Kitchen appliances and utensils: deep container for kneading dough, a bowl for filling, a clean bag, a sieve or meat grinder, cutting board, knife, measuring cup, kitchen scale, baking paper, baking sheet, tablespoon, teaspoon, grater, oven.
Ingredients
| Water | 150 ml |
| Salt | 2 tsp |
| Sugar | 4.5 tbsp. l |
| Odorless vegetable oil | 150 ml |
| Wheat flour | 390 g |
| Cottage cheese | 350 g |
| Lemon (for zest) | 1/2 pcs. |
| Vanilla sugar | 1 tsp |
| Chicken egg | 2 pcs. |
| Potato starch | 1 tbsp. l |
Step cooking
- In 150 ml of warm water, dissolve 2 tsp. salt and 1.5 tbsp. l Sahara. Add 150 ml of odorless vegetable oil. Then add 390 g of sifted wheat flour and begin to knead the dough. You can use a spatula or spoon first. But you can knead with your hands, if you are so familiar. This dough kneads very quickly. Literally in 2-3 minutes you will receive a ready-made lump of test.
- Round the finished dough and transfer it to a clean bag. Leave to rest at room temperature for 20-30 minutes. If the kitchen is hot, put the dough in the refrigerator.
- While the dough is resting, we do the filling. 350 g of moderately moist cottage cheese should be grated through a fine sieve or minced. Add the zest of half a lemon, 3 tbsp. l sugar, 1 tsp. vanilla sugar, 1 chicken egg and mix thoroughly.
- Next, we introduce 1 tbsp. l starch. It is better to do this through a sieve in order to use a large filling area. And once again we mix everything thoroughly.
- Roll the filling into a sausage and divide into 4 equal parts. Each of the parts is still 6. Next, we form small rollers. They should get 24 pieces by the number of pies.
- In the same way we divide the rested dough. First in 4 parts. We remove three of them back into the bag so that they do not get airy. The remaining part is divided into 6 identical parts and rolled into a ball. We roll each ball into a rectangular layer measuring 12 * 15 cm. The dough is very elastic and obedient.
- On a narrow edge, spread the filling and cover it on the sides with dough. This must be done very carefully, otherwise when baking cottage cheese will come out. Turn the pie roll. It is not necessary to pinch the seam. Repeat the same sequence of actions until the dough and filling are over.
- Separate the yolk of the second egg from the protein. Depending on its size, add 1/3 or 1/2 tsp to it. water and mix. We transfer the billets for pies onto a baking sheet lined with baking paper with the seam down. Grease the top with a loose yolk. One yolk is enough to cover all the pies in three layers. As a decor, you can use poppy seeds.
- Preheat the oven to 200 degrees, put a baking tray with pies in it and bake at an average level of 25 minutes. Enjoy your meal!
Video recipe
In this video you will find detailed step-by-step instructions for making delicious pies from early puff pastry with cottage cheese. The author tells in detail which products are needed for this, and in what sequence to mix all the ingredients. It also demonstrates how to roll out the dough and filling, and roll the finished pies.
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