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

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.

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.

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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