Sochniki with cottage cheese from shortcrust pastry (taste from childhood). Cottage cheese puff pastry

Calories: Not specified
Time for preparing: Not specified

Any baking in my house is accepted with a bang. My husband, of course, likes more satisfying, preferably with meat stuffing. Children love sweets. Today I pleased my children, prepared for them juicy with cottage cheese. My recipe with a photo will step by step help you bake very tender and delicious succulents. I am sure you will definitely like them.

Dough Ingredients:
- butter- 100 gr.;
- sour cream - 3 tbsp. l.;
- flour - 2 cups;
- egg- 1 PC.;
- sugar - 100 gr.;
- salt - 1 pinch.

For filling:
- cottage cheese (low-fat) - 200 gr.;
- chicken egg - 1 pc.;
- sugar - 2 tbsp. l.;
- sour cream - 1 tbsp. l.;
- flour - 1 tbsp. l.;
- vanillin - to taste.

Recipe with photo step by step:

1. We prepare all the necessary ingredients.




2. Take a bowl, put soft butter and sugar into it. Rub with a fork or whisk, preferably until the sugar is completely dissolved in the oil.




3. In the oil mass, put the chicken egg, sour cream. We mix.




4. Next, add baking powder, a pinch of salt and sifted flour. We knead the dough. It should be quite dense, tight in consistency.






5. Put the dough in a plastic bag or wrap it in cling film. We remove it for 30 minutes in the refrigerator.




6. While the dough is cooling, prepare the curd filling. Only chicken protein goes into the filling, so we divide the egg into yolk and protein. We will lubricate the juices with yolk.




7. Protein must be beaten with sugar with a mixer until a dense, stable foam.




8. Cottage cheese must be rubbed through a sieve until a more delicate consistency is formed. But this is only if your cottage cheese is grainy. If you bought soft cottage cheese, there is no need to grind it.






9. Next, add vanillin and sour cream to the mashed cottage cheese. Mix well with each other.




10. Now add whipped protein. Mix gently with a spatula.




11. The result is a very tasty, lush, tender, curd mass.




12. By this time 30 minutes have passed, the dough has cooled. We take it out of the refrigerator, divide it into several parts for convenience. We roll each of the parts on the working surface of the table into a layer about 0.8 cm thick.




13. To form the succulents, we cut out round cakes using a round shape or a glass.




14. In the middle of each prepared cake, lay out one teaspoon of the curd filling.




15. Bend the cake in half, slightly pressing. Juices with cottage cheese are formed.




16. Put them on a baking sheet covered with parchment paper.




17. If you have a small piece of dough left, you can decorate the juices with curls or leaves. Then the surface must be greased with yolk, whipped with one tablespoon of plain water. Juices are baked in the oven at 200 degrees, about 1 hour.




18. Tender juices with cottage cheese are ready, enjoy. Bon appetit!




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What is juicy? There are several definitions of this word on the Internet: bannock, prepared for a meal on Christmas Eve, a tortilla with a filling, a tortilla soaked in juice, a tortilla with cottage cheese ... But most often sochniki (sochni) are "Soviet" tortillas with filling, folded in half, with the filling visible. I also know juicy in this form: soft pastry and curd filling. As a child, they seemed very tasty to me.

Dough Ingredients:

• wheat flour - 2 cups (320 gr.);
• sugar - 0.5 cups (125g.);
• egg - 1 pc.;
• sour cream - 5 tbsp. spoons (150gr.);
• butter - 50g;
• salt - 1 pinch;
• soda - 0.5 tsp;

• cottage cheese - 200 gr.;
• egg white - 1 pc.;
• sour cream - 1 tbsp. spoon (35gr.);
• sugar - 2 tbsp. spoons (40gr.);
• flour - 1 tbsp. the spoon.
• vanilla sugar.

Cooking:

Beat the egg well with a whisk or a fork with sugar, add softened (not melted) butter and sour cream. Mix everything.

In a glass of wholemeal flour, add soda and a small pinch citric acid(soda and acid can be replaced with 1 teaspoon of baking powder).

