Pie with jam and cottage cheese from yeast dough in the oven

Pie with cottage cheese from yeast dough: step-by-step recipe with photos

Pies with cottage cheese are not just a way to diversify casseroles and muffins, and not an option for a cheesecake recipe that is convenient for us.

And it’s not even a way to safely “hide” cottage cheese in order to feed our kids a healthy product. This is our culture! And that’s why we love cottage cheese especially tenderly, respectfully giving it a place of honor in our menu.

And today I will prove it! I will introduce you to a new collection of the most successful recipes for cottage cheese pies.

Eremchek beleshe

Let's get acquainted! This is a yeast pie with curd filling. The dessert is topped with streusel. Ingredients for the dough:

How to make yeast pie with cottage cheese (step-by-step recipe with photos)

Dough. We dilute the yeast in warm water.

Sift the flour. Mix with sugar and salt.

Combine flour with yeast, vegetable oil and butter (pre-melt the butter).

Mix the dough. Cover with a napkin and put it in a warm place for 30 minutes. The dough should increase 2-2.5 times.

Curd filling for pie

Mix cottage cheese with sugar and vanilla sugar.

Beat the eggs into the curd-sugar mixture and mix until smooth.

It is very important to use pasty, fine-grained cottage cheese. If you get a coarse one, pass it through a metal sieve.

Streusel. Pre-cool the butter in the freezer. We grate it. Mix with sugar and flour.

Grind into crumbs. I do this with my hands, rubbing between my palms.

Assembling a pie with cottage cheese

Knead the dough.

Divide into 3 equal parts. 2 of them are the bottom of the pie. Mix them together. Roll out and place in prepared pan.

I line the pan with baking paper to make the cake come out easier.

The edges of the cake should have a height equal to the sides (or quite a bit less).

Place our filling in an even layer on the crust.

Cover the top with another cake layer, having previously rolled it out from the remaining dough. We pinch the edges.

To grease the pie, beat one egg with a fork (you can mix it with 2 tablespoons of milk)

It is convenient to lubricate the top using a silicone brush.

Brush the pie with lightly beaten egg. Be sure to pierce the entire surface with a fork. This is necessary so that steam escapes while baking the pie and the dough does not tear.

Sprinkle with crumbs.

Bake for 40-50 minutes in an oven preheated to 180.

The pie is fragrant! Looks amazingly beautiful! Delicious both warm and cold!

Bulk pie with cottage cheese and apples

I would gladly call him “The Tenderest”. It combines cottage cheese and apples very harmoniously. Even the fact that the dough is not a solid cake, but crumbs, makes the pie more airy, every bite is a pleasure!

Ingredients for the dough:

Flour – 500 g;
Sugar – 190 g;
Butter – 150 g;
Baking powder – 1 sachet;
Salt – a pinch.

For filling:

Cottage cheese – 250 g;
Apples – 4 pcs.;
Sour cream – 100 g;
Eggs – 2 pcs.;
Sugar – 120 g (can be varied);
Vanilla extract

Preparation:

Mix sugar, flour, salt and baking powder.
Rub the pre-frozen butter into flour.
Grind flour and butter into crumbs. Place the dough in the refrigerator.
Beat cottage cheese, eggs, sour cream, sugar and vanillin.
Peel and grate the apples.
Mix apples with curd mass.
Prepare the mold: grease and cover with parchment.
Place 2/3 of the dough on the bottom of the pan. We press a little.
Place all the filling on top and distribute evenly over the surface.
Pour in the remaining crumbs.
Bake in an oven preheated to 180 (190) degrees for 50 minutes.
When the cake has cooled, remove from the pan.

It seems to me that apples are just perfect for cottage cheese. You can even spice them up with cinnamon or coriander. But yesterday I decided to cook it, but there were no apples at home. I cooked it with pears. And you know, it worked! Pears gave a very interesting, multi-faceted flavor. I grated another quince there. And it turned out to be such a scent!!!

Royal

A very beautiful pie. It has a classic combination of cottage cheese and fruit and all this is “wrapped” in chocolate dough.

Ingredients for the dough:

Flour – 270 g;
Butter – 180 g;
Sugar – 3 tbsp. spoons;
Sour cream – 3 tbsp. spoons;
Cocoa – 3 tbsp. spoons;
Baking powder – 1.5 teaspoons.

For filling:

Cottage cheese – 650 g;
Condensed milk (boiled) – 300 g;
Eggs – 2 pcs.;
Potato starch - 2 tbsp. spoons;
Prunes (you can take berries, cherries, dried apricots or to your taste) – 250-300 g;
Sugar – 2 tbsp. spoons (optional).

