Nutritious salad with spicy chicken and grapes. Sochniki with cottage cheese made from shortcrust pastry. Step-by-step recipe with photos

During the Soviet Union, sochnik with cottage cheese was the No. 1 delicacy for children and adults. Everyone loved the curd flavor of the flatbread.

The classic sochnik recipe included chicken eggs, sugar, flour, homemade fat sour cream and village cottage cheese.

Cottage cheese for making juicers was treated selectively. We monitored the correct fat content, place and method of production.

What cuisine does Sochnik belong to?

In the 18th century in France, in the province of Angoumois, a duke married a daughter from Corsica. The girl’s nature and appearance were so refined that the Duke was inspired to order his personal chef to prepare a dessert for tea that would repeat the light image of his bride.

Then the cook served flatbreads for dessert, baked from the most delicate cottage cheese and airy creamy dough. The dish was so tasty and enjoyable that the recipe spread to neighboring provinces, and after a couple of decades, all of Europe learned about it. In Russia, such flatbreads were called “sochnya” or “sochniki”. Over the years, the recipe was improved, edited, and variant forms of the dish were created.

Today, butter is used to achieve a creamier taste. There are recipes for making sochniki without eggs.

Proper nutrition includes a recipe for juices made from whole grain flour without sugar.

This dish is a baked product, but not as unhealthy as fried pies. The cottage cheese in the composition helps build muscle mass. It contains vitamin D, which plays an important role in strengthening bone tissue.

Sochniki with cottage cheese and sour cream in the oven

If you are a fan of smooth textures, then use curd mass in cooking. Many people like grain or cottage cheese flakes.

In any case, excellent taste is guaranteed when prepared correctly.

Cooking time - 45 minutes.

Ingredients:

2 eggs;
200 gr. sour cream 20%;
2 cups of flour;
300 gr. Sahara;
350 gr. cottage cheese;
vanillin;
1 teaspoon of soda;
salt - to taste.

Preparation:

Combine eggs in a bowl, 150 gr. sugar and 100 gr. sour cream. Mix everything.
Add soda and salt to the dough. Sprinkle with vanilla.
Add flour and knead the dough.
Grind the cottage cheese with sugar. Add sour cream and mix thoroughly.
Make round cakes half a centimeter thick from the resulting dough.
Place the curd filling on the dough and cover with the same flatbreads on top. Carefully seal the edges. Apply a thin layer of sour cream on top.
Bake the juices for 30 minutes at 180 degrees.

Ingredients:

1 chicken egg;
250 gr. Sahara;
300 gr. wheat flour;
130 gr. butter;
1 teaspoon baking powder;
250 gr. cottage cheese;
vanilla sugar;
salt - to taste.

Preparation:

Beat the egg with sugar and salt. Add vanilla sugar.
Melt the butter in the microwave and slowly pour into the dough. Add baking powder and flour.
Combine cottage cheese with two tablespoons of softened butter. Add sugar and stir.
Roll the dough into small cakes. Place the filling on half of them, and cover the rest of the juicer on top. Press the edges well to prevent the filling from spreading.
Bake the juices in the oven for 25 minutes at 180 degrees.

Proper nutrition does not oblige you to give up healthy goodies. One of these options is curd juicers.

Cooking time - 30 minutes.

Ingredients:

2 chicken proteins;
150 gr. whole grain flour;
1 stevia tablet;
150 gr. milk 1.5%;
170 gr. low-fat curd mass;
cinnamon;
salt - to taste.

Preparation:

Beat the egg white until fluffy.
Crush the stevia tablet and pour the powder into the whipped egg whites.
Stirring gently, pour the milk into the chicken whites. Add salt and flour.
Sprinkle the curd mass with cinnamon and beat in a blender.
Form the juices.
Bake for 20 minutes at 180 degrees. Bon appetit!

Many people think that adding yeast to the dough makes baked goods high in calories. These judgments can be refuted if you look at the nutritional value of yeast - only 75 kcal per 100 grams.