Sift flour and baking soda into the butter-egg mixture. Mix. Sift the second glass of flour. The second glass of flour should be added gradually (you may need less flour). The kneaded dough should be soft. Perhaps it will stick a little to your hands, after proofing it will not stick. Leave the dough to proof for 15-20 minutes.

During this time, prepare the filling. Cottage cheese, sugar, flour, a pinch of vanilla sugar and sour cream mix thoroughly. Then add well beaten protein. If the cottage cheese is very dense, you can add 1 tbsp. a spoonful of milk, if the cottage cheese is liquid, add more flour.

Now we tear off a small part from the dough and roll out the cake with a thickness of 5-8 millimeters. Cut out round cakes. I cut out with a glass and a 9 cm muffin tin.

We put a teaspoon of the curd mass on the cut out cakes, fold it in half and press the top and edges quite a bit.

We spread the juices on a baking sheet covered with parchment paper. Mix the yolk with 1 tbsp. a spoonful of water and grease the top of the juicy.

We bake at a temperature of about 180 ° C for 20-30 minutes.

According to this recipe, the juices are very soft. If the butter in the recipe is replaced with two tablespoons of vegetable oil and baked until well browned, then the juicy will be crispy. It turns out a kind of cookies with cottage cheese. True, on the second day they become soft and the taste changes a little.

“Roll out in juicy” - this expression is rarely used now, they usually say “roll out very thinly”, but it was this method of rolling out the dough that gave the name to pies with unpinched edges. Previously, they were prepared with various fillings, only, perhaps, the most delicious ones have survived to this day - succulents with cottage cheese from shortcrust pastry. All the subtleties and nuances of making these mouth-watering pies will be discussed further.

Classic juicers with cottage cheese from shortcrust pastry

According to this recipe, the base of the pie turns out to be very soft and crumbly in a sandy way, and its inner content looks like hardened cream. All this helps to achieve sour cream, which is present both in the composition of the dough and in the filling.

Proportions of products for the test:

• 2 eggs;
• 180 g of sugar;
• 150 g butter;
• 100 ml of sour cream with a fat content of 20%;
• 2 g vanillin;
• 14 g baking powder;
• 335-390 g flour.

To prepare the filling for juicy you will need:

• 400 g of cottage cheese;
• 90 g of sugar;
• 40-60 ml of sour cream (20%);
• 5 g vanilla sugar.

In addition, you will need another egg to grease the products before putting them in the oven.

Bake step by step:

1. Cubes of softened butter, sugar, sour cream, eggs, vanillin and baking powder are put into one container of the proper volume. Then carefully mix all these products until smooth with a whisk or an electric mixer.
2. Then, in small portions, in order not to clog the dough, flour is introduced into the liquid component. As soon as the mass gathers into a lump, takes on a uniform texture, slightly moist and greasy, it can be set aside.
3. Now is the time to prepare minced cottage cheese, which will fill the juices: combine all the products and grind well. The mixture should not be too watery, so you need to monitor the amount of sour cream in it.
4. Roll the dough with a rolling pin, bringing the thickness to 2-3 mm, cut out from a mug with a diameter of 7-10 cm, distribute the filling over them, fold the workpiece in half, and the product is ready.

Classic juicings have wavy edges, you can make them with the help of a special cutting, and if there is none, you can use metal molds for muffins with wavy walls.

1. On the prepared baking sheet, carefully lay out the blanks, leaving small gaps between them. Then grease them with a beaten egg and bake at 180-185 degrees. Estimated baking time is 20 to 25 minutes. https://www.youtube.com/watch?v=nwF-bUrefsY

Baking according to GOST

Cottage cheese juices prepared according to GOST are sweet memories of school years miraculous. To remember the taste of an unforgettable curd baking from childhood, you only need a little free time and the following list of products for the base:

• 420 g flour;
• 2 eggs;
• 200 g butter or margarine for baking;
• 100 g of powdered sugar;
• 2.5 g fine salt;
• 3.5 g ammonium.

The composition of the curd filling according to GOST includes:

• 400 g of cottage cheese;
• 80 g of powdered sugar;
• 60 g flour;
• 40 g sour cream;
• 1 yolk.

