How to properly prepare curd filling for pancakes?

What to add to the cottage cheese so that the ingredients are baked and so that the cheesecakes are not sticky and rubbery? In other words, how to thicken the cheesecake mixture?

I'm interested in your advice. I will say that today I added coconut flour (I just really love everything coconut), although the cottage cheese was not liquid. The cheesecakes turned out airy with an awesome structure) I advise everyone to try it, and I’ll be waiting for your options.

You can try not adding anything, because any additives (flour or something similar) will change the ratio of ingredients in the curd mass, and the cheesecakes may not turn out the way you want.

If the cottage cheese is too liquid, try making cheesecakes according to your usual recipe, without adding anything extra, but beat the resulting mass thoroughly before cooking, for example, with a mixer.

It is not difficult to beat such a mass - it is quite liquid, but as a result it will be saturated with air bubbles and the cheesecakes will turn out airy and porous.

At the same time, churning will make the mass not only airy, but also less fluid - approximately the same as what would have been obtained without whipping from drier cottage cheese. _________________

There is another option - try simply squeezing the cottage cheese out first, for example through cheesecloth, making it drier. But do not forget - if in your recipe the amount of cottage cheese is taken by weight and not by volume, then after squeezing its weight will decrease somewhat and you will need to take a little more. Or weigh it after spinning.

If the cottage cheese is “liquid”, there is no need to make cheesecakes from it. In any case, I wouldn't recommend it. For cheesecakes, buy cottage cheese with 9% fat content and ask the seller which cottage cheese is best to use for cheesecakes.

I stick to this recipe: for 500 grams of cottage cheese, 2 eggs and a tablespoon of flour. If the dough turns out to be too liquid and you can’t form the cheesecakes with your hands, you don’t need to put them with a spoon on the frying pan - you’ll end up with pancakes.

Unsweetened curd fillings

Filling with eggs and herbs

Ingredients:

Cottage cheese - 300 g;

• Hard-boiled eggs - 2 pcs.;
• Green onion - bunch, 100-150 g;
• Dill - several sprigs;
• Salt - to taste.
• How to cook:

1. Grate the eggs or cut them into cubes.
2. Chop the greens.
3. Grind the cottage cheese thoroughly. After this, mix all the ingredients and salts.

You can immediately load all the ingredients into a blender and blend. If the filling crumbles, you can add a raw egg or softened butter.

With onions and cottage cheese

• Cottage cheese - 0.5 kg;
• Onions - 2-3 heads;
• Salt, pepper - to taste.

How to cook:

1. Grind the chopped onion and cottage cheese in a blender.
2. Add enough black pepper and mix well. Salt. The filling will be juicy, similar in taste to minced meat and slightly sweet from the onions. Very good for fried pies or pasties.

Curd filling with suluguni

• Suluguni cheese - 250 g;
• Fat cottage cheese - 250 g;
• Sour cream - 2-3 tbsp. spoons;
• Greens (parsley, basil, mint) - a sprig;
• Salt, pepper - to taste.

Cooking method:

1. Pass all ingredients through a meat grinder or mix in a blender.
2. Season to taste with salt and pepper. Add sour cream.

The filling can be used for puff pastries or a large open pie. Suluguni, if desired, can be successfully replaced with feta cheese or other pickled cheese.

Curd filling with garlic

• Fat cottage cheese - 300 g;
• Garlic - 2 cloves;
• Sour cream - 3 tbsp. spoons;
• Dill and parsley - a couple of sprigs each;
• Salt, pepper - to taste.

How to cook:

• Rub the cottage cheese until smooth.
• Chop the greens and garlic, mix with cottage cheese.
• Add salt and pepper to taste and season the resulting mixture with sour cream. Do not add a lot of sour cream at once so that the filling does not turn out liquid.

Curd filling for pancakes with dried fruits

Compound:

• cottage cheese - 0.5 kg;
• sour cream - 80 ml;
• dried apricots - 80 g;
• seedless raisins - 80 g;
• powdered sugar - 50 g;
• salt - a pinch.

Cooking method:

• Pour boiling water over dried fruits and wait 15 minutes. Drain the water and allow the dried fruits to dry. You can dry them with paper towels.
• Cut the dried apricots into small cubes or strips, leave the raisins whole.
• Place the cottage cheese in a blender bowl, add sour cream, salt, and powdered sugar.
• Turn on the unit and turn the contents of its bowl into a homogeneous mass.
• Transfer the curd mass to a bowl, add the prepared dried fruits to it. Mix everything well, trying to ensure that the dried apricots and raisins are distributed evenly in the curd mass.

Pancakes with curd filling prepared according to this recipe do not need to be fried. They go well with sour cream, sweet and unsweetened yogurt, chocolate sauce and condensed milk.

Sweet curd fillings for pies

Option #1:

• Cottage cheese - 400 g;
• Sugar - 2 tbsp. spoons;
• Banana - 1 pc.

You grind all the ingredients in a blender - and the filling, which the children will like, is ready. An excellent option for puff pastries and baked pies made from rich yeast dough.

Option #2:

• Cottage cheese - 500 g;
• Egg yolks - 2 pcs.;
• Sugar - 1 tbsp. spoon;
• Butter, melted - 2 tbsp. spoons;
• Ground cinnamon, salt - to taste.

Cooking method:

1. Grind the yolks with sugar, mix with melted butter. Add a little salt and cinnamon.
2. Combine the mixture with well-mashed, non-acidic cottage cheese. Mix thoroughly and place in the refrigerator for a few minutes.

Option #3:

• Cottage cheese - 250 g;
• Raw egg - 1 pc.;
• Butter - 50 g;
• Vanillin - 0.5 sachet;
• Sugar - 0.5 cups;
• Salt - to taste.

Mix all ingredients to obtain a homogeneous elastic mass.

To give sweet cottage cheese fillings different flavor notes, you can add grated lemon zest, raisins, candied fruits, pieces of prunes or other dried fruits, canned or fresh berries and fruits. Experiment and share with us the most successful options.

When choosing a recipe for curd filling for cheesecakes, you need to determine the taste of the baked goods: if you add sugar, you will get a dessert for breakfast, if you use an unsweetened filling, you will get a savory snack for dinner.

Any cottage cheese filling for cheesecakes is satisfying and healthy. All of them can be used with or dough, depending on the preferences of the cook.

If your household doesn’t have time to eat everything hot, it’s convenient to take these baked goods with you cold. It will be a nutritious snack for a child at school or a dessert for an adult at work.