Dry yeast will make the dough fluffy and light.

Cooking time - 1 hour.

Ingredients:

3 chicken eggs;
250 gr. sour cream;
280 gr. Sahara;
1 packet of dry yeast;
1 teaspoon lemon juice;
vanillin;
300 gr. wheat flour;
300 gr. cottage cheese;
150 ml sunflower oil;
salt - to taste.

Ingredients:

190 gr. flour;
1 chicken yolk;
120 gr. cream cheese;
1 tablespoon paprika;
215 gr. curd mass;
2 tablespoons of tomato paste;
100 ml corn oil;
salt - to taste.

Preparation:

Beat the salted yolk with a fork. Season it with paprika.
Beat the cream cheese with a mixer. Pour the yolk into it.
Pour flour into a container and knead the dough by hand.
Mix the curd mass with tomato paste. Lightly salt it.
Cut the dough into 10 equal pieces. From each block, form a juicer with curd and tomato filling.
Heat corn oil in a frying pan and fry the crackers.
Serve with any sauce. Ketchup is ideal.

The recipe was created for chocolate and cocoa lovers. Dark dough with snow-white filling. Because of their bizarre image, such Sochniks were known among the people as the smile of a Negro. In fact, they look original and are suitable for a holiday table.

Cooking time - 50 minutes.

Ingredients:

1 chocolate bar;
300 gr. curd mass;
320 gr. flour;
3 chicken yolks;
140 gr. Sahara;
100 ml heavy cream;
200 gr. kefir;
salt - to taste.

Preparation:

Break the chocolate bar into squares and melt in the microwave under a hood.
Salt the yolk and rub with sugar. Add hot chocolate and stir mixture.
Heat the kefir and pour it into the future dough. Add flour there and mix everything with a spoon.
Prepare cream from curd mass and cream. Cool the cream before whipping.
Divide the dough into 15 parts and roll them into cakes. Place cottage cheese on each “leaf” and seal tightly.
Bake these juicers in the oven over medium heat until done.

How to prepare sochniki with cottage cheese? It turns out to be very simple and fast! Of course, there are many variations of this recipe, and I do not claim the authenticity of this one, but I can say with confidence that this recipe for sochniki with cottage cheese turned out to be the best for me. The dough turns out crumbly, but not dry due to the addition of sour cream. The filling is tender and juicy, but does not leak out of the dough. It turns out sooooo delicious!!!

Compound:

For the test:

Flour – 2 cups
Granulated sugar – ½ cup
Butter – 50 g
Sour cream – 5 tbsp. spoons
Egg – 1 pc.
Soda – 1 teaspoon
Salt – 1/3 teaspoon

For filling:

Cottage cheese – 200 g (1 pack)
Egg – 1 piece (the white will go into the filling, and the yolk will be used for greasing the juices)
Sour cream – 1 tbsp. spoon
Granulated sugar – 2-3 tbsp. spoons
Flour – 1 tbsp. spoon
Vanilla sugar – 1 teaspoon

Preparation:

So, let's start preparing the juices by preparing the dough. 20 minutes before cooking, remove the butter from the refrigerator so that it melts a little. Combine butter and sugar and mix thoroughly. In my opinion, it is most convenient to use a fork for these purposes.

Then add the egg to the dough. Mix everything again.

Add sour cream. The sour cream should not be cold, but at room temperature.

Mix everything and add flour sifted through a sieve. When sifting, the flour is enriched with oxygen and the baked goods are more airy. Add flour gradually so as not to overdo it. Immediately add salt and baking soda. There is no need to extinguish the soda with vinegar; it will be extinguished due to the acid present in sour cream.

Knead the dough and leave it to rest for 20 minutes.

Meanwhile, prepare the filling. Combine cottage cheese, sour cream, flour, sugar and vanilla sugar.

Mix everything thoroughly.

