The most delicious baking recipes with cottage cheese

How delicious these pies are, and each of them has a different taste and has its own interior. In addition, these recipes for baking with cottage cheese are so simple that you can bake them any day and any day you will have a new dessert. Get to know them.

Curd pie with lingonberries

Dough: 80 g tempera butter, 1 egg, 0.5 tsp hash soda, 1 tbsp sugar, 1 tbsp flour.
Knead and refrigerate for 30 minutes.

Curd inside: cottage cheese 9% 500 g, 0.5 tbsp sugar, 2 eggs, 1 tbsp semolina, 100 g sour cream, vanillin 1/3 tsp.
Mix thoroughly.

Soufflé: beat 3 egg whites with 3 tablespoons sugar and a pinch of salt.
Place the dough in form d

23 cm, create a side, sprinkle with semolina, lay out the berries, sprinkle with sugar, lay out the filling, bake for 30 minutes. Remove, cover with soufflé and bake until golden brown.

Pie with curd inside and strawberries

Dough: drink 250g, sugar 200g, 2 tsp quicklime soda, cocoa 0.5 tsp, 2 eggs, butter 2 tbsp, flour 300g.
Mix with a mixer.

Interior: mix 250g of cottage cheese with 200g of sour cream, vanilla, sugar to taste.

Pour half of the dough into a greased pan, lay out the filling, top with strawberries (I used canned ones) and smooth out the rest of the dough. Instead of strawberries, you can use any berries and fruits. Bake for 20-30 minutes.

Luxurious cupcake

300g flour,
150g butter,
300g sugar,
250g cottage cheese,
3 eggs, 1tsp hash soda.

Mix everything thoroughly and bake for 1 hour.
(It’s better to take a mold 25-27cm in diameter, it will rise very much)

Tsar's cheesecake

2 tbsp flour
150 g chilled butter
2 tbsp sugar a
little salt a
little soda

500 g cottage cheese
4 eggs
1 tbsp sugar
1 pak van sugar
steamed raisins

Grind all the ingredients for the dough, you will get crumbs. Mix everything for the inside. Pour 2/3 of the dough into a greased pan, level it, press down a little and create a small side, pour in the filling, sprinkle with raisins, cover with the remaining crumbs. Bake for 40-50 min.

Cheesecake

drain butter room temp 125 g
sugar 2/3 cup
2 eggs
2 tbsp cocoa
1 1/3 tbsp flour
0.5 tsp hash soda
1 tsp coffee solution
3 tbsp hot water

300g homogeneous, non-grainy cottage cheese
1/2 tbsp sugar
1/3 tsp vanillin
2 eggs
Any berries.

Beat butter, sugar, eggs and soda. Mix flour with cocoa, sift into the dough. Beat. Dissolve coffee in hot water, pour into the dough, stir. Grind cottage cheese with sugar, eggs and vanilla. Grease a mold (preferably detachable) with a diameter of 20 cm, lay out the dough (toss it a little), cottage cheese and berries on top. Distribute the remaining dough randomly on top (I squeezed it out through a condit bag). Mash the berries slightly into the cottage cheese. Bake for 40-50 minutes at 180 degrees.

Curd pie with apple and blueberries

flour 200-250g
1 tsp slaked soda
110g cottage cheese
4 tbsp melted butter
1 egg
50g sugar
vanillin
salt

300g cottage cheese
1 tbsp flour
1 egg
2 tbsp sour
cream 50g butter room tempera
100g sugar
vanillin
2 small apples, a handful of blueberries.

For the dough, grind the cottage cheese with eggs, salt, vanillin, soda, add butter, sugar, add flour evenly, more or less may be needed, depending on the mixture of cottage cheese. Roll the dough into a ball and refrigerate for 30 minutes. For the inside, mix cottage cheese, eggs, sugar, vanillin, flour. Add sour cream and butter, mix thoroughly. Peel and cut the apples. Place the dough in a greased form, create a side, lay out apples, blueberries, and fill with curd mixture. Bake for approximately 1 hour at 180 degrees. It’s great to cool before cutting.

Cottage cheese and apple casserole

Cottage cheese 250 g
sour cream
200 g
sugar 4 tbsp
2 eggs
vanillin
salt
3 tbsp flour
2 small apples
2 tbsp drain the butter.

In a bowl, grind eggs, sugar and cottage cheese with a fork, add sour cream, flour, salt, vanillin. Mix thoroughly. Peel the apples and cut into slices. In a frying pan (which can be placed in the oven later), melt the butter. Fry the apples lightly on both sides, pour the curd mixture on top. Bake for 30-40 minutes at 180*.

