Juices in a frying pan. How to cook sochniki (sochni) with cottage cheese, step-by-step recipe with photos. To refresh pleasant childhood memories and please your family with delicious baked goods, you will need for the dough
Calories: Not specified
Cooking time: Not indicated
Any baked goods in my house are received with a bang. My husband, of course, likes it more filling, preferably with meat filling. Children love sweets. Today I made my kids happy and prepared juices with cottage cheese for them. My recipe with photos will help you bake very tender and tasty juices step by step. I'm sure you will definitely like them.
Ingredients for the dough:
- butter - 100 gr.;
- sour cream - 3 tbsp. l.;
- flour - 2 cups;
- chicken 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 photos step by step:
1. Prepare all the necessary ingredients. 
2. Take a bowl, put soft butter and sugar into it. Grind with a fork or whisk, preferably until the sugar is completely dissolved in the oil. 
3. Add a chicken egg and sour cream to the butter mixture. Mix. 
4. Next, add baking powder, a pinch of salt and sifted flour. Mix the dough. It should be quite dense, tight in consistency. 
5. Place the dough in a plastic bag or wrap it in cling film. Place it in the refrigerator for 30 minutes. 
6. While the dough is cooling, prepare the curd filling. Only chicken white goes into the filling, so we divide the egg into yolk and white. We will grease the juices with yolk. 
7. Beat the whites with sugar with a mixer until a dense, stable foam. 
8. Cottage cheese must be ground 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 together. 
10. Now add the whipped egg white. Mix gently with a spatula. 
11. The result is a very tasty, fluffy, tender, curd mass. 
12. By this time, 30 minutes have passed, the dough has cooled. We take it out of the refrigerator and divide it into several parts for convenience. We roll out each part on the working surface of the table into a layer approximately 0.8 cm thick. 
13. To form the juicers, use a round mold or glass to cut out round cakes. 
14. Place one teaspoon of curd filling in the middle of each prepared flatbread. 
15. Bend the cake in half, pressing lightly. The juices with cottage cheese are formed. 
16. Place them on a baking sheet lined with parchment paper. 
17. If you have a small piece of dough left, you can decorate the juice with curls or leaves. Then the surface must be greased with yolk, beaten with one tablespoon of plain water. Bake the juices in the oven at 200 degrees, about 1 hour. 
18. Tender juices with cottage cheese are ready, enjoy. Bon appetit! 
We also recommend that you prepare
Tender, tasty, melt-in-your-mouth juices with cottage cheese made from shortcrust pastry - a real Russian dessert for tea. Choose the best recipe to please your loved ones with a treat.
Such sochni were prepared in Soviet canteens; according to this recipe, sochni are very soft, tender and tasty.
- 2 tbsp. flour;
- 1 egg;
- 150 gr. sour cream;
- 0.5 tbsp. Sahara;
- 50 gr. butter;
- 0.5 teaspoons of soda;
- 1 pinch of salt.
For filling:
- 200 gr. cottage cheese;
- 1 egg white;
- 1 tbsp. spoon of sour cream;
- 2 tbsp. spoons of sugar;
- 1 tbsp. spoon of flour;
- 1 teaspoon vanilla sugar;
Break an egg into a bowl and add sugar.
Beat with a whisk.
Add sour cream, softened butter and salt.
Beat again.
Sift flour and baking soda into mixture.
Knead well, first in a bowl, then on the table.
Place the juicy dough with cottage cheese in a bag for 20 minutes.
Let's prepare the filling for the juicier with cottage cheese: Add all the ingredients to the cottage cheese, except flour.
Mix everything, if the filling is runny, add a spoonful of flour and mix well.
Cut a piece of dough from the main piece and roll it out into a layer approximately 5 mm thick. Let's cut out the juices.
Place a teaspoon of curd filling on half.
Let's fold it in half and press it down lightly.
Place the homemade succulents with cottage cheese on a sheet covered with parchment paper. Whisk the yolk with a spoon of water.
Lubricate the juice with cottage cheese with yolk using a silicone brush.
Let's put it in the oven to bake. Bake the juice with cottage cheese for 20 minutes at 180 degrees. Take the finished homemade juices with cottage cheese out of the oven, let it cool, put it on a plate and serve.
Recipe 2: homemade juicers with cottage cheese (step by step)
Juice with cottage cheese. A tasty treat for tea. It’s not at all difficult to prepare juices with cottage cheese according to the recipe that I offer you, and everyone will like them!