The juices baked at public catering enterprises were not smeared on top with anything, but still, the pastry will be more elegant and appetizing if it is smeared with a mixture of yolk and warm milk (water) before being sent to the oven.

The sequence of culinary processes:

1. Beat soft butter until fluffy with powdered sugar. Stir eggs into this mixture one at a time. Mix the flour, crushed with ammonium and salt, in small portions into the dough, which should easily come together in a ball.

In the GOST baking test, ammonium is present as a baking powder, but if it was not possible to buy it, then this ingredient can be easily replaced with the usual one. baking powder. It is only important not to overdo it with baking powder so that the juices do not crack on top.

1. For the filling, you just need to put all its components in one bowl and carefully mix them with a mixer or blender. Before using the curd mass should be allowed to stand for a while.
2. Divide the dough into pieces weighing 70 g, form each into an oval cake, not thicker than 5 mm. Distribute the filling (45 g each) over the oval of shortcrust pastry and fold it in half.
3. Arrange the formed blanks on a baking sheet, grease with yolk and bake until cooked at 180-200 degrees. On average, it will take 20-25 minutes to bake.

Cooking without sour cream

Many housewives are looking for the option of crumbly pies with cottage cheese filling and without sour cream in the list of ingredients, so you can’t ignore such a recipe.

For baking without sour cream, prepare:

• 2 eggs;
• 100 g of powdered sugar, of which 80 g for the dough;
• 160 g butter;
• 350 g flour (300 for the dough and 50 for the filling);
• 200 g of cottage cheese.

Step-by-step recipe for succulents:

1. From butter, softened to a creamy consistency, powder, one egg and flour, knead a smooth dough, divide into 12 balls of equal weight.
2. Rub the cottage cheese through a sieve, add the rest of the powder, flour and protein to it, mash with a potato masher into a pulp.
3. Flatten the ball of dough with a rolling pin into an oval, if desired, go around the edges with a curly knife, making them wavy. Put two tablespoons of the filling on one side of the workpiece and cover with the other side.
4. Bake pies anointed with whipped yolk at 200 ° C for at least half an hour. Before serving, they can be sprinkled with a little powdered sugar.https://www.youtube.com/watch?v=VQ2Gd7s-jQQ

Cottage cheese juices from shortcrust pastry

No less tender than classic or GOST ones, kefir-based juices are obtained, for which you will need:

• 1 egg;
• 100 g of sugar;
• 100 g butter;
• 150 ml of kefir;
• 500 g flour;
• 4 g of soda;
• 2.5 g salt.

For a delicious curd filling, you need to take:

• 300 g non-grained cottage cheese;
• 1 egg;
• 40-60 g of sugar;
• 40 g of semolina;
• 30 g sour cream;
• 3 g salt.

Bakery:

1. Throw soda into kefir and mix. Separately, shake the egg with crystalline products (salt and sugar) just until all solid particles are dissolved. Grate the cold butter into the flour on a coarse grater and quickly grind with your hands into very fine crumbs.
2. Combine all the components of the dough together, form a smooth lump from the resulting mass, which, covered with a napkin, put in the refrigerator.
3. Divide the egg into yolk and white. Leave the first to lubricate the juicy, and combine the second with the other ingredients of the filling and carefully grind with a fork until smooth.
4. From the chilled dough and prepared filling, form juices, which are then greased with a mixture of yolk and a spoonful of water and bake until cooked at 180-200 degrees.https://www.youtube.com/watch?v=FITe6IzDOW8

With the addition of cherries

Cherry berries are one of the ways to make cottage cheese juicy even tastier. For this purpose, both fresh cherries and frozen cherries are suitable, but always pitted. As berry options, you can also add currants, blueberries or gooseberries to the curd filling, and for the variant with cherries, you should prepare:

• 320 g flour;
• 100 g butter;
• 100 g sour cream;
• 3.5 g baking powder;
• 2 eggs;
• 200 g of cottage cheese;
• 60 g pitted cherries;
• sugar, vanilla and salt to taste.

