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Calories: Not specified
Cooking time: Not indicated

I propose to bake in the oven a truly magical homemade pie with cottage cheese from yeast dough, which simply melts in your mouth, its crumb and filling are incomparable. My step-by-step photo recipe will help you a lot, especially if you have never tried working with dough. Believe me, you will get exactly this option the first time, I will say more, the dough will become your favorite. The dough is not only suitable for sweet pies, remove a tablespoon of sugar from the list of ingredients, and this dough can already be used for pizza, pies, pies with salty fillings. I often make delicious dishes with it. In our version, in addition to cottage cheese, we will add dried apricots and raisins, a little vanilla sugar to the filling - the aroma will be fragrant to the fullest, your family will definitely quickly gather at the table. It is ideal to serve milk or herbal tea with the pie.

- fresh yeast - 10 g,
- kefir 2.5% - 125 ml,
- sunflower oil - 65 ml,
- wheat flour - 1.5 cups,
- sugar - 1.5 tablespoons,
- salt - a pinch,
- cottage cheese - 500 g,
- dried apricots and raisins - 1 handful each,
- chicken yolk - 1 pc.,
- vanilla sugar - 20 g.

Recipe with photo step by step:

Take a convenient deep container, put granulated sugar into it and add fresh yeast. Grind yeast and sugar together, leave aside for 5-10 minutes.




After the specified time, the yeast will “come to life”, at this time you need to put a bowl of kefir, vegetable oil and a pinch of salt on the fire. Heat the ingredients to 37-38 degrees - to a warm state.




Pour oil and kefir into yeast. Mix well.




Pour a glass of regular wheat flour into a bowl.






First, mix the dough with a spoon, then pour another half a glass of flour into the bowl, now knead the dough with your hands.




The dough is kneaded very quickly, it is pleasant and does not stick to hands, does not require much effort when kneading. Now leave the dough alone - wrap the container with cling film, put the dough in a warm place for 35-40 minutes.




Prepare the filling - add chopped dried apricots and raisins to the curd, add vanilla sugar, if desired, add more regular sugar. Mix well.




After the specified time, the dough has slightly increased in volume, it's time to heat the oven to 180 degrees.






Roll out the dough so that it is larger than the form, put the dough into the form.




Fill the mold with the dough filling.




Close the filling with dough, fastening the edges of the dough in the center. Leave the dough to rest for 20 minutes.




Lubricate the pie with a shaken yolk and put in the oven, bake for 25-30 minutes.





Bon appetit!
You will surely also enjoy the delicious

Cottage cheese pies are a real treat for lovers of desserts and sweets! From the article, readers can learn about all the intricacies of making sweet pastries from the best chefs in the country.

Yeast pie with cottage cheese is often considered a Russian national cuisine. For many centuries it has not lost popularity. Three hundred, two hundred and a hundred years ago, hearty pastries were devoured by both adults and children in the blink of an eye. This is not surprising, because everyone likes easy-to-prepare, tasty, mouth-watering and healthy pies and pies.

There are a lot of recipes for a yeast pie with cottage cheese: sweet fruit and savory salty ones, recommending the use of cottage cheese for dough and filling ... Each housewife has her own proven recipe, passed down from generation to generation. Below are the most popular ways to make delicious muffins.

Open cottage cheese pie

This confectionery is a favorite delicacy of children. In addition to the pronounced taste, it also has considerable benefits: calcium-rich cottage cheese is indispensable for the formation of bone tissue of a growing organism, tooth strength and endurance.

The main ingredients for making an open yeast pie with cottage cheese:

1. Premium flour - 0.5 kilograms.
2. Purified water - 250 milliliters.
3. Fresh yeast - 25 grams.
4. Egg - 1 piece.
5. Sugar sand - 60 grams.
6. Sunflower oil - 50 grams.
7. Salt is on the tip of a knife.

1. Cottage cheese - 600 grams.
2. Raisins - an incomplete handful.
3. Egg fresh - 2 pieces.
4. Sugar - half a glass.
5. Vanillin - 15 grams.

