Pies with cottage cheese from yeast dough

Curd - the product is very tasty and healthy. Below you are waiting for recipes of pies with cottage cheese from yeast dough.

Patties with cottage cheese from a yeast dough fried

Ingredients:

For the test:

• warm milk - 500 ml;
• sugar - 75 g;
• dry yeast - 12 g;
• butter 73% fat - 110 g;
• eggs - 2 pieces;
• flour - 800 g;
• Butter - 15 ml;
• salt - 3 g.

For filling:

• cottage cheese - 170 g;
• raisins - 50 g;
• sugar - 50 g;
• vanilla sugar - 5 g.

Preparation

Dry yeast and about 25 grams of sugar are bred in 250 ml of warm milk. The resulting spoon is placed in the heat so that it comes up. We melt the butter and cool it. We combine half of the flour with the salt and the remaining sugar. Eggs whisk a bit and with the cooled melted butter pour into the flour mixture. We pour the rest of the warm milk and spoon, which has already come. We knead the dough and let it come for 1 hour. After that, we place it on a table, dusted with flour. We knead the dough, in portions, pouring the flour, until you get a soft elastic dough. After that, cover it again and leave it to go. After the climb, we knead it and put it again a third time. For the filling, the cottage cheese is ground with sugar and egg in a homogeneous mass. Raisins soaked in hot water, and when it is broken up, put it into the curd mass and mix it. We divide the dough into portions, roll them out. In the center we put stuffing and we form pies. We put them in a frying pan with hot oil and on medium heat fry until golden brown.

Pies with cottage cheese puff pastry

Ingredients:

• frozen puff yeast dough - 450 g;
• starch - 1 tbsp. a spoon;
• cottage cheese - 300 g;
• sour cream 20% fat content - 40 g;
• vanilla sugar - 10 g;
• sugar - 75 g;
• flour in / s - 1-2 tbsp. spoons;
• raisins - 70 g.

Preparation

Puff the dough in advance from the freezer, so that it has time defrost the natural way. In cottage cheese (if it is not fat enough) we add sour cream, vanilla and ordinary sugar, as well as raisins and starch, so that the filling is more bonded. In addition, the egg white is also sent to the filling. And in the yolk pour 2-3 ml of water and mix well. This mixture we need to lubricate the top of the patties. We sprinkle the working surface with flour and roll out the dough. We cut it into squares. At two opposite corners we make cuts. We put the filling in the center. The edges of the square, which without a cut we wrap to the center, and then into the holes we pass the opposite corners. The resulting blanks are sent to a baking sheet and greased with yolk. Bake for half an hour in a moderately warm oven.