Why do jujubes have such a strange name for a cottage cheese pie? The fact is that originally, sotschniki were not the pastries we have now.
Sotschniki about 200 years ago were a flatbread. To make this flatbread sweeter, it was smeared with fruit juice. Later on, they were made according to new recipes, different from the old ones, and the
name “schnicky” became firmly attached to the pastry. Let’s prepare classic for our time jujubes.
Ingredients for sausages:
- flour – 260 g;
- leavening agent – 1 tsp;
- sugar – 100 g;
- salt – a pinch;
- vanilla – a pinch;
- butter – 150 g;
- sour cream – 150 g;
- cottage cheese – 300 g;
- protein – pcs;
- starch – 15 g.
Preparation of sausages:
In a bowl, mix flour with baking powder, vanilla and 50 grams of granulated sugar. Add cold butter to the loose components, quickly grind to the state of fine crumbs. Pour
cold sour cream into the cream crumbs, knead the dough first with a spoon, then with your hands. Form a dough ball, cover it with cellophane and send
it
to the refrigerator for half an hour.
At this time prepare the filling – knead the cottage cheese, pour the rest of the sugar to it. You can also add lemon zest and vanillin
to the cottage cheese. Add the protein and starch to the cottage cheese, mix the ingredients thoroughly.
Roll out the cold dough into a thin rectangular long layer
.
Place the curd filling in the middle of the layer along its length.
Cover the filling with one part of the dough and then the other.
Place the roll with the seam down and divide into small patties 4-5 cm wide.
Transfer the patties to a baking tray lined
with
parchment.
Brush each one with a mixture of egg yolk and a spoonful of milk.
Bake the patties at 190 degrees for 35 minutes.
Sprinkle the sausages with powdered sugar after cooking. Such pastries after cooling have a crispy crust and tender dough inside.
Author of the photo and the original recipe youtube.com channel: Cooking with Tanya 2.0