You will need:

• 1 kg cottage cheese
• 80 g sugar
• 2 chicken eggs
• 30 g butter
• 30 g flour

Cooking steps:

1. Using a mixer, beat the eggs with the sugar until foam forms.
2. To give the cottage cheese smoothness and remove grains, rub it through a sieve. Or you can take soft curd mass.
3. Add to the egg mixture and stir.
4. Melt the butter in the microwave and pour into the mixture.
5. If it turns out too liquid, add flour. The filling is ready!

Classic curd filling for pancakes

Compound:

• cottage cheese - 0.5 kg;
• sour cream (optional) - 40 ml;
• egg yolks - 2 pcs.;
• sugar - 60 g;
• salt - 2 g;
• vanillin - 1-2 g.

Cooking method:

• Rub the cottage cheese through a sieve or grind it through a meat grinder to give it a uniform consistency.
• If the cottage cheese seems too strong to you, add 1-2 tablespoons of sour cream to it and stir thoroughly.
• Break the eggs, separating the yolks from the whites. Proteins are not needed to prepare the curd filling for pancakes according to this recipe. Place them in a clean and dry glass container, close tightly and put them in the refrigerator, then they can be used for preparing other dishes within 2 days.
• Place the yolks into the cottage cheese, add salt, sugar and vanillin, and thoroughly mash the ingredients.

If you want a more delicate and airy filling, you can additionally beat it with a mixer.

Filling for cheesecakes from cottage cheese and sour cream

Sour cream makes the texture tender, which is why children especially like this type of baking.

Ingredients:

• cottage cheese - 250 g
• 2 tablespoons sour cream
• 1 chicken egg
• granulated sugar - 2 tablespoons
• vanilla extract

Cooking steps:

1. Prepare the curd, removing the grain with a blender.
2. Beat egg white and sugar separately until thick and fluffy. Combine with yolk.
3. Add sour cream and vanilla extract to the egg mixture. Mix.
4. Place the mixture in a blender and beat the ingredients together. Now you can start making cheesecakes.

With cream cheese and raisins

Any type of soft cheese is suitable for preparation: Philadelphia, mascarpone, Boursin, feta, chavroux.

• 2 chicken eggs
• 2-3 tablespoons sugar
• 150 g raisins
• 500 g cottage cheese
• 500 g cream cheese

Cooking steps:

1. Pour boiled water over the raisins for a quarter of an hour. Dry the softened berries with a paper towel.
2. Beat sugar and eggs with a mixer into white foam.
3. Mix cottage cheese in a blender with cream cheese.
4. Add raisins and egg-sugar mixture. Mix everything and start baking.

Filling with cottage cheese and berries

For this recipe, you can take any berries: black and red currants, raspberries, strawberries, cherries, blueberries. Fresh seasonal ones are preferable, but in winter frozen ones are more trustworthy.

Steps for preparing the berry filling:

1. Beat two chicken eggs with 4 tablespoons of granulated sugar and a couple of drops of vanilla extract.
2. Add 300 grams of cottage cheese and mix.
3. Wash and dry 1.5 cups of berries. Using frozen ones, defrost and drain them.
4. Dip each berry in starch and place in the center of the cheesecake on a curd ball.

Cottage cheese pies with a delicate sweet filling with raisins

Pampering your family with delicious food is not difficult at all. You just need to know how to put it and use the classic recipe - add raisins to the cottage cheese. Quick yeast and a bag of raisins from the supermarket will help.

Test composition:

• 0.5 l of milk;
• 1 kg of wheat flour;
• 11 g of dry yeast (just a bag of any kind - this is standard factory packaging);
• 2 chicken eggs;
• 150 g butter;
• 6 tablespoons granulated sugar;
• 0.5 teaspoon of salt.

Products for filling:

• 0.5 kg of cottage cheese;
• 2 tablespoons granulated sugar;
• 1 chicken egg;
• 100 g raisins;
• vanilla sugar - to taste.

When preparing yeast dough, it is important to follow the order in which the ingredients are added. When the dough has risen for the first time, punch it down and let it rise a second time. Then the baked goods will be well baked and airy.

You need to heat the milk into the dough a little - so that your hand can tolerate it, add the yeast and let it dissolve for about 10 minutes. Melt the butter over low heat. Put granulated sugar into the milk, add salt, pour in warm butter and mix everything until smooth. Then add flour in small portions and knead the dough. It should stick well to your hands, but be gentle. Roll the dough into a ball, place in a deep bowl greased with vegetable oil, cover with a towel and set aside in a warm place. After half an hour, the ball of dough will double in size, you need to knead it carefully, and after 15 minutes everything will be ready to make pies.

Grind with granulated sugar mixed with vanilla, beat a raw egg into the mixture, add raisins. If the raisins are dry, pour hot water over them for a quarter of an hour.

Preparation of pies: knead the dough that has risen a second time, divide it into balls the size of a large egg, roll each ball into a circle - a round shape suits rich sweet pies very well. Place 1-2 teaspoons of filling in the center of each piece. Gather the edges up into a knot, seal them well and press down so that the pie becomes flat - they will rise during baking. Place the pies on a baking sheet greased with vegetable oil, seam side down, at a distance of 5-6 cm from each other and leave to proof for 20 minutes.

Bake in an oven preheated to 200°C for 30-40 minutes until browned.

When the pies are baked, grease them with a piece of butter on a fork, cover with parchment paper and a linen towel on top and leave to “rest” for 20 minutes. It is best to store them in a regular enamel pan, placing them there when completely cooled. With this storage, rich baked goods remain fresh and soft for a long time.

With cheese and herbs for savory cheesecake

You can also make unsweetened cheesecakes with cottage cheese using this recipe. During baking, the hard cheese will melt, enveloping the greens and creating an uneven structure at the core of the cheesecake. Can be served as a complete appetizer or as an addition to meat or fish soups. To get the taste of Caucasian cuisine, you should take cilantro or cumin.

You will need:

• parsley - 1 bunch
• dill - 1 bunch
• hard cheese - 200 g
• cottage cheese - 200 g
• chicken egg - 1 pc.
• salt, seasonings - to taste

Cooking steps:

What could be tastier than homemade baked goods? Yes, if it’s also pies with cottage cheese, apple and cinnamon! Fragrant, fresh, tasty, they call the whole family to the table.

And even though nutritionists tell us that baking is not a very healthy food, we know that meat or lean pie with mushrooms and potatoes is a dish that you not only can, but should also indulge in sometimes!