Preparation:

Mix cocoa with sugar. Add oil and put on fire.
When the sugar and butter have completely melted, remove from heat and cool.
Add sour cream to the chocolate mixture and stir until smooth.
Sift the flour and mix with baking powder.
Pour the chocolate mixture into the flour.
Mix the dough.
Wrap it in film and put it in the refrigerator.
Combine cottage cheese, starch, eggs and condensed milk. Stir until smooth. Break up the lumps with a fork or blender. Let's taste the filling. If you want it a little sweeter, add sugar.
Leave 1/3 of the dough in the refrigerator while we form the base of the cake.
Place 2/3 of the dough into the mold.
Press down and distribute throughout the mold. Make the bottom and sides of the pie.
Place prunes (softened) on the base.
Pour half of the filling on top.
Place the prunes again.
Fill with the remaining filling and level the layer.
Grate the remaining dough and sprinkle the pie with this crumb.
Place in the oven for 45-50 minutes.
We bake at a temperature of 180.

Let the finished pie cool and decorate.

Poppy tenderness

The pie is very simple. Prepares quickly. The ingredients are a dream for those who prefer healthy eating. The name speaks volumes about the taste!

Ingredients for the dough:

Oatmeal – 2 tbsp. (200ml each);
Flour – 1 tbsp;
Butter – 180 g;
Sugar – 80 g; For filling:
Cottage cheese – 350 g;
Sugar – 100 g;
Semolina – 120 g;
Milk – 600 ml;
Egg – 1 pc.;
Poppy – 150 g.

Fans of baking with poppy seeds will like recipes such as Yeast roll with poppy seeds, Lemon muffins with poppy seeds.

Preparation:

Grind the flakes in a blender.
Mix cereal, sugar and flour.
Add soft butter and grind the dough into crumbs.
Grease the mold. Pour 2/3 of the crumbs into the bottom. Press the dough to form the crust. Place the form in the refrigerator.
Using a blender, beat the egg and cottage cheese.
Put the milk on the fire. Add sugar (100g), poppy seeds and semolina. Cook the porridge until it boils, stirring constantly.
Turn off the heat and let the porridge brew for 10 minutes (stir every 2-3 minutes).
When the porridge has cooled a little, mix it with cottage cheese.
Fill the form with filling.
Sprinkle the remaining crumbs on top.
Place in the oven to bake at 175 for 1 hour.
When the cake has cooled a little, take it out of the pan and decorate.

It seems to me that this wonderful dessert is made faster than I just talked about it. And the taste... you have to try it! It's impossible to describe!

If you like baking with cottage cheese, take note of cottage cheese pancakes with semolina, classic cottage cheese casserole and muffins with cottage cheese.

Biscuit with homemade cottage cheese

There is no filling in this pie. And the dough is a regular sponge cake. But cottage cheese makes this pie special!

Ingredients:

Flour – 1 tbsp;
Sugar – 1 tbsp;
Eggs – 3 pcs.;
Cottage cheese – 80-100 g;
Apple pieces and nuts.

Preparation:

Beat the eggs.
Add sugar in small portions, continuing to beat.
HOMEMADE cottage cheese (I wrote about it, how to make it from milk and kefir) beat with a blender. Homemade cottage cheese is especially tender. And after whipping it, we get a homogeneous fluffy mass.
Add cottage cheese in small portions to the egg-sugar mixture. Mix carefully.
Add flour with baking powder. Stir until smooth.
Preheat the oven to 180 C. Prepare the mold and pour the dough into it. Sprinkle nuts on top and arrange apple slices. Set to bake for 30-35 minutes. The pie turns out fluffy, with a slight pleasant taste of baked cottage cheese.

How to make delicious homemade cottage cheese? The site has a wonderful recipe for cottage cheese made from milk.

Little secrets of cottage cheese pies

These are the observations that I personally really like:

Always, even if it’s not in the recipe, I add vanilla extract to the cottage cheese. And very often – raisins. Then the taste and aroma of cottage cheese immediately takes me back to childhood.
If you like crumb pies, then experiment, try mixing butter, sugar and flour with cottage cheese. The crumbs will taste unusual. Under the top crispy layer it will be slightly moist, just a little viscous and very tender.
From my own experience, I know that all baked goods with cottage cheese need to sit a little. Then it will be much tastier.
Cottage cheese is a universal filling. It goes well with meat, fruits, vegetables, creams, herbs and seasonings. Therefore, pies with cottage cheese can be both a dessert and a snack.
You can serve warm cottage cheese pies with ice cream, and cooled ones with cream.

