Cottage cheese rolls in sour cream filling. Recipe: Cottage cheese curls in sour cream filling - very tasty

In this recipe, immediately after baking, curd curls are poured with sour cream filling, tightly sealed and left in this form until completely cooled. As a result, curls are so magically soft, soaked in sour cream (do not read wet, not at all!), And there is such a mind-blowing FRAGRANCE in the house!!! It is useless to describe, you must try it! Get ready and find out for yourself!

For the recipe you will need:

For test:

3 g dry yeast

100 g milk

50 g sugar

50 g of high-quality fatty (82%) margarine; if completely against margarine, take butter or vegetable oil

70 g sour cream

For filling:

500 g cottage cheese

100 g sugar

For filling:

200 g sour cream

1 tablespoon sugar

From the given amount of ingredients, I got 20 curd rolls

COOKING:

Pour dry yeast into warm milk, add half a teaspoon of sugar, 2 - 3 teaspoons of flour (from the general norm). Mix everything until a homogeneous batter and leave for 30-40 minutes until a foam cap appears.

Sift flour. Add salt, sugar and stir everything so that all dry ingredients are evenly distributed throughout the volume.

Add softened margarine, sour cream to the flour mixture and grind into large crumbs.

Pour in the yeast mash and knead the dough of medium consistency - not very tight, but not too soft. Because flour varies from place to place, you may need to add a little flour (if the dough is watery and does not hold well) or milk (if there is unmoistened flour or the dough is too tight) during the kneading process.

Cover the kneaded dough and leave it alone for 10-15 minutes. During this time, the flour will absorb moisture, form gluten and the dough will be easier to knead.

Knead the rested dough well until smooth and homogeneous.

Cover the dough and keep warm until doubled in volume.

If you have time, punch down the risen dough and let it rise a second time. If there is no time, the risen dough can be cut.

For the curd filling, rub the cottage cheese with an egg and sugar into a homogeneous mass. If the cottage cheese is too wet, you may need to add a little flour or grated breadcrumbs to the filling.

Roll out the dough into a rectangle with a thickness of 0.5 - 1 cm.

Spread out the curd filling.

Roll the dough with the filling into a loose roll.

Cut the roll into slices of the desired thickness. I got exactly 20 of them.

Spread the curd curls freely on a baking sheet covered with baking paper, cover and leave for 40 minutes to proof.

During the proofing process, the curls should increase significantly in volume.

5 - 7 minutes before planting in the oven, grease the curls with a loose egg.

Bake at 180 - 200 C until browned.

For filling, mix sour cream with sugar.

Immediately after baking, generously grease the curls with sour cream filling, cover tightly and leave to cool completely (or at least until warm).

Happy tea drinking!

It sounds frivolous - curd curls, and even in sour cream filling. But you would only know what a miracle it is! The recipe was given to me by my girlfriend Lenochka Tereshchenko, we met her here on my blog, and we became friends so much that we have been talking outside of it for a long time. When Lena boasted of her pastries, I immediately decided - I will do it, and come what may!

Frankly, I love baking with cottage cheese, it is less high-calorie. In the past, my daughter and I often indulged, especially when I taught my daughter how to cook. Now there is so much deposited on the sides that I try to restrain myself, but it just doesn’t always work out. So I tempt you, because I will not be ashamed to burst them alone.

Cottage cheese curls in sour cream filling

We will need:

To prepare the dough:

• Flour - 350 gr.
• Yeast, dry - 3 gr. (tea spoon).
• Milk - 100 ml.
• Sour cream - 70 gr.
• Butter (can be replaced with margarine) - 50 gr.
• Sugar - 50 gr.
• Salt.

For curd filling curls:

• Cottage cheese - 500 gr.
• Egg - 1 piece.
• Sugar - 100 gr.
• Vanilla sugar - a bag.

Fill preparation:

• Sugar - 1 tablespoon.
• Sour cream - 150 gr.