But not every housewife knows how to properly prepare the curd filling for pies. It seems to be nothing complicated or wise, but there are certain rules by following which you can get excellent minced curd. Let's start with this!

Puff pastries with cottage cheese and herbs

This one with cottage cheese in the oven is not difficult to make, but it will help out if guests are suddenly about to arrive. The original combination of cottage cheese filling with anything - ready-made meat and sausage products, shrimp, even pickles - leaves no one indifferent. It’s delicious with wine or sweet tea, and very quick. Let's say there is frozen puff pastry, a bunch of dill and cheese in the refrigerator.

Ingredients:

• package of puff pastry 0.5 kg;
• pack of cottage cheese 250 g;
• hard cheese 150-200 g;
• a small bunch of any greenery;
• salt and ground black pepper - a pinch.

Defrost the dough and roll out into a layer no more than 5 mm thick. Cut into rectangles of the desired size - according to the desired size of pies.

The plate of defrosted dough must be rolled out quickly, rolling the rolling pin in one direction only, so as not to disturb the layers of flour and fat, otherwise the baked goods will not turn out flaky.

Mash the cottage cheese well, mix with coarsely grated cheese and finely chopped herbs, add salt and pepper.

Form the pies and bake on a baking sheet greased with vegetable oil in an oven preheated to 200°C for 25 minutes.

Curd filling is appropriate in pies made from any dough - this is a lot of imagination for the cook, you can even put finely chopped multi-colored marmalade.

When choosing a recipe for curd filling for cheesecakes, you need to determine the taste of the baked goods: if you add sugar, you will get a dessert for breakfast, if you use an unsweetened filling, you will get a savory snack for dinner.

Any cottage cheese filling for cheesecakes is satisfying and healthy. All of them can be used with or dough, depending on the preferences of the cook.

If your household doesn’t have time to eat everything hot, it’s convenient to take these baked goods with you cold. It will be a nutritious snack for a child at school or a dessert for an adult at work.

You will need:

• 1 kg cottage cheese
• 80 g sugar
• 2 chicken eggs
• 30 g butter
• 30 g flour

Cooking steps:

1. Using a mixer, beat the eggs with the sugar until foam forms.
2. To give the cottage cheese smoothness and remove grains, rub it through a sieve. Or you can take soft curd mass.
3. Add to the egg mixture and stir.
4. Melt the butter in the microwave and pour into the mixture.
5. If it turns out too liquid, add flour. The filling is ready!

Preparing the filling for pies with cottage cheese: recipes proven over decades

To begin with, let’s define that the filling for cottage cheese pies can be sweet and salty. Salty is prepared for small snack pies, usually made from puff pastry or lean pastry.

But the sweet curd filling for pies is suitable for pies, cheesecakes and other baked goods. As for the salty filling, the best recipe is this: for 0.5 kg of fatty cottage cheese, take a pinch of salt, 1-3 tbsp. l. sour cream and mix well. Add 1 raw egg, freshly chopped herbs, stir and you can bake puff pastries with a delicious filling.

Sweet curd filling for pies is prepared with various additions:

• sugar;
• condensed milk;
• jam;
• jams.

You can use what you have at home. But don't forget the following tips:

1. For 1 kg of medium-fat cottage cheese you need to add 1-2 raw chicken eggs;
2. The fattier the cottage cheese, the tastier the filling;
3. Cottage cheese or curd product for minced meat should not be raw. If this happens and the curd has “removed” with whey, place it on cheesecloth in a sieve and let it drain;
4. Sweet ingredients of a bulk and solid nature (sugar, dry honey, candied jam) must be mixed with liquid or semi-liquid ingredients: cream, sour cream, thick natural yogurt. But don't overdo it!

And, most importantly, the minced meat into pies with cottage cheese must be kneaded very carefully. Grains, lumps of cottage cheese or unmixed pieces with a raw egg are not at all tasty in ready-made baked goods.

Advice! It doesn’t matter whether the filling for pies is made from cottage cheese or something else, the consistency should be thick enough. Cottage cheese can be thickened, for example, with semolina. A pinch of cereal added to the minced meat will help bind all the ingredients.

Curd filling with herbs and garlic

Compound:

• cottage cheese - 0.5 kg;
• sour cream - 80–100 ml;
• fresh herbs (dill, parsley, cilantro) - 50 g;
• garlic - 2-4 cloves;
• salt, ground black pepper - to taste.

Cooking method:

• Wash, shake off the water and let dry. Finely chop it with a knife.
• Peel the garlic cloves and crush them with a special press.
• Rub the cottage cheese through a sieve and mix it with sour cream.
• Add salt, pepper, chopped herbs and garlic. Stir.

Pancakes with the filling prepared according to this recipe can be served with sour cream or cheese sauce.

Curd dough pies: everyone loves them!

Are you just starting your exciting journey into the culinary world and want to pamper your family with something delicious?

Try making pies from curd dough, there is nothing easier than this, only if you buy pastries at the deli. But why feed your loved ones store-bought food when dough pies with cottage cheese are prepared in literally 40 minutes. So, what is needed for the test:

• 1/4 kg of fresh cottage cheese of medium fat content;
• 2 raw chicken eggs for dough and 1 yolk for greasing baked goods;
• 1 small pinch of salt;
• 0.5 tbsp. odorless vegetable oils;
• 350-400 gr. sifted flour;
• 1.5 tsp. baking powder.

Clean bowl, knife and paddle. We can start. Your cottage cheese is normal dry, but very lumpy - rub it with salt with a wooden spoon. Now beat the slightly beaten eggs into the mixture, add butter and flour mixed with baking powder. The dough must be kneaded very carefully, it is extremely tender and does not like to be crushed too much. Flour can be added in portions, dusting as needed. Once all the flour has been “taken” into the dough, roll the mixture into a ball, cover with a towel and let rest for about 15-25 minutes. In the meantime, you can start making the filling.

Advice! Curd dough pies can be made with any minced meat: meat, vegetable, fish or mushroom.

Try pies with cottage cheese made from cottage cheese dough or with green onions and eggs, you will be pleased with the result. Bake the products in the oven at 200 C for about 35-40 minutes. Before placing in the oven, it is better to grease the surface of the pies with raw yolk.

Recipe: Curd filling for pancakes. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Curd filling for pancakes p/f”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of curd filling for pancakes is 190.9 kcal.

• Serving = 36 g (68.7 kcal)

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Pies with cottage cheese in the oven: a little imagination and dinner is ready!

Now you already know how to make pies with cottage cheese, the recipe with cottage cheese dough is just above. What if you try to make a filling from cottage cheese into butter dough?