Experiment and discover new possibilities of cottage cheese!

Source: https://pirogeevo.ru/pirogi/pirog-s-tvorogom-iz-drozhzhevogo-testa.html

Yeast pie with cottage cheese

Pies are an original Russian dish, so every housewife simply must know how to prepare baked goods, especially those made with yeast.

Dough made with yeast symbolizes the flavor of Slavic cuisine, hospitality, and the desire to eat a tasty and satisfying meal.

Our grandmothers also baked pies with various fillings for their husbands to take to work, since they can quickly fill you up and not feel hungry for a long time, which is important when a person is engaged in hard physical labor.

When the question arises of what pie filling to use, the first thing that comes to mind is to collect everything that is in the refrigerator. Everything is explained by the versatility of yeast dough, so pies can be made with anything: potatoes, meat, cabbage, berries, fruits, cottage cheese. Baking with the latter product turns out especially tasty.

Cottage cheese contains a lot of calcium and vitamins necessary for the body. Preparing a pie with cottage cheese does not take much time, and in the process of preparing the usual occasion for tea drinking, you can show imagination and creativity.

Lazy yeast pie with cheese

Ingredients:

Ready yeast dough – 0.5 kg;
Cheese – 200 grams;
Flour – 200 grams;
Eggs – 2 pcs;
Butter – 150 grams.

Lovers of homemade baked goods and cheese will love this pie. It is prepared quite simply - it will take you an hour of free time to prepare. But the result will certainly please you! Cheese pie is an ideal treat for tea, and also good as a quick snack.

To prepare this baking, it is better to use old dried cheese. If it is too dry, then you can soak it in warm milk (ten minutes will be enough). Grate it using a grater with large holes. Beat eggs into cheese, add softened butter, add flour.

Knead the dough (take ready-made yeast dough) - it should have the consistency of thick sour cream; if necessary, add flour. Mix with cheese mixture. Leave for half an hour.

Now you need to roll out the resulting cheese dough into a layer 2 centimeters thick. The crust should resemble an imitation pie. Line a baking tray with baking paper and sprinkle with flour.

Place the pie on top of the paper and place in the preheated oven for fifteen minutes. Place the finished cheese masterpiece on a plate. That’s it, you can serve these baked goods with pureed soups or just regular soups. Or you can eat it as an independent dish. All that remains is to taste the pie – even when cooled, it remains appetizing!

Pie “Curd cabbage rolls in dough”

Ingredients:

For the test:

Flour – 800 grams;
Sugar – 4 level tablespoons;
Salt – 2 pinches;
Eggs – 1 piece;
Instant yeast – 1 pack;
Warm water – 1.5 cups.
Sunflower oil – 0.5 cups.

For filling:

Cottage cheese – 2.5 cups;
Eggs – 2 pieces;
Round rice - 0.5 cups;
Dill leaves – 1 handful;
White cabbage – 1 piece;
Sour cream – 1.5 cups;
Salt - to taste.

This recipe got its name due to the unusual technology for baking cabbage rolls. Externally, the dish will resemble a pie, but when cut, you will find stuffed cabbage sausages with tender cottage cheese inside. The pie turns out to be very satisfying, so it is best served as a separate dish for a second course.

Some housewives spend a whole lot of time preparing yeast dough. In fact, you can get by with little work and do the following: mix flour, sugar, salt, yeast, eggs and, of course, sunflower oil in a large bowl. The mixture is thoroughly mixed. Gradually, warm water is poured into the container with the ingredients and the dough is kneaded.

The result should be an elastic, pliable mass due to the oil. If the dough sticks to your hands, it won’t be a problem if you add another third cup of oil to it. Yeast dough loves your hands, so knead it well without adding more flour, otherwise the mass will turn out tight and the baked goods will be stale. Since we used quick yeast, the dough should rise quickly.

After 30 minutes it will double in size.

Wash and sort rice with round grains. Boil it until tender, place on a sieve. Finely chop the dill leaves and a few fresh mint leaves. Wipe the natural cottage cheese. In a bowl, combine cottage cheese, herbs, rice and eggs. Add salt.

Remove the leaves from a large head of Chinese cabbage. Cut out the rough parts with a knife. Blanch the leaves for one minute in boiling water. Wrap the curd mixture in leaves like cabbage rolls.

