Sochniki with cottage cheese: recipe

Some people associate their school years with the pioneer “ruler”, while others associate them with dictations and tests. But everyone’s happiest memories of those times are delicious sochniki with cottage cheese. Step-by-step recipes for this delicacy will be presented below. There are many of them, so you can choose the one that suits you: sochniki according to GOST, exactly like the ones we enjoyed in the school cafeteria during recess, or homemade flatbreads made from crumbly dough with the most delicate filling.

Let's say right away: if you bake these pies at least once, you will no longer buy the same ones at the bakery. Sochniki (it would be more correct to say “sochni”) is a traditional Russian treat. They, if anyone doesn’t know, are a crescent-shaped flatbread with the filling peeking out. It is traditionally made with cottage cheese. The delicate juiciness of fresh cheese gives the dish its name.

Sochniki according to GOST. Products

The taste of the pies sold now is not at all the same. And all because they are produced not according to GOST, but according to technical specifications. And this means that instead of eggs the recipe uses powder, instead of butter - margarine, and there is not even close to sour cream. But if you are tormented by nostalgia for your school years, let's prepare juicers with cottage cheese the same as we ate in childhood. What do we need for this? If we started talking about GOST, we will be precise. We will immediately measure out all the products so that we have them at hand. We will need: one egg and two more yolks, 240 grams of wheat flour, of which 200 g will go into the dough, 50 g of sour cream, half a stick of butter, 70 g of powdered sugar, a coffee spoon of vanilla, 200 g of fresh non-acidic and unsalted cottage cheese and a bag baking powder for dough. As you can see, the composition is simple. All ingredients from the list can be found in any home.

Sochni with cottage cheese and mayonnaise

The mayonnaise dough recipe makes it possible to remember your distant childhood and prepare fragrant, crumbly, homemade juices at home. So simple, but very tasty.

Ingredients

Dough

mayonnaise – 3 tbsp;
wheat flour – 4 cups;
margarine – 1 pack;
sugar – 1 glass;
sour cream – 3 tbsp;
egg – 1 pc.;
baking powder - 1 tsp;
salt - to taste.

Filling

cottage cheese (or curd mass) – 350 g;
eggs – 2 pcs.;
sugar – 1 tbsp;
vanillin – 1 tsp

Recipe

Mix granulated sugar, egg and baking powder in a deep bowl. Add a pinch of salt, 3 tbsp. sour cream and 3 tbsp. mayonnaise. Mix everything well.
In a separate bowl, combine flour and margarine, crushed on a grater, and grind into fine crumbs. Combine the liquid ingredients with the dry ingredients and knead the dough. Cover the dough with film and place in the refrigerator for at least 30 minutes.
To prepare the filling, mix cottage cheese, 2 egg whites, 1 yolk, a spoonful of sugar and vanilla.
Roll out a layer of dough. We cut out circles from it (it’s convenient to cut with a muffin tin), then the edges of the juicers will turn out curly.
Add the filling and fold in half. Coat the top with the remaining yolk. Bake at 200 degrees for 30 minutes in a preheated oven.

The recipe for simple homemade baking is very successful, and the juicy ones are prepared without any hassle; they taste like they did in childhood.

How to quickly bake sochniki? Quickly sochniki with cottage cheese can be prepared in a frying pan from rich yeast dough. Yeast curd juices in a frying pan turn out fluffy, like rich sweet buns.

We have all fallen in love with pies with cottage cheese since childhood, and our love for pies with cottage cheese filling intensifies with age. Juicy curd recipes are passed down from the older generation to the younger.

Following the traditional recipe, sochniks cook at home for holidays for guests and make shortbread cookies on weekdays for their family. Homemade juicers with cottage cheese are very tasty. Cook with pleasure, we will be glad if you liked the recipes.

Recipe according to GOST: filling

Let's start preparing step by step sochniki with cottage cheese. Many people argue: which action should come first - preparing the dough or the filling? On the one hand, the sandy base of the juicers should be allowed to stand in the refrigerator for half an hour. This will make the dough more elastic. But the filling should also sit. After all, even if we add powder and not granulated sugar to the cottage cheese, it still needs time to dissolve.

Let's start with the filling. Add one yolk, vanillin, sour cream, 40 grams of flour and powdered sugar to a bowl with cottage cheese. Beat this mass with a whisk or mixer. The cottage cheese should be airy. If you use vanilla sugar, grind it into powder in a coffee grinder. It should be said that the taste of juicers depends on the quality of the cottage cheese. A stale gray product can ruin the entire dish.