Curd pie with apple

100g melted butter or margarine
60g sugar
1 tbsp sour cream
0.5 tsp soda (quench in sour cream)
250g flour

250g cottage cheese
2 eggs
100g sugar
vanillin
2 tbsp sour cream
2 apples
cinnamon

Grind the butter with sugar, sour cream and soda,
add flour evenly, knead, put in a mold, create a side, refrigerate for 30 minutes. Mix cottage cheese, eggs, sugar, vanillin, sour cream with a fork. Cut the apples into slices. Pour the filling onto the dough, distribute the apples on top, sprinkle with sugar and cinnamon. Bake for 40-45 minutes at 190 degrees.

Roll with curd inside

3 eggs
1/2 tbsp sugar
1/3 tbsp flour
1 tsp starch
1 tsp baking powder

130g cottage cheese
120ml cream 33% fat
2-3 tbsp sugar

Separate the whites from the yolks.
Beat the whites into a strong foam with a pinch of salt and half the sugar (add it at the end of whipping).
Separately beat the yolks with the remaining sugar, evenly add flour mixed with starch and baking powder. Beat well. Add the whites one spoon at a time, beat at low speed at first, then stir with a spoon. Pour onto oiled parchment, level, bake at 170 degrees for 15-20 minutes. roast together with the parchment. While it cools, beat the cream and sugar for 4 minutes, add cottage cheese, beat until smooth. Unroll the roll, coat with cream, roll again. You can pour melted chocolate or glaze over it. Refrigerate.

Cheese cake in a frying pan

1 egg
200g cottage cheese
1 tbsp sugar
vanillin
approximately 300g flour
1 tsp hash soda.

500ml milk
1 egg
1 tbsp sugar
3 tbsp flour
vanillin
150g drained butter.
Nuts 150g.

Prepare the cream base: grind the egg with sugar and flour, add vanillin, pour in the milk, stir with a whisk, put on low heat, cook until thickened, stirring constantly. Cool completely. Grind the cottage cheese with sugar, eggs, add vanillin, soda and add flour evenly. The dough should not be completely stiff, but dense. Divide it into 6-8 parts (depending on the diameter of the pan). Roll out thinly and prick with a fork to prevent puffing. Bake until browned in a dry frying pan on both sides. Trim jagged edges. Cool. Beat the butter with a mixer, adding the cool custard mixture evenly. Grease the shortcakes, sprinkling with nuts (optional). Decorate the top with crumbs from the cake trimmings, nuts and grated chocolate. Leave to soak for at least 6 hours.

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Cookies made from curd mass

Cookies made from curd mass are an extremely frisky and quite tasty dessert. It will be appreciated by all lovers of cottage cheese baking. It is prepared trivially simply and quickly. You won't need any unusual products for the test. There is slightly uneaten curd mass left - this is a symbol that it should be given a second chance, turning it into cookies, crispy on the outside and tender on the inside.

A big plus in making such cottage cheese cookies is the use of a small set of ingredients. After all, the finished curd mass already contains sugar, raisins or other dried fruits, as well as vanillin.

The main thing is not to overdo it with flour during the process. The dough should be plastic, soft and slightly sticky. The cookies should be made quite narrow so that they bake perfectly.

curd mass – 1 glass;
wheat flour – 1.5-2 cups;
butter (or margarine) – 100 g;
chicken egg – 1 piece;
sugar for sprinkling - 4-5 tbsp. spoons

How to make cookies from curd mass:

1. The curd mass should be placed in a bowl that is comfortable for working. This could be a small saucepan or glass salad bowl.

2. Break a medium-sized chicken egg into it.

3. Add butter or margarine, cut into small cubes.

4. Add half of the prepared flour. It can be sifted in advance.

5. Using clean hands, knead the dough. If it remains very sticky or even watery, then the remaining flour should be added evenly. It is virtually impossible to predict the required amount of flour in advance, because the curd mass of different manufacturers has different thicknesses.

6. You need to form cookies from the dough. It can have a variety of shapes. I designed it in the form of small cheesecakes.

7. Each cookie should be sprinkled with a small amount of sweet sand.

8. Place on a greased baking sheet and place in the oven.

9. Bake in an oven previously preheated to 200 degrees for 12-15 minutes. The smaller the cookies, the faster they will cook. This is definitely worth keeping in mind.