Take the finished dough and divide it into two equal parts. Roll out a layer from one according to the shape of your baking sheet with allowance for the edges.

Pour a little oil into the prepared pan so that the cake does not stick during baking and line the bottom with some of the dough. Its thickness should be at least 1.5 cm. This is necessary to ensure the filling is completely isolated.

Place the cabbage rolls on top in one row, pour in thick sour cream. Cover the cabbage rolls with another layer of dough, pinch the edges tightly.

Mini pies with meat and cottage cheese that everyone can enjoy

Ingredients:

Oat bran – 120 grams;
Rye bran – 50 grams;
Dry yeast – 5 grams;
Flax seed – 10 grams;
Eggs – 4 pieces;
Warm water – 125 grams;
Beef – 200 grams;
Natural cottage cheese – 200 grams;
Onions – 112 grams;
Ground black pepper – 1.5 grams;
Salt – 2.5 grams.

The dough for meat pies, which you can not refuse even during a diet, consists mainly of oat bran. The remaining ingredients also do not contradict the ideas of a healthy diet. Lean beef, onions, simmered in a little water, no fat, half an hour in the oven - and you are guaranteed a delicious snack!

Technology for making pies with meat and cottage cheese: Cut the beef into small pieces. Cover the meat and 2 skinned onions with cold water. When the broth boils, skim off the foam, add salt, and cook until the meat is cooked.

Cool, remove the meat, and grind in a blender. Chop the remaining onions not very finely. Heat some water in a frying pan, lower the onion, and simmer until the liquid evaporates.

Add chopped meat to the onion, mix well, season with pepper, and cool.

Mix cottage cheese with eggs, add salt and grind. For the dough, mix eggs with water. Add yeast to oat and rye bran and salt. Combine both mixtures. Place an equal portion of the dough into a silicone roasting pan, resembling the shape of a small pie. You should get about three of these cakes on a medium-sized baking sheet.

Place cottage cheese on the dough, followed by minced meat. Cover the filling with dough, sprinkle with flax grains if desired. Bake until golden brown. Remove the pies from the pan and let cool slightly.

Pie with cheese

Ingredients:

Eggs – 6 pieces;
Salt – 0.5 teaspoon;
Flour – 1 glass;
Bryndza or cottage cheese – 850 grams;
Butter – 275 grams;
Ready yeast dough – 800 grams.

Recipe for an unusual pie filled with cheese. A large amount of butter makes this dish rich and tender. In the recipe, the filling can be replaced with cottage cheese, mashed with eggs. The peculiarity of this pie is that the cakes for it are not baked, but boiled in a wide, low pan.

In a bowl, beat eggs with salt. Add wheat flour until the end result is a loose dough. Divide the dough into eight balls. Roll each one out thinly and place in boiling water for two minutes.

The size of the cakes should correspond to the diameter of the pan in which the pie will be baked. For cooking, use a wide pan with low sides, this will make it easier to remove the cakes.

Cool the cooked dough in cold water and place it on trays or flat dishes so that the cakes do not stick together.

Finely grate the cheese. Freeze a piece of butter. Place the first layer of yeast dough into the pan. It should be no more than 1 cm thick. Place cheese and grated ice cream on top.

Cover with a layer of cooked dough. Alternating filling and layers, assemble the pie. Cover the last layer of dough with just a layer of butter. Place the pie pan in the oven (185 degrees) for forty minutes.

Serve the cheese pie hot.

Open Italian pie with cottage cheese and sun-dried tomatoes

Ingredients:

Pressed yeast – 50 grams;
Sunflower oil – 110 ml;
Flour – 300 grams;
Warm water – 300 ml;
Cottage cheese – 400 grams;
Hard cheese – 200 grams;
Eggs – 3 pieces;
Salt – 2 pinches;
Sugar in the dough - 2 tablespoons;
Sun-dried tomatoes – 200 grams.

For the dough, first mix and knead the following ingredients: yeast, water, sunflower oil, salt. Then stir in the sifted flour and prepare a soft, airy dough. When kneading the dough, do not overdo it: if you knead it for too long, it will become tough.

While the dough is rising (to do this, it must lie in a warm place for some time), prepare the filling. Mix cottage cheese with eggs and salt. Grind the cheese and add it to the total mass.

Roll out the finished dough into a layer, like for a pizza. Line a greased baking sheet with it, overlapping the edges so that the filling is firmly fixed in the pie. Place the curd filling onto the layer and spread evenly. Place sun-dried tomatoes on top. Bake the pie for 30 minutes at 180 degrees.

