Sochen is a stuffed flatbread folded in half. The classic filling is cottage cheese, so this dish will be to the taste of those who do not really like fresh cottage cheese. Indeed, as a filling, cottage cheese in juicy acquires a surprisingly pleasant taste.
It is necessary
- For the test:
- - butter - 100 g;
- - sugar - half a glass;
- - egg - 1 pc.;
- - sour cream - 125 g;
- - flour - 2 tbsp;
- - baking powder - 2 tsp;
- - salt;
- For filling:
- - cottage cheese - 350 g;
- - sugar - 2 tbsp. l.;
- - semolina - 1 tbsp. l.;
- - egg (protein) - 1 pc.;
- - sour cream - 2 tbsp. l.;
Instructions
Step 1
The butter must be removed from the refrigerator and allowed to stand at room temperature. Grind soft butter with sugar in a dish (you can use a blender).
Step 2
Next, drive the egg and the specified amount of sour cream into the creamy sugar mass. Grind or beat with a blender all the ingredients until the sugar is completely dissolved, but no more than 2-3 minutes to achieve a homogeneous consistency.
Step 3
Sift flour, add other dry ingredients (salt, baking powder) to it, pour into the mass and gently knead the flour. To do this, take a spatula or spoon and knead the dough with upward movements. Stir everything until smooth (but not for long so that the dough remains tender), cover with foil and leave in the refrigerator for 10-15 minutes. At this time, we will prepare the filling.
Step 4
Separate the yolk from the protein. Take only the egg white, pour it into a bowl, add cottage cheese, sugar, semolina, sour cream. Stir everything until smooth.
Step 5
We take out the cooled dough from the refrigerator. You need to make cakes from the dough. To do this, you can roll out the dough into a single layer and cut out circles from it, or pinch off small pieces from the dough and roll them out with a rolling pin (in this case, about 15 juicer should be obtained from the indicated ingredients).
While you are working with the dough, you can turn on the oven and preheat it to 210 degrees Celsius.
Step 6
Put the curd filling on the cakes, not very little, but not very much. Then the cake needs to be closed with an edge to make a semicircle. Press a little dough to the filling, but do not cover the edges.
Step 7
Place the juices with the curd on a greased baking sheet or lined with baking paper. Lubricate with whipped yolk, leave to bake for 13-15 minutes at a temperature of 200-220 degrees Celsius.
Juice can be eaten warm or at room temperature, as a dessert or for breakfast.