Before serving, cookies made from curd mass should be cooled to room temperature. It mixes perfectly with any drink - coffee, tea, milk or compote.

With respect, Marina Tofan.
Step-by-step recipe with photos especially for the Well-Fed Family website.

Baking recipes from curd mass

I liked the recipe: 24

Recipe: Cookies “Curd ears” - With curd mass.

Ingredients:
curd mass 0% - 250 g;
wheat flour - 1.5 cups;
baking soda - 0.5 teaspoon;
cream margarine - 100 g;
granulated sugar - how much dough will take

Yesterday I baked curd ears for my beloved guys, I read the recipe for them on our website, but instead of cottage cheese I decided to use curd mass.
The result was extremely tasty homemade baked goods - my husband said that they were much tastier than store-bought cookies - and nothing unusual, because there was nothing extremely harmful in the ingredients, and everything was made with soul. I am happy to share my culinary dough with my readers - for me this is the first baked goods without eggs. First, take softened margarine and mix it with the curd mass to form a homogeneous mixture.

Add wheat flour and soda slaked with vinegar to the mass given to us.

Knead the dough - it will turn out dense, when it stops sticking to your hands, it means it's ready.

We will put it in a plastic bag and put it in the refrigerator for an hour and a half.
After the designated time, roll out the dough from the refrigerator thinly and cut out circles using a mold or glass.

Pour sugar into a deep bowl and dip a circle into it on one side.

Fold in half with sugar inside. Then we dip it into sugar again and fold it in half again.

Dip it in sugar for the last time and place it on a floured baking sheet, sugar side up.

During the baking process, the sugar will melt, so it is better to line the baking sheet with parchment paper; in the 2nd case, I did just that, I learned from my own mistakes.
We send our curd ears to the oven previously preheated to 180-200 degrees. Control the baking time yourself - it will take approximately 25-30 minutes. When the cookies are golden brown, remove them from the oven in a relaxed manner.

These are the delicious curd ears I got.

From the indicated amount of ingredients I got 1.5 huge trays of ears - for our family of 3 people this was enough for one evening - with milk they simply flew away instantly.
Therefore, for a larger family, I recommend immediately taking a double portion - and next time I’ll bake 2 times more of these delicious curd ears for myself - and goodbye, my figure. Bon Appetit everyone!

The time for making curd ears is indicated without taking into account the time the dough is kept in the refrigerator.

PS If you like baking with cottage cheese, I recommend baking

Production time: PT00H40M 40 min.

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Curd cupcakes

Not long ago I was going through my notes and found a recipe for savory sweet pastries that is at least forty years old. At one time, we often baked delicious small muffins using it. Due to the wealth of new recipes, old ones are undeservedly forgotten from time to time, but in vain. I decided to correct the mistake, bought cottage cheese with raisins and baked it. The cottage cheese cupcakes turned out simply remarkable - airy, tender and fragrant. I think that I will use this recipe more than once, especially since it is absolutely simple and quick to prepare.

Ingredients: (for 12 ramekins)

1 pack (180 g) curd mass with raisins
1 pack (180 g) of savory butter, fat. 82.5%
3/4 cup sugar
1 tsp. vanilla sugar
2 testicles
125 g wheat flour
125 g potato or corn starch
1 tsp. without a heap of baking powder
1 pinch of salt

Melt the butter in the microwave or on the stove, then cool.

Beat eggs with sugar, vanilla sugar and a pinch of salt.

Add the cooled butter to the resulting egg mixture and mix.

Add the curd mass and mix again.

In a separate bowl, mix sifted flour, starch and baking powder.

Add the flour mixture to the curd mixture and mix completely.

The dough for cottage cheese muffins needs to be created quickly, otherwise it will thicken during the process due to melted butter.
If this does happen, put the dough in the microwave for 30 seconds, it will become watery again and will be comfortable to put into molds. Grease the bottoms of the molds with vegetable or butter and sprinkle with flour or semolina.
This is done so that the sweet dough does not burn during the day. There is no need to grease the walls of the molds. If the baked goods in your oven burn on the bottom, you can place a wide container of water in the very bottom of the oven 5-7 minutes before the end of cooking. Fill the molds with dough slightly below the edges.

Place in a preheated oven and bake for 20 minutes at 170-180 degrees. The tops of the cupcakes should be golden brown. Then take it out, cool and sprinkle sweet powder on top.