Source: https://www.naobed.kz/recipes/vypechka/pirogi/2853-drozhzhevoy-pirog-s-tvorogom.html

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:

Grate the eggs or cut them into cubes.
Chop the greens.
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:

Grind the chopped onion and cottage cheese in a blender.
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:

Pass all ingredients through a meat grinder or mix in a blender.
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.

Yeast pie with cottage cheese: cooking features and recipes

Cottage cheese pies are a real treat for lovers of desserts and sweets! From the article, readers can learn about all the intricacies of preparing rich pastries from the best chefs in the country.

Yeast pie with cottage cheese is often considered one of the Russian national cuisines. For many centuries it has not lost popularity. Three hundred, two hundred and a hundred years ago, hearty pastries were devoured by both adults and children in the blink of an eye. This is not surprising, because everyone likes easy-to-prepare, tasty, appetizing and healthy pies and pies.

There are a lot of recipes for yeast pie with cottage cheese: sweet fruit and unsweetened salty ones, recommending the use of cottage cheese for dough and filling... Each housewife has her own proven recipe, passed down from generation to generation. Below are the most popular ways to prepare delicious baked goods.

Open curd pie

This confectionery is a favorite treat for children. In addition to its pronounced taste, it also has considerable benefits: calcium-rich cottage cheese is indispensable for the formation of bone tissue in a growing body, strong teeth and endurance.

Main ingredients for making open yeast pie with cottage cheese:

Dough:

Premium flour – 0.5 kilograms.
Purified water – 250 milliliters.
Fresh yeast – 25 grams.
Egg – 1 piece.
Granulated sugar – 60 grams.
Sunflower oil – 50 grams.
Salt is on the tip of the knife.

Filling:

Cottage cheese – 600 grams.
Raisins - an incomplete handful.
Fresh eggs - 2 pieces.
Sugar – half a glass.
Vanillin – 15 grams.

Technology for preparing an open pie

Heat the water to a temperature of 38-40 degrees (should be lukewarm). Mix flour, yeast, egg, butter, sugar and salt. Knead the yeast dough in a deep bowl, cover with a waffle towel, and let rise in a warm, dry place.

In your free time, prepare the filling - cottage cheese, raisins, eggs, sugar and vanillin. Turn on the oven, which should heat up to a temperature of 200 degrees.

Mix eggs, sugar and vanillin with a whisk until foamy and homogeneous. Add cottage cheese, stir, sprinkle evenly with raisins.

Prepare a baking dish. Flatten the finished dough to the edges. Form neat sides. Place the sweet curd filling and fold the edges.

In the oven, the yeast pie with cottage cheese should be baked for 35-40 minutes. The golden crust of the cake will indicate the readiness of the dish. The pastry is delicious both cold and hot, and can be served with tea, coffee or milk.

The French noticed an unusual combination of sour cottage cheese and salty cheese. A similar dish has long received national status in the country with the Eiffel Tower, and is prepared both in fashionable restaurants and at home.

The ingredients for creating a yeast pie with cottage cheese and cheese are as follows:

Dough:

Wheat flour – 300 grams.
Butter – 80 grams.
Egg – 3 pieces.

Opara:

Fresh yeast - 15 grams.
Cow's milk - 250 milliliters.
Wheat flour – 250 grams.
Granulated sugar – 45 grams.
Salt – ¼ teaspoon.

Filling:

Hard cheese (45-50% fat) – 230 grams.
Cottage cheese (3-5% fat content) – 450 grams.
Sour cream (26% fat) – 200 grams.
Sugar – 4 tablespoons (for moderate sweetness) or 5 tablespoons (for a richer taste).
Egg white, egg yolk – 2 pieces.

Description of the cooking process

The recipe for a pie made from yeast dough with cottage cheese and cottage cheese is quite simple, even a novice cook can handle it.

To make the dough, milk must be heated to a temperature of 38 degrees and salted. Grind fresh yeast with sugar until smooth. Combine milk and yeast.

Sift the flour, pour in the resulting mixture. Mix thoroughly, cover the homogeneous mass with a thick cloth that does not allow light to pass through, and leave in a warm place for 1 hour.

When the dough has risen, add butter, warmed to room temperature. Separate the yolks from two eggs, mix with the whole one, add flour. Knead the dough intensively – it should not stick to your hands! To achieve optimal thickness, you can add a little more flour.

Place the finished pie base into a large saucepan, cover with cling film and place in the dark again for the same time.

Grate the cheese on a fine grater and grind the cottage cheese through a sieve. Combine ingredients, add sour cream, beaten eggs and sugar.

