The recipe for Hungarian cheesecakes with cottage cheese, they are also Hungarian with cottage cheese.

These ... Hungarian ... cheesecakes with cottage cheese are something fabulously delicious. But I immediately warn you that the dough is for our cheesecakes with cottage cheese should be puff-yeast. Of course, you can cook, and the laziest housewives can buy ready-made: just yeast, and just puff. However, my advice is to cook these extraordinary delicious buns, which I have long heard about and the recipe of which I was asked on the forum. Some people know this recipe called " Hungarians with cottage cheese ".

Ingredients:

• 350 gr. butter/margarine.
• 100 gr. flour.

For the base of the test:

• 200 ml warm milk
• 20g fresh yeast
• 50g sugar
• a pinch of salt (if you use margarine, not butter, salt can be omitted)
• 1 egg and 1 yolk
• 400 g flour (it is better if the flour contains enough gluten).

For filling:

• 400 g cottage cheese
• 100 g sugar
• vanilla sugar
• 1 egg
• a tablespoon of sour cream
• 50g breadcrumbs
• lemon peel
• raisin.

In order for us to get exactly puff-yeast dough, we first need to chop cold butter and mix it with 100 g of flour. I advise then to simply put this mixture on cling film, cover with another and quickly roll out with a rolling pin. Now you need to put this bar in the refrigerator.

Now let's go directly to the test itself. I'm preparing the steam. We dissolve the yeast in warm milk, a little sugar and leave for a while in a warm place.

Sift the flour for now and this must always be done, the flour at this time is saturated with oxygen and this gives the products airiness. I have always disliked this process because of the spread of flour on the table. Then I picked up a bowl, just a little larger than a sieve in size, inserted and moved this “twin” on the table in different directions, everything turns out neatly and nothing wakes up.

Beat the egg and yolk with sugar and salt, add a mixture of milk and yeast, now avoiding beating, but just stir gently.

Knead the dough for the entire amount of flour. The dough should be soft and pliable, so flour can be added or removed a little, because flour and humidity in our kitchens are different. Leave in a warm place for about 1 hour, the dough should rise and let it rest for another 15-20 minutes at room temperature.

Cooking curd filling for ours Hungarian buns with cottage cheese. Be sure to wipe cottage cheese, so it is customary in Hungary, and I, too, have already learned to do it always and quickly.

This is how airy it should turn out.

Adding sour cream, lemon peel , egg, breadcrumbs, vanilla and regular sugar. We mix. In my photo you see not the zest, but the squeezed grated lemon. I've tried this and that. It tastes better with lemon, of course, but do not overdo it, otherwise it will be sour.

Now let's take a test. Sprinkle the table with flour, take out the dough, knead it, roll it out, put our bar of butter from the refrigerator in the middle and wrap it in the form of an envelope, connect it well and press the joints. We dust the rolling pin with flour and roll out the dough, with oil hidden in it, in one direction to a rectangle with a long side of up to 30-40 cm. We do everything quickly.

Exactly SO CORRECT, but I was not quite right. I didn’t have enough oil that day and, in general, I took it out earlier and it melted from me and I spread it not in an envelope, but in a “book” .. Well, well .. as always, I’m honest with you and yes photos are issued. I mean, it turned out almost puff-yeast dough

So, I applied oil, stretched and laid or covered, as in the picture: one side - from right to left. Then the second side: from left to right.

We turn the folded dough 90 degrees and roll it out again in one direction to a rectangle of about the same size, fold it again, turn it. Leave the dough for 20 minutes and repeat the procedure at least twice more: dust with flour, roll out, fold, turn, let rest. Old cookbooks, apparently in order not to get confused in which direction to roll out, always suggest folding and turning the dough so that the dough ready for the next rolling looks like a book - a flyleaf on the left. But do not be afraid, after the first time you will understand everything, if anything - torture me.

At the end, roll out the dough, ideally about 2 cm thick, and cut into squares, by the way, not small, however, like all servings in general in Hungarian cooking. In total, you should get 16 cheesecakes, this is for you as a guide.

I squeezed out the filling with a pastry syringe and then with a spoon too.

We wrap the ends of each square in the same way as we used to tie dinners in a scarf or napkin in a modern way. It may be hard for anyone to imagine, but it was exactly that. In the village, women put their dinner in a scarf, tied it in a knot, and carried it in their hands to their husbands in the field. Hence the name of these buns “turosh tashko” and in translation means “bundle / bag) with cottage cheese”. Sometimes they are also called "turosh botyu"

We put to bake in a preheated oven (170 degrees), after brushing the buns with yolk. Finished cheesecakes definitely chill.

Sprinkle after cooling powdered sugar If you do not cool, then the powder will melt. Everything, our bundles/bags/cheesecakes with cottage cheese ready. Accept

You know, I used to eat similar buns with cottage cheese: I cooked and bought. But in my own, Hungarian cheesecakes, I realized one thing: it is the aroma and taste of lemon + raisins. And it is they who make these cheesecakes Hungarian and not like standard pastries with cottage cheese. Try it and you can compare ... honestly

Hungarian cheesecakes with cottage cheese / Túrós táska

Friends and girlfriends, please do not be modest and do not forget to press the buttons social networks- those below follow the recipe. This will help my site, as well as new readers: the search engine will find my recipes faster for those people who google and type in the search now - " Hungarian cheesecakes with cottage cheese"I'm sorry to remind you.

Step 1: prepare the dough.

Mix wheat flour with sugar and salt.
In a separate bowl, beat the eggs, then add milk to them first, then water and melted butter.
Then gradually combine liquid ingredients with flour mix and dry yeast, knead the dough.


