Baking with cottage cheese can be hearty and sweet, cooked in the oven or in a pan. It is advisable to use a fresh, not overdried product without lumps, supplementing it with sour cream, cheese, eggs, herbs, various spices. From this set of products, it is easiest to make flat cakes with a delicious golden crust, they can be eaten immediately after baking or reheated in the microwave.
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Rye curd cakes: a step by step recipe
The cakes baked according to this recipe have a pleasant mild taste. They turn out unsweetened, do not stale for a long time, go well with any additives. Pastries with thin honey-rye notes can be served with tea or coffee, but they are equally delicious with soup, meat, vegetable and fish dishes. Calorie content is moderate, due to the high content of protein and carbohydrates, the feeling of satiety remains for a long time.
Ingredients:
- 100 ml of kefir;
- 1 tsp liquid honey;
- 160 g of soft cottage cheese;
- 1.5 cups of rye flour;
- 2 tbsp. l refined vegetable oil;
- 0.5 tsp soda;
- 0.5 tsp salt.
Kefir mixed with honey, cottage cheese and vegetable oil. To speed up the process, you can use a hand blender. Sift rye flour, combine with salt and soda. Pour into kefir-curd mass. Knead a homogeneous uncooked dough, wrap it in plastic wrap and place in the refrigerator for half an hour.
Remove the dough from the refrigerator, on a board sprinkled with flour, roll it into a layer 10-12 m thick. Use a sharp knife to cut the layer into squares or triangles. If desired, the cakes can be made perfectly round, cutting them out with a special shape or an ordinary glass.
Put the cakes on a baking sheet, slightly oiled, place it in the oven, preheated to 180 degrees. Bake for 25-30 minutes until a delicious brownish crust forms. Remove the finished product with a spatula on a wooden board or grate, cool and serve.
Fresh Turkish cakes: classic version
Gozleme - traditional cakes made of thin unleavened dough, which are cooked in a special pan. The filling can be any, but the most popular option is a combination of cottage cheese, feta cheese and greens.
Ingredients:
- 400 g of wheat flour;
- 150 g of coarse curd;
- 250 ml of filtered water;
- 0.5 tsp salts;
- 150 g of soft feta cheese;
- a bunch of fresh herbs (parsley and dill).
Sift flour into a bowl, set aside for a little sprinkling. Mix the main part with salt, add water in small portions, kneading a homogeneous dough. It should turn out soft and plastic, not sticking to the hands. If the dough is too liquid, you can add more flour or briefly place it in the refrigerator.
Cook the filling. Mash cottage cheese with a fork along with feta cheese, add pre-washed and dried herbs, finely chopped or chopped in a blender. Mix everything well. You do not need to add salt, salty feta cheese will give the filling saturation.
Divide the dough into 4 parts, roll each into a thin layer on a board sprinkled with flour. Spread the filling evenly in the center, tuck the edges to form a neat rectangular bundle. Roll it with a rolling pin, making the cake more flat, turn it over and repeat rolling. Make sure that the filling does not break through the dough.
Put the cake on a dry frying pan, grease the top of the product with olive oil and turn over. Apply a layer of oil again, fry and turn again. Repeat the procedure until a delicious golden crust appears. Thin dough is cooked very quickly, so it is important not to over-bake baking on a fire. Serve the prepared cakes hot, along with freshly brewed sweet tea.
Sweet cakes: the perfect breakfast dish
An original replacement for familiar cheesecakes, which children will really like. To make the dough soft, but not too liquid, it is better to choose a cottage cheese of medium humidity. You can serve cakes with any sweet topping: jam, condensed milk, sour cream, homemade berry sauce. Baking cakes in the oven will help reduce the number of calories.
Ingredients:
- 400 g of fresh cottage cheese;
- 3 eggs;
- 1 cup semolina;
- 0.5 cups of sugar;
- odorless vegetable oil.
Mash the cottage cheese thoroughly with a fork. If the product is too dry, you can add a couple of spoons of low-fat sour cream, yogurt or yogurt. Mix cottage cheese with eggs whipped with sugar and pour semolina in portions. Mix the dough thoroughly, it should be uniform, without large lumps. Let the mass stand for 10-15 minutes.
Heat vegetable oil in a pan. Do not pour too much, otherwise the cakes will be greasy. If necessary, oil can be added during the frying process. So that the cakes do not burn and are well cooked inside, cook them over medium heat without covering the pan with a lid. When the products are browned, turn them over to the other side. Put the finished cakes on a dish covered with a paper towel. Serve warm.
Cheese cakes with curd filling: step-by-step cooking
Hearty pastries, which can be served at the festive hundred, while it is prepared very easily. Filled cakes are especially beautiful in the context, it is these photos that are published in culinary magazines.
Ingredients:
- 2.5 cups of wheat flour;
- 250 g of semi-hard cheese (it is convenient to use a pre-grated product in a bag);
- 1 egg
- 250 ml of nonfat kefir or yogurt without additives;
- 0.5 tsp salts;
- 0.5 tsp salts;
- refined cooking oil for frying.
For filling:
- 400 g of fresh cottage cheese of any fat content;
- 2 tbsp. l sour cream;
- 2 cloves of garlic;
- fresh herbs of parsley and dill;
- salt;
- freshly ground black pepper.
Mix warm kefir with eggs, add cheese grated on a coarse grater. Mix everything, add the sifted flour in portions, combined with soda and salt. Knead the dough, it should become smooth, soft, uniform and not stick to your hands. If necessary, the amount of flour can be increased.
Rinse greens, dry, chop finely. Pass the garlic through the press. Mix the products with mashed cottage cheese, sour cream and salt. Pepper the mixture to taste. Divide the dough into small pieces of equal size. Roll them into cakes. Put the curd filling on half the cakes, spread in an even layer, cover with another crust of dough. Connect the edges to form beautiful, round-shaped items. Squeeze flat cakes with a rolling pin to make them flatter.
Fry the cakes in warmed vegetable oil until golden brown. Put on a plate covered with a paper towel that absorbs excess fat. Serve the cakes warm, adding fresh sour cream, yogurt, cream sauce.