Prepare a springform pan and grease with a small piece of butter. Roll out the layer to a thickness of 7 millimeters. Build a high side. Distribute the filling evenly over the entire surface of the future crust. Build a “lattice” from the remaining dough. Place in the oven for 45 minutes.

“Spit” made from yeast puff pastry

Every self-respecting housewife should have a puff pastry recipe in her arsenal. It makes both sweet and savory baked goods crispy, airy and literally melts in your mouth. Mastering the secrets of its preparation takes a couple of hours.

Puff-yeast pie with cottage cheese compares favorably with its yeast-free counterpart - such baked goods will be fluffier and softer.

Ingredients to create the braid:

Premium flour – 500 grams.
A package of dry yeast or 20 grams of fresh.
Cow's milk - 250 milliliters.
Sugar – 180 grams.
Butter – 200 grams.
Vanillin, salt - a pinch.
Cottage cheese – 500 grams.
Chicken egg – 1 piece.
Raisins – 50 grams.

Cooking features

A couple of hours before you start working on the layered yeast cake with cottage cheese, you need to remove the butter from the refrigerator - it should become soft. Heat the milk slightly and dissolve the yeast. Sift the flour, add it to the milk in small portions, stir constantly. At the end, add 50 grams of oil. Add 100 grams of sugar, salt and vanillin.

Knead the dough and leave it in a cool place for half an hour.

Roll out the remaining butter between two sheets of parchment paper. The result should be a rectangular layer. Place onto dough to achieve uniform temperature.

Take out the workpiece and roll it into a thin layer. Place the butter in parchment paper on top, cover it with the free sides of the dough, and roll out. Repeat the procedure 2 times.

Leave the dough in a cool place for a quarter of an hour (without oil).

Grind the cottage cheese with the remaining sugar and egg. Pour boiling water over the raisins for 15 minutes, place on a paper towel to remove any remaining moisture, and stir into the curd filling.

Visually divide the dough layer into 3 parts. Cut the left and right diagonally, 2-3 centimeters wide. Place a heaping amount of filling into the untouched center. Cover the curd mass with strips of dough one at a time, braiding.

Lightly seal the edges of the pie. You should get a voluminous braid with a sweet filling inside.

Place the layer-yeast pie with cottage cheese on a baking sheet lined with foil (bright side down), and brush the top with scrambled egg. Baking time is 30-40 minutes at temperatures up to 200 degrees.

Tips for the hostess to note

To make the dough as fluffy as possible, the flour must be saturated with oxygen - sifted 2-3 times.

Cow's milk in the dough improves the taste, but makes it less elastic.

In order not to spoil the structure of the workpiece, you should roll out the cake only “from yourself”.

It is recommended to use a well-sharpened knife to cut the dough. A blunt one will simply crumple the edges, which will prevent the dough from rising.

Source: https://FB.ru/article/323814/drojjevoy-pirog-s-tvorogom-osobennosti-prigotovleniya-i-retseptyi

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:

Grind the yolks with sugar, mix with melted butter. Add a little salt and cinnamon.
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.

In addition to its benefits and wonderful taste, cottage cheese is valued by chefs for its versatility. When baking, for example, fermented milk product can be added to the dough or used as a filling. An excellent pie with cottage cheese is made on a buttery, shortbread or puff base. It can be sweet and salty, with a tender top crust or open (like a cheesecake). In general, it remains to show your imagination.

Typically, in yeast baked goods, cottage cheese is used as a filling. In addition to it there are various ingredients - meat, vegetables, fruits and berries. An important point is to prepare the dough correctly, otherwise the baked goods will not rise as desired and will turn out dense and heavy.

Snail Pie

An original version of the pastry is a roll with curd filling, twisted in the shape of a snail “house”. Raisins will add an additional hint of flavor (if you don’t like them, feel free to omit the ingredient). The original appearance of the dish will make it an excellent solution for a festive table. Preparation will take at least an hour and a half.

flour – 2 faceted glasses “to the brim”;
sugar – 2/3 cup;
olive oil – ½ cup;
butter (natural) – 100 g;
raw yeast – briquette 20 g;
eggs (depending on size) – 6-8 pieces;
salt – 2 pinches.

seedless raisins – ½ cup;
yogurt – 1-2 cups (in total – about 120-130 g);
cottage cheese (not dry) – 300 g;
culinary vanilla - bag;
powdered sugar – 2 spoons.