This will be a real masterpiece of your culinary art. It will take a little more time, effort and the following ingredients:

• Warmed milk – 2 tbsp;
• Sifted flour – 1 kg;
• Sugar – 6 tbsp. l.;
• Soft butter – 150 gr.;
• Chicken eggs – 2 pcs.;
• Dry yeast – 1 standard pack (you can take “Saf Moment”).

How to make pastry for pies with cottage cheese in the oven:

1. Place a dough of yeast and milk. Let the yeast dissolve in the liquid;
2. Add soft (better to melt a little) butter, sugar, eggs - stir;
3. Carefully add flour in portions. It is best to do this half a glass at a time and mix thoroughly.

The dough is ready, it needs to rise. Now remember your favorite pies with cottage cheese from childhood, the recipe for which you remember, and make the filling. You can make cottage cheese with honey, sugar, jam or anything - the choice is yours. As soon as the minced meat is ready, roll the dough into small balls, then a flat cake, add the filling, pinch the pies together and place them on a greased baking sheet. While the baked goods are rising (about 15-20 minutes), turn on the oven at 180-200 C and after half an hour set the table, excellent pies with cottage cheese are ready in the oven!

Recipe for filling pancakes with cottage cheese and raisins

Based on the previous recipe, you can make amazing pancakes with the addition of raisins. They turn out sweet, and the benefits of sultanas are added to the beneficial properties. This is primarily beneficial for the blood, namely it increases hemoglobin.

Products:

• Milk – 1 glass;
• Hot water – 1 glass;
• Eggs – 2 pcs.;
• Flour – 400 gr.;
• Vegetable oil – 2 tbsp;
• Sugar – 30 gr.;
• Salt – 5 g;
• For filling:
• Fat cottage cheese – 0.5 kg;
• Egg – 1 pc.;
• Sugar – 1 tbsp;
• Raisins – 200 gr.

Technology:

1. Prepare the dough. The technology and ingredients are identical to the previous recipe.
2. Bake thin pancakes.
3. Grease with oil and let cool.
4. Steam the raisins in boiling water and let stand for 15 minutes.
5. Mix it with cottage cheese and the rest of the ingredients specified in the filling recipe.
6. Place the mixture on the pancakes and wrap it in a roll.
7. Fry each shank on both sides until golden brown in a frying pan.

This dessert will fly off the table in a few minutes, so be prepared for the fact that you will have to make them again.

Fried pies with cottage cheese - an instant treat for guests!

Agree that sometimes guests are completely inappropriate. It seems like they’re happy to see you, but there’s nothing to drink tea with. It’s even worse if the shops are already closed or there’s a breeze in your wallet.

For this case, there is an excellent recipe - fried pies with cottage cheese. They are prepared in literally half an hour, and the taste is so good that you won’t have to see your guests until the morning! So, to pamper everyone with yummy food, you need this:

• 1 kg of cottage cheese;
• 2-3 chicken eggs;
• 6 tbsp. l. Sahara;
• 300-400 gr. flour;
• 1.5 tsp. baking powder;
• 0.5 tbsp. vegetable oil;
• 150 gr. butter (melt for filling);
• Oil for frying.

Make the dough from flour, 0.5 kg of cottage cheese, eggs, 1 tbsp. l. sugar (optional), half a glass of butter, baking powder and flour. The dough is kneaded instantly! It is soft, smooth and molds very well. Well, quickly figure out the filling from the remaining ingredients. By the way, instead of sugar, you can take any sweet that you have in the house: honey, condensed milk or jam.

Fry the pies in a frying pan until cooked, carefully turning over. Place the finished fried pies with cottage cheese on a napkin and serve! By the way, instead of melted butter, it’s a great idea to add sour cream or yogurt to the filling. But the minced meat should not be very raw.

If you have ready-made yeast dough or kefir dough at home, fried pies with cottage cheese will be no worse. Try the options and choose the one you like best.

Bon appetit!

A great variety of curd fillings for pancakes and pancakes has been invented. Cook with us - or use our recipes as a basis for creativity!

• 500 g cottage cheese;
• 2 yolks;
• 1 tbsp. sour cream;
• sugar and salt to taste.

This is a very easy and quick recipe and it is egg free. Grind the cottage cheese with the yolks, sugar to taste, add salt and sour cream. Make sure the sugar is completely dissolved, or make the filling with powdered sugar.

Cooking features

Preparing the filling for pancakes from cottage cheese is a simple task. But ignoring some rules can be costly, so before you get started, familiarize yourself with the following settings.

• To make the filling uniform, the cottage cheese, especially if it is grainy, is rubbed through a sieve. If the dish is being prepared in large quantities, you can grind the cottage cheese through a meat grinder, but then there is a risk that it will become a little sticky.
• Cottage cheese of any fat content is suitable for the filling, as long as it is fresh. A curd product that contains plant components can also be used, but this will have a negative effect on the taste and benefits of the finished dish.
• If the filling turns out to be too dense, you can add sour cream or cream. The latter will make the filling taste more delicate.
• It is recommended to add salt to the curd filling even when it is sweet. This product is a natural flavor enhancer. With salt, pancakes will seem sweeter, even if you reduce the amount of sugar.
• If you baked sweet pancakes, this is not a reason to refuse to fill them with savory, salty filling. The contrast of salty and sweet creates a unique taste that you are almost sure to enjoy.
• It is better to put fine sugar or powdered sugar into the curd filling. You can get them from regular granulated sugar by grinding it in a coffee grinder or processing it in a blender.

Pancakes with curd filling are delicious cold or hot, but they are still more often served hot. A good idea would be to top them with sour cream or a sauce that matches the taste of the filling, sweet or savory.

Recipe 2: Filling for pancakes from cottage cheese without eggs with raisins

The curd filling for pancakes and pancakes without eggs according to this recipe is tender, aromatic and sweet and sour. Step-by-step recipe, with photos!

• cottage cheese (preferably homemade, moderately fatty) – 500 g;
• fine sugar or powdered sugar - 3-4 tbsp. l. (taste);
• vanilla sugar - 10 g or vanillin - on the tip of a knife;
• lemon zest – 1 tsp;
• dark raisins – 3-4 tbsp. l.;
• sour cream or kefir – 2-4 tbsp. l. (depending on the moisture content of the cottage cheese).

First you need to prepare all the ingredients for the curd filling for the pancakes separately. And then you just need to combine them and mix well.