Preparing the dough

While the filling is “arriving”, let’s work on the base. GOST prescribes the preparation of sochniki with cottage cheese from shortcrust pastry. Maybe someone likes more airy biscuits? We will consider this option, but later. Shortbread dough can be kneaded in different ways. In Soviet factories, cooks acted simply. They mixed an egg, sugar and softened butter, beat this mass, and then gradually added flour mixed with baking powder. This shortbread dough should not be kneaded for long. It will be enough if it stops sticking to your hands. The longer the kneading, the harder the finished cake will be. The correct sand bun should be glossy, shining with an oily sheen. It is best to wrap it in cling film and let it stand for half an hour in the refrigerator.

Light kefir pies

In recent times, this has been the most popular recipe for making juices, because many women (and men too) prefer to adhere to various diets. The recipe is interesting because the sour cream for preparing the dough can be replaced with kefir, and apples and cottage cheese can be used for the filling.

You will need the following set of products.

For the test:

1 tbsp. kefir;
0.5 tbsp. Sahara;
3 tbsp. flour;
100 g butter or margarine;
1 egg;
soda;
a pinch of salt;
yolk for greasing.

For filling:

200-250 g of cottage cheese (preferably low-fat);
2 tbsp. l. Sahara;
1 tbsp. l. flour;
1 egg white;
1 apple.

The recipe is very easy, even a novice housewife can master it. Beat the egg, sugar and soda with a mixer or whisk. Then add butter (softened), salt, kefir and beat the mass again. Add flour little by little, knead until smooth. The dough should be soft, and in order for it to acquire the necessary elasticity, you should place it in the refrigerator for a short time. While the dough is chilling, begin preparing the filling. Mix sugar with cottage cheese, add 1 spoon of flour, whipped egg white and finely diced apple. Mix everything well.

Take the dough out of the refrigerator, roll it out, cut out circles with a glass for future juicier ones, spread the filling on one edge of the flatbread and cover with the other. Brush the top of the product with yolk. Bake in the oven until browned.

Cooking sochniki with cottage cheese

We take out the dough and make a sausage out of it, which we cut into pieces. Roll each piece into a circle or oval shape. The dough should not be too thin. The thickness of the layer according to GOST is half a centimeter. You can do it differently. Roll out all the dough into a large layer, and then cut out circles with a saucer. Collect and crumple the scraps. Roll out the small bun again, cut out more circles. Place the filling on half of each. Cover with the remaining edge and press slightly. If you have a curly knife, crimp the edges of the dough to give the products a recognizable look. Grease a baking sheet with margarine or line it with parchment paper. We lay out the juices. Lubricate the top of the products with the remaining yolk. The oven should already be preheated. Bake the pies for half an hour at a temperature of 190 °C. Let them cool first in the oven and then on a wire rack.

Sochni with cottage cheese and sour cream

Those same juicy, table-like ones, like in childhood. Sochni was prepared according to the recipe using sour cream, and those cookies were the most tender, soft, delicious, just like in the school cafeteria.

Serving: 9

80 min

347 kcal per 100 g

Ingredients

cottage cheese – 2 packs;
chicken eggs – 3 pcs.;
granulated sugar - one and a half glasses;
wheat flour – 4 cups;
sour cream – 1 glass;
butter – 100 g;
vanillin;
baking soda – 0.5 tsp;
salt.

Classic recipe

Place soda in sour cream and mix.
When melting the butter, pour a glass of granulated sugar into it.
Then combine the two mixtures in a bowl, add a pinch of salt and vanilla.
Gradually add flour and knead the dough.
Roll out the resulting dough into a layer, like dumplings, 4-5 mm thick.
Cut out circles up to 9-10 cm in diameter.
Spread the filling of cottage cheese, half a glass of sugar and two eggs, pre-mixed until smooth, onto the rounds.
Fold the flatbread in half. The formation of sochniks is similar to the shape of chebureks.
Place the juices on a greased baking sheet, leaving gaps between them, because the dough will increase in volume during baking.
Brush the tops of the jugs with the remaining beaten egg or just the yolk.
Place the baking sheet in an oven preheated to 200°C and bake for 15-20 minutes until golden brown.

Remove the finished juicers with cottage cheese from the oven and serve hot or cold with coffee, tea, or milkshake. In any condition, the juices remain tasty, juicy and do not go stale for a long time.

