Viennese cookies with cottage cheese

Viennese cookies with cottage cheese

Ingredients

Butter – 200 g

Ice water - 2 tbsp.

Interior:

Cottage cheese 9% – 500 g

• 313 kcal
• 1 hour 20 minutes
• 1 hour 20 minutes

Photo of the finished dish

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Step-by-step recipe with photos

To make cookies, prepare the necessary ingredients from the list.

Sift the flour into a deep bowl, add butter and grind everything into crumbs.

Add sugar, salt and slaked soda to the purchased crumbs. Mix.

Add the egg, stir quickly and add ice water.

Gather the dough into a ball and immediately separate the third part from it. Throw a huge part, and place the third part in a plastic bag and put it in the freezer while the inside is prepared and the dough is rolled out.

Place cottage cheese in a bowl, add eggs.

Then add sugar, vanillin and starch, mix the whole mass thoroughly. If you want a completely homogeneous mass, then beat the mixture with a blender.

Cut the parchment to the size of the baking sheet, folding the edges slightly. Place a large part of the dough on parchment and roll it out to a width of 3-4 mm. The dough is very fragile, but you can roll it out. Create a slight edge around the edge so that the inside does not leak out, and lay out the filling, stepping back a little from the edge. Smooth out the filling with a spatula.

Remove the remaining dough from the freezer and grate it. Distribute moderately over the surface.

Preheat the oven to 180 degrees and bake Viennese cookies with cottage cheese for 30 minutes. It should turn brown.

While the cookies are hot, cut them into squares or rectangles.

Prepare coffee and serve prepared cookies with it. Enjoy the pleasant taste and smell.

Viennese cookies with cottage cheese

Viennese cookies made from crumbly shortbread dough with a fragrant curd inside will enchant even the most fastidious gourmet. These cookies are perfect for your morning coffee.

Ingredients

Shortbread dough for Viennese cookies with cottage cheese:

• 450-500 g flour
• 200 g butter or margarine
• 150 g sugar
• 1 testicle
• half a tsp soda without a slide (slaked with vinegar)
• 1/5 tsp salt

Curd inside for Viennese cookies:

• 0.5 kg cottage cheese
• 2 testicles
• 100 g sugar (to taste)
• 1 tbsp. starch
• 5 g vanilla sugar

Recipe for making a dish at home

1. Melt the butter in a water bath, without bringing to a boil, and leave to cool. Sift the flour through a sieve with salt, add sugar, vanilla sugar, stir and create a well in the center. Beat the egg into the center and stir.
2. While stirring the flour crumbs with a spoon, pour in the melted butter. Quench the soda with vinegar and add to the almost finished dough, mix it thoroughly and knead with your hands until soft. Separate the third part from the shortcrust pastry, wrap in cling film and place in the freezer for 15 minutes.
3. Cover the remaining dough with cling film and place in the refrigerator. Place the cottage cheese in a separate bowl (it is better to rub it through a sieve or pass it through a meat grinder so that the inside is more tender), beat in the eggs and beat thoroughly with a whisk or fork. Add sugar and vanilla sugar evenly in a narrow stream and mix the mixture with a spoon until smooth. Add starch, sifting it through a sieve, and stir.
4. Preheat the oven to 180C, line a baking sheet or wide pan with parchment paper. Place a large portion of the dough on the baking sheet and spread it thinly with your hands or using a rolling pin on the baking sheet. Cover the rolled out dough with the curd inside, remove the frozen dough from the freezer and grate on top. Place the baking sheet into the preheated oven.
5. Bake Viennese cookies with cottage cheese until golden brown, about half an hour. Remove the baking sheet from the oven and cut the pie into portioned squares or rectangles. Serve shortbread cookies with curd inside to the table after they have cooled completely. Bon appetit!

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“Viennese” cookies with fragrant curd inside and crumbly dough

Ingredients.

• 450-500 g flour
• 200 g butter or margarine
• 150 g sugar
• 1 testicle
• half a tsp soda without a slide (slaked with vinegar)
• 1/5 tsp salt

• 0.5 kg cottage cheese
• 2 testicles
• 100 g sugar (to taste)
• 1 tbsp. starch
• 5 g vanilla sugar

Manufacturing.

Let's prepare all the necessary ingredients. Let's start with butter. It needs to be melted in a steam bath (do not bring to a boil) and left to cool. In the meantime, let's start sifting the flour. Add salt, sugar, vanilla sugar to the flour, mix with a whisk or spoon. We make a hole in the center and drive the egg into it. Mix everything.