Working process:

1. From flour, sour cream, salt, grated butter, baking powder and eggs, knead elastic shortbread dough, which we stabilize for a quarter of an hour in the cold.
2. Turn cottage cheese with protein, sugar and vanilla into a homogeneous paste using a blender.
3. Roll out the dough to a 5 mm sheet, cut out circles from it, which are smeared with curd paste, put a few cherries on top and fold in half. The edges of the pie can be pinched a little by pressing down with the handle of a spoon or the teeth of a fork, but the middle should be open.
4. Process the formed products with a mixture of yolk and water, and then cook in the oven similarly to the previous recipes.

How to bake succulents with cottage cheese from childhood?

Those adults whose granny lived far outside the city remember juicy with huge fragrant pies cooked in butter from village cream and stuffed with homemade cottage cheese. For adults, the size of the juicy can be left large, but for children it is better to cook small, neat pies that will be convenient to eat. You can add raisins or candied fruits to the filling.

The proportions of products for open pies according to the grandmother's recipe are as follows:

• 300 g flour;
• 125 g butter;
• 1 egg in the dough and the yolk in the filling;
• 60 g of sugar in the dough and 40 g in minced curd;
• 1.5 g salt;
• 3-4 g baking powder;
• 50 g sour cream;
• 300 g of cottage cheese;
• 30 g of starch;
• raisins and candied fruits to taste and desire.

How to make shortcrust pastry succulents:

1. Whisk flour with baking powder and salt. Separately, grind the butter with sugar, egg and sour cream. Combine rare and loose components, mix thoroughly and put away for 60 minutes in the cold.
2. Push the cottage cheese through a fine sieve, add the yolk, starch and sweeten. Mix thoroughly and you can put candied fruits and / or raisins into a homogeneous minced meat.
3. After that, it remains only to mold and bake the juices. There will be 9 large pies, but much more small pies. Temperature heat treatment 180-200 degrees, and the time will depend on the size of the blanks.https://www.youtube.com/watch?v=iOTvAh-aaMU

Calorie content of baked goods

Since Soviet times, many people have loved juicy with cottage cheese. They were half-open shortcrust pastry buns with curd filling. The contrast of crumbly dough and tender and juicy middle made the taste of these confectionery products unique. You can buy juices with cottage cheese today in many confectionery, bakery, culinary departments of supermarkets. But homemade products are often much tastier than store-bought ones. Even a novice culinary specialist will be able to cook succulents with cottage cheese with his own hands, if he knows the main features of the technological process.

Cooking features

In order to cook delicious succulents with cottage cheese filling at home, you need to know and take into account a few points.

• Today you can find juicy with cottage cheese made from rich and custard dough. This pastry has its admirers and some like it even more than the traditional one. But still, classic juices, familiar to the older generation from Soviet times, are made from shortcrust pastry.
• Shortbread dough is made from cold ingredients, and the kitchen must be cool during kneading, otherwise it will not be crumbly.
• So that the shortbread dough is not hard, it does not need to be kneaded for a long time. As soon as it stops sticking to the hands, kneading is stopped.
• An important ingredient in puff pastry is butter. It is not recommended to regret it or replace it with margarine. However, some housewives believe that shortcrust pastry made from a mixture of butter and margarine, taken in the same amount, is the most successful.
• When preparing shortcrust pastry, it is important to follow the sequence of adding products. First of all, the sifted flour is mixed with other dry ingredients. Then cold butter is added and chopped with a knife along with flour until flour crumbs are obtained. Lastly, a mixture of liquid ingredients is introduced.
• The egg white is the binder but gives the dough its stiffness. Therefore, eggs are added to shortbread dough in small quantities or only egg yolks are used.
• Cottage cheese for the filling should be rubbed through a sieve, only then the filling will turn out tender. In order for it to be tasty, sugar, egg yolks, sour cream, vanillin are added to it.
• Juices are formed as follows: roll out the dough into a layer 5–7 mm thick, 8–10 cm in diameter, put the filling on one side, cover with the other side. The edges are not fastened. However, if you made the curd filling too thin or added raisins to it, you can make the juices closed by fastening the edges with protein.
• To give the succulents an appetizing look, before being placed in the oven, they are smeared with yolk, sometimes mixed with water or vegetable oil.

Place the juices in an oven already preheated to 200 degrees, bake for 20–25 minutes.