Technology for making an open pie

Heat the water to a temperature of 38-40 degrees (should be slightly warm). Mix flour, yeast, egg, oil, sugar and salt. In a deep bowl, knead the yeast dough, cover with a waffle towel, let rise in a warm, dry place.

In your free time, prepare the filling - cottage cheese, raisins, eggs, sugar and vanillin. Turn on the oven, which should heat up to a temperature of 200 degrees.

Mix eggs, sugar and vanilla with a whisk until foamy homogeneous mass. Add cottage cheese, mix, sprinkle evenly with raisins.

Prepare Flatten the finished dough to the brim. Form neat borders. Lay out the sweet wrap edges.

With cottage cheese should be baked for 35-40 minutes. The golden crust of the cake will tell about the readiness of the dish. The muffin is delicious both cold and hot, and you can serve it with tea, coffee or milk.

Pie with cheese and cottage cheese - for real gourmets

The unusual combination of sour cottage cheese and salty cheese was noticed by the French. Such a dish has long received the status of national in the country with the Eiffel Tower, it is prepared both in fashionable restaurants and at home.

The ingredients for creating yeast are as follows:

• Wheat flour - 300 grams.
• Butter - 80 grams.
• Egg - 3 pieces.

• Fresh yeast - 15 grams.
• Wheat flour - 250 grams.
• Sugar sand - 45 grams.
• Salt - ¼ teaspoon.

• Hard cheese (45-50% fat) - 230 grams.
• Cottage cheese (3-5% fat) - 450 grams.
• Sour cream (26% fat) - 200 grams.
• Sugar - 4 tablespoons (for moderate sweetness) or 5 tablespoons (for a richer taste).
• Protein, egg yolk - 2 pieces.

Description of the cooking process

The recipe for a yeast dough pie with cottage cheese and cheese is quite simple, even a novice cook can handle it.

For dough, milk must be heated to a temperature of 38 degrees, salt. Grind fresh yeast with sugar until smooth. Combine milk and yeast.

Sift the flour, pour in the resulting mixture. Mix thoroughly, cover the homogeneous mass with a dense cloth that does not transmit light, and leave for 1 hour in warmth.

When the dough has come up, add butter, heated to room temperature. Separate the yolks from two eggs, mix with the whole, add flour. Knead the dough intensively - it should not stick to your hands! To achieve optimal density, you can add a little more flour.

Transfer the finished pie base to a large saucepan, cover with cling film and send it back to the dark for the same time.

Grate the cheese on a fine grater, grate the cottage cheese through a sieve. Combine the ingredients, add sour cream, beaten eggs and sugar.

Prepare a detachable form, grease with a small piece of butter. Roll out a layer up to 7 millimeters thick. Build a high ledge. Spread the filling evenly over the entire surface of the future cake. From the rest of the dough to build a "lattice". Send to the oven for 45 minutes.

"Spit" from yeast puff pastry

Every self-respecting housewife should have a puff pastry recipe in her arsenal. With it, both sweet and salty pastries are crispy, airy and literally melt in your mouth. Mastering the secrets of its preparation is a matter of a couple of hours.

A puff-yeast cake with cottage cheese compares favorably with its yeast-free counterpart - such pastries will be more magnificent and softer.

Ingredients for creating a "braid":

1. Premium flour - 500 grams.
2. Pack of dry yeast or 20 grams of fresh.
3. Cow's milk - 250 milliliters.
4. Sugar - 180 grams.
5. Butter - 200 grams.
6. Vanillin, salt - a pinch.
7. Cottage cheese - 500 grams.
8. Chicken egg - 1 piece.
9. Raisins - 50 grams.

Cooking features

A couple of hours before starting work on a layered yeast cake with cottage cheese, the butter must be taken out of the refrigerator - it should become soft. Warm the milk slightly, dissolve the yeast. Sift flour, add to milk in small portions, stir constantly. At the end, add 50 grams of oil. Pour 100 grams of sugar, salt and vanillin.

Knead the dough, leave for half an hour in a cold place.