While stirring the flour mixture, pour in the melted butter. We quench the baking soda with vinegar, add it to the dough, mix and then knead with our hands. Separate 1/3 of the dough, wrap it in cling film and put it in the freezer for 15 minutes.

We also wrap the remaining dough in film and put it in the refrigerator. Take a bowl, put cottage cheese in it (for the most tender interior, rub the cottage cheese through a sieve), beat in the eggs and carefully beat the mass with a whisk. While beating the mixture, evenly add sugar and vanilla sugar in a narrow stream. Knead until smooth using a spoon. Sift the starch through a sieve and mix.

Cover a baking sheet with parchment paper and preheat the oven to 180°C.

We take a huge part of the dough and distribute it onto the baking sheet with our hands or a rolling pin. Place the filling on top of the dough. Grate the dough from the freezer and sprinkle over the inside. Place the baking sheet in the oven.

Bake for about 30 minutes until golden brown. We take out a baking sheet and cut the resulting pie into equal squares or rectangles. Let the liver cool and serve.

I'm sure you will like this easy recipe. In addition, the treat turns out to be very tasty. Bon appetit!

Viennese cookies - 4 traditional recipes (step by step)

Having prepared Viennese cookies at home according to my recipes, you will plunge into the atmosphere of charming Austria, and at least at the level of thoughts you will visit Vienna. Imagine yourself sitting in one of the attractive cafes and enjoying the wonderful pastries that have made this beautiful city famous.

In our country, the dessert has been known since Russian times, when we carefully collected recipes for various delicacies. These pastries were almost still called grated cookies with jam. Which is also true, because this is the essence of making.

Viennese confectioners are deservedly famous for their own baked goods. The famous Ishler Taler (Ishler Tallers and Linzer cookies - a dessert consisting of two halves with a layer of jam peeking out of a small window in the top cookie) have long become the hallmark of the capital of Austria.

Grated Viennese cookies “Viennese Streusel Cookie Torte” are from this series, and now, despite the richness of baked goods, we often remember the good old past and bake the usual delicacy. Moreover, the ingredients are always at hand - margarine, homemade jam and flour.

Viennese cookies - secrets of making

Cookies from Vienna are a fairly broad concept, because there are more than one or two recipes for making them. The base is similar - shortcrust pastry and powder, which is made from frozen dough. A more common option is with jam.

• As for jam, any kind of jam will do, the only important thing is that it is quite thick and does not spill too much.
• Instead of jam, jam is often used, which is also completely acceptable. I find jam made from dark currants or cherries especially tasty - they are sour and that’s what is needed.
• From time to time, instead of vanilla, lemon zest is used, and then the baked goods acquire delicate lemon notes.
• The cookies will become very tasty and tender if you use cottage cheese as a filling instead of jam.
• Another production option: instead of jam, take ready-made marmalade. Then you won’t have to bake the shortbread; cut out the shapes right away from the dough, for example, hearts, and then bake according to the main recipe.
• At the moment, I no longer use margarine, or I take a special one for baking “Pyshka”. But most importantly, I still use butter - it gives the liver the most crumbly texture.
• The flour must be sifted, it will be enriched with oxygen and the baked goods will become airier.
• You can sprinkle the cookies with almond petals or roasted peanuts before baking. Instead of jam, you can put candied fruits, dried apricots, prunes (dried fruits are crushed and combined with sugar), or canned peaches.

Viennese cookies - traditional recipe (step by step)

By the way, in Austria cookies are usually made for Christmas. But this does not mean that on other days you cannot amuse your family with delicious pastries.

• Flour - 4 cups.
• Unsalted butter – 200 gr.
• Sugar – 1 glass.
• Testicles – two pieces.
• Baking powder - a teaspoon.
• Jam – 300 gr.
• Vanillin is an ordinary sachet.
• Salt - half a teaspoon.

Step-by-step recipe for Viennese pastries:

[ok] Advice: Before all this, I would like to warn you that if you take sweet jam, for example, strawberry, raspberry, then take a little less sugar, about a third. To make it dissolve faster and easier, I immediately grind it into powder.[/ok]

