Classic filling for cheese croutons: recipe for yeast dough

The filling of cottage cheese for yeast dough cakes is unusually easy to prepare and will require a minimum of ingredients. Dough for baking can be bought or kneaded independently. In any case, it turns out very tasty. Let's consider several recipes for making cheesecake.

Classic cheesecake

Speaking about this kind of baking, you can not fail to mention the classic recipe, according to which the products are made famous for the first time. This option is ideal for inexperienced housewives, but we advise them to stock up on a ready-made yeast test. Experienced cooks usually knead the dough themselves. From the recipe, which we now give you, the output should be from 10 to 12 cheesecakes.

Cheesecakes: filling. The recipe is classic

We agreed with you that the yeast dough is ready for us. We will immediately prepare the filling. Here is the complete list of required ingredients:

• Cottage cheese - 300 grams;
• Butter - 50 g;
• Granulated sugar - ¼ cup;
• Sour cream (20% fat content) - 2 tablespoons;
• Egg yolk - 2 pieces.

To cheesecake with curd had a homogeneous filling, you need to get rid of excessive granularity. Take a blender and rub our main component. Butter must be melt. Then add all the ingredients to the curd immediately: sugar, yolks, sour cream and butter. If the house has vanillin, you can add a pinch to the resulting composition. Sometimes, at the request of the hostess, the filling for cheesecake from cottage cheese is wrapped up with a handful of steamed raisins. Now you can thoroughly mix the components and start to form products.

Cooking method

We remember that we should get 10 or 12 cheesecakes. Take the yeast ready dough and cut it into the indicated number of portions, the value of each of which should be approximately with the chicken egg. We roll balls and immediately shift them to a greased baking tray at a decent distance from each other. We will give the test 10 minutes to make it fit. The balls will increase slightly in volume.

Take a glass and in the middle of each serving we form a small depression, slightly pressing down the dough. It should be a flattened notch. It is into this formed groove that the filling for cheese croutons should fit. To the bottom of the glass does not stick to the test, use a simple secret: sprinkle the bottom of the glass with flour. Finally, the formed cheesecakes should be allowed to go again for 10 minutes. To the top of a sweet muffin to brown when frying, we grease it with a mixture of beaten eggs and one tablespoon of milk. We send the pan in a preheated oven to 180 degrees for 30 minutes.

Filling for cheese cottage cheese from puff pastry

Our dough will also be yeast, but already puff. We buy the base in the store, we defrost it and start making the stuffing. Here is a list of ingredients that we will need for baking:

• Dough puff yeast - 0,5 kg;
• Medium curd cheese - 300 grams;
• Egg chicken fresh - 2 pieces;
• Granulated sugar - 1/3 cup;
• Orange peel ;
• Fresh berries any - 1 handful;
• Vanillin and fruit essences to taste.

This filling for cheese cottage cheese can be interpreted as sweet tooth. Dosage of granulated sugar can be slightly increased, and berries replaced with steamed raisins.

Technology of preparation

Get to work. The first thing to do is rub the cottage cheese and get rid of the excessive granularity. You do not need to do this if you have a curd mass on your table . We mix the main ingredient with sugar and egg, which serves as a binding element and does not allow curds to spread onto the baking tray during baking. Add the remaining ingredients and mix thoroughly. That's all, our fruit and berry stuffing from cottage cheese for yeast dough cakes is ready.

Now we are going to create the products. The purchased puff pastry has a square shape, so we will not "reinvent the wheel" and cut the rolled sheet into squares of 10 by 10 centimeters. The finished product will also acquire a square shape. We spread the filling to the center of each square with a tablespoon, then we fasten the corners of the cheesecake over the curd mass laid out crosswise in a cross, and the formed lumps are tearing.

You can bake round-shaped cheesecakes according to this recipe, for this use the forms for cupcakes. In this case, you need to make sure that the dough always goes over the edges of the mold.

Baking process

Then follow the same principle as in the first recipe. Leave the formed products for 10-15 minutes for proofing, grease with eggs, spread on the cooked baking tray and send to the oven heated to 180 degrees for half an hour. You can proceed as follows: warm up the oven to 220 degrees, send a baking tray, after 10 minutes, reduce the fire to 170 degrees and bake for no more than 15 minutes. To look on readiness. If desired, grease the cooked pastry with butter.

Have a nice tea!