Another technology for making shortcrust pastry

You can prepare juices with cottage cheese differently. There are many recipes for shortcrust pastry. If you want to make the crust crispy, which contrasts with the delicate filling, then prepare the sochniki this way. Place the butter in the freezer. Mix flour with cookie powder. Take out the oil and rub it with coarse shavings. You need to act quickly before it softens. Then you should rub the entire mass between your palms until it turns into fine crumbs. Separate the yolk and grind it white with sugar. Add sour cream and beat. Add salt to the cooled protein at the tip of a knife. Beat to a fluffy, stable foam. First add the yolk and then the white to the flour crumbs. This dough should also be allowed to rest in the refrigerator for half an hour before you begin to roll it out. But don’t forget to wrap the buttery bun in cling film so that it doesn’t get airy.

Recommendations from experienced chefs

You can also cook sochniki with potatoes (boil and mash with fried onions) or even with cabbage (stew, add a few chopped hard-boiled eggs and fried onions). The calorie content of such baked goods will be especially appreciated by ladies who are losing weight.

If you want to please your guests with unusual juices, we recommend preparing a mini version. All you need to do is reduce the size of the circles to 5-6 cm. A shape with wavy edges will make your baked goods even more beautiful.

An excellent filling for such baked goods is boiled condensed milk with walnuts. Your juicers will have a delicate nutty taste and the aroma of baked milk. In general, it’s easy to implement a juicy recipe with any filling, it won’t take much time, and the result will please you.

Sochni "School Years"

Sift 340 grams of flour onto a work surface. Add half a teaspoon each of salt and soda. Melt 70 g of butter, it should not be liquid, but maintain a creamy structure. Beat the egg with 70 g of sugar and a tablespoon of sour cream. Add to dry ingredients. Knead for a short time. We form a bun, which we put in the refrigerator for half an hour. During this time, we will prepare the filling for the juicers with cottage cheese. Rub two hundred grams of fresh farm cheese through a sieve to break up the slightest lumps. The cottage cheese should have a smooth creamy texture. Add two or three tablespoons of sugar and just a little flour to it. Separate the protein and beat it. Mix the foam into the filling. We form the juices, grease the top surface with shaken yolk. Bake for about twenty minutes at 190°C.

Classic cottage cheese dish

Sochniki with cottage cheese and sour cream is an excellent dessert for tea. They turn out so tasty and tender that they just melt in your mouth! Preparation will not take much time and will not cause much trouble. You will need the following ingredients.

For the test:

70 g butter;
4 tbsp. l. sour cream;
2-2.5 tbsp. flour;
1 egg;
1/4 tsp. soda;
1/4 tsp. salt;
1-2 tbsp. l. Sahara;
yolk for greasing.

For filling:

170-200 g cottage cheese;
2 tbsp. l. Sahara;
1 egg white;
1 tbsp. l. flour.

First you need to prepare the filling. Beat the egg whites with sugar, and grind the cottage cheese with flour. Combine all ingredients with each other and mix thoroughly.

Now let's prepare the dough. Combine flour with soda and salt. Mix sour cream with sugar, then add egg, mix everything well. Then add the butter and flour mixture. Knead the dough, roll it into a layer 7-8 mm thick.

You can start sculpting the juicers. Using a mold, cut out circles from a layer of dough, place the filling on one half of each and cover with the second edge of the dough. Brush the top of the product with yolk. Sochniki should be baked for 30-40 minutes at a temperature of 220 degrees. The calorie content of finished sweet baked goods is low.

Homemade juicers with cottage cheese

The taste and texture of the dough in these products will come out like a sponge cake - airy, tender, aromatic. But it is very simple to make, and in the oven it does not behave capriciously, like a sponge cake. These juicers will appeal to those who love soft dough. Melt fifty grams of butter and leave to cool. Meanwhile, beat the egg with a pinch of vanillin and two tablespoons of sugar. Add warm (but not hot, otherwise the whites will curdle) butter. Dilute this mixture with two tablespoons of sour cream. Sift 250 grams of flour into a separate container. Mix it with a packet of baking powder.

Let's start adding the dry ingredients to the liquid mixture. Knead an elastic and tender dough. For the filling, mix 200 grams of grated pasty cottage cheese with two tablespoons of sugar and one tablespoon of flour. Beat the egg white. Gently mix into the filling. Add two tablespoons of poppy seeds into it. Mix the filling with a spoon until smooth. Place the dough on a floured surface and roll it out into a layer one centimeter thick. Cut out the circles, add the filling, and form the sochniki. Place them on a baking sheet with parchment paper. Lubricate the top of the juicers with yolk. Bake at 180°C.

Recipe 3: Sochniki with dried apricots or raisins

We associate cottage cheese with dried fruits - they can be added to almost all dishes. Let's try to do this in Sochniki. It turns out just great.

Dough: flour (2.5 cups), sugar (1 cup), sour cream (half a cup or a little more), butter (100 grams), egg (1 pc), salt, half a spoon of soda.