Dissolve yeast in 4-5 tablespoons of warm water. Let it disperse and foam. Pour another glass of water, add half the sugar, salt, vegetable oil and melted butter to the bowl. Beat in one chicken egg.

Slowly pour flour into the dough and knead the dough. In the end it won’t be too tight, but it should come off your hands. Leave the finished product alone (under the lid) for half an hour to rise.

Make the filling: mix and beat cottage cheese with eggs, yogurt and remaining sugar. Add vanilla and (optional!) raisins.

Roll out the dough into a thin circle (you will need a lot of space!), distribute the filling over the entire area. Roll the flatbread into a tube (into a thin long roll).

Grease a round baking tray with butter and place the roll in a spiral shape, twisting from the edges to the middle.

Place in a hot oven (180C) and bake for about an hour. 5 minutes before it’s ready, you can use a silicone brush to brush the browned “snail” with sweet water or melted butter to get a glossy crust.

Everyone has heard about this pastry, but few have cooked it. It seems that the dish is authentic - and therefore complex. In fact, it’s the other way around; making such a dessert is as easy as shelling pears. In total, the process will take about two hours.

flour – 400-500 g;
dry yeast – 1 teaspoon;
cottage cheese – 2 packs (200 g each);
fat milk – 100 ml;
cheese (hard or semi-hard) – 100 g;
sugar – 5-10 g;
kefir – 2/3 cup;
egg – 1 pc.;
butter – 80-100 g;
salt, pepper, ground nutmeg - a pinch;
green cilantro - 2-3 sprigs.

To make the dough, you need to heat the milk and dissolve the yeast in it. Then add a little flour and sugar, mix, leave in a warm place for ten minutes. Starting to foam? You can start mixing.

Melt 30-40 g of butter. Add 300 g of sifted flour mixed with salt. Pour in the dough and warm kefir. Using the remaining flour, knead the dough. Let it rise and rise, doubling in volume - this will take about an hour.

Meanwhile, move on to the filling: mix finely chopped cilantro and grated cheese, add egg and cottage cheese, pepper (add salt to taste if desired), add nutmeg.

Roll out a couple of flat cakes from the risen dough, 1 cm thick (in the end we will get two pies). Place half of the filling on each circle and spread. Gather the edges into a bun (as when preparing khinkali), squeeze. Gently knead this “ball” again into a flat cake along with the filling.

Repeat the procedure with the second pie.

Place the products on a baking sheet, pierce them in the center, bake for no more than half an hour at 180C. When ready, generously grease the pastry on both sides with butter. Serve the dish hot.

Covered quick pie with canned fruit

When there is enough time, you can prepare the dough according to any of the above recipes. But what if relatives announced their desire to visit you completely unexpectedly? It’s easier to run to the nearest supermarket after work and buy ready-made dough - it’s perfect for treats.

Please note: among the chilled semi-finished products there will be packages labeled “yeast” and “butter”. To make a sweet dessert in the oven, you will need the second (the first option is for frying whites and savory pies in a frying pan).

cottage cheese or sweet curd mass – 250-300 g;
egg yolk – 1 pc.;
canned fruit (for example, pineapple pieces) - a jar;
cream (maximum fat content) – 1/3 cup;
sugar – 4 tablespoons.

Take the dough out of the bag, put it in a bowl, cover and put it in a warm place so that it “disperses”. Meanwhile, prepare the filling by draining the liquid from the jar of fruit. If your pineapples are finely chopped, you don’t need to do anything else with them. Large slices or fruits will need to be chopped with a knife (for example, if the pie is made with peaches or pears).

Grind the cottage cheese with half the sugar.

Mix the yolk, the second half of the sugar and cream in a separate container and beat for a few minutes until slightly thickened. Set aside in the refrigerator - you will use this filling to cover the top of the pie at the very end, before putting it in the oven.

Let's get back to the test. It has already rested and become soft and tender. It must be divided into two halves - one slightly larger than the other. Roll out the larger one and place it in the prepared pan so that the dough rises to the edge of the sides.

Place half of the cottage cheese into this “envelope” and spread it in a thin layer over the surface. Place fruit slices evenly on top. Then - the remaining cottage cheese (if you choose ready-made curd mass, the pie will turn out sweeter).

Now roll out (or stretch with your fingers) the second piece of dough - cover the top of the pie with it, pinch the edges. In this case, you should make a buttery “side” about 1 cm high. Leave for 15 minutes directly in the mold, always in a warm place, covered with a towel. Preheat the oven.

The final touch: place the creamy egg filling on the pie and smooth it out with a spoon. Place in the oven for half an hour (bake at 180-200 degrees until the filling is golden brown). Cool before slicing.

