Pies with cottage cheese are a delicious dessert for the whole family. However, few people prepare cottage cheese filling for pies. The fact is that not everyone knows the recipes of a good filling for such baked goods. Often you can find bitter cottage cheese in the filling, which spoils the flavor of the whole product. To
correct this is quite possible. It is important to choose the right method of preparation, where all the proportions of ingredients will be observed. It
is also important to make the dough puffy and soft. So cottage cheese pies will become very tasty and will retain their properties for a long time.
Let’s prepare together cottage cheese pies in the oven.
Ingredients for the dough:
- milk – 250 ml;
- sugar – 4 tbsp;
- yeast – 11 g;
- eggs – 2 pcs;
- butter – 90 g;
- salt – ⅔ tsp;
- flour – 600 g.
Ingredients for stuffing:
- cottage cheese – 200 g;
- egg – pcs;
- egg white – pcs;
- sugar – 3 tbsp;
- vanillin;
- sour cream – 3 tbsp;
- semolina – tbsp.
Preparation of cottage cheese patties:
In a bowl with warm milk pour sugar and yeast, stir until the grains of sand dissolve. Break eggs into the milk.
Melt butter, pour into the milk and stir.
Pour salt and flour into the milk and knead the dough
.
Continue to knead the dough on the table for 10 minutes. Then put the dough in a warm place under the foil for 50 minutes.
To prepare the filling, mix the egg and egg white in the cottage cheese. Add vanillin and granulated sugar to the curd, beat with an immersion mixer with sour cream and semolina.
Knead the dough and divide into 12 parts. Shape the koloboks, cover with cling film and leave for 10 minutes.
Roll the koloboks into thick tortillas, where we put the cottage cheese filling.
Seal the filling inside the dough, leaving a small hole at the top.
Cover the patties with a towel and leave for 10 minutes. Then smear the pies with a mixture of egg yolk and milk, bake in the oven at 180 degrees for 20-25 minutes.
The patties are soft and airy.
This dough is also suitable for cooking with other fillings.