Filling: cottage cheese (150-20 grams), flour (1 spoon), sugar (1 spoon), dried apricots or raisins (150 grams), yolk for lubrication.

Mix the sifted flour with soda and add butter, sugar, sour cream, stirred egg, and salt. The dough is kneaded until smooth. Roll out 0.7 - 0.8 centimeters wide, cut out round cakes with a glass, put a large spoonful of filling on each of them and cover with the other half.

Filling: mix cottage cheese with sugar, add dried apricots cut into small pieces. Pinch the edges a little. Bake as usual - on a baking sheet covered with paper. Brush the top thoroughly with yolk and place in the oven for 2-30 minutes at 220 degrees. Once finished, open the oven and let the finished products stand.

"Greetings from childhood"

This is another recipe for juicers with cottage cheese, which makes them airy, tender and melting in your mouth. Beat an egg into one and a half to two glasses of flour, add three tablespoons of melted margarine, the same amount of sugar, about 70 milliliters of sour cream, a packet of baking powder and a pinch of salt. Knead into a soft elastic dough. Let's give him a rest for half an hour. For the filling, mix three hundred grams of cottage cheese with four tablespoons of sugar, half the amount of semolina and one egg. For flavor, you can add lemon zest, rum essence or vanillin. You can experiment with the flavor of the filling. For example, add a handful of raisins or chopped dried apricots to the cottage cheese. Or you can make “Greetings from childhood” with a surprise. In the middle of the filling, which we put on each juice, we place a pitted cherry, strawberry or several blueberries. We bake the products at 200 °C for about half an hour. Cool on a wire rack and sprinkle with powdered sugar.

Old Russian Sochniki

Previously, housewives did not have such kitchen assistants as a bread machine, food processor or mixer. And it was impossible to get dough baking powder. Instead, they used soda slaked with vinegar. But sochniki with cottage cheese made from shortbread and tender dough turned out no worse, if not better than modern ones. What's the secret? In natural and fresh products, of course. Not margarine, but butter (120 g) goes into the dough. Soften it to room temperature and mix with half a glass of sugar, an egg and one hundred milliliters of sour cream. Beat a little with a fork. Add two and a half cups of flour and a pinch of salt. Quench the baking soda with vinegar on the tip of a teaspoon. Add to the total mass and quickly knead the dough. Cover it with a towel and let it cool. The filling is made tender by adding sour cream (four tablespoons) to the cottage cheese (250 grams). Don't forget to sweeten with sugar to taste. To prevent the filling from leaking out, add two tablespoons of flour to it. If you want to make it even softer, add the beaten egg white at the end.

Recipe 3: Sochniki with kefir

This successful recipe can be used when you don’t want to lighten your diet at least a little, but don’t want to give up baking at all. Just replace the sour cream with kefir and add apples to the cottage cheese!

Dough: egg (1 piece), sugar (0.5 cups), kefir (1 cup), butter (or margarine, 100 grams), soda, flour (3 cups).

Filling: 1 egg white, sugar (2 spoons), flour (1 spoons), 1 apple.

Beat the egg with a mixer and mix with sugar and soda. Add kefir and salt, softened butter and beat everything. Gradually stir in the flour – as much as you need – until you get a soft dough. Let's leave it to ripen in the refrigerator so that it becomes firmer and more elastic.

Filling: knead the cottage cheese and mix with sugar, add apples cut into small cubes and whipped egg white. A little flour and mix everything thoroughly. Roll out the dough from the freezer, cut out circles with a cup or glass and make pies, brush with beaten egg and bake. The aroma of apple juice has been filling the kitchen for 10 minutes. Bon appetit!

Sochniki without eggs

It is unlikely that this dessert can be made completely vegetarian, since sour cream must be added to the dough. You can make sochniki with cottage cheese from soybeans, feta, or even change the filling altogether by putting grated apples with sugar, raisins or poppy seeds in the pies. But if one of your family does not want to eat eggs, what should you do in this case? Let's look at this semi-vegetarian recipe (using fermented milk products).

Melt one hundred grams of butter over low heat or a water bath. Add the same amount of sugar. Stir until the crystals are completely dissolved. Remove from heat. Add half a glass of sour cream to the mixture and mix. Quench half a teaspoon of baking soda with lemon juice. Add the foaming mass to the future dough. We begin to add flour - about two glasses. While the dough is resting, make the filling without eggs. Just mix two hundred grams of dry cottage cheese with 2 tablespoons of sugar. But don’t beat the mixture, otherwise the crystals will dissolve and the filling will become too liquid. The peculiarity of these succulents is that you need to seal the edges well. Bake them at 180°C for twenty minutes.