Observing the above rules, even an inexperienced culinary specialist will cope with the preparation of succulents with cottage cheese at home.

Classic recipe for cottage cheese succulents (from shortcrust pastry)

• wheat flour - 0.24 kg, including 30 g for filling, 210 g for dough;
• chicken egg - 2 pcs., including 1 pc. for stuffing, 1 pc. for the test;
• fine sugar or powdered sugar - 100 g, including 50 g for the dough, 50 g for the filling;
• butter - 80 g;
• sour cream - 40 ml, including 20 ml for the filling, 20 ml for the dough;
• salt - a pinch;
• baking powder for dough - 2 g;
• cottage cheese (9–18% fat content) - 0.2 kg;
• water - 20 ml;
• vanilla sugar - 10 g (in the filling).

Cooking method:

• Sift the flour. Set aside 1.5-2 tablespoons for the filling. Mix remaining flour with baking powder, salt and sugar.
• Remove the butter from the refrigerator, cut into cubes, spread them on flour. Chop big knife in different directions so that the flour begins to resemble crumbs.
• Lightly knead with your hands and form a funnel in the dough.
• In a separate bowl, beat the egg with a whisk. Add a spoonful of sour cream, beat everything together.
• Pour the liquid mixture into the funnel. Knead the dough. As soon as it stops sticking to your hands, start preparing the filling. The dough can be refrigerated during this time.
• Rub the cottage cheese through a sieve.
• Crack the remaining egg, separating the yolk from the protein. Protein is not required, divide the yolk in half, put half to the cottage cheese.
• Add sugar and sour cream, grind until smooth.
• Add the previously sifted flour to the curd mass, stir.
• Take the dough out of the refrigerator and divide it into 6 pieces. Roll each into a layer about half a centimeter thick.
• Place on half of each layer of dough big spoon curd filling. Cover the curd with the free half of the dough.
• Add a spoon to the rest of the yolk boiled water, whip up.
• Using a pastry brush, coat the top side of the dough with the yolk.
• Preheat the oven to 180-200 degrees.
• Put the juices on a baking sheet lined with parchment.
• When the temperature in the oven reaches the desired mark, put a baking sheet with blanks in it. Bake them for 20-25 minutes.

It remains to take the juicers out of the oven, let them cool, make tea and invite the household to the table.

Sweet juicy with cottage cheese

• milk - 0.2 l;
• pressed yeast - 60 g;
• sugar - 0.2 kg, including 100 g for the dough, 100 g for the filling;
• salt - 3 g;
• butter - 0.2 kg;
• chicken egg (only yolks) - 2 pcs.;
• wheat flour - 0.52 kg;
• cottage cheese - 0.4 kg;
• vanilla sugar (optional) - 20 g.

Cooking method:

• Heat milk to 30-35 degrees, put yeast in it, mix.
• Add sugar to milk, stir again. Waiting for the dough to come up is not necessary for this type of dough, but it’s still worth it to wait 10 minutes until foam appears to make sure that the yeast is “working”.
• Melt butter. You can use 100 g of butter, replacing the rest with vegetable oil.
• Pour the butter into the milk, mix well.
• Sift the flour. Pour it into the prepared liquid mixture in a glass, mixing thoroughly each time so that there are no lumps. You should end up with a pretty stiff dough.
• Combine cottage cheese with egg yolk and sugar (including vanilla). Beat with a blender until a homogeneous mass is obtained.
• Divide the dough into 2-3 parts. Roll out the first part into a layer about 4-5 mm thick. Using a cup, cut out circles about 10 cm in diameter from it.
• Spread the appropriate portion of the filling over them. Putting cottage cheese should be on one half of each circle, covering it with the second half.
• Lay the succulents on a baking sheet lined with parchment. Between the products you need to maintain a distance so that they do not stick together during baking.
• Form succulents in the same way from the remaining dough and curd filling. If there is room left on the baking sheet, report the juices on it.
• Let the juicers stand for 15-20 minutes, during which time preheat the oven to 180-200 degrees.
• Lubricate the juices with a beaten egg, sprinkle with sugar, put in the oven. Bake until caramelized.

According to this recipe, cottage cheese succulents are more fluffy and tender than the traditional one, but not crumbly.