- Flour 2.5 tbsp.
- Salt ½ tsp.
- Sugar 1/3 tbsp.
- Cottage cheese 100 g
- Butter 100 g
- Flour 2 tbsp
- Sour cream 5 tbsp
- Sugar 1 tbsp
- Egg 1 pc.
- Sour cream 1 tbsp
- Soda ½ tsp.
- Egg (add egg white to the curd mixture, brush the juices with yolk before baking)
Ingredients for the dough.
Ingredients for filling.
Mix the ingredients for the dough. Knead the dough.
Mix ingredients for filling. Stir until smooth.
Roll out the dough into a layer approximately 5 mm thick. Use a notch to cut out circles.
Place minced curd (1 teaspoon) in the middle of each circle.
Grease the juice with yolk. Place in the oven for baking.
Bon appetit!
We hope you liked the step-by-step recipe for making juicy cottage cheese at home with photos!
Recipe 3: socni with cottage cheese from shortcrust pastry
We suggest baking sochniki with cottage cheese at home. We hope that our step-by-step recipe with photos will help you quickly cope with the task!
For the test:
- sugar - 70 g;
- butter - 50 g;
- egg - 1 pc.;
- sour cream - 50 g;
- flour - about 200 g;
- salt - a pinch;
- baking powder - 1/3 teaspoon.
For filling:
- cottage cheese - 250 g;
- egg yolk - 1 pc.;
- sugar - 70 g;
- sour cream - 30 g;
- flour - 30 g;
- vanilla sugar - 1 teaspoon.
Sprinkle the butter, softened at room temperature, with sugar and rub with a fork into a single mass.
Add sour cream to the sugar-butter mixture, beat in a fresh egg and throw in a pinch of salt. Stir.
Add flour combined with baking powder to the resulting mass. Knead the dough, which should be quite soft and pliable, but not stick to your palms. If necessary, add a small amount of flour.
For the filling, mix the cottage cheese with simple and vanilla sugar and rub vigorously with a fork.
In a separate container, lightly beat the raw egg yolk. We add most of it to the cottage cheese, and leave the rest of the yolk mass to lubricate the juicers. In this case, we do not use protein so that the filling is not too liquid.
Add sour cream and flour to the curd mass, stir thoroughly. As a result, the filling should be homogeneous and pasty.
Roll out the shortbread dough into an even layer 4-5 mm thick. Using a cup, bowl or any round template, cut out flat cakes with a diameter of 9-10 cm. Collect the remaining dough, roll it out again, etc. From the proportions of products given in the recipe, you will get approximately 8-9 large juices.
Place a portion of curd mass (about 1 tablespoon) on one half of the flatbread.
Cover the cottage cheese with the second part of the cake - the filling should peek out a little. Place the pieces on a baking sheet lined with parchment paper. Mix the remaining yolk with a teaspoon of water and grease the surface of each juicer with the resulting mixture.
We bake curd juices from shortcrust pastry for 20-25 minutes at 200 degrees. Cool the finished baked goods.
We store the juices with cottage cheese in a tied bag so that they do not dry out and lose their taste. If desired, decorate the dessert with powdered sugar. Bon appetit!
Recipe 4: how to make delicious juices with cottage cheese
Very soft, tender, tasty, beautiful juices with cottage cheese! And the main thing is that the sochni are prepared very simply and quickly! Recipe for sochnya with cottage cheese, prepared step by step with margarine.
We take out the margarine half an hour in advance and leave it at room temperature until it becomes soft.
Grind softened margarine with sugar.
Add egg and sour cream. Stir until the sugar begins to dissolve. Undissolved grains of sugar will be visible after baking as brown specks.
Mix flour with baking powder and salt, and sift into the dough.
Mix the dough. It turns out very tender and soft. There is no need to knead it for a long time, otherwise the dough will become very tough. Let's put the dough in the refrigerator for 15 minutes while we prepare the filling.
Grind the cottage cheese with sugar and vanilla so that there are no large lumps.
Separate only the white from the egg into the filling. Leave the yolk for extra juicy greasing. Add sour cream and flour.
You should get a homogeneous mass.
Sprinkle the dough with a little flour and roll it out into a layer 5 mm thick.
Using a notch, cut out circles with a diameter of approximately 10 cm.
Place a heaping teaspoon of filling on the center of each mug. Fold the circle in half, but do not seal the edges!