Wash the lemon well. And then scald with boiling water. It is necessary to do this, because we will need the upper part of the fruit, which is usually grasped with our hands. Done? Dry the lemon with damp towels. And remove the zest. With a regular grater or a special one, without catching the white part. You can use orange instead of lemon. It will turn out delicious too.

Wash all small specks from the raisins. There are usually plenty of them in dried grapes. Just make it angry with boiling water. Let the raisins sit in it until the water cools to a lukewarm state. 10-15 minutes.

Cottage cheese, if it is grainy, pass through a metal sieve or meat grinder. Or you can add sour cream or kefir, and then puree with a blender. It is desirable that the cottage cheese be of medium fat content and of very high quality. After all, this is the main ingredient of our pancake filling. Therefore, it is better to ignore “curd masses” and “curd products”.

Add fine sugar or powdered sugar. The recipe describes the approximate quantity, it is better to focus on your taste and the acidity of the cottage cheese that you use to prepare the filling.

To make it more fragrant, add a packet of vanilla sugar or a little vanillin. Just don't get it mixed up. Vanillin should be added just a little bit. Add raisins and lemon zest to the tender cottage cheese mixture. I love the citrus note in the curd filling for pancakes, pies or cheesecakes. I hope you enjoy it too. Mix the filling.

That's all, the curd filling for the pancakes is ready. You can fill the pancakes, roll them up and try them!

Choosing cottage cheese for filling

November 19, 2020 11:08
Finding the perfect cottage cheese among the huge range of cottage cheese products is very difficult, but absolutely possible. When choosing cottage cheese, you need to pay attention to its main organoleptic properties: appearance, smell, taste and consistency.

High-quality cottage cheese, depending on the variety, should have a soft buttery consistency or be in the form of grains. This is determined by the amount of moisture in it and the methods of filtration during its production. The shade is allowed white or cream, but evenly distributed throughout the mass. The smell should be fermented milk, but not sour.

The uniqueness of this product is that it can be used for both sweet and non-sweet baked goods, main courses, breakfasts, etc. Therefore, it is logical to use the most suitable types of cottage cheese for different products.

Today we will tell you about the most popular cottage cheese fillings, and what criteria to follow when choosing cottage cheese for them.

For cottage cheese casserole

choose cottage cheese with a fat content in the range of 5-9%. It is important to choose a product with enough liquid so that the casserole is both juicy and does not fall apart, thoroughly soaking the grains. If the cottage cheese seems a little dry to you, we recommend that you add a little sour cream to it. Give preference to briquette cottage cheese, or combined (grainy + soft + briquette).

For dumplings

It is preferable to choose drier cottage cheese. If you only have a variant with high fat content, then before mixing it with other products, it should be squeezed out well so that during cooking the cottage cheese does not release “juice” and cause the dough to rupture, and also does not have an undercooked taste.

For sweet pies

Cottage cheese of medium fat content is suitable, but not more than 5%, because excess liquid will increase the cost of flour or make the filling soggy and not cooked inside. For pies with an open top, it is permissible to use not a natural product, but curd masses.

For salty curd baking

choose cottage cheese with a fat content closest to 0%, dense consistency, and not too wet. Because in any case, your filling will be combined with other products, most likely vegetables - and they always contain a large amount of liquid.

Cottage cheese as an ingredient for baking is a very flexible product. The main thing is to know where and with what to combine it correctly. But real pros have no difficulty with this!

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Recipe 3: Curd filling for pancakes with raisins and dried apricots

This is a version of the sweet filling that children eat with pleasure. You can use a variety of candied fruits, as well as nuts or grated chocolate, for example. Take a closer look at this step-by-step recipe with photos!

• Cottage cheese – 250 grams
• Raisins - 50-70 grams
• Dried apricots - 2 tbsp. spoons
• Sugar - 3-5 tbsp. spoons
• Egg – 1 piece
• Pancakes - 10-12 pieces
• Butter - 50 grams

1. First, you need to put the cottage cheese in a deep bowl and mash it with a fork so that there are no lumps. You can also use ready-made curd mass.

2. It is better to first pour boiling water over the raisins for 3-5 minutes, and then dry them thoroughly. This recipe for making cottage cheese filling for pancakes uses 2 types of raisins - light and dark.

3. Cut dried apricots into small pieces and add to the cottage cheese. Beat in 1 egg and mix thoroughly. Add powdered sugar and mix well. For flavor, you can add a pinch of vanillin or cinnamon, for example. If the filling turns out to be runny, you can add 1 tablespoon of starch.

4. That's all, a surprisingly simple, but very tasty cottage cheese filling for pancakes at home is ready. All that remains is to put a small amount of filling on the pancake.

5. Carefully wrap it in an envelope so that the filling is completely covered by the pancake.

6. Place butter in a frying pan and heat it up. Place the stuffed pancakes (edges down) and fry on both sides until an appetizing crust appears.

Curd filling with bananas

Compound:

• cottage cheese - 0.3 kg;
• banana pulp - 0.3 kg;
• vanillin - 2 g;
• cream (optional) - how much will be needed.

Cooking method:

• Peel the bananas, cut their pulp into circles, and place in a blender jug.
• Add cottage cheese and vanilla to bananas.
• Beat the products by chopping them and stirring at the same time.
• If the curd-banana mass seems too thick to you, add a spoonful of cream to it and beat it again.

Filled with cottage cheese and bananas, pancakes turn into a delicious dessert. They go perfectly with chocolate cream, but are also good on their own. They can be served with tea or separately.

Recipe 4: Curd filling for pancakes with butter

• Chicken egg - 1 pc.
• Sugar - 50 g
• Cottage cheese – 300 g
• Butter (melted) - 1 tsp.

For the filling, beat the cottage cheese with a blender. Mix it with 50 g of granulated sugar, 1 egg, 1 tsp. melted butter and beat again with a blender until smooth. If desired, you can add a little vanillin. The filling turns out creamy, but it does not flow out of the pancakes at all.

Place the filling on the fried side.

Fold the bottom edge of the pancake over the filling.

Fold the left and right edges towards the middle.

Now roll the pancake towards the top. You will get a neat rectangular semi-finished envelope that can be stored in the refrigerator or freezer.

Fry the pancakes on both sides and serve.

Filling for pancakes with cottage cheese - a classic recipe

Let's start with a simple and classic recipe. It was passed down from generation to generation. Interestingly, its technology and composition of ingredients have not changed. The curd filling is very tender and light, like cream. You can add raisins, fruits and chopped nuts to the cottage cheese. This will make the taste richer.