Cottage cheese muffins are especially delicious while they are still warm and simply melt in your mouth.
You can also bake a large curd cake with raisins.
with the smell of vanilla and lemon, slightly wet inside and, naturally, very, very tasty. See another recipe for making delicious cupcakes with raisins without curd mass and without starch here. And if you like baking from cottage cheese dough, check out the recipes for cookies with apples and bagels with marmalade.

For this day I say goodbye to you. Good luck and good mood to everyone!

Cook with pleasure all the time!

Enter these “tasty” pages:

Curd cookies - step by step recipe

The most common and delicious cookies are made from curd mass, because the curd mass contains cottage cheese, sugar, and cream. These cookies require little time to make, because in order for them to come out you need to purchase butter, flour and baking powder.

Heat the butter slightly; it should be warm and easy to stir. Delicious cottage cheese cookies are, above all, natural products. Place the curd mixture into the butter and stir everything well. After the curd mass is mixed with cottage cheese, you need to carefully add flour.

You need to sprinkle it in small portions and stir everything thoroughly. Otherwise, lumps of flour will appear, which will make the cookies hard when baking them in the oven. At the very end of kneading the dough, add baking powder and mix everything well again.

The best thing for curd dough is to leave it for 5-20 minutes so that all its ingredients begin to interact. After the dough is ready, you need to place it on a baking sheet, which is greased with vegetable oil or covered with special baking paper.

Savory cookies made from curd mass are also the most playful. Place the finished cookies in the oven, which is previously preheated to the highest temperature. In order for the curd cookies to come out soft, they need to be baked over medium or low heat.

Any cookie that is baked with the addition of cottage cheese or curd mass is a culinary masterpiece that any housewife can decorate to her own taste. In fact, all baked goods made from cottage cheese are the most delicious baked goods. You need to pamper your family by making these cookies at least once a week.

Buns with curd mass from yeast dough “Frosted leaves”

I suggest baking for you amazing buns with frosted leaves curd mass. The airy, uniquely shaped pastry hides a warm interior—the curd mass. The baked goods themselves come out in two layers, which adds gastronomic originality and chic.

Ingredients:
1. for the dough:
2. for test:
3. for the inside:
4. for lubrication:
Manufacturing

This pastry is not only delicious, but also festive, due to its unique shape and simple decoration with sweet powder. We also have a recipe for buns with cottage cheese in an ordinary round shape.

Ingredients:

for the dough:

Type of dish: baked Method of preparation: in the oven Servings: 7 3 hours

active dry yeast – 1/2 tsp
warm milk – 110 ml
sweet sand - 3 tbsp. l
premium wheat flour – 7 tbsp. l

for test:

premium wheat flour – 200 g
salt – 1/2 tsp
melted butter – 30 g
chicken egg – 1 pc.

for the inside:

curd mass – 200 g

for lubrication:

yolk – 1 pc.
milk – 1 tbsp. l
for sprinkling:
sweet powder – 5 tsp.

Manufacturing

After this time, corresponding bubbles will appear on the surface of the cup, indicating that the yeast has activated and is suitable and you can begin kneading the dough.

To knead the yeast dough, sift the flour into a cup with the prepared dough, add salt, beat in the egg and pour in the melted butter.

Stir the flour mixture with a wooden spoon until it becomes difficult. Then place the flour mixture on a floured cutting board and knead the dough, elastic, not sticky to the touch.

Shape the dough into a ball and place in a bowl, cover and place in a warm space for 1-1.5 hours to rise.

During this period of time, the dough will increase in volume by 1.5-2 times. You can start shaping the buns.

Place the dough on a cutting board and knead well. Divide the dough into equal parts, about 70 g each.

Roll out each piece of dough into a round layer about 10 cm in diameter, but very thin.

Place 2-3 tablespoons of curd mass in the middle of each layer of dough.

Seal the edges of the dough layer like an ordinary pie.

Fold the formed pie with the seam inward, slightly flattening it, and secure the ends tightly together.

Then use kitchen scissors to create 3 deep cuts on each side. Form other buns in this way.

Place the formed products on a baking sheet or in a baking dish at a certain distance from each other, cover with a napkin and leave to proof for 30 minutes.

Using a silicone brush, grease the well-placed buns with the yolk beaten with milk.

Bake the buns in the oven at 180 degrees for about 20 minutes until cooked and deliciously browned. Remove the finished baked goods from the oven and cool.

Coat the cooled buns generously with sweet powder.

Using a skewer, draw “veins” like leaves. And if you have beech skewers for canapés, create a “twig” by sticking them into the buns.

Ruddy, delicious pastries are ready! Bon appetit!

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