Cottage cheese pinwheels with sour cream filling. Cottage cheese curls in sour cream filling

Cottage cheese curls are incredibly tender buns with cottage cheese, poured with sour cream sauce. The cooking technology is very simple, so any novice hostess can make such a yummy.

Cottage cheese curls in sour cream filling

• flour (350g)
• sugar (55g)
• milk (100g)
• dry yeast (3g)
• fat margarine (82%), can be replaced with butter or vegetable oil.
• sour cream (75g)

• cottage cheese (550g)
• sugar (100g)
• eggs (1pc)

Sour Cream Sauce:

• sour cream (250g)
• sugar (1.5 tablespoons)

This amount of ingredients is designed for 20-22 curls.

1. Pour yeast, sugar (half a teaspoon), flour (2-3 tsp) into warmed milk (warm) and mix everything well until smooth. We leave our workpiece to infuse for up to 40 minutes.

2. Pour a little salt, sugar into the sifted flour and stir so that all the components are evenly mixed. Then add softened butter / margarine, sour cream to the flour mass and grind into large crumbs. Now it's time to pour in our infused yeast mixture. Knead the dough (should not be too soft or tight) and leave for 15 minutes. Note: if the dough is too liquid or does not hold its shape well, then pour in a little flour, if it is tight, pour in milk. Knead the dough until smooth, cover with a towel, and in a warm place for two hours.

3. Curd filling: beat an egg into the curd, add sugar and knead thoroughly. If the cottage cheese is wet, then add a little flour or grated crackers. Ready!

4. We take the dough, roll it out in a rectangular shape (thickness up to 1 cm) and spread the curd filling evenly.

Then we roll it into a loose roll and cut into pieces of the required thickness.

5. We cover the baking sheet with parchment, spread the curls, cover with cling film and leave for 30 minutes for proofing (should increase by 2 times). Next, smear with an egg (whipped) and put in the oven for 25-30 minutes at 180-200C.

6. Sauce: mix sour cream with sugar and beat well until smooth so that the sugar is completely dissolved. As soon as our curls are cooked, we smear with sour cream sauce, cover tightly with foil / cling film and leave to let the filling soak the buns. Curd curls photos are ready!

Cottage cheese curls recipe number 2

Prepare:

• cottage cheese (400g)
• flour (1 cup)
• eggs (5pcs)
• sugar (5 tablespoons)
• soda (3/4 tsp)

1. Separate the yolks from the proteins. Next, add yolks, sugar, soda (no need to quench) to a bowl with cottage cheese and carefully rub until smooth. Now we gradually begin to pour in the flour (just sift it before that) and knead the dough (it should stick very well from the hands and not be too steep). Then we roll out the prepared dough with a rolling pin into a thin layer (up to 1 cm). Note: if it is constantly torn, then place it in the refrigerator for 50 minutes.

2. Let's prepare the filling for now. You can make cottage cheese (cottage cheese + sugar), with jam or with fresh apples + cinnamon. In this recipe, we have protein: beat the separated proteins with sugar well.

3. Spread the rolled dough with squirrels, twist it into a roll and carefully cut into small pieces. For beauty, you can deploy your hands from the inside. Spread curls on parchment, sprinkle with sugar + cinnamon and place in the oven for up to 20 minutes at 180-200C. Keep an eye on the time so as not to overdry as ovens are different for everyone. Fragrant and delicious dessert is ready! For lovers of cottage cheese baking, you can try to cook no less delicious .

Cottage cheese curls №3

Take for the test:

• flour (350g)
• yeast (7-10g)
• milk (100ml)
• butter or margarine (55g)
• sour cream (75g)
• salt (a pinch)
• sugar(60g)

• cottage cheese (500g)
• vanillin (1 g)
• sugar (100g)
• eggs (1pc)
• raisins (90g)

Sour cream sauce:

• sour cream(200g)
• sugar (2 tablespoons)

1. Pour yeast, sugar and flour (1 tbsp) into warmed milk. Mix everything well until smooth, cover with a towel and insist in a warm place for 35 minutes to form a foam cap.

2. We take a bowl, add flour, salt, sugar and mix. Then add softened butter / margarine, sour cream and grind into crumbs. Now pour the yeast mixture into the workpiece, make the dough and place it in a warm corner for 50 minutes.

3. Let's prepare the most delicate filling for now. We thoroughly wash the raisins, soak in warm water for 15 minutes, then drain everything and put it on a paper towel so that all excess liquid is absorbed. Drive an egg into a bowl with cottage cheese, add sugar, raisins, vanillin and mix everything.