Roll out the remaining butter between two sheets of parchment paper. You should get a rectangular layer. Put to the test to achieve the same temperature.

Get the workpiece, roll it into a thin layer. Put the butter on top in parchment paper, cover it with the free sides of the dough, roll it out. Repeat the procedure 2 times.

Send the dough for a quarter of an hour in coolness (already without oil).

Grind cottage cheese with the remaining sugar and egg. Pour raisins with boiling water for 15 minutes, put on a paper towel to remove residual moisture, mix into the curd filling.

Visually divide the dough layer into 3 parts. Cut the left and right diagonally, 2-3 centimeters wide. Put the filling with a slide in the untouched middle. Cover the curd mass with strips of dough alternately, weaving a braid.

Pinch the edges of the pie slightly. You should get a voluminous braid with a sweet filling inside.

Put the puff-yeast cake with cottage cheese on a baking sheet covered with foil (bright side down), grease the top with egg scrambler. Baking time is 30-40 minutes at temperatures up to 200 degrees.

To make the dough as fluffy as possible, the flour must be saturated with oxygen - sifted 2-3 times.

Cow's milk in the dough improves the taste, but makes it less elastic.

In order not to spoil the structure of the workpiece, roll out the cake only “away from you”.

Calories: Not specified
Cooking time: Not indicated

- 1 chicken egg,
- 150 grams of cottage cheese,
- 0.5 cups of sugar,
- 1 glass of water,
- 0.5 teaspoon of dry yeast,
- 450 grams of flour,
- a pinch of salt,
- 2 tablespoons of vegetable oil.

How to cook with a photo step by step

Pour warm hearth into a bowl, add salt, 2-3 tablespoons of sugar.














Then add yeast, flour and oil. Knead the dough. Give it an hour to rise, just make sure to cover the bowl with a towel so the dough doesn't get chapped and crusty.




Put cottage cheese in a deep bowl. Beat an egg into it, add the remaining sugar. Make a homogeneous mass with a blender. Taste it, if it's not sweet, then add some more sugar.




Carefully lay the risen dough on a silicone special mat, roll the dough into a layer.










Put the prepared curd filling on top.




Slowly roll up the dough. Then cut it into equal size pieces.










Grease the form with vegetable oil or butter. Arrange the sliced ​​pieces in the mold, turning them over with the filling up.




To make the cake look beautiful, grease it with egg yolk, which is combined with 2 tablespoons of sugar. I think you will want to cook this no less tasty, very beautiful.
Place the pie in the oven for 30 minutes. Be sure to check the readiness with a wooden stick. The baking temperature should be no more than 190 degrees.

If kneading the dough in a bread machine, then pour warm milk and water into a bucket of a bread machine, add eggs and sugar.

Pour flour and yeast into the bucket of the bread machine, set the "Dough kneading" mode (I knead the dough for 1.5 hours). Melt butter, cool slightly. On the signal of the bread maker, pour the melted butter into the dough.

In order to knead the dough by hand, pour the yeast into warm water, mix and leave for 10 minutes to rise. After the time has elapsed, add yeast, eggs, sugar to warm milk, mix slightly, then add flour and knead the dough, at the end of the kneading add melted, not hot butter and knead the dough well. The dough will be soft and tender, slightly sticky to your hands. Leave the dough in a bowl for 1.5 hours warm (you can cover the bowl with cling film or a towel). The dough will rise well.

Divide the dough into two equal parts.

Roll out the second part of the yeast dough into a circle and lay it on top of the filling. Seal the edges of the dough (I pressed the edges of the dough with my fingers). Leave the yeast cake with cottage cheese for 30 minutes in a warm place. Cover the cake with a towel.

To prepare the filling, combine cream, sugar and egg yolk. Lightly beat the filling with a fork or whisk.

Before baking, make small holes on the surface of the cake with a finger dipped in vegetable oil.

Let the finished yeast dough pie with cottage cheese cool slightly, and then remove it from the mold, cut into pieces and serve. Be sure to try! The cake is very tasty, fluffy and tender.

Happy tea!