Products:

• Hot water – 200 g;
• Flour – 300 gr.;
• Milk – 200 gr.;
• Sugar – 1 tbsp;
• Sunflower oil – 2 tbsp;
• Eggs – 2 pcs.;
• Salt – ½ tsp;

Filling:

• Cottage cheese – 0.5 kg;
• Egg – 1 pc.;
• Sugar – 50 gr.;
• Vanillin – 10 gr.

Technology:

1. Break the cold eggs into a bowl, adding sugar and salt.
2. Beat for a short time, just enough for the spices to dissolve.
3. Add warm milk to the mixture and stir.
4. Having added flour, we begin to knead the dough and at the same time pour in boiling water in a thin stream. We do not stop the stirring process until a liquid dough forms.
5. Cover with a napkin and let it sit for 20 minutes, while we begin preparing the filling.
6. Mix the fatty cottage cheese with sour cream, sugar, egg and vanilla.
7. Whisk with a fork until all the dry ingredients are dissolved and smooth.
8. The mass should be thick and not liquid.
9. Heat a flat-bottomed frying pan and lightly grease it with oil.
10. Pour in a small amount of dough in a thin layer, constantly twisting the pan until the dough is formed over the entire surface.
11. After 2 minutes, turn the pancake over.
12. Frying the second side takes exactly half as much time as the first.
13. Place on a flat dish and grease with margarine.
14. These procedures must be continued with the remaining test.
15. Once you have a whole mountain of pancakes in front of you, you need to start stuffing them.
16. We distribute the filling over the surface of the pancake and, turning the front edge, and then the right and left sides, roll it to the end.
17. After all the pancake rolls are ready, place them in a frying pan and, putting a few pieces of butter on top, cover with a lid and cook over low heat for 20 minutes.

This dish is served hot with sour cream, cream and condensed milk. An excellent treat for family or friendly gatherings.

Note!

Use the products used in the recipes only at room or warm temperature. To do this, take them out of the refrigerator half an hour in advance, and then, after the time has passed, get to work.

Recipe 5: Delicious filling for pancakes made from cottage cheese and kiwi

The combination of the sweetness of the curd filling and the pleasant sourness of kiwi will give the pancakes a magical taste, and vanilla essence will complement the dish with a pleasant aroma of vanilla.

• cottage cheese (medium fat content, fresh, preferably homemade) - 150 grams;
• condensed milk - 1 tbsp. spoon;
• sour cream (20%) - 1 tbsp. spoon;
• sugar - 1-2 tbsp. spoons;
• vanilla essence - 1 drop;
• kiwi - 1 piece.

The first thing you should do when you start cooking is mix the cottage cheese and sugar in a convenient small container. Add condensed milk and sour cream. The choice of all dairy products must be approached very carefully, because the overall taste of the filling and the usefulness of the dish as a whole will depend on their taste and natural composition. It's good if you can use homemade products.

So, mix cottage cheese, sugar, condensed milk and sour cream until smooth. Add vanilla essence for aroma. In the curd filling made from homemade granular cottage cheese, the graininess will be felt well. Therefore, if you don’t like this taste, you can beat the mass with a blender until smooth. I love the grainy structure of the curd filling and just mix the filling well without using a blender.

Peel the kiwi and cut into small pieces as in the photo. Besides kiwi, in principle, you can use any fruit. But the taste of kiwi most subtly emphasizes the taste of the curd filling and they perfectly complement each other in color.

When the curd filling is ready, the kiwi is chopped, all that remains is to wrap everything in pancakes. For this filling, most often I bake. You can wrap the filling in different ways, but my family loves it the most when I make rolls. To do this, simply place the curd filling on the pancake in the center, sprinkle pieces of kiwi on top and roll it up so that the filling is in the middle.

This pancake roll then needs to be cut into small pieces and served sprinkled with powdered sugar or cocoa powder, or poured with condensed milk. You can decorate the dish with pieces of kiwi.

How to make the most delicious filling for cheesecakes from cottage cheese

Good day to all. In this article we will look at how to make the most delicious filling for cheesecakes from cottage cheese. The word cheesecake itself reminds of something warm, dear, of those times when you come to visit your grandmother, and she has already cooked up all sorts of different goodies for you, including cheesecakes.

Cheesecakes are made with different fillings - jam, fruit jams, apples, berries, sometimes even cabbage, but today we will talk about classic cheesecakes with cottage cheese. Among the Old Slavs, such cheesecakes were considered a delicacy, so the recipes were kept and passed down from generation to generation. Of course, you can now buy cheesecake in a store, but it will never compare in taste to the one you prepare with your own hands. Cottage cheese filling for cheesecakes - we will consider the best options.

So, these round flatbreads with open curd filling can be prepared with either yeast or puff pastry. But still, it’s better to cook classic cheesecakes using rich yeast. You can purchase this dough in advance at the store. The technology for making cheesecake is quite simple: we make a base of dough, then put the curd filling on it and bake it in the oven.

The recipe for making curd filling for cheesecakes is very simple. We will need fresh, full-fat cottage cheese, preferably homemade, because there are no impurities in homemade cottage cheese. For softness and tenderness, add sour cream or a little starch to the cottage cheese. Cottage cheese is usually rubbed through a sieve to ensure its homogeneity. You can carry out this procedure using a blender, then the filling will turn out like a cream. Some people add flour to the filling in order to bind the ingredients (for 200 grams it will be enough to add 7 grams of flour). Cheesecakes with cottage cheese are a favorite delicacy for children, so for a sweeter taste you can add raisins to the cottage cheese. To add flavor to the filling, add coriander, ginger, and orange zest; you can add poppy seeds, dried fruits, chocolate, coconut shavings, and nuts.

For clarity, I will attach a photo to the recipe.

We will need

1.Cottage cheese 400 grams

2.Egg – 1 piece

3.Sugar - half a glass

4. Sour cream – 1-2 tablespoons

5.Vanilla – 1 teaspoon

6.And since we will be making a spicy and tasty filling, we will need Raisins - 100 grams

Preparation:

1. To make the raisins soft, you must first steam them with boiling water and leave for 30 minutes. Then you need to drain the water and dry the raisins. And it is ready to be added to our filling.

For the airiness of our filling. We will pass the cottage cheese through a sieve and add sour cream to it (Fig. 1)

Then we will add an egg to the filling (Fig. 2)

If for some reason you cannot add an egg to the cottage cheese, then it’s okay, you can not add it at all. Then our filling will be without adding eggs. Or you can replace it with a heaping tablespoon of semolina.