4. We take the dough, roll it into a rectangular layer (up to 1 cm), spread the curd filling and twist it into a roll. Then chop into small pieces, transfer to a baking sheet (previously cover with parchment and brush lightly with butter) and leave for 30 minutes for proofing. After - we smear the curls with a beaten egg and place in the oven for up to 25 minutes at 180-200C until a golden crust appears. Filling: Whip sour cream with sugar.

5. After cooking, pour the curls with sour cream sauce, cover with foil and wait until everything is soaked. The buns are very juicy, fragrant and soft - just delicious. Bon appetit!

Curls with cottage cheese in sour cream filling may remind someone of the famous cinnabons, but there is a similarity between them only in the way they are formed. Ready-made curd curls are very soft, not wet, but soaked in a delicate sour cream filling. There are two versions of this pastry: with sweet and salty filling, so not only sweet tooth will like it.

Step by step recipe

For sweet curlicue buns, you will need to prepare the dough, filling and filling.

Step by step baking instructions:

- a wonderful recipe for delicious and healthy homemade pastries made from wheat or rye flour.

Pasta with squid tentacles is very tasty, satisfying and healthy.

We have prepared a video and a step-by-step fragrant lamb lagman - watch, try, cook with us!

Recipe for salted curls with cottage cheese in sour cream filling

Salty curd curls can act as an addition to a cup of tea or coffee, as well as an independent treat. Spicy herbs play a special role in the composition, which will give the pastries a charming and appetizing aroma.

For the dough, filling and filling you will need:

• 250 ml of liquid (milk or water);
• 7 g dry yeast;
• 30 g of granulated sugar;
• 3 chicken eggs;
• 90 ml of odorless sunflower oil;
• 550 g flour;
• 600 g of cottage cheese;
• 200 ml sour cream;
• 60 g of fresh dill;
• salt to taste.

This version of unsweetened baking will take from one and a half to two hours.

Caloric content of curls - 260.3 kcal / 100 g.

The sequence of cooking processes:

1. Dissolve dry yeast in sweetened milk or water. Leave them alone for a while until a foam cap appears, then add sunflower oil, two eggs and flour. It is enough to knead the mass and leave it warm until it doubles in volume;
2. For the curd layer, mix the cottage cheese mashed through a sieve, the remaining chicken egg, half the chopped fresh dill, salt everything to taste and mix very well;
3. Knead the risen dough again, roll it into a ball, on which make two deep cruciform cuts. Grasp the diagonal corners of the cuts in the center with your hands and unfold the dough into a rectangle. Using a rolling pin, give the rectangle the desired thickness;
4. Spread the filling on top of the dough in an even layer. Roll up the roll, which is cut into curls no more than 5 cm long. Place cut-side down on a baking sheet and bake until cooked through at 180°C (or the temperature recommended by the yeast dough oven manufacturer);
5. Pour hot buns with sour cream mixed with the rest of very finely chopped dill, cover with foil and leave to cool. Serve the curls cold.

In addition to sweet and salty curd filling, you can make buns with a curd-nut layer by adding a glass of roasted and minced walnuts (or any other) nuts to the main ingredient.

Another sweet version of the filling, which is suitable for curls in sour cream filling, is cottage cheese with chocolate chips, for which it is enough to grate a bar of chocolate on a coarse grater.

If the cottage cheese is too wet, then so that the filling does not flow out of the blanks, you need to exclude the egg from its composition, and instead add a little flour for viscosity.

Sour cream filling can confuse some housewives who are afraid that because of it the pastries will become sour and too soft. You can make sure that this does not happen by brushing the surface of the buns with a beaten egg. Then a dense crispy crust will not allow the filling to harm the baking, but will only make it incredibly tender.

Curls with cottage cheese can be stored in sour cream filling at room temperature for no more than six hours, but in a tightly closed container in the refrigerator, the shelf life of baking will be 1-2 days.

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.

350 gr premium flour
5 g of yeast (not super fast) regular granular, read on the pack!
100 gr milk
50 gr sugar
50 gr high quality full fat margarine 72 - 82%
70 gr sour cream
4 gr salt

For filling

500 - 600 gr cottage cheese
1 egg
100 g sugar (or better to taste)
Vanillin on the tip of a knife

For filling:

150 g of sour cream is 1/3 of a large jar
2 - 3 tbsp sugar (or rather, to taste) but it tastes best when the sweetness is medium

Cooking

Warm milk slightly, add dry yeast. As much as you would like, do not add any more yeast. That's 5 grams. To the yeast, add half a teaspoon of sugar and 3 teaspoons of flour from the general norm. Slowly, stir with a teaspoon until smooth. Cover the bowl with cling film. Remember to pierce the film with a toothpick in several places. Put the cup with the dough in a warm place for 40 minutes, until a foamy yeast cap appears. I put the cup next to the radiator. If the hat does not appear, we start the dough again!
After your dough has stood up well, it has increased in volume ...



