Skochniks consist of soft shortcrust pastry and delicate curd filling. Of course, you can buy them in the store, but yours will be prepared with love. Fresh, freshly made homemade baked goods are incomparable to commercial counterparts.
It is interesting that these products are not called “creamers” because of their delicate texture. If you put another filling in a dough rolled into a circle with a diameter of 10-12 cm, fold the product in half and bake, it will have the same name.
Ingredients for curd baking
To make juices with cottage cheese, you will need:
For the test:
- 2 cups of flour;
- 0.5 cups sour cream;
- 0.5 cups of sugar;
- 100 g of butter;
- 2 tsp baking powder;
- 1 g vanillin;
- a pinch of salt.
For filling:
- 350 g of cottage cheese;
- 1 egg white;
- 1 tbsp. decoys;
- 2 tbsp. sour cream;
- 3 tbsp. Sahara.
For lubrication:
- 1 yolk;
- 2 tbsp. water.
Liquid cottage cheese for the filling is categorically not suitable. Take the pressed one, if it is grains, rub through a sieve. If you have wet cottage cheese, place it in a bowl, put a flat plate on it, oppression on it (something heavy). Let it stand in this position for an hour, the liquid will rise to the top, you will drain it.
Dough preparation
Place the sour cream in a bowl or other high-rimmed container. Put the butter in a small bowl on the fire, add sugar, wait until it melts.
Pour the butter mixture into the sour cream, add the vanillin, add the egg, stir the mass. In a separate bowl, combine flour, baking powder and salt. Sift the flour mixture into a bowl of sour cream, knead the dough. Put it in the refrigerator for 20 minutes to make it stronger and not sticky, then it will be easier to roll it out.
While the dough is cooling, make the filling. Separate the white from the yolk. Put it and the rest of the ingredients for the filling in a blender bowl, beat a little with a whisk attachment.
Shaping products
Take out the dough. You can mold products in any of the two suggested ways. Roll the sausage, divide it into 14-16 pieces. From each mold koloboks, roll them into flat cakes 0.5 cm thick. The diameter of each is 10 cm.
For the second method, roll out the dough into one large flat cake 0.5 cm thick. Cut out circles from it with a suitable round notch in diameter - a cup, saucer. You can make the edges zigzag by cutting them out with a curly knife.
Place the filling on one half of the juicy dough, cover with the other half. You do not need to blind the edges, step back a centimeter from the upper half and lightly press this part with your finger to the filling.
Spread the items out on an oiled baking sheet, spaced apart. Mix the yolk with water, use a cooking brush to paint the top of the juices with this mixture. Preheat the oven to 200 ° C, bake for 20 minutes. When the products become golden, take out and invite your family for a tea party.