Place the juices on a baking sheet lined with paper or a baking mat.
Add a teaspoon of water to the yolk and beat with a fork. Lubricate the juices with yolk.
Bake in a preheated oven at 200 degrees for 15-20 minutes until browned.
We take out the juices onto a dish.
Sprinkle with powdered sugar and go have tea! Bon appetit!
Recipe 5: juicers with cottage cheese at home
Introducing sochni with cottage cheese recipe with photos step by step! They are called differently by sochniki; as you already understood, cottage cheese is used as a filling for these baked goods.
- Flour - one and a half cups
- Butter – 50 grams
- Sour cream – ¼ cup
- Chicken eggs – 1 piece
- Baking powder – ¼ teaspoon
- Salt - a pinch
- Cottage cheese – 250 grams
- Sugar - a little less than half a glass
- Sour cream – 2 tablespoons
- Flour – 1 tablespoon
- Vanilla sugar - one teaspoon
- Egg yolk – 1 piece
Please note that the butter should be soft, so it is advisable to remove it from the refrigerator in advance. If the eggs you have are too small, take 2 pieces for the dough and filling. Vanilla sugar can be replaced with a pinch of vanillin. This recipe is designed for 8 large jugs. Most likely, you will want to cook much more, so you can immediately take the ingredients in larger quantities.
First, let's knead the dough. To do this, grind softened butter and sugar in a deep bowl.
Then break an egg into this mixture, pour sour cream into it, add a little salt and mix everything thoroughly with a spoon.
Now add flour, baking powder and mix thoroughly with your hands until a completely homogeneous mass is obtained. Now roll the dough into a ball and leave it like that.
Pour cottage cheese, sugar and vanilla sugar into a container and mix. For homogeneity, you can scroll this mixture in a blender - then there will be no grains of cottage cheese.
After this, pour the egg yolk into a separate cup and shake with a fork. Pour the yolk into the cottage cheese, leaving a little for greasing the juices. Now add sour cream and flour to the curd mass, stirring until smooth. The filling is ready!
You can now turn on the oven so that it warms up to 200 degrees. Place the dough on the table and roll it out to a thickness of about 0.5 centimeters. If the dough sticks to the table or rolling pin, you can sprinkle it with a little flour. Then, using a mold or mug, we cut out round blanks. We collect the scraps, knead again, roll out again and cut into circles again to use all the dough.
Preparing the first juicer: take one piece and knead it a little with your fingers, especially the edges so that they are not too thick. Spread a little more than one tablespoon of curd filling in an even layer on one half of the circle.
We cover the filling with the second part of the workpiece so that the resulting juice looks beautiful and the filling is clearly visible. We do the same with the rest of the circles.
Now let's prepare a baking sheet: cover it with baking paper, which can be greased with a small amount of oil. After this, carefully, so as not to spoil the appearance, place the juices on a baking sheet.
Pour a teaspoon of water into the cup with the yolk left for coating and mix. We carefully lubricate both the dough and the visible filling with this mixture. Place the baking sheet in the oven for 20-25 minutes. During this time, the baked goods should bake and brown a little. Cool the finished juices and serve! At this point, the recipe with cottage cheese with photos is completely ready, step by step, bon appetit!
Recipe 6, step by step: sochniki with cottage cheese according to GOST
Nowadays there are many recipes for making amazing sochniki with various fillings and based on different dough recipes. Perhaps we’ll focus on juicers with cottage cheese, which we remember so much from childhood or youth.
- 400 grams of cottage cheese;
- 150 grams of sour cream;
- Wheat flour, preferably premium quality - 500 grams;
- 150 grams of sugar;
- 4 eggs (2 for dough, 2 for filling);
- 1 teaspoon vanilla sugar;
- 70 grams of natural butter;
- 1 teaspoon baking powder;
- 1 tablespoon semolina;
- Salt to taste.
Let's make the filling first, because it's better to freeze it before baking. Beat two eggs with two tablespoons of regular sugar and a teaspoon of vanilla until foamy.
We combine this mass with cottage cheese and add semolina there (it is needed to obtain the desired thickness) and mix thoroughly until a homogeneous consistency. Place it in the freezer for 15 minutes to prevent it from spreading when baking.
Kneading the dough is the most difficult process and will require patience from you. At first, the dough will not give in and stick to your hands, but there is no need to add more flour there. Just knead until you get the desired result. Grate the butter on a coarse grater and beat in two eggs and add the remaining sugar.