In a separate container, beat the egg white into a stiff foam. Add a pinch of salt to the whites, this will make the whites whip up easier. Leave the yolk for greasing the juices.

Combine the curd mixture with the protein. Mix everything carefully with a spoon so as not to disturb the airy structure of the protein.

The finished filling for juicers should be homogeneous, without lumps.

The dough and filling are ready, all that remains is to mold the juicers themselves. Sprinkle the table with flour. Take part of the dough and roll it into a layer 7-8 mm thick. Using a mold or a regular bowl, cut out circles of the required diameter. I had a bowl about 12 cm in diameter. Place 1-1.5 teaspoons of filling on each flatbread. The filling should not be distributed over the entire surface of the cake, but only over half.

Fold the circles in half, without pinching the dough, but only lightly pressing it towards the bottom. Using the rest of the dough, make all the juices in a similar way. Place them on a baking tray lined with baking paper.

Combine the yolk with one tablespoon of water and brush all the juices with it.

Place the juices in an oven preheated to 180 degrees for 25-30 minutes.

Sochniki with cottage cheese are ready. Cool them a little directly on the baking sheet, and then transfer them to a plate. Now you know how to bake sochniki at home. But homemade baked goods are always tastier than store-bought ones and do not contain harmful dyes or preservatives.

Serve the juices with tea or milk and enjoy their taste and aroma.

Bon appetit!

Below you can watch a funny video:

I welcome you, my dear readers, to the pages of my culinary blog! It didn’t take me long to think about what I could cook up for my dearest people. I’ve been planning this recipe for a long time, but somehow I couldn’t get around to it, so today I got together and finally made it. And then I will tell you how to prepare sochniki (sochni) from shortcrust pastry with cottage cheese at home. And as always, I have carefully prepared a recipe for you with step-by-step photos, I hope you like it.

I loved sochni very much as a child, I often bought them for tea in the school canteen. And then somehow, over time, I even forgot about them. Recently I went to a local bakery and noticed the juices that were sold there and bought several pieces. To be honest, I was very disappointed, as the taste was far from what it was like in childhood. Or maybe it’s just that when we become adults, our tastes become dull? In general, I decided to try making juicers at home and began looking for a recipe.

While I was looking for a recipe, I learned that it turns out that sochni can be prepared not only with cottage cheese. Instead of cottage cheese, you can use absolutely any filling: jam, jam, and even meat or mushroom. Studying the material fascinated me greatly and I even thought, shouldn’t I make juice with meat or mushrooms? I will definitely post the recipe if I decide to experiment with this.

Cooking sochniki with cottage cheese

Products

For the test:

Flour – 300 gr.
Butter – 120 gr.
Egg – 1 pc.
Sugar – 75 gr.
Sour cream – 2 tbsp.
Salt – 1/3 tbsp.
Baking powder – 1\2 tsp.

For filling:

Cottage cheese – 300 gr.
Sugar - 60 gr.
Egg – 1 pc.
Flour – 1 tbsp.
Sour cream – 1 tbsp.
Vanillin

Step-by-step recipe for making sochniki with cottage cheese

Video recipe for making juicers:

First we need to prepare shortcrust pastry for juicier. Our dough will not be entirely shortbread, since we add a little sour cream to it. Thanks to sour cream, the dough turns out softer, more tender and airy and at the same time sandy.

So, sift the flour through a sieve, add salt, baking powder and mix everything with a spoon. I practically always sift the flour, since thanks to this simple step the flour is saturated with oxygen and the products turn out more airy. In addition, we clean the flour from any unknown impurities.

Place the butter in a separate deep bowl, add sugar and beat with a mixer. The butter must be removed from the refrigerator in advance and kept for some time at room temperature until it becomes soft.

Then add the egg, sour cream to the oil and beat everything again with a mixer.

Place the resulting mass in flour and quickly knead the elastic dough with your hands. If you have followed the proportions correctly, the dough will be pleasant to the touch and elastic. But not everything always depends on the recipe. Sometimes the quality of flour is such that you have to add a little more. Therefore, if you see that your dough is runny and sticks to your hands, then add a little more flour.