Cooking:

1. Making the dough: Warm the milk a little. In a large bowl, mix milk, dry yeast, 2 teaspoons flour and a spoonful of sugar. Let it stand a little warm until a fluffy cap forms - this yeast has begun to work.
2. Pour flour on a wide board, put sour cream, sugar, salt and add softened butter or margarine.
3. Stir and pour in the yeast mash. Now it remains to knead the dough, roll it into a small ball and leave it somewhere in a warm place, alone for 10 minutes.
4. After 10 minutes, knead the dough until it is perfectly elastic and no longer sticky to your hands.
5. Cover the dough with foil and send to a warm place - let it rise well. This will take about an hour.
6. While the dough is ripening, prepare the filling. Mash the cottage cheese and put the egg with vanilla in it. Add a little semolina to the liquid cottage cheese and knead the filling.
7. Check the dough, if it has doubled, punch down and roll into a rectangular layer. The thickness of the cake is 0.5 - 0.7 mm.
8. Put the filling over the entire area of ​​\u200b\u200bthe formation (make it evenly), then roll it into a roll, only it should be loose. Pinch the edges of the roll tightly.
9. It remains to cut the roll into small pieces, about a centimeter and a half. Now put future curls on a baking sheet, brush with egg on top and send to the oven. A temperature of 180 degrees is fine. Bake for half an hour. Look at the pretzels, they will become ruddy - you can get it.
10. While the curls are browning, mix sour cream and sugar, beat in a blender.
    Lubricate each with sour cream sauce, cover with foil and leave - let the filling absorb well. The pastry will be soft, but not too soaked and moist. The scent is fantastic!

The yummy turned out amazing! Homemade, like Carlson with a vacuum cleaner, at a fast pace, they will destroy pastries in the pour, believe me. Didn’t, guys, be sure to try it and share your impressions in the comments, okay?

I found a video for you, look, everything is very clearly explained here about curd yummy. I do not say goodbye to you, my dears, wait for other interesting recipes. With love… Galina Nekrasova.

If your relationship with did not work out, then you can introduce it into the diet in a rather interesting and tasty way - by preparing curd curls in sour cream filling. This type of pastry is ideal for a cup of coffee and is delicious even the next day.

Delicate curd curls in sour cream filling

Thanks to a thin layer of slightly sweetened sour cream, the buns become indescribably tender. The only danger of sour cream filling is that it is very easy to get addicted to it, and therefore, you will probably soon start pouring sour cream on all pastries.

Ingredients:

• cottage cheese - 530 g;
• egg - 1 pc.;
• flour - 340 g;
• yeast - 5 g;
• sugar - 160 g;
• butter - 55 g;
• milk - 90 g;
• sour cream - 80 g.

Cooking

Preparing dough for such curls is no different from kneading any other yeast dough. Just warm the milk and combine it with 60 grams of sugar. Add the yeast to the sweetened milk and leave it to activate, that is, to brew exactly until a foam cap appears on the surface. In the center of the hill of flour, make a kind of well, pour melted butter with a yeast solution into it. Now start kneading the dough. In this case, it should take at least 10 minutes, since the duration directly determines the further softness and porosity of the dough. Form the kneaded dough into a ball, cover with cling film and leave for an hour. After the lapse of time, re-knead it and leave it for a secondary proofing for another 40 minutes.

Rub 2/3 of the remaining sugar with the egg and cottage cheese. Roll out the dough and cover it with curd filling. Roll up the dough and cut. Spread the buns on a baking sheet and leave for another half an hour before placing in the oven. After that, bake for 25 minutes at 180. Still hot buns are poured with a mixture of sour cream and the remaining sugar, then left under the foil until they cool.

Salted cottage cheese curls in sour cream filling - recipe

Ingredients:

For test:

• yeast - 7 g;
• water - 235 ml;
• eggs - 3 pcs.;
• vegetable oil - 85 ml;
• granulated sugar - 30 g;
• flour - 715 g.

For filling:

• cottage cheese - 980 ml;
• eggs - 2 pcs.;
• green onions - 3 feathers;
• a handful of green dill.

For sour cream filling:

• onions - 35 g;
• a handful of fresh dill;
• butter - 15 g;
• sour cream - 175 ml.

Cooking

Before making curd curls in sour cream filling, dilute the yeast with warm sweetened water and leave to foam. Add egg, butter and flour. Let the dough rise to double.

Combine all filling ingredients. After rolling out the dough, spread the curd filling over it and roll it into a roll, cut into curls and put in a mold. Leave to double in size again.

For pouring, spasser the onion in melted butter and mix it with dill. Add stir-fry to sour cream. Leave to bake at 160 degrees for 25 minutes. Pour sour cream over hot curls and leave to cool until warm.

Cottage cheese curls with sour cream filling

Ingredients:

For test:

• egg yolks - 4 pcs.;
• egg - 1 pc.;
• sugar - 45 g;
• butter - 85 g;
• kefir - 185 ml;
• flour - 460 g;
• yeast - 7 g.