1. Combine the powder and eggs in a bowl and beat for two to three minutes until the mixture turns slightly white and bubbles appear.
2. Add vanillin and salt, stir again and add butter. Take it out of the refrigerator early and leave it for 20 minutes until it becomes soft. After this, chop it into pieces and add it to the mass.
3. Continue whisking the mixture and when it becomes smooth, start adding flour. Don’t rush, add in small portions – this way it will knead better.
4. Add baking powder along with the flour and continue kneading the dough. It will become soft, smooth and not sticky to your hands.
5. Divide the test lump into three parts. Place one in the freezer – we’ll grate it later. From the remaining 2, mold one and roll it into a flat cake.
6. Place this cake on a baking sheet lined with parchment. Flatten the dough directly with your hands so that the layer is even, and be sure to make low sides on the sides for jam. Approximately: the thickness of the cake is approximately 0.5 – 0.7 cm.
7. Spread the jam over the base. Don't make it very huge. This is the option when it is better not to overdo it - the excess will run away and burn. By the way, another tip: if you don’t have thick jam in the house, lay out what you have, but sprinkle starch on the flatbread - the jam will “set.”
8. All that remains is to take out the frozen lump of dough and rub it onto the cookie base. Don’t bother, rub it directly over the baking sheet - then it won’t stick together and will be distributed perfectly right away.
9. While you are working on the dough, turn on the oven to warm up to 180 o C.
10. After 25 minutes, remove the baking sheet and cut the base into squares.

Do not transfer the pieces to a plate until they have cooled - you risk crumbling.

Viennese cookies with cottage cheese

Grated shortcrust pastry cookies do not always need to be made with jam. Curd inside is also a traditional recipe for a Viennese culinary masterpiece.

• Flour – 500 gr.
• Testicle.
• Butter – 200 gr.
• Soda – ¼ teaspoon.
• Sugar – 150 gr.
• Salt.

For the cottage cheese interior:

• Cottage cheese with fat content no higher than 9% - 500 g.
• Testicles - a couple of pieces.
• Starch – 1 tbsp. spoon.
• Vanillin – 5 gr.
• Sugar – 100 gr.

1. Be sure to rub the cottage cheese through a sieve, soften the butter and chop into pieces - this is preliminary work.
2. Combine flour with butter, add sugar, slaked soda, add a little salt, stir and knead the dough. Freeze the third part of the dough.
3. Make a flat cake from the rest of the dough, place it on a baking sheet, making low sides.
4. Now make the filling: add eggs to the cottage cheese, mix, then add sugar, vanillin and mix very well so that the sugar dissolves. The starch is placed at the end - stir the filling again and you can put it on the pie.
5. Rub the frozen dough over the inside and bake for half an hour.
6. Cut the pie into pieces and serve slightly cooled.

Viennese cookies with lemon - homemade recipe

• Flour – 400 gr.
• Testicle.
• Sugar – 200 gr. + 50 gr.
• Butter – 200 gr.
• Lemon.
• Soda - a pinch.

1. Combine the egg with sugar (200 g), grind and add butter (soften it a little and chop into pieces). Mix everything thoroughly.
2. Add flour in small portions and knead the dough. Divide it into two parts, freeze the smallest part for 15 - 20 minutes.
3. Roll out a larger piece into a flat cake and distribute it on a baking sheet (don’t forget to put parchment on it), making small sides.
4. The lemon should be grated directly with the zest and mixed with 50 g. sugar - this will be our insides. Distribute the lemon mixture over the cake and rub the frozen dough on top.
5. All! Can be placed in the oven for baking. Determine readiness by the golden top, after about 30 minutes.
6. All that remains is to cut the pie into pieces and let it cool slightly.

Cookies from Vienna with vegetable oil and kefir

The advantage of this version of Viennese grated cookies is that they are low in calories and much cheaper. If you don't believe me, do the math. Another unique feature of this recipe is that the delicacy is made with a fermented milk product, or more precisely, with kefir. And the result is no less impressive - the baked goods come out tender, crumbly and unusually tasty.

• Vegetable oil - a glass.
• Flour – 4 cups (or more precisely, how much dough will take).
• Sugar - a glass.
• Drink or yogurt - half a glass.
• Salt - half a teaspoon.
• Testicles - a couple of pieces.
• Jam - a glass.

1. Mix flour with vegetable oil and stir well.
2. Add baking soda, eggs, sugar or powder and pour in the drink.
3. Knead the dough - it will come out flexible, soft, but dense.
4. Divide the dough into two approximately equal pieces, freeze one of them for a quarter of an hour, and continue working with the second.
5. Roll it into a flat cake to the size of the baking sheet and lay it out, leveling it and making small sides. By the way, there is no need to grease the baking sheet - the cookies will not stick.
6. Spread the jam and grate the frozen dough on top. Then everything is as usual: bake for 20 minutes at 180 o C. But be careful that the top does not burn.
7. All that remains is to cut the base into equal pieces and let it cool a little.

I found a video with a step-by-step recipe for making Viennese cookies with jam, but you’re not convinced of your own abilities – take a look. May it always be delicious for you and not affect your sides in any way, friends! Be healthy and don’t forget me. With love... Galina Nekrasova.