Shortbread dough with cottage cheese

Wednesday, January 20, 2016

This delicate shortbread dough with cottage cheese is ideal for making open pies (tarts and quiches), tartlets and preparations for basket cakes. At the same time, you can choose absolutely any filling - both sweet and salty. Curd shortbread dough makes wonderful homemade cookies - be sure to try them!

This ordinary dough contains completely accessible ingredients: wheat flour, butter and cottage cheese. To balance the taste senses, a small amount of sugar and absolutely not a lot of salt are added. To ensure that the dough and finished products based on it are truly tasty, always use only high-quality products.

The indicated amount of ingredients used yields 530 grams of shortcrust pastry with cottage cheese. It is very flexible, comfortable to use, rolls out unsurpassedly and does not stick to your hands or the work surface. And if you create this shortbread dough in a food processor, it will come in handy in just a few minutes.

Ingredients:

Making a dish step by step:

This step-by-step dough recipe includes the following ingredients: wheat flour (highest or first grade), cottage cheese of any fat content, butter, sweet sand and a little salt.

After previously cooled (let it sit for a couple of hours in the refrigerator or half an hour in the freezer), cut the butter into small pieces with a knife. Kneading the dough by hand is done very quickly and is best done with cool hands (hold them under cool running water) so that the butter does not have time to melt.

Sift 200 grams of wheat flour into a container (in a bowl if you make the dough by hand, or a bowl if you use a food processor). It’s better not to use all the flour at once, but add it as needed, because the moisture content of this bulk product is different for everyone, which is why it may be useful not 225 grams, but more or less. Add a pinch of salt there (preferably a small one, so that it combines well with the flour).

Add cubes of cool butter to the wheat flour.

Impeccable shortbread dough with cottage cheese without a gram of butter

Well, friends? They say that a rumor has begun to spread here that summer is not coming, because not everyone has lost weight yet. Is it true? Admit it!

If you haven’t lost weight yet, then my current recipe is for you. Since the weather doesn’t allow me to show you the best recipes for this year’s diet ice cream, let’s bake for now. But we will bake something special: shortbread dough with cottage cheese without a gram of butter! So, there is still hope for those who have not lost weight.

You are unlikely to find anywhere else a recipe for shortcrust pastry consisting of 100% cottage cheese. In other words, apart from cottage cheese, there are, naturally, other ingredients, but this recipe is one of the rare cases when butter is not added at all. The only fat here is cottage cheese with 9% fat content. Well, if I’m really being picky, then the egg yolk also contains several grams of fat. Oh, nightmare!

In any case, I advise you to make sure that your cottage cheese is thicker. At the very least, don’t take completely fat-free ones.

I made personal tarts from this dough, baked them empty in the dark, later sprinkled them with chopped nuts (so that the dough wouldn’t get soggy), lined them with fruit, sprinkled them with brown sugar and baked them again. It turned out quite summery, and the taste was just super good. The presence of cottage cheese here is obviously not noticeable at all.

List of goods:

The indicated recipe is suitable for a mold with a diameter of 28 cm.

flour - 300 gr.
salt - 2 gr.
sugar - 150 gr.
cottage cheese, at least 9% - 150 gr.
egg yolks - 60 gr. (≈3 pcs.)
egg whites - 25 gr. (≈1 pcs.)

In this case, the cottage cheese should be dry. If yours is not dry, filter it under pressure in the refrigerator for several hours, or better yet overnight.

Manufacturing method:

Sift the flour into a deep bowl and carefully mix with a whisk with salt and sugar.
We rub the cottage cheese through a sieve and add it to the flour mixture, add the yolks and whites and mix the dough with your hands.
Once the ingredients begin to merge into a single whole, transfer them to a work surface dusted with flour and quickly knead into a soft, homogeneous dough.
The longer you knead, the tougher your dough will be.
We form a ball, wrap it in cling film and place it in the refrigerator for at least half an hour to allow the dough to rest before inserting.
Place the curd dough on a floured work surface and roll out into a narrow round layer no more than 0.5 cm wide.
Using a rolling pin, transfer the layer into the mold and bake “darkly” at 180º for 10 minutes, then remove the weight and bake the dough for another 5 minutes. Remove the base from the mold before it cools.

Blind baking is when an empty dough base is baked under a load of all the legumes before being filled with entrails. Don't forget to place a sheet of parchment paper between the dough and the beans.

Before baking, the finished cottage cheese shortcrust pastry can be stored in the refrigerator, wrapped in cling film, for no more than 2 days.

At this point it's time to say goodbye.

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And be sure to try the envelopes made from curd dough with insides. They are simply great!

The creator of the Sweet Chronicles blog, Olya Athenskaya, was with you.