Sochniki with cottage cheese from custard dough

• wheat flour - 0.4 kg;
• vegetable oil - 150 ml;
• water - 0.25 l;
• cottage cheese - 0.4 kg;
• sugar - 80 g;
• vanilla sugar - 20 g;
• butter - 20 g;
• chicken egg - 1 pc.

Cooking method:

• Sift the flour, make a well in the flour heap.
• Boil water. Without cooling, pour into the well in the flour.
• Knead the dough, gradually adding vegetable oil to the flour.
• Remove the butter from the refrigerator to soften it.
• Rub the cottage cheese through a sieve, mix with softened butter.
• Add regular and vanilla sugar to the cottage cheese, mix well.
• From the dough and curd mass, form succulents in any way convenient for you.
• Beat the egg, brush it on the top layer of the dough.
• Preheat the oven to 200 degrees.
• Put the succulents on a baking sheet, after laying baking paper on it.
• Send the baking sheet with the juicers to the oven for 25-30 minutes.

Ready-made juicers with cottage cheese are cooled, served with tea or coffee. They can also be eaten as an independent dish.

Sochniki with cottage cheese and raisins

• flour - 0.5 kg;
• chicken egg - 4 pcs., including 2 pcs. for the test, 1 pc. for stuffing, 1 pc. for gluing and lubricating products;
• sour cream - 0.2 l, including 150 g for the dough, 50 g for the filling;
• butter - 90 g, including 50 g for the dough, 40 g for the filling;
• sugar - 140 g, including 100 g for the dough, 40 g for the filling;
• salt - a pinch;
• soda - 3 g;
• citric acid - 1 g;
• vanilla sugar - 10 g;
• cottage cheese - 0.35 kg;
• vegetable oil - 20 ml;
• raisins - 50 g.

Cooking method:

• Combine cottage cheese with vanilla sugar and two tablespoons of granulated sugar, rub.
• Add to it 50 ml of sour cream and 40 g of softened butter, which should be taken out of the refrigerator in advance.
• Beat the curd mass with a mixer.
• Add egg, beat again.
• Pour boiling water over raisins. Drain the water after 10 minutes. Squeeze dried fruits, put in the curd mass, stir with a spoon or spatula.
• Mix the flour with the remaining sugar, soda and citric acid.
• Put butter on top, chop.
• Combine the remaining sour cream with two eggs, beat with a whisk, add to the flour and knead the dough.
• Roll out the dough, cut out circles with a diameter of about 10 cm.
• Grease the edges of the dough with protein. Place the filling in the center. Glue the edges.
• Put the juices on a baking sheet.
• Beat the yolk with vegetable oil, grease the succulents.
• Put the blanks in an oven preheated to 200 degrees and cook for 20 minutes.

Juices according to this recipe are slightly different from traditional ones, but thanks to the delicate filling and raisins, some even like them more than those made according to GOST.

Video: Delicious homemade juicers (juicy) with cottage cheese

Quick, easy and very tasty:

Sochniki with cottage cheese - easy to prepare, but very tasty dish. They are satisfying enough to replace breakfast or a snack. At the same time, they are sweet, so they are considered a dessert and children like them.

Sochniks or, as you can often hear - juicy - these are two completely different concepts, although one follows from the other. In the old days, sock was called a thinly rolled cake, which was simply called a cake. In Pomorye, juicy is cooked with meat and fish, in one of the villages of Tver - with gravy. But if you take a small juice and put cottage cheese in it, fold it in half, then in the end we get everyone's favorite juice.

Sochniki with cottage cheese, fruit, cabbage can often be found in many pastry shops, but often hostesses cook them at home with great pleasure. And all because the recipe for their preparation is simple and does not require special skills.

How to cook the right dough for succulents

There are a huge number of succulent recipes. This delicious confectionery product can be made from shortcrust pastry, on kefir, without sour cream and have various fillings. The hostess herself decides which dough to choose, but shortbread is still considered the best.

shortcrust pastry

For its preparation, you will need the following products:

• 2.5 cups flour;
• 1/2 pack of butter;
• salt on the tip of a knife;
• 5 g baking powder;
• 5 tablespoons of sugar and fat sour cream;
• one egg.