Yeast pie with cottage cheese in the oven - step-by-step photo recipe

Good health!

There are recipes for quick cottage cheese pies that are prepared without yeast, and let me tell you, they are very popular.

But today I would like to show you another option, namely, a simple way of baking fragrant and beautiful pastries, but based on yeast dough. The pastry turns out incredibly tasty, very tender and soft.

Please your loved ones with an interesting dessert that has an exquisite taste.

This yeast pie with cottage cheese will disappear from the plate very quickly, in an instant. This miracle is complete delight. This is precisely the second name of this dish. Why? Taste it at least once and you will say the same.

As you can see for yourself, in the photo the pastry turned out to be quite fluffy and sweet that you already want to taste it on your tongue. What's stopping you? Repeat all these step-by-step steps in this article and you will get such a delicacy. Or bake more buns for one, in which you can put cinnamon or sprinkle with sugar.

I recently tried another cool recipe that requires cottage cheese - these are cheesecakes, but not the usual ones that we are all used to making in a frying pan, but in the oven. It turned out to be an amazing delicacy that I also liked. You can see the description and complete cooking instructions on my colleague’s website https://naschaeda.ru/syrniki-iz-tvoroga-v-duxoe.html. Good luck!

Open pie made from yeast dough with cottage cheese in the oven

If you are a fan of such homemade sweet desserts, then this cake, which can be called so, will become another culinary creation in your piggy bank. The filling in this case is taken from cottage cheese, but you can add something else, for example, add thick jam or raisins, berries - it will turn out delicious. Experiment as you go.

This open-faced cheesecake will remind you of a cheesecake, only it will be quite big, wow! Although it will take a little effort, it will be worth it, as they say. If you love playing with dough, you'll love this bake as much as I do. So, proceed to get acquainted with the list of products.

Ingredients for the dough:

Warm cow's milk (40 degrees) - 150 ml
Butter or margarine - 100 g
Medium size chicken egg C1 - 3 pcs.
Granulated sugar - 4 tbsp
Salt - 1/3 tsp
Flour - 450-500 g
Dry instant yeast - 1 sachet approximately 8-10 g

Filling ingredients:

Cottage cheese or ready-made curd mass, like mine - 250 g
Chicken yolk - 1 pc.
Sugar -2 tbsp, if you use a sweet curd mass, you won’t need sugar
Vanilla sugar - 1 sachet or to taste
Raisins - a good handful, about 40 g

Step 1. Start by preparing the dough, I’ll tell you a secret, it turns out like fluff, just as soft and airy. And the main secret is that it will work for any housewife, even just a beginner. Cool! The thing is that this dough recipe is very simple and successful.

Melt butter or margarine in a water bath or stove until liquid. Add granulated sugar and salt, stir. Let the mixture cool down.

Step 2. Then heat the milk until warm and mix with melted butter. Check with your finger that the resulting mixture is warm and not hot and only then proceed to the next steps.

Step 3. Add chicken eggs and whisk them well.

Step 4. The mass should be homogeneous in consistency.

Step 5. Then add flour sifted through a sieve (160 g approximately per eye) and quick-acting yeast. Stir. Then add the rest of the flour.

Step 6. That is, start kneading the dough, do it first with a whisk, then switch to a spoon. It will be more convenient for her to interfere.

Step 7. When the dough becomes difficult to knead, dump it out of the bowl onto the table and start working with your hands. Knead it well.

It should be elastic and soft enough to the touch, not stick to your hands.

Step 8. This is what the final lump will look like.

Important! Let it rest in a warm place. Place the bowl with the contents near the radiator, or heat the oven to a temperature of 40 degrees and put it there, stand and approach.

Step 9. Of course, to prevent the dough from drying out while standing, it needs to be covered. This can be done using cling film or using any glass lid.

Step 10. After 1 - 2 hours, the dough will double in volume, you may have already noticed this in the picture below.

Step 11. What's next? Beat it with your hands and cover again, let it sit for another 50 minutes.

Step 12. Cover again with film and place in a warm place. The second time the dough rises much faster. Since the yeast has already begun its active work.

Step 13. Preparing the filling is as easy as shelling pears, if you took regular cottage cheese, then grind it with a fork until smooth along with sugar and yolk, or use a blender. If, like me, you already have a ready-made curd mass, then just add the yolk to it and mix.

Step 14. You will get this kind of porridge, which will be our filling. Oh yes, add vanilla sugar to taste.