Knead. Add sour cream here and continue stirring. The flour must be sifted to saturate it with oxygen, and at the same time mix it with baking powder. Then the baking will turn out quite fluffy. Next, mix our still-liquid dough with a spoon and add flour to it.
Now knead the dough. For greater convenience, you can lightly grease your hands with sunflower oil.
We divide the resulting bun into three parts, each of which we turn into strands, and divide them into pieces to form juicers. Roll out these pieces into a very thick dough and give them the desired shape.
It is best to cut waves along the edges - this will give them an interesting shape and convenience when laying out the filling.
We spread the frost-thickened filling onto the rolled out pieces so that when they are closed, it is in the middle.
Grease a baking sheet with oil and preheat the oven to 200 degrees. Grease the juices with yolk and place on a baking sheet.
Bake for 20 minutes and cool.
Recipe 7: how to prepare tender juices with cottage cheese at home
Homemade juicers made from delicate dough with airy curd filling. You can't buy juicers like this in a store!
For the test:
- Butter - 70 g
- Sour cream - 4 tbsp.
- Flour - 400 g
- Sugar - 1 glass
- Salt - a pinch
- Egg - 1 pc.
- Soda - 1 tsp.
For filling:
- Cottage cheese – 150 g
- Sugar - 2 tbsp.
- Sour cream - 1 tbsp.
- Egg - 1 pc.
- Flour - 1 tbsp.
First, prepare the dough from room temperature ingredients. Beat the sour cream and sugar for 2-3 minutes until the sugar is half melted.
Add salt and egg. Beat again.
Add softened butter and mix all ingredients.
Add sifted flour and soda. Mix.
Pour 2-3 tbsp onto the table. spoons of flour and spread the dough. Knead the flour into the dough until it stops sticking to your hands. The dough for sochniki should be soft. Cover it with film and set it aside.
Let's start preparing the curd filling. Separate the white from the yolk and beat into a stable foam. Then add 2 tbsp. spoons of sugar and stir until the sugar dissolves. Grind the cottage cheese with a fork, add egg whites and sour cream to it. Mix and add 1 tbsp. spoon of flour.
Divide the dough into 4 parts and roll each into a layer. Using a culinary ring or mug, cut out blanks for juicers.
We press the middle of the circles with our fingers, because it should be thinner than the edges. Place the filling on half of the dough and cover with the other half. We fasten the corners together.
Use a spatula to transfer the juices with cottage cheese onto a baking sheet lined with parchment. Grease with beaten yolk. Bake in a hot oven at 180 degrees for 20 minutes, then reduce the temperature to 160 degrees and bake for another 5 minutes.
Sochniki with cottage cheese are ready. They should be eaten when they are completely cool.
Recipe 8: rich socchi with curd filling
- wheat flour - 2 cups (320 gr.);
- sugar - 0.5 cups (125g);
- egg - 1 pc.;
- sour cream - 5 tbsp. spoons (150g);
- butter - 50g;
- salt - 1 pinch;
- soda - 0.5 teaspoon;
For filling:
- cottage cheese - 200g;
- egg white - 1 pc.;
- sour cream - 1 tbsp. spoon (35g);
- sugar - 2 tbsp. spoons (40g);
- flour - 1 tbsp. spoon.
- vanilla sugar.
- 1 yolk for greasing products.
Beat the egg well with a whisk or fork, add softened (not melted) butter and sour cream. Mix everything.
Add baking soda and a small pinch of citric acid to a glass of wholemeal flour (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 to your hands a little, but after proofing it will not stick. Leave the dough to proof for 15-20 minutes.
During this time we will prepare the filling. Mix cottage cheese, sugar, flour, a pinch of vanilla sugar and sour cream thoroughly. Then add well-beaten egg white. 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 tear off a small part of the dough and roll out the cake to a thickness of 5-8 millimeters. Cut out round cakes. I cut it out using a glass and a 9cm muffin tin.
Place a teaspoon of curd mixture on the cut out cakes, fold them in half and press the top and edges just a little.
Place the juices on a baking sheet lined with parchment paper. Mix the yolk with 1 tbsp. spoon of water and grease the top with the juiciness.
Bake at a temperature of about 180°C for 20-30 minutes.
This recipe makes the juices very soft. If you replace the butter in the recipe with two tablespoons of vegetable oil and bake until well browned, then the juices will be crispy. The result is a kind of cookies with cottage cheese. However, on the second day they become soft and the taste changes a little.