Shortbread dough does not like long kneading. If you knead it for a long time, the products will turn out too hard.

Place the finished dough in a dry deep bowl, cover with plastic wrap and place in the refrigerator for 1 hour. Or you can do it easier, wrap the dough in a bag.

Preparing curd filling for juicier

About 20 minutes before removing the dough from the refrigerator, you can prepare the curd filling.

Place the cottage cheese in a deep plate, add sugar and vanillin.

It is advisable that the cottage cheese be dry, otherwise the curd filling will leak out and the juices will not turn out very beautiful. Therefore, if you see that your cottage cheese is wet, place it in a gauze cloth and squeeze out the excess moisture.

Then, add egg white to the cottage cheese (and the yolk will be useful for greasing the juicier), sour cream and mash everything thoroughly with a fork.

At the end, add flour, mix everything thoroughly and leave the mixture for 10 minutes. At this time, you can turn on the oven.

Bake socni with cottage cheese

So, we have the filling ready, the dough too, we turned on the oven. You can also prepare the pan in advance by lining it with foil or parchment paper.

Roll out the dough into a layer approximately 3-5 mm thick. And cut out circles using a mug.

Place 1 tbsp on half the circle. curd filling.

And cover the filling with the second half of the dough.

Add 1 tsp to the yolk. milk (or water) and stir everything thoroughly.

We transfer the juices into a baking dish, grease them with yolk on top and place them in a preheated oven at 180C and bake for about 25-30 minutes.

That's all, our sochniki with cottage cheese are ready, now they can be served. Before serving, the juice can be sprinkled with powdered sugar on top.

Bon appetit!!!

What is sochen? On the Internet there are several options for defining this word: an unleavened flatbread prepared for a meal on Christmas Eve, a flatbread with filling, a flatbread soaked in juice, a flatbread with cottage cheese... But most often sochniki (sochni) are “Soviet” flatbreads with filling, folded twice, with the filling visible. I also know sochni in exactly this form: soft butter dough and curd filling. As a child, they seemed very tasty to me.

Ingredients for the dough:

wheat flour - 2 cups (320 gr.);
sugar - 0.5 cups (125g);
egg - 1 pc.;
sour cream - 5 tbsp. spoons (150g);
butter - 50g;
salt - 1 pinch;
soda - 0.5 teaspoon;

For filling:

cottage cheese - 200g;
egg white - 1 pc.;
sour cream - 1 tbsp. spoon (35g);
sugar - 2 tbsp. spoons (40g);
flour - 1 tbsp. spoon.
vanilla sugar.

1 yolk for greasing products. The glass used is 250 ml.

Preparation:

Beat the egg well with a whisk or fork, add softened (not melted) butter and sour cream. Mix everything.

Add baking soda and a small pinch of citric acid to a glass of wholemeal flour (soda and acid can be replaced with 1 teaspoon of baking powder).

Sift flour and baking soda into the butter-egg mixture. Mix. Sift the second glass of flour. The second glass of flour should be added gradually (you may need less flour). The kneaded dough should be soft. Perhaps it will stick to your hands a little, but after proofing it will not stick. Leave the dough to proof for 15-20 minutes.

During this time we will prepare the filling. Mix cottage cheese, sugar, flour, a pinch of vanilla sugar and sour cream thoroughly. Then add well-beaten egg white. If the cottage cheese is very dense, you can add 1 tbsp. a spoonful of milk; if the cottage cheese is liquid, add more flour.

Now tear off a small part of the dough and roll out the cake to a thickness of 5-8 millimeters. Cut out round cakes. I cut it out using a glass and a 9cm muffin tin.

Place a teaspoon of curd mixture on the cut out cakes, fold them in half and press the top and edges just a little.

Place the juices on a baking sheet lined with parchment paper. Mix the yolk with 1 tbsp. spoon of water and grease the top with the juiciness.