The dough with the addition of sour cream is tender and melts in your mouth, and it is prepared like this:

1. Mix the sifted flour, a pinch of salt and baking powder.
2. Grind the butter with a fork, before that it is better to keep it in the freezer for half an hour. Mix it well with flour, you should get a small crumb.
3. Separately, beat the egg, sour cream and sugar.
4. Combine the mass with the sifted flour and knead a dense dough. Send it to the cold for an hour.

That's all the dough is ready, you can start making succulents.

Dough for succulents on kefir

This recipe will good choice for those who really want to make their diet easier, but it is difficult to refuse baking. For cooking simple test you will need the following products:

• one egg;
• margarine and sugar 100 g each;
• a pinch of soda and salt;
• 700 g flour.

And the mass is prepared on kefir in this way:

1. Using an assistant such as a mixer, it is good to beat the egg, sugar and soda until smooth.
2. Then pour in kefir, salt and margarine, previously softened. Gradually introduce flour into the dough, so that in the end you get a soft and pliable mass.
3. Send it to the cold, and it will become more elastic and pliable.

Mass for baking without sour cream

A simple and affordable recipe for the base for succulents will appeal to all housewives, and for its preparation you will need:

• 0.5 kg of ground wheat;
• two eggs;
• 5 spoons of powder;
• 160 g butter or you can take margarine.

All components are thoroughly mixed together to form a homogeneous mass.

Step by step recipe with cottage cheese

Traditionally, sochniks are cooked with cottage cheese, although many hostesses like to experiment and cook this delicious confectionery with fruits or even vegetables. But in order to learn how to cook them correctly, it is better to start with traditional recipe with curd filling. To prepare it, you will need the following products:

• two chicken eggs;
• butter about five tablespoons with a top;
• faceted glass of sugar;
• 7 spoons of fatter sour cream;
• sifted flour, how much the dough takes, it will take about two glasses;
• 2 tsp baking powder;
• salt on the tip of a knife;
• one yolk for lubrication;
• 400 g of cottage cheese;
• 1 st. l. decoys;
• 50 g of powdered sugar.

Step-by-step preparation of baking with curd filling:

1. Butter, previously softened, rub well with half a serving of powder.
2. Add an egg, 5 tablespoons of sour cream and beat well so that no grains of sugar remain.
3. Mix flour with salt and baking powder and add in small portions to the mass. Knead soft dough and send it to the refrigerator for half an hour.
4. Now you can start preparing the filling, to do this, mix together cottage cheese, one protein, semolina, half a glass of sugar and a couple of tablespoons of sour cream.
5. To make the succulents the same size, it is better to roll out the layer with a rolling pin and squeeze out the circles with a glass. The thickness of the circles should be about 2 cm.
6. Put cottage cheese on one half of each juicer, and cover it with the second. The edges do not need to be pinched, but simply pressed down a little with your fingers.
7. Lubricate each juicer with yolk, put on a baking sheet and send to the oven, preheated to 200 degrees. Bake within 20 minutes.

That's all you can brew tea, pastries are ready.

Sochniki according to GOST

So many new ones, no less delicious recipes with different fillings, but there is a basic recipe that fully complies with GOST and is taken as a basis at any confectionery factory. To prepare it, you will need the following ingredients:

• 500 g of cottage cheese;
• a glass of sour cream;
• 500 g flour;
• a glass of sugar;
• 4 eggs;
• vanilla sachet;
• 1/2 pack of butter or softened margarine;
• 1 tsp soda or confectionery powder;
• a good pinch of semolina;
• salt on the tip of a knife.

Baking is prepared like this:

1. Initially, you need to prepare the filling so that it has time to freeze in the refrigerator and not spread. Beat 2 eggs, 1/2 cup sugar and vanilla sachet until foamy. Add cottage cheese and semolina to the mass, mix everything and send to the cold.
2. Mash the butter with a fork, beat in two eggs and the sugar that remains. Mix everything well.
3. Add sour cream and wheat flour mixed with confectionery powder. Add flour gradually so as not to overdo it.
4. Roll out the layer, about 2 cm thick.
5. Using a glass, make the same circles. On each of them, put a spoonful of cottage cheese on one half, and cover the second, press down a little with your fingers, but do not pinch. It is not at all scary if the cottage cheese is visible. Lubricate each with yolk.
6. Put the succulents on a sheet smeared with oil and bake at 200 degrees until golden brown.