Bon appetit!
Recipe 9: the most delicious juices from childhood (with photo)
We have been familiar with this sweet pastry since childhood, and for many, sochniki are one of their favorite delicacies. The recipe completely coincides with GOST of Soviet times. Cook and enjoy the taste of the past!
- cottage cheese - 400 gr
- chicken egg - 4 pcs
- powdered sugar - 100 g
- sugar - 80 gr
- butter - 200 gr
- baking powder - 0.5 tsp.
- salt - a pinch
- wheat flour - 500 gr
- sour cream 20% - 40 g
- milk 2.5% - 2 tbsp.
We start preparing the juices with the dough. Break 2 eggs into a bowl and beat them until foamy. Then pour in 100 grams of powdered sugar and continue whisking until it is completely dissolved. Powdered sugar can be replaced with finely ground sugar.
Next, transfer softened butter or good quality creamy margarine into a bowl. Add a pinch of salt and beat everything well again. Sift 420 grams of wheat flour into a separate container. Add baking powder here, mix and gradually add the entire resulting mixture into the bowl with the whipped ingredients. Knead the dough with your hands.
When the dough is ready, first divide it into 4 equal parts, and then each of them into 3 more. You should get 12 pieces of dough in total. Make balls out of them and place them in a bowl. Cover the top with a towel to prevent the dough from drying out.
And let's move on to preparing the curd filling. Place all the cottage cheese, sour cream, 80 grams of sugar in a deep plate and break 1 egg + 1 white.
Mix all these ingredients thoroughly. Then sift 60 grams of flour here and stir everything well again. The filling is ready.
Now let's start making juicers. Roll out each dough ball with a rolling pin and give it an oval shape. Because The edges are not perfectly smooth; they need to be carefully cut with a pastry roller knife with a straight blade or use a very ordinary kitchen knife. I used a pastry knife with a shaped roller, and thanks to it the juicers turned out “elegant”. We attach the cut strips of dough from one ball to the next ball, etc...
Next, transfer the oval cake to a baking sheet already covered with parchment paper or a non-stick mat. Place the curd mixture on one half of the juice; according to volume, you can safely use 1 tablespoon with a large slide.
Then we close the filling with the free half of the juice, and lightly press the dough on the sides, but under no circumstances pinch it. There are 6 juicers per tray. Don't be afraid that the filling will leak out. It won't leak! I made the first three juicers with a very large amount of curd mixture (see penultimate photo), and still the filling did not escape.
Add 1-2 tbsp to the remaining yolk. milk or boiled water.
Beat them with a fork until smooth. Lubricate the top of the juices with the resulting yolk mixture using a silicone brush.
Bake them in the oven at 200 degrees; approximately 20-25 minutes in time. If the yolk mixture remains, then brush it again on the ready-made hot juices. Eat them when they are completely cool. Enjoy your tea!
During the Soviet Union, sochnik with cottage cheese was the No. 1 delicacy for children and adults. Everyone loved the curd flavor of the flatbread.
The classic sochnik recipe included chicken eggs, sugar, flour, homemade fat sour cream and village cottage cheese.
Cottage cheese for making juicers was treated selectively. We monitored the correct fat content, place and method of production.
What cuisine does Sochnik belong to?
In the 18th century in France, in the province of Angoumois, a duke married a daughter from Corsica. The girl’s nature and appearance were so refined that the Duke was inspired to order his personal chef to prepare a dessert for tea that would repeat the light image of his bride.
Then the cook served flatbreads for dessert, baked from the most delicate cottage cheese and airy creamy dough. The dish was so tasty and enjoyable that the recipe spread to neighboring provinces, and after a couple of decades, all of Europe learned about it. In Russia, such flatbreads were called “sochnya” or “sochniki”. Over the years, the recipe was improved, edited, and variant forms of the dish were created.
Today, butter is used to achieve a creamier taste. There are recipes for making sochniki without eggs.
Proper nutrition includes a recipe for juices made from whole grain flour without sugar.
This dish is a baked product, but not as unhealthy as fried pies. The cottage cheese in the composition helps build muscle mass. It contains vitamin D, which plays an important role in strengthening bone tissue.
Sochniki with cottage cheese and sour cream in the oven
If you are a fan of smooth textures, then use curd mass in cooking. Many people like grain or cottage cheese flakes.
In any case, excellent taste is guaranteed when prepared correctly.