Delicate cottage cheese curls in sour cream filling will conquer the heart of any gourmet. They turn out fried and soft at the same time, with a unique magical aroma that just drives you crazy! They are easy to prepare and don't require a lot of ingredients. Even a novice cook will cope with this task.

Classic curd curls in sour cream filling

This is a basic recipe that you can always interpret a little in your own way to get even more delicious pastries. In order to prepare the most delicate curd curls, you will need to make the dough from the following products:

• one and a half glasses of flour;
• half a teaspoon of dry yeast;
• half a glass of milk;
• 2 tbsp. spoons of sugar;
• half a pack of margarine;
• 3 art. spoons of sour cream;
• salt to taste.

Further, everything is simple:

1. Dissolve yeast with sugar in warmed milk, add a couple of teaspoons of flour and shake. Set aside for half an hour - this dough should rise in a magnificent "cap".
2. Mix dry ingredients with flour. Put here soft margarine, sour cream. Break into crumbs. Pour the risen dough into it, start the dough. If the mass is too sticky and wet, add a little flour.
3. Let the dough rest for fifteen minutes. And then knead well again so that it becomes smooth and acquires a uniform structure.
4. Keep warm until doubled in size. Then it should be kneaded and allowed to rise a second time. Now the dough is ready for cutting.

While the base is rising, let's work on the filling.

It will require:

• half a kilo of cottage cheese;
• egg;
• half a glass of sugar.

And here, too, there is nothing complicated: grind the cottage cheese well with an egg, sugar. If it turns out watery, stir in a tablespoon of flour.

Let's start cutting curls.

1. Roll out the dough to a centimeter thick.
2. Apply a layer of curd filling.
3. Wrap everything with a roll, cut it into rings.
4. Place curls on a baking sheet, covering it with baking paper, set for half an hour to part.
5. After they are nicely swollen, shake the egg and grease the blanks on top.
6. Bake at a temperature of 180 degrees. Check readiness with a very thin wooden needle or a toothpick.

It is necessary to pierce the dough with a thin wooden stick, twist it slightly around its axis, and then remove it. If there is not a single crumb on it, then it is time to take the pastry out of the oven.

While curls are baking, prepare sour cream filling. To do this, you just have to beat a little half a glass of sour cream with a couple of tablespoons of sugar.

When the rosy curls are taken out of the oven, immediately, while they are still hot, they should be thickly greased with sour cream. Cover the top with foil and leave to cool completely. Sour cream will be absorbed, and the pastries will turn out soft and tender.

Recipe without yeast

It is known that modern yeast, especially fast-acting yeast, is harmful to health. Here is a recipe that will help you learn how to make cottage cheese curls without the use of yeast at all.

The general principle of preparation remains the same as in the previous, classic recipe. Curd filling and sour cream filling are the same. You just need to make another dough.

For him, you will need to take the following products:

• half a kilo of flour;
• 3 art. spoons of sugar;
• half a glass of the fattest kefir;
• half a glass of vegetable oil or half a pack of melted margarine;
• salt to taste;
• half a teaspoon of soda.

Action algorithm:

1. Sift flour, mix other dry ingredients with it.
2. Pour melted margarine or vegetable oil, as well as kefir into flour. Knead a fairly firm dough.

It should be borne in mind that the dough is to be rolled out, which means that it should not be sticky. Therefore, you can dust it with flour.

Cutting and baking - as in the classic yeast dough recipe. However, since the base is yeast-free, it can be used to form curls immediately after preparation.

Cooking in a multicooker

The recipe for a slow cooker is practically the same as the previous two - classic curls in sour cream filling and from yeast-free dough. Fewer products will fit in the slow cooker, so the amount of ingredients for making dough and filling can be taken half as much.

In a multicooker, it is convenient to create a favorable temperature regime for brewing, raising and proofing products from yeast dough. To do this, use the modes "Yogurt", "Multivar", "Heating", "Dough". The main thing is to achieve an effect in which the ambient temperature for the test will be more than 30 degrees.

• The steam can be kept for about half an hour.
• It will take an hour to rise the dough.
• And for proofing - about 40 minutes.

The baking process itself is simple.

1. Place the already formed curls in a multicooker bowl lined with oiled baking paper.
2. Set the "Baking" mode.

Different multicookers have differences in this mode both in temperature and in the duration of cooking. Therefore, it is better to focus on the indicators that you usually use when baking products from yeast dough.