Sift the flour twice. Add salt, sugar to the flour and mix everything well.


Add softened margarine (not liquid, but soft), sour cream to the flour mixture. Grind everything into large crumbs.



Pour in the yeast mash and start kneading the dough.


The dough should be of medium consistency - not very tight, but not very soft. Since the flour is different everywhere during the kneading process, you may need to add a little flour (if the dough turned out to be watery and does not hold its shape well) or 1-2 tsp of milk (if there is no moistened crumb left).


So do not rush, knead and try to feel!!! Do not forget and remember that after the dough rests, the gluten in it will relax. And your dough will be 20% softer than before kneading. It is not necessary to knead for a long time, until a homogeneous state.
Cover the kneaded dough with a bowl and cling film. Leave alone for 15 minutes. During this time, the flour absorbs moisture and forms gluten. For easier kneading.
After 15 minutes, you will see that the dough has become different: soft, pliable.
Let's start the mixing process. I will warn you right away, we will knead diligently and for a long time! From the beginning to complete intensive kneading should take at least 10 minutes. At the end of kneading, the dough will become so elastic, tender. During the process, try to knead so that more air gets into the dough.
It is very important!
So, if you want your curls to be lush and tender, don't be lazy.
Crumple, turn over, fold, stretch and again on a new one! Your success is guaranteed! The readiness of the test can be checked in this way. Press on the dough, it should easily and immediately return to its previous state.
Once again, the well-kneaded dough is ready, roll it into a ball and put it in a cup. Cover the cup with cling film, pierce in several places and put in a warm place. You can slightly warm the oven (no higher than 30 C).
The dough should double in size.
Since the dough is rich, it is very difficult for him to rise.
Therefore, do not expect a rapid rise. Everything about everything will take at least an hour.


Knead the dough on the table. We release carbon dioxide. And we start mixing again. Without much effort. Within 1 minute. Thus, we launch the second portion of oxygen and give the test a second wind. Because of this, the structure of the finished baking will be incredibly porous, with many microscopic holes, which means tender and soft. They say about such pastries - like fluff! And, due to the fact that there is a lot of muffin in the dough, the pastries will remain fresh for a long time.
The second ascent takes 45 minutes.
The dough rises faster the second time, but not as high as the first time.


Dump the dough onto the work table. If necessary, lightly dust the table with flour, but lightly!
Slowly, roll out the dough into a rectangle. Test height 0.7mm.


Cover the dough with a plastic bag.

WE PREPARE THE COTTAGE FILLING.
Since the cottage cheese will give juice due to sugar, but we don’t need it, we will prepare the filling immediately before rolling the dough into a roll.
Grind cottage cheese with sugar and vanilla. If the cottage cheese is dry, add an egg to the filling. Mix well. And if it is too wet, then add a little semolina or grated crackers.



Spread the filling (evenly) over the dough.


We turn into a LEAK ROLL!
We pinch the edge of the dough.



We roll on the table, IN ORDER TO EQUALIZE THE THICKNESS OF THE ROLL.
From the middle to the edges. The result is a sausage 5-6 cm in diameter.


We outline with a knife, future curls. The size of the pieces, about 3 cm. Cut. We correct in our hands, give shape, the width of the curls is at your discretion!
Spread the curd curls freely on a baking sheet covered with baking paper, cover and leave for 40 minutes to proof.


Cover the baking sheet with plastic wrap or place in a large bag.
Definitely in a warm place. or in an oven preheated to 35C.


In the process of proofing, the curls should increase in volume. Almost 2 times!
So watch out, but don't shake the pan!


5-7 minutes before planting in the oven (at this time, start warming up the oven), grease the curls with a loose egg and 1 tablespoon of milk.
It is best to coat with a soft brush.


Bake at 180C for 25 minutes...until golden.

If, suddenly, the curls start to burn, cover them with foil.

5 minutes before readiness, prepare the sour cream filling.

Sour cream, you need to take at least 20%.
Mix (do not beat) with sugar until smooth standing.
As soon as the curls are baked, we begin to generously lubricate them with sour cream filling.


After 10 minutes, remove the curls from the paper and lay them out on a wire rack.
You can leave it right in the pan, and, moreover, cover it with foil until it cools completely.
But you need to do this if the sour cream is high in fat, preferably rustic. And if the curls are not completely filled.
It's an indescribable taste!