The next ingredient is sugar, pour it into the cottage cheese, immediately add vanilla (by the way, vanilla is also added if desired) (Fig. 3)

After everything has been added, the filling is almost ready, add the pre-prepared raisins (Fig. 4)

Mix everything again, our filling is ready.

We take the dough prepared in advance, knead it on the table, divide it into parts, roll the parts into sausages and cut them into equal lumps. We take out a baking sheet, you can simply grease it with sunflower oil, you can put special parchment paper for baking. Then we roll the lumps into even balls, press them down and make small cakes. Place it on a baking sheet and use a glass to make holes in the flatbreads so that the margins are at least 2 cm. In the holes we put our most delicious curd filling, about 1 tablespoon per cheesecake. Let them stand for about 20 minutes so that they rise a little, then you can grease the cheesecakes with yolk and put them in an oven preheated to 180 degrees. Cheesecakes take 25-30 minutes to prepare.

We take the rosy cheesecakes with cottage cheese out of the oven, grease them with oil and cover with a towel so that our delicacy cools a little and does not dry out. So our delicious ruddy cheesecakes with cottage cheese are ready. Both children and their parents will enjoy tasting them. You can gather the whole family, put on the samovar (you can, of course, boil a kettle) and enjoy tea.

Bon appetit. Be healthy.

Video recipe:

Recipe 6: How to make pancake filling from apples and cottage cheese

• 100 g cottage cheese
• 50 g sour cream
• 3 medium red apples
• 4 tbsp. l. Sahara
• 50 g butter

1. Peel the apples, remove the core and cut into small cubes.
2. Mix cottage cheese with sour cream until creamy.
3. Melt butter in a saucepan, add sugar and apples. Cook over high heat, stirring constantly, for 7–10 minutes, until the apples are very soft.
4. Cool and mix with curd cream.
5. Serve with warm pancakes.

How to make a sweet filling from cottage cheese for dumplings?

The sweet filling is sure to please those with a sweet tooth. For greater aroma, you can add vanilla sugar, and for piquancy, dried fruits (raisins, dried apricots, prunes, etc.).

Ingredients:

• 500 g cottage cheese;
• 1 egg;
• 0.5 tbsp. Sahara;
• vanillin;
• 50 g softened butter (add it if you use low-fat cottage cheese).

Preparation:

1. Rub the cottage cheese through a fine sieve or grind with a blender until smooth, so that there are no large lumps or grains.

2. Then beat in the egg, add sugar and, if necessary, soft butter.

3. Mix all ingredients thoroughly and add to dumplings.

Recipe 9: How to make savory curd filling for pancakes with herbs

Pancakes with cottage cheese and herbs in a savory format will pleasantly diversify your menu during Maslenitsa week and beyond. Here is our step-by-step recipe with a photo of this filling.

• fat cottage cheese – 750 gr
• butter – 50 g, optional
• greens to taste - dill, parsley, lettuce, arugula, basil
• garlic - to taste
• salt

1. For the filling, knead the cottage cheese with a fork or wipe it (sieve or blender :-)). If the cottage cheese is not fatty and plastic enough, add a little butter.
2. Wash the greens, dry them, and chop them finely. If desired, you can use finely ground dried herbs.
3. Add crushed garlic to taste if desired.
4. Combine all ingredients, add salt, mix.
5. Spread the filling evenly over the pancakes and roll it up into an open cone, as in the photo, or in a standard “envelope” or roll.

Pies with cottage cheese - golden-brown pastries that have rightfully won their place in the kitchen and add variety to a monotonous diet. Just look at the nutritious filling, which encourages taste experiments, or the traditional dough, which has a great variety of ways to create it. Putting it all together, we must admit that there is nothing better than homemade baking.

Curd filling with pickled cucumbers

Compound:

• cottage cheese - 0.3 kg;
• pickled gherkins - 150 g;
• fresh dill - 20 g;
• garlic - 1-2 cloves;
• sour cream or mayonnaise (optional) - as needed.

Cooking method:

• Cut the gherkins into small cubes. The smaller the pieces, the tastier the filling will be.
• Finely chop the washed and dried dill.
• Crush the garlic with the flat side of the knife and chop it as finely as possible.
• Place the chopped cucumbers, garlic and herbs into a bowl.
• Add cottage cheese, first passing it through a sieve or grinding it using a meat grinder.
• Mix well, adding a little sour cream or mayonnaise if necessary.

How to make pies with cottage cheese?

Cottage cheese filling for pies is the main component, which in the hands of a real master can be transformed beyond recognition. The versatility of the product lies in its use: it perfectly accepts sweet additions and gets along well with salty ones. As a result, there is a change not only in the taste of the product, but also in the presentation form.

1. The secret of the filling is crumbly and squeezed cottage cheese. If the product is wet, it should be squeezed out through cheesecloth.
2. For a filling with a “melting” consistency, rub the cottage cheese through a sieve or beat in a blender.
3. For a sweet filling, use full-fat cottage cheese; if it is dry, add a couple of spoons of milk or cream.
4. Add an egg to the crumbly cottage cheese.

Pies with cottage cheese made from yeast dough

Pies with cottage cheese in the oven are a classic popular pastry, invariably associated with a warm home environment. and a slightly sweetish curd filling form a strong tandem, which, when ready, will become a universal appetizer for any table. This recipe will once again remind you of traditional baking.

Ingredients:

• yeast - 30 g;
• milk - 200 ml;
• flour - 850 g;
• egg - 2 pcs.;
• butter - 45 g;
• sour cream - 40 g;
• cottage cheese - 250 g;
• sugar - 120 g;
• vanillin - 10 g;
• vegetable oil - 40 ml.

Preparation

1. Dissolve yeast and 30 g of sugar in milk.
2. Pour the mixture into the flour.
3. Add 50 g sugar, 1 egg, both butters, sour cream.
4. Knead the dough and set aside.
5. Add egg, vanillin and 40 g of sugar to cottage cheese.
6. Form the flatbreads, fill them, shape them.
7. Baked pies with cottage cheese are cooked for 20 minutes at 220 degrees.

Pies with cottage cheese fried in a frying pan are a quick option for a nutritious and high-calorie snack, perfect for fans of crispy pastries. Simple products and work with yeast dough that does not require virtuosity will provide results within an hour - lush, fried pies, which can always be reheated when cooled.

Ingredients:

• flour - 750 g;
• water - 200 ml;
• oil - 60 ml;
• yeast - 35 g;
• sugar - 1 teaspoon;
• egg - 1 pc.;
• cottage cheese - 250 g.