Sochniki "Taste of childhood"

One has only to say the word "sochnik", and everyone remembers their childhood with a smile, when you could not think about anything, but only enjoy delicious and fragrant pastries. This product was often given in kindergartens and schools for lunch, and all because it is good for a growing body. But if you add apples to the cottage cheese, it will turn out even tastier. And for cooking you will need the following ingredients:

• two eggs;
• two apples;
• a pinch of salt;
• a sachet of vanillin;
• a glass of sugar;
• 400 g of cottage cheese;
• three tablespoons of soft butter;
• a spoonful of semolina;
• a teaspoon of baking powder.

Fragrant and tender juicers at home can be prepared as follows:

1. Beat 300 grams of cottage cheese well with a blender.
2. Add to the mass 1/2 cup sugar, semolina, a spoonful of sour cream, one protein (leave the yolk for lubrication), a bag of vanillin and finely chopped apples. Mix everything thoroughly. This will be the filling for baking.
3. Separately, using a mixer, mix the egg, sugar, sour cream, so that a snow-white foam is obtained.
4. Add oil and beat well.
5. Add the rest of the cottage cheese and mix well.
6. And now you can gradually add flour, which is pre-mixed with salt and baking powder.
7. The result should be an elastic and soft dough that does not stick to your hands.
8. Roll out the layer not too thinly, cut out identical circles using a bowl, if you wish, then the edges can be decorated with a curly knife.
9. Put the filling on each circle and make a dumpling out of it, but do not fasten the edges.
10. Lubricate the top with yolk, put on a baking sheet, greased with oil.
11. Put to bake in the oven, preheated to 180 degrees for 15-20 minutes.

with cabbage

This is another delicious hearty recipe that will appeal to both adults and children. For its preparation, you will need the following products:

• a small head of cabbage;
• one bulb;
• carrot;
• spices;
• greenery;
• two tablespoons of tomato paste;
• 600 g flour;
• two chicken eggs;
• a glass of fat sour cream;
• 2 tablespoons of table sugar;
• 200 g butter;
• a bag of baking powder;
• a pinch of salt.

Baking is prepared like this:

1. First you need to prepare the filling. To do this, you need to finely chop the cabbage, chop the onion finely, fry the onion in a pan, then add the carrots, simmer for a few minutes and add the cabbage, simmer for another 15 minutes to make the vegetables soft. Then add spices, herbs and tomato paste and simmer again so that there is no liquid. As a result, cabbage should not be too soft. The filling cools down.
2. Now it's time to knead the dough.
3. From eggs, salt and sugar to make a homogeneous lush mass.
4. Add oil, beat well again.
5. Pour in sour cream and beat.
6. Sift the flour, then the dough will be more airy, and add the baking powder, pour the mixture into total mass, in small portions, constantly kneading.
7. The result should be a dough that easily lags behind the hands and the table.
8. After that, roll it into a thin layer and cut out identical circles using a creamer.
9. Lubricate each circle with protein and put a spoonful of the filling on one half, and cover the second, while not pinching the edges.
10. Put the pastries on a baking sheet covered with parchment, put in the oven for 20 minutes, temperature 180 degrees.

There are many delicious and easy recipes, but professional chefs have their own tricks that allow them to cook more delicious juices:

1. Sugar can be replaced with powdered sugar. It is very convenient when it is added to cottage cheese. Powder is easier to mix and combine with other ingredients. Yes, and the eggs are beaten faster with it.
2. If you add your favorite spices to the dough, such as cardamom, cinnamon or nutmeg, the result is an incredible aroma of baking.
3. You can make mini juicers that are very similar to sweets and kids will definitely like them. It takes less time to bake.

Sochniki with cottage cheese, fruits and vegetables will be a great breakfast or snack. They will definitely become good addition for evening tea. Crispy, tender, healthy and satisfying - what could be better!