Cooking time - 45 minutes.
Ingredients:
- 2 eggs;
- 200 gr. sour cream 20%;
- 2 cups of flour;
- 300 gr. Sahara;
- 350 gr. cottage cheese;
- vanillin;
- 1 teaspoon of soda;
- salt - to taste.
Preparation:
- Combine eggs in a bowl, 150 gr. sugar and 100 gr. sour cream. Mix everything.
- Add soda and salt to the dough. Sprinkle with vanilla.
- Add flour and knead the dough.
- Grind the cottage cheese with sugar. Add sour cream and mix thoroughly.
- Make round cakes half a centimeter thick from the resulting dough.
- Place the curd filling on the dough and cover with the same flatbreads on top. Carefully seal the edges. Apply a thin layer of sour cream on top.
- Bake the juices for 30 minutes at 180 degrees.
Ingredients:
- 1 chicken egg;
- 250 gr. Sahara;
- 300 gr. wheat flour;
- 130 gr. butter;
- 1 teaspoon baking powder;
- 250 gr. cottage cheese;
- vanilla sugar;
- salt - to taste.
Preparation:
- Beat the egg with sugar and salt. Add vanilla sugar.
- Melt the butter in the microwave and slowly pour into the dough. Add baking powder and flour.
- Combine cottage cheese with two tablespoons of softened butter. Add sugar and stir.
- Roll the dough into small cakes. Place the filling on half of them, and cover the rest of the juicer on top. Press the edges well to prevent the filling from spreading.
- Bake the juices in the oven for 25 minutes at 180 degrees.
Proper nutrition does not oblige you to give up healthy goodies. One of these options is curd juicers.
Cooking time - 30 minutes.
Ingredients:
- 2 chicken proteins;
- 150 gr. whole grain flour;
- 1 stevia tablet;
- 150 gr. milk 1.5%;
- 170 gr. low-fat curd mass;
- cinnamon;
- salt - to taste.
Preparation:
- Beat the egg white until fluffy.
- Crush the stevia tablet and pour the powder into the whipped egg whites.
- Stirring gently, pour the milk into the chicken whites. Add salt and flour.
- Sprinkle the curd mass with cinnamon and beat in a blender.
- Form the juices.
- Bake for 20 minutes at 180 degrees. Bon appetit!
Many people think that adding yeast to the dough makes baked goods high in calories. These judgments can be refuted if you look at the nutritional value of yeast - only 75 kcal per 100 grams.
Dry yeast will make the dough fluffy and light.
Cooking time - 1 hour.
Ingredients:
- 3 chicken eggs;
- 250 gr. sour cream;
- 280 gr. Sahara;
- 1 packet of dry yeast;
- 1 teaspoon lemon juice;
- vanillin;
- 300 gr. wheat flour;
- 300 gr. cottage cheese;
- 150 ml sunflower oil;
- salt - to taste.
Ingredients:
- 190 gr. flour;
- 1 chicken yolk;
- 120 gr. cream cheese;
- 1 tablespoon paprika;
- 215 gr. curd mass;
- 2 tablespoons of tomato paste;
- 100 ml corn oil;
- salt - to taste.
Preparation:
- Beat the salted yolk with a fork. Season it with paprika.
- Beat the cream cheese with a mixer. Pour the yolk into it.
- Pour flour into a container and knead the dough by hand.
- Mix the curd mass with tomato paste. Lightly salt it.
- Cut the dough into 10 equal pieces. From each block, form a juicer with curd and tomato filling.
- Heat corn oil in a frying pan and fry the crackers.
- Serve with any sauce. Ketchup is ideal.
The recipe was created for chocolate and cocoa lovers. Dark dough with snow-white filling. Because of their bizarre image, such Sochniks were known among the people as the smile of a Negro. In fact, they look original and are suitable for a holiday table.
Cooking time - 50 minutes.
Ingredients:
- 1 chocolate bar;
- 300 gr. curd mass;
- 320 gr. flour;
- 3 chicken yolks;
- 140 gr. Sahara;
- 100 ml heavy cream;
- 200 gr. kefir;
- salt - to taste.
Preparation:
- Break the chocolate bar into squares and melt in the microwave under a hood.
- Salt the yolk and rub with sugar. Add hot chocolate and stir mixture.
- Heat the kefir and pour it into the future dough. Add flour there and mix everything with a spoon.
- Prepare cream from curd mass and cream. Cool the cream before whipping.