Preparation

1. Dissolve yeast, add sugar.
2. Add flour, 20 ml of oil, knead and set aside.
3. Mix cottage cheese with egg.
4. Divide the dough into segments and fill.
5. Fry the pies with cottage cheese until golden brown.

Puff pastry pies with cottage cheese

Puff pastries with cottage cheese are a universal solution for golden-brown baking at home. If you have store-bought dough and fresh crumbly cottage cheese, creating such a product will not take more than half an hour, and even less to eat. Quick pies from the “easy and simple” category do not require modeling and are always tasty and in demand.

Ingredients:

• puff pastry - 500 g;
• cottage cheese - 300 g;
• starch - 20 g;
• sour cream - 50 g;
• egg - 1 pc.;
• sugar - 50 g.

Preparation

1. Add starch, protein, sour cream, sugar to cottage cheese.
2. Cut the dough, fill it, join the edges.
3. Brush with egg and place the puff pastries with cottage cheese in the oven for 20 minutes at 220 degrees.

Pies with cottage cheese are a recipe in which each nation has revealed its gastronomic characteristics and techniques. Bulgarian cooking has become famous for “ruguvachki” - flatbreads filled with cottage cheese and fresh herbs. Crispy pastries, similar to pasties, are juicy, simple and do not require effort, and therefore have won recognition among our housewives.

Ingredients:

• flour - 600 g;
• butter - 100 g;
• boiling water - 250 ml;
• cottage cheese - 650 g;
• green onions - a bunch;
• fresh dill - a handful;
• salt - a pinch.

Preparation

1. Melt the butter in boiling water, add to the flour, stir.
2. Form into flat cakes and roll out.
3. Grind the cottage cheese with herbs.
4. Stuff the tortillas.
5. Fry Bulgarian pies with cottage cheese in a hot frying pan.

Pies with cottage cheese and herbs

Fried pies with cottage cheese and herbs are not just a hearty meal that can instantly satisfy your hunger, but also a pleasant addition to dietary dishes. Spicy with garlic and herbs will perfectly complement bland soups, affect the taste of fresh vegetable appetizers, thereby somewhat diluting the Lenten menu.

Ingredients:

• flour - 600 g;
• sour cream - 350 g;
• margarine - 120 g;
• sugar - 100 g;
• soda - a pinch;
• egg - 2 pcs.;
• cottage cheese - 300 g;
• fresh dill - a handful;
• clove of garlic - 2 pcs.

Preparation

1. Pour baking soda into the flour.
2. Combine margarine, eggs and sour cream. Whisk.
3. Add to flour and knead.
4. Grind the cottage cheese with garlic and herbs.
5. Form flat cakes, fill and fry pies with cottage cheese.

Pies with cottage cheese on kefir

They won’t take time and will surprise you with their splendor if you knead the dough with kefir. The advantages of this recipe are undoubted: the tender and airy mass is prepared in a matter of minutes, does not require a long “rest” and in an instant turns into a ruddy product adjacent to the curd filling chosen to taste.

Ingredients:

• flour - 350 g;
• egg - 1 pc.;
• sugar - 200 g;
• kefir - 250 ml;
• oil - 35 ml;
• soda - a pinch;
• cottage cheese - 300 g;
• apple - 2 pcs.

Preparation

1. Mix flour with soda and 75 g of sugar.
2. Add egg, kefir, butter and stir.
3. Combine cottage cheese with grated apples and 125 g of sugar.
4. Form flat cakes, fill and fry sweet pies with cottage cheese.

Pies with cottage cheese and raisins

The recipe for pies with cottage cheese in the oven is famous for its traditions and excellent taste. The classic version of yeast dough is relevant at all times, especially when it comes to baked goods with fillings. Heat treatment helps preserve the beneficial and nutritious substances of the fermented milk product, which is very important when consumed.

Ingredients:

• flour - 800 g;
• milk - 300 ml;
• water - 65 g;
• butter - 100 g;
• egg - 2 pcs.;
• yeast - 35 g;
• cottage cheese - 450 g;
• raisins - 150 g;
• powdered sugar - 100 g;
• sugar - 10 g.

Preparation

1. Dissolve yeast, 10 g of sugar and a spoonful of flour in water.
2. Dilute some of the flour with milk, pour in the yeast.
3. Stir and set aside.
4. Add the remaining flour, egg and butter to the dough, knead.
5. Add powder, egg and raisins to the cottage cheese.
6. Roll out the dough, fill and bake for 15 minutes at 200 degrees.

A recipe in which there is always room for culinary imagination. Fresh herbs and hot spices are classic companions to unleavened curd filling. This recipe does not challenge the usual combination and suggests adding piquancy with salted cheese. Ready-made dough will significantly speed up the process.

How to prepare curd filling

I love cheesecakes with cottage cheese, and the kids really like them too! And to bake this delicacy at home, you need not only butter dough, but also a sweet curd filling for cheesecakes. How to prepare a delicious curd filling? The secret is simple: more raisins, a little sugar and always fresh yolk! Then the filling will be sweet, tasty and appetizingly yellow!

The recipe for curd filling that I offer is suitable not only for cheesecakes, but also for pies, and for pancakes - only in the case of pancakes, or do not add the yolk - since the cheesecakes in the frying pan undergo less heat treatment than cheesecakes in the oven - or well fry the leaves with cottage cheese and steam under the lid.

Ingredients for sweet curd filling for cheesecakes:

Fresh cottage cheese – 250 g (1 pack); - sugar to taste, I add 2-3 tablespoons; — 1 yolk of the freshest egg (we cook for children!); - 1 sachet of vanilla sugar; - 50-70, or maybe 100 g of raisins, I like it when there’s a lot of it.

How to make curd filling for cheesecakes and pies:

Knead the cottage cheese with your hands or a fork until it becomes soft and without lumps. There is no need to grind through a colander, as for cheesecake. However, I will warn you that for the curd filling you need to use fresh cottage cheese, and not sourish one or one that has been in the refrigerator for several days, as is possible for cheesecakes.

Add sugar and yolk to the mashed cottage cheese and mix well. If you like the aroma of vanilla, add another packet of vanilla sugar or vanilla on the tip of a knife. Add washed and dried raisins. To make the raisins softer, you can pre-steam them in boiling water.

Mix, and the delicious curd filling for cheesecakes is ready! It can be used to fill cheesecakes, closed pies, and “envelopes” - look in the article about the shapes of buns, which can be made from butter dough.