Bake at a temperature of about 180°C for 20-30 minutes.

This recipe makes the juices very soft. If you replace the butter in the recipe with two tablespoons of vegetable oil and bake until well browned, then the juices will be crispy. The result is a kind of cookies with cottage cheese. However, on the second day they become soft and the taste changes a little.

What is most important in sochniki with cottage cheese – the dough or the filling? It is difficult for me to answer this question unambiguously. For juiciness, the curd filling should be tender and at the same time not runny, so that it retains the desired shape during baking. And many people easily cope with this task. But the dough... Often it turns out to be harsh or rough. Therefore, we will pay special attention to the test. So that we can get really tasty juices with cottage cheese. Recipe with photo, you can clearly see what real dough should look like for juicier: moderately soft and moderately loose. Dense and pliable when sculpted and tender, melting when finished. For a very long time I could not find this golden mean, and now, finally, I can confidently say that it has been found. Here they are – my sochniki with cottage cheese! I tried to describe the recipe with photos and each step in as much detail as possible, so that you immediately have answers to all the questions that arise during preparation. I assure you, these juicers will taste as good as they look.

Ingredients for the dough for juicier:

egg – 2 pcs.,
sugar – 3/4 tbsp.,
sour cream 10% – 200 g,
salt - a pinch,
butter (margarine) – 100 g,
soda – 3/4 tsp.
flour – 4 tbsp.

Filling ingredients:

cottage cheese (any fat content) – 350-400 g,
sugar – 3-4 tbsp. l.,
egg – 1 pc.,
salt - a pinch,
sour cream – 1 tbsp. l.,
flour or semolina (optional) – 2-3 tbsp. l.,
yolk for greasing the top - 1 pc.

How to cook sochniki with cottage cheese (recipe with photo)

Contrary to custom, we will start cooking juicier not with the dough, but with the filling. Now I will explain why. The finished curd filling should sit a little to make it juicier. It doesn’t matter whether you add semolina or flour to the filling, they need time to absorb moisture and swell. First add the egg to the cottage cheese.

Then a pinch of salt, sour cream and sugar. Another point: if your cottage cheese is juicy and fatty (homemade, for example), you don’t need to add sour cream to it.

Grind the mixture thoroughly and add flour or semolina - your choice. With semolina the filling turns out more loose and airy; with flour it is more soufflé-like.

Now the dough. Break the eggs into a bowl, add sour cream, salt and sugar. The dough turns out very sweet! Honestly, to suit my taste, I would reduce the amount of sugar to half a glass. But my family has a terrible sweet tooth, and since they are the main eaters, I focus on their taste.

I beat the entire contents of the bowl with a blender, after which I add slightly melted butter, chopped into pieces. There is no need to melt the butter first.

Beat the contents again with a blender and add first soda to the mixture, then flour.

After adding the first 2 glasses, the blender can still cope with the dough, but then we switch to manual kneading. Don’t forget that even flour from the same manufacturer may differ, so you need to add it gradually! Do not overwork the dough with flour, otherwise when baking it will turn out harder than it should be. This dough took me 4 full glasses without a slide.

The finished dough is soft and slightly sticky to your hands. Don’t worry, it will sit in the refrigerator for 20-30 minutes, it will reach the desired state and lose its stickiness.

Once the dough has rested, we begin to form the juices. For the base you will need dough cakes with a diameter of 8-10 cm. You can make them in two ways: roll out one large thin cake and cut out small ones from it; or roll out the dough into a “sausage”, cut it crosswise into small pieces and roll each of them into a flat cake. I went the first route.

As soon as the filling is in place, fold the flatbread in half and press it along the edges so that the juicer comes out with a wide “smile”. When baking, this “smile” will spread, but thanks to it the juicy juicer will retain its neat shape.

Place the formed juices on a baking sheet, brush with beaten yolk and bake until golden. If the baking sheet is non-stick, you do not need to grease it with oil or line it with parchment.