- Divide the dough into 15 parts and roll them into cakes. Place cottage cheese on each “leaf” and seal tightly.
- Bake these juicers in the oven over medium heat until done.
Recipes for Soviet baking have become firmly established in my cookbook. These recipes are not just a taste from childhood with a touch of nostalgia, they are also technologies developed by experienced chefs over the years, a precisely calibrated recipe. According to GOST recipes, everything always turns out 5+ for me!
Everyone who misses sochniki with cottage cheese from the school cafeteria will be able to enjoy it to the fullest today. I suggest checking the list of necessary products (surely everything will be in the refrigerator), take a scale (yes, all recipes according to GOST are verified down to the gram! This is the only way you can count on “that same taste from childhood”) and together with me prepare delicious homemade juices.
What products are needed for juicers:
For the test
- Flour - 210 g.
- Chicken egg - 1 pc.
- Powdered sugar - 50 g (fine sugar can be used)
- Butter - 100 g.
- Salt - a pinch
- Baking powder - 1/4 tsp. spoons
For filling:
- Cottage cheese (18%) - 200 g.
- Sugar - 40 g.
- Flour - 30 g.
- Sour cream - 20 g.
- Chicken egg yolk - 1/2 (the second part of the yolk will be useful for lubricating the juicers; you can immediately add 1 tablespoon of water so that the yolk does not become covered with a film)
Lubrication:
- Yolk - 1/2
- Warm water - 1 tbsp. spoon
How to prepare the filling for juicers
We measure the cottage cheese on the scales, we need 200 g. I have store-bought cottage cheese 18%, you can take thicker or drier, you will get juices anyway.
But if your curd is very wet, weigh it out using a sieve or cheesecloth before cooking. Excess moisture will drain and homemade saplings will turn out the way we want).
We measure out 40 g of sugar. The finer your sugar, the faster it will dissolve in the cottage cheese; you can use powdered sugar instead of sugar (2 heaped tablespoons).
Anyone who misses the sweets from the Soviet past will love the recipes for cupcakes.
Combine sugar and cottage cheese, add sour cream (20 g), this is one heaped tablespoon. Break the egg.
Add half the yolk of one egg to the filling, and also add flour (30 g). Mix thoroughly with a mixer. I came across cottage cheese with lumps, so I try to intensively “break it” so that the filling for the cottage cheese becomes homogeneous.
One of the examples of excellent baked goods according to GOST is. It’s the favorite in our family.
The filling is ready. All that remains is for the sugar to dissolve, which will take about 15-20 minutes.
Set aside and get to work on the dough.
Knead the shortbread dough to make it juicier
We weigh the butter on a scale. We need 100 g.
The oil should be at room temperature.
Add powdered sugar (40 g) to the soft butter - also weigh the powder on a scale before adding! Using a mixer, turn into a homogeneous mass. Add a pinch of salt.
Break the egg into the bowl with the dough and stir again. Add flour with baking powder.
Gather the dough into a ball.
The resulting dough can be chilled in the refrigerator for 30 minutes. In this case, it will be easier to work with him. I skipped this step, despite this - the dough is flexible and easy to roll out.
If all your ingredients are measured on a scale and the flour is similar to mine (I use Makfu), refrigeration probably won’t be required.
Divide the dough ball into 6 parts. If you want to adhere to the recipe exactly according to GOST, you can check the dimensions using a scale: each lump will weigh 70 g. You should get 6 equal pieces.
Happened? Everything goes according to plan!
Now roll out the dough with light pressure from a rolling pin to a thickness of 0.5 cm.
We put the filling in each flatbread (a large tablespoon, weighing 45 g).
Cover the filling with dough, leaving the sochniki with cottage cheese uncovered.
Do not roll out all the dough for the juicers at once! Work with each juicer in turn. Rolled it out - laid out the filling - covered it - put it on a baking sheet.
In Soviet times, sochniki with cottage cheese were squeezed out of shortcrust pastry using a special oval notch.
Prepare in advance a baking sheet on which the juices will be baked. Cover with baking paper, brush with vegetable oil and sprinkle with flour. At this stage, you can turn on the oven at 200 C.
Place the juices on a baking sheet.
So, our 6 juicers (note, exactly according to GOST) are ready to go into the oven! But first we will grease them with yolk (you remember, the half that was left after adding to the filling). Mix the yolk with 1 tablespoon of warm water and grease the juices with a brush. You should brush both the dough and the filling.