Delicate curls of cottage cheese in sour cream filling from Irina Khlebnikova

The well-known blogger and wonderful culinary specialist Irina Khlebnikova gives a wonderful recipe for curls, which we propose to master. The dough from Irina Khlebnikova always turns out to be unusually tender, truly magical.

For him you will need:

• 420 g flour;
• a glass of milk;
• egg;
• 11 g yeast;
• 2 tbsp. spoons of sugar;
• half a teaspoon of salt;
• 2 tbsp. tablespoons of vegetable oil.

Let's take a look at this worthy recipe step by step:

1. Add all the dry ingredients to the sifted flour, except for the yeast. Then pour warm milk into the middle of this mixture, mix a little with flour and add yeast to this watery hole formed.
2. Let the mixture stand for about half an hour to foam. Then add vegetable oil and break the egg. Knead the dough.
3. Let it stand to ferment the flour for about twenty minutes. Then knead the resulting mass well, cover with a film and leave it warm to approach.
4. Then you should knead the dough and let it rise again for half an hour - twenty minutes.

Curd filling is prepared from:

• half a kilogram of cottage cheese;
• 2 eggs;
• 5 st. spoons of sugar;
• 5 st. tablespoons of breadcrumbs.

Rub cottage cheese with one egg and sugar.

You can add other products to the filling to taste - soft butter, dried fruits, nuts, sour cream. It is possible not to use an egg at all.

1. Roll out the dough, evenly cover with half of the breadcrumbs. This is required so that the crackers absorb excess moisture from the curd during baking.
2. Put the curd filling on top.
3. Sprinkle it with the other half of the breadcrumbs.
4. At the same time, leave one of the edges of the dough 4 cm free from the filling and crackers. Brush it with a beaten egg.
5. Roll the dough with the filling into a roll. Cut it into pieces, about 3-4 cm thick.
6. Lay the resulting curls on an already prepared baking sheet. Put the products to part in heat for half an hour or a little more.
7. Then bake at temperatures up to 200 degrees.

How to decorate and serve pastries beautifully

A universal decoration for any pastry is fruit. They can beautifully decorate curd curls before putting them in the oven. Bright cherries or strawberries will give the pastry a very attractive look.

Curls can be laid out on a baking sheet or in a multicooker bowl in the form of one large pie of an unusual shape.

1. To do this, give each curl the shape of a slightly elongated leaf, slightly flattening the dough with your fingers from both ends.
2. Lay the products in a circle half-side so that one curl slightly overlaps the other. Depending on the quantity, size of products, size and shape of the baking sheet, you can build not one such circle, but two or three.
3. Lay one large coil horizontally in the very center.

This peculiar cake can be served on a beautiful dish with a lace napkin.

For filling:

• sour cream 18-20% fat - 150 gr. thick
• granulated sugar - 15 gr.
• vanilla sugar - ½ teaspoon without a slide or the pulp of ½ vanilla pod (optional)

For filling:

• cottage cheese 9-18% fat - 400-430 gr., with a homogeneous structure, not very wet, without "grains"
• granulated sugar - 30 gr.
• vanilla sugar - ½ teaspoon without a slide or the pulp of ½ vanilla pod

To lubricate the top of the blanks (optional):

• egg - 1 small (weighing about 58-60 gr.)

For test:

• yeast - 8 gr. fresh or 4 gr. (1 teaspoon without a slide) dry
• granulated sugar - 50 gr.
• milk 3.2-3.5% fat - 100 ml
• butter - 50 gr.
• sour cream 18-20% fat - 70 gr.
• wheat flour of the highest grade - 290 gr.
• salt - ½ teaspoon

STEP-BY-STEP COOKING RECIPE

Turn on the oven and heat it to number 3 (170 ° C) (so that you can put the dough on it if there is no other warm place, for example, a radiator, for it). Start kneading the test. To do this, measure the amount of wheat flour and granulated sugar required for it according to the recipe in different containers.

Heat the milk in a saucepan or aluminum bowl over low heat until warm (38-40 ° C), then pour it into a large bowl for kneading the dough (about 3.5 liters in volume), and measure the amount of butter required according to the recipe into the empty saucepan or bowl for the test and set aside for now. Add 1 teaspoon with a medium slide of sugar (from the total amount for the dough) to the milk, stir to dissolve it. Then add 3 teaspoons with a large slide of flour from the amount measured in step 1, sifting it through a sieve. Mix everything with a hand whisk until smooth, crumble fresh or dry yeast on top, cover the bowl with food plastic wrap and leave for about 15-20 minutes in a warm place so that the yeast bubbles.