Curd shortbread dough

Ingredients
Step-by-step production of curd-sand dough
Video recipe

Delicate shortbread dough with cottage cheese is suitable for making a wide variety of baked goods: open-faced pies, tartlets, preparations for basket cakes, rolls, cakes, pies, cookies, etc. He can be called an all-purpose housewife's assistant, because... the inside is acceptable no matter what kind, both sweet and salty. Be sure to try the amazing homemade cakes made from curd shortbread dough. Because baking from cottage cheese is not only tasty, but necessary. Cottage cheese is rich in protein and vitamins, which are not lost even after heat treatment. Cottage cheese dough is loved even by those who don’t like cottage cheese on its own. After all, its taste is not felt at all in the dough.

Step-by-step production of curd-sand dough, recipe with photo:

1. We will prepare the dough in a food processor. Place the cutting knife attachment in the bowl of the device and place the butter cut into pieces. There is no need to melt the butter or use frozen butter. It should only be brought to softness so that it becomes plastic for mixing with cottage cheese. It is enough to take the oil from the refrigerator or keep it at room temperature 15 minutes before.

2. Next, put the cottage cheese without grains into the bowl of the processor, otherwise the curd grains in the baked goods may turn into hard lumps. Choose homogeneous cottage cheese or grind it in advance with a blender or meat grinder. This is especially true if the dough is kneaded by hand. The fat content of the cottage cheese does not matter, the main thing is that it is dry.

3. Add flour to the food, which is best sifted through a fine sieve so that it is enriched with oxygen, the dough comes out softer, and the baked goods are more tender.

4. Also add salt, sugar and soda.

5. Close the food processor bowl with a lid and place it on the electrical appliance.

6. Quickly fold in the elastic and soft curd-shortbread dough so that it does not stick to the walls of the dish or your hands. Store baked goods made from it in a closed container, then they will be soft. If you throw it on a plate in the open air, it will become crumbly.

Watch also the video recipe on how to make shortbread curd dough.

Shortbread dough for pie with cottage cheese recipe with photo

This is one of the most delicious cheesecakes I know. Shortbread pie with cottage cheese - thin dough and lots and lots of tender curd inside. The pie is prepared simply and quickly. It only takes three minutes to knead the dough for the shortbread pie. The curd inside will be ready in 5 minutes if you have a blender. It tastes creamy and holds its shape perfectly after baking. The pie can be served straight to the table, without anything. Or you can put berries on top. For example, fresh raspberries or cherries heated with sugar. I also tried putting berries in the filling before baking. To be honest, I didn’t find much meaning in this. It turns out to be essentially the same thing, plus unnecessary body movements and worries about “whether it’s baked or not baked.” So the easiest way is to bake shortbread pie with cottage cheese without fruits or berries, adding them when serving in any set that suits your liking.

Method for making shortbread pie with cottage cheese

1. Knead the shortbread dough.

The dough for shortbread pie is mixed so simply that the main thing is to resist now and not bake such pies any day. 🙂

Mix butter at room temperature with sugar (I mix with an ordinary fork), add the egg, mix again, pour in flour and distribute the baking powder evenly on top. Later we quickly mix everything. That's all. The dough comes out unsteady and does not form into a ball. So just spoon it into a plastic bag and put it in the refrigerator. There the dough will cool and will be easy to work with.

2. Make the curd filling.

We put all the ingredients for the inside either in a stationary blender, if you have one, or in a huge bowl. Using a blender, beat the inside until smooth in about three to four minutes. I don't have a blender, I beat with a regular mixer. It takes the same amount of time.

3. Build a pie.

For a shortbread pie with curd inside, a springform pan with a diameter of 23 cm is perfect. Then it will turn out to be tall and very beautiful. But you can bake a pie in any other form. Then lubricate it better so that the shortbread dough does not stick to the sides.

We take our bag of dough from the refrigerator. It had not yet completely hardened, and it no longer looked like putty. Place the ball on the bottom of the mold and spread the shortbread dough with your fingers, first along the bottom of the mold, then make the sides. A very easy process in essence. And not without its pleasantness.

Place the curd filling into the resulting shortbread “basket”. It will turn out quite watery, but don’t worry: it will “set” in the oven during baking due to the starch and eggs. I bake the cake at 180 degrees for 45 minutes. In the finished shortbread pie, the curd inside has a slightly quivering center. Nothing terrible! This is exactly how it should be. As the cake cools, the inside will firm up. Absolutely, if you have enough patience and keep the pie in the refrigerator for a couple of hours, then it will already begin to resemble cheesecake in taste and texture.

Before serving the pie, cover its entire surface with berries. I especially like to put chopped strawberries on it, but this time I made do with cherries heated with sugar. Yummy - you won't be able to put it down!