I welcome you, my dear readers, to the pages of my culinary blog! It didn’t take me long to think about what I could cook up for my dearest people. I’ve been planning this recipe for a long time, but somehow I couldn’t get around to it, so today I got together and finally made it. And then I will tell you how to prepare sochniki (sochni) from shortcrust pastry with cottage cheese at home. And as always, I have carefully prepared a recipe for you with step-by-step photos, I hope you like it.
I loved sochni very much as a child, I often bought them for tea in the school canteen. And then somehow, over time, I even forgot about them. Recently I went to a local bakery and noticed the juices that were sold there and bought several pieces. To be honest, I was very disappointed, as the taste was far from what it was like in childhood. Or maybe it’s just that when we become adults, our tastes become dull? In general, I decided to try making juicers at home and began looking for a recipe.
While I was looking for a recipe, I learned that it turns out that sochni can be prepared not only with cottage cheese. Instead of cottage cheese, you can use absolutely any filling: jam, jam, and even meat or mushroom. Studying the material fascinated me greatly and I even thought, shouldn’t I make juice with meat or mushrooms? I will definitely post the recipe if I decide to experiment with this.
Cooking sochniki with cottage cheese
Products
For the test:
- Flour – 300 gr.
- Butter – 120 gr.
- Egg – 1 pc.
- Sugar – 75 gr.
- Sour cream – 2 tbsp.
- Salt – 1/3 tbsp.
- Baking powder – 1\2 tsp.
For filling:
- Cottage cheese – 300 gr.
- Sugar - 60 gr.
- Egg – 1 pc.
- Flour – 1 tbsp.
- Sour cream – 1 tbsp.
- Vanillin
Step-by-step recipe for making sochniki with cottage cheese
Video recipe for making juicers:
First we need to prepare shortcrust pastry for juicier. Our dough will not be entirely shortbread, since we add a little sour cream to it. Thanks to sour cream, the dough turns out softer, more tender and airy and at the same time sandy.
So, sift the flour through a sieve, add salt, baking powder and mix everything with a spoon. I practically always sift the flour, since thanks to this simple step the flour is saturated with oxygen and the products turn out more airy. In addition, we clean the flour from any unknown impurities. 
Place the butter in a separate deep bowl, add sugar and beat with a mixer. The butter must be removed from the refrigerator in advance and kept for some time at room temperature until it becomes soft.
Then add the egg, sour cream to the oil and beat everything again with a mixer. 
Place the resulting mass in flour and quickly knead the elastic dough with your hands. If you have followed the proportions correctly, the dough will be pleasant to the touch and elastic. But not everything always depends on the recipe. Sometimes the quality of flour is such that you have to add a little more. Therefore, if you see that your dough is runny and sticks to your hands, then add a little more flour. 
Shortbread dough does not like long kneading. If you knead it for a long time, the products will turn out too hard.
Place the finished dough in a dry deep bowl, cover with plastic wrap and place in the refrigerator for 1 hour. Or you can do it easier, wrap the dough in a bag. 
Preparing curd filling for juicier
About 20 minutes before removing the dough from the refrigerator, you can prepare the curd filling.
Place the cottage cheese in a deep plate, add sugar and vanillin.
It is advisable that the cottage cheese be dry, otherwise the curd filling will leak out and the juices will not turn out very beautiful. Therefore, if you see that your cottage cheese is wet, place it in a gauze cloth and squeeze out the excess moisture.
Then, add egg white to the cottage cheese (and the yolk will be useful for greasing the juicier), sour cream and mash everything thoroughly with a fork. 
At the end, add flour, mix everything thoroughly and leave the mixture for 10 minutes. At this time, you can turn on the oven. 
Bake socni with cottage cheese
So, we have the filling ready, the dough too, we turned on the oven. You can also prepare the pan in advance by lining it with foil or parchment paper.
Roll out the dough into a layer approximately 3-5 mm thick. And cut out circles using a mug. 
Place 1 tbsp on half the circle. curd filling. 
And cover the filling with the second half of the dough. 
Add 1 tsp to the yolk. milk (or water) and stir everything thoroughly. 
We transfer the juices into a baking dish, grease them with yolk on top and place them in a preheated oven at 180C and bake for about 25-30 minutes. 
That's all, our sochniki with cottage cheese are ready, now they can be served. Before serving, the juice can be sprinkled with powdered sugar on top.
Bon appetit!!!