While the yeast is swelling, completely melt the butter in a saucepan or aluminum bowl and immediately add the remaining sugar for the dough, salt and sour cream for the dough (taken from the refrigerator). Mix everything thoroughly with a spoon.

Lightly mix the approached yeast with a whisk, pour in the sour cream-butter mixture and mix everything again.

Enter into the mixture 100 gr. from the total amount of the remaining wheat flour, sifting it through a sieve and carefully mixing until smooth with a hand whisk or a mixer with regular whisks. Then add another 50 gr. flour and also mix everything. Then add the rest of the flour to the dough in two steps and knead the dough with your hands until it turns out soft, elastic and begins to lag well behind them and the walls of the dish. At the end of the kneading process, you can stretch it by the ends, and then immediately fold it back - as a result of such manipulations, the dough is better saturated with oxygen.

Shape the dough into a ball and place back in the bowl. Cover it with food plastic wrap and put in a warm place for 40-60 minutes so that the volume of the dough has increased by about 2 times.

At this time, prepare the curd filling. To do this, in a separate container, mix the cottage cheese with egg, sugar and vanilla sugar (or the pulp of ½ vanilla pod) until smooth using a mixer with whisks for yeast dough. Cover the resulting mixture with cling film and leave on the counter at room temperature until consumed.

Line a large aluminum baking sheet (21 x 32 cm, 5 cm high) or another similar area you have with non-stick baking parchment.

When the dough has risen, turn on the oven (if you didn’t already have it on) and heat it to number 3 (170 ° C) or in accordance with the recommendations in the instructions for your oven for baking yeast dough.

Knead the risen dough with your hands in a bowl, and then put it on the table and roll it out (you don’t need to sprinkle it with flour first) into a rectangle about 36 × 30 cm in size, from time to time stretching it around the corners with your hands and trimming it with a rolling pin. Lubricate the surface of the dough layer with the curd filling, not reaching the edges of two short and one long sides about 1 cm. Roll the layer into a tight roll along the long side (starting from the one that is completely smeared with the filling), pinch the roll seam. Then turn the roll over so that the seam is at the bottom, and gently punch down from the center to the edges, evenly distributing the filling inside along its entire length.

With a serrated knife (for cutting bread), carefully cut the roll into 12 equal pieces with sawing movements.

Place the “curl” blanks on the previously prepared baking sheet at a distance from each other (lay the edges of the roll with the cut up). Let the pastry rise in a warm place for 30 minutes, covering them with paper towels on top so that the dough does not wind.

When the blanks are separated, in a separate bowl, beat a small egg into the foam with a whisk. Then take a silicone brush and brush the surface and sides (if possible) of future buns with the resulting mixture. Or do not lubricate them with anything at all - this will not affect the appearance of the products in any way.

Place the baking sheet in the oven and bake the curls until the tops are lightly golden at number 3 (170°C), about 45 minutes, or as directed in your yeast dough oven's instructions. After about 20 minutes after the start of baking, you can turn the baking sheet in the oven on the other side so that the buns brown evenly.

As soon as you put the blanks in the oven, start preparing the sour cream filling. To do this, in a separate container, mix sour cream with granulated sugar and vanilla sugar (or the pulp of ½ vanilla pod) with a spoon until smooth, then cover the container with plastic wrap and leave at room temperature until consumed.

Store the leftover buns at room temperature for no more than 6 hours or in the refrigerator at + 5-6 ° C for no more than 2-3 days (preferably in the same baking sheet in which they were baked, tightly covering them with foil on top and putting them in a clean large plastic bag or in portions laid out in parchment in small bags). After being stored in the refrigerator, the buns become denser, but no less tasty.

Helpful advice

It is advisable to choose a small egg for the filling - as indicated in the recipe for 400-430 gr. cottage cheese. On the other hand, you can use a larger one (weighing about 63-67 gr.). But then the filling will turn out to be slightly watery, so it will be more difficult to form blanks with this one (although after baking, in ready-made “curls”, it will better retain its juiciness).

Note to the owner

If you want the curls to be perfectly round, use a larger baking sheet than mine and place the blanks on it at a considerable distance from each other. If the final shape of the buns is not so important for you, take a baking sheet of approximately the same area as indicated above. Then, in the process of baking, the “curls”, having increased in size, will merge and turn out to be square (see photo). But in the end, in my opinion, they will be more tender due to the fact that their edges do not dry out and remain juicy.