a diameter of 10-12 cm.

Place 1 tbsp on one half. l. filling and cover with the other half of the dough so that a little of the filling is visible.

Place the juices on a baking sheet lined with parchment, then brush them with egg white on top. Place in an oven preheated to 180°C for 25-30 minutes.

Culinary expert of the show “Everything will be delicious!” Alla Kovalchuk told how to make cottage cheese roses and two more desserts from the same ingredients. Crumbly and rosy, with a juicy filling – the legendary sochniki. And a delicate creamy cheese pie with aromatic cherries. You won't leave a crumb behind, even if cheese is not your favorite product. Watch our video! Part 1 of 2 Part 2 of 2 Watch the previous episode now!

The show is an in-house development of the STB channel, thanks to which everyone can learn to cook or improve their culinary skills. The TV project airs every Saturday and Sunday at 09:00.

The experts of the project were the best culinary experts of Ukraine - Hector Jimenez-Bravo, Sergey Kalinin, Tatyana Litvinova and Alla Kovalchuk. Together with host Nadezhda Matveeva, each episode of the program they will teach guest stars all the secrets and intricacies of culinary skills.

See Curd roses. Part 2 of 2 online at tochka.net

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Homemade sochniki with cottage cheese - delicious shortbread cookies with a delicate curd filling from childhood. This crumbly pastry with juicy curd inside is familiar to those who have visited school canteens or simply lived in the USSR.

Rings with nuts, tongues and juice boxes with cottage cheese - not rich, but so attractive for children and adults from the country of the Soviets who are inexperienced with overseas desserts.

Time passed - the country fell apart, but sochniki with cottage cheese did not lose their popularity even among the stunning diversity of the modern confectionery and bakery industry.

To enjoy homemade baked goods from childhood, just use a simple and proven recipe. We will reveal all the subtleties and tricks of preparing the most delicious homemade juices with cottage cheese.

Our juicers always turn out aromatic, tender, and surprisingly tasty.

Ingredients

For the test:

• wheat flour – 4 tbsp;
• sugar – 1 tbsp;
• butter – 180 g;
• chicken eggs – 1-2 pcs.;
• sour cream – 6 tbsp. l;
• salt – 1/3 tsp;
• soda – 1⁄2 tsp.

For filling:

• cottage cheese – 250 g;
• wheat flour – 2 tbsp. l;
• sour cream – 2 tbsp. l;
• sugar – 3 tbsp. l;
• protein – 2 pcs.
• To grease the top - 2 yolks.

Homemade juicers with cottage cheese. Step-by-step preparation with photos

How to make shortbread dough for sochniki with cottage cheese?

Shortbread dough is easy to prepare. To do this, mix chicken eggs, sugar, salt, and sour cream in a deep bowl. Pour soda into the sour cream.

Nuance

In this recipe, there is no need to quench the baking soda with vinegar. The acidity of sour cream is enough for her.

Melt the butter in the microwave or in a frying pan. Then pour it into a bowl with the other ingredients.

Advice

Vanilla lovers can add vanillin. Lemon or orange zest can also be used to flavor the dough. Cinnamon will not be superfluous, but these will already be original juices with cottage cheese, which will ultimately become different from the traditional options once bought in the canteen.

Mix everything, add sifted wheat flour. Let's knead the shortbread dough. Form a ball, cover with cling film and place in the refrigerator while we prepare the filling.

How to prepare the filling for sochniki with cottage cheese?

For the filling, separate the whites from the yolks and add sugar. Beat until light foam forms with a whisk or fork.

Add mashed cottage cheese to the whipped whites.

Advice

For those who like an airy, creamy filling, we recommend grinding the cottage cheese using a blender.

Add sour cream to the egg-curd mixture.

Then pour in the flour.

Nuance

Instead of flour, potato starch or semolina is suitable. Such additives are needed so that the filling holds its shape and does not spread. It is clear that when adding semolina you will have to wait until it swells a little (20-30 minutes).

Some gourmets add berries, nuts, dried fruits and even chocolate to the curd filling. The taste of homemade juicers with cottage cheese will vary significantly with such improvements, but, in our opinion, the end result is a new dish. Not the same as in childhood. The choice is up to the hostess.

We will make a delicate filling from proteins, cottage cheese, sugar, flour and sour cream, intensively mixing all components until smooth.

Let's take the dough for homemade juices with cottage cheese out of the refrigerator. Let's form it into a sausage with a diameter of 5-6 cm.

Nuance

You can simply roll out the dough on a work surface to a thickness of 7-8 mm.

Cut the sausage into 3 cm pieces. From each piece, using a rolling pin or your palm, make flat cakes with a diameter of 10-12 cm.

Place the filling on one half of the flatbread, cover with the other half and seal the edges of the homemade juicer with cottage cheese.

The hostess herself can choose which appearance of homemade juicers with cottage cheese is more pleasant to her.

Place the finished juices on a baking sheet.

Sochni - that’s what they called flatbreads in Rus', but the recipe for sochniki has come down to us, the same flatbreads folded in half with a filling inside, and with cottage cheese. But homemade sochniki are also prepared with any other filling, not necessarily curd. And it just so happened that when we say Sochniks, we mean cookies made from shortcrust pastry with cottage cheese, similar to an open dumpling. I also heard that such a stove was prepared on Christmas Eve on Christmas Eve, hence the name, be that as it may, it is tasty, easy, quick and healthy.

Sochnik recipe

For the test:

• Flour – 2 level glasses with a volume of 250 ml;
• Butter – 100 g;
• Salt - a pinch;
• Baking powder – 1 tsp;
• Sour cream - 3 tables. spoons;
• Sugar – 0.5 cups (or to taste);
• Egg – 1 pc.

For filling:

• Cottage cheese – 200 g;
• Egg – 1 white (leave the yolk to brush the top);
• Sugar – 2 table. spoons;
• Sour cream - 1 table. spoon;
• Flour or starch - 1 table. spoon;
• Raisins, candied fruits, vanilla optional.

Dough for juicers

What is the correct dough for juicers? Ideally, shortbread, but homemade sochen was prepared with a more delicate dough, adding sour cream or kefir. I don’t know what they were like in canteens in Soviet times, so I prepared them differently and chose the recipe I liked.

I have prepared it in different ways, but I still prefer the juices made from shortcrust pastry with sour cream. They are more tender, soft, and when you eat it, it’s not entirely clear whether it’s cottage cheese dough or cookies with cottage cheese inside. With sour cream, cookies stay fresh longer, although they do not sit out longer than a day and are eaten once or twice.

In general, the dough is easy to prepare and does not require special skills. I described it here, but I’ll briefly remind you.

Mix dry ingredients: flour + salt + baking powder.

Finely chop the butter and grind with flour into fine crumbs.

Separately mix eggs, sour cream, sugar, and then combine with flour and knead into a thick dough. Cool in the refrigerator for at least 30 minutes, or even an hour.

Curd filling for juicers

During this time I prepare the filling. The curd filling for juicers is prepared in the same way as for cheesecakes. It is advisable to take tender cottage cheese without grains, grind the grainy one through a sieve, and the easiest way is to mix all the ingredients for the filling with a submersible blender.

An important point is flour or starch. If the cottage cheese is poorly pressed and is runny, then the filling may leak onto the baking sheet, and the flour will make the filling denser. Now look at the consistency for yourself. If flour doesn't solve the slurry situation, try adding a tablespoon of semolina and let it sit for the semolina to swell and absorb moisture.

How to cook sochniki

Preparing sochniki is much easier than making dumplings; it is not necessary to seal the edges, and they are much larger in size.

Use any method that is more convenient for you.

1. Roll out the entire dough to a thickness of 5-6 mm and use a dough cutter to press out circles. I took the largest one I have - 10 cm in diameter. You can squeeze it out with the neck of a jar or a cup, a bowl, or cut off a plastic bottle.
2. Divide all the dough into equal parts (8 - 12 parts) and roll each piece separately into a circle or oval 5-6 mm thick.

How many pieces will you get? As you can see, I got 12 pieces, and you may have a different number, depending on the diameter and thickness of your cakes.

For each half, place a full teaspoon of filling on one half and cover with the other side.

I like it when the cottage cheese peeks out slightly from the slightly open pie, as if inviting you to eat, so I only fasten the edges closer to the fold, and move the top edge. This is how it works.

Place the cookie dough on a baking sheet. If you don't have baking parchment, grease the surface of the baking sheet with oil.

To give the baked goods a blush, brush the top with yolk diluted with a tablespoon of water.

Bake at 200° C in the standard oven mode “top-bottom” for 20 – 25 minutes.

These are the ruddy, fragrant homemade juices with cottage cheese.