After your dough becomes homogeneous mass, it must be covered with a kitchen towel and left to rise in a warm place for 1 hour, about.
If you are using a bread maker for kneading, simply stir in the dry ingredients first, then pour out the wet ingredients and add the yeast. Set the device to the appropriate mode and wait for the yeast dough to reach.

Step 2: prepare the filling.

With the preparation of the filling, everything is simple. Combine all the ingredients and mix them very well together.
The only thing I would like to note here is: do not be lazy and rinse the raisins thoroughly, and then soak them in rum; then your filling and Hungarians, respectively, will turn out even tastier. I tell you exactly.
And adjust the amount of sugar to your taste.

Step 3: we sculpt Hungarians in the classic way.

Roll out the risen dough into a rectangular layer with sides 25 cm x 45 cm, about.
And then cut the dough into squares with sides along 7 cm.
You will get jagged edges on the sides. Cut them off, punch them down, and then roll them out and cut out two more squares.
In total it turns out 20 blanks.


Take one of the blanks and put the curd filling in its center, about a teaspoon.


Connect the opposite edges of the square over the filling. Blind them tightly together.


Now connect the remaining edges of the dough in the same way and your Hungarian is stuck together! There was only nothing left: to blind the remaining 19 pieces in exactly the same way.
After sculpting, give the Hungarians 30 minutes for disorder.

Step 4: we sculpt unusual Hungarians.

And if you want a little variety, here's another Hungarian option for you.
We also need a square.
Make cuts from the middle to each corner.


Now take the corner of one of the triangles and fold it inwards towards the center of the next triangle.


In the same way, bend the corner of the next triangle.


And repeat this action again.


You will get the same blank as in the photo.


It remains only to put a little cottage cheese with raisins in the center of each blank, and then also give time for detuning.

Step 5: Bake Hungarians.

Set the oven to preheat to 180 degrees.
At the same time, beat the yolk with yogurt and water, and brush the Hungarians laid on a baking sheet with the resulting mixture.
Bake your Hungarian cheesecakes for 15-20 minutes to an appetizing golden color.
After cooking, baking should be allowed to cool, and then you can serve it to the table, decorating with powdered sugar, for example.

Step 6: Serve the Hungarians.

Hungarians are pastries for dessert. Very tasty with tea and cocoa! Fragrant and sweet, and the yeast dough is airy and very soft. But there is nothing difficult in cooking.
In general, you have a lot of reasons to try and cook Hungarians yourself! I recommend.
Bon Appetit!

To prevent the dough from sticking to the countertop while you roll it out, sprinkle it with flour or lay baking parchment on top.

I would love to find a detailed recipe for Hungarian puff pastry.
The recipes that are on the network do not indicate the ingredients and the amount of products, and the method of preparation itself in general terms.

Here, most likely, they mean buns made from puff yeast (or yeast-free) dough with cottage cheese filling.

The easiest way to cook these cheesecakes - from ready-made puff yeast dough, which can be purchased at the store.

Hungarian puff pastry with cottage cheese

Good for breakfast: tender cream filling, crispy dough, pleasant sweetness.
Almost instant cooking.
Tastes best when warm.

0.5 kg puff pastry
200 g cottage cheese
2 eggs
2 tablespoons of sugar
optional vanilla and lemon zest
powdered sugar - to taste

Defrost puff pastry, roll out slightly if desired.

Prepare curd filling:
Mash cottage cheese with a fork, mix with eggs and 1 tablespoon of sugar, add vanilla and (or) lemon zest if desired and taste.

Cut dough into squares about 7 x 7 cm,
put the curd filling in the center of each
(quantity - to your taste, if there is a lot of toppings, the cheesecake will open during baking),

Fold into an envelope, pinch, put on a parchment-lined baking sheet,
sprinkle with water, optionally sprinkle with sugar on top.

Put the filling on thin scraps of dough, fold them in half, put them on a baking sheet to the cheesecakes and sprinkle with sugar - these will be puff "curls".

Place the baking sheet in preheated 220 °C oven,
immediately reduce the temperature to 190 °C.
Bake until golden brown (20-40 minutes, the less toppings, the faster baked).
Sprinkle hot with powdered sugar.

Hungarian cheesecake with puff pastry cheese.

And this is how our "curls" with cottage cheese turned out:

Eat right away - products made from ready-made puff pastry are best served warm.

Step 1: Prepare the dough and filling.

To start, mix cottage cheese and sugar in a deep bowl. Then grate the zest of one lemon on a fine grater, directly into a bowl of cottage cheese, mix thoroughly again with a spoon. Now unfreeze ready dough at room temperature.
Roll it out on a flat work surface lightly dusted with flour. It is desirable to roll out in one direction so as not to damage the structure of the puff pastry. Then cut it into medium sized squares. You can also make puff pastry at home if you wish. See the recipe here.

Step 2: Lay out the filling.

In the middle of each square, lay out the curd filling. Be careful not to overdo it, as the curd tends to rise during baking and may come out. Now we form buns in the shape of an envelope, pinch the inner corners, and simply bend the outer ones.

Step 3: Bake the buns.

Grease a baking sheet vegetable oil or cover with special parchment paper for baking. Put the finished envelopes on it and send it to bake in the oven, preheated well up to 180 degrees.

Step 4: Serve cottage cheese buns.

The buns will bake for about half an hour. When they are browned, you can remove the baking sheet from the oven. Cool slightly and sprinkle with powdered sugar on top. "Vengerochki" are sweet and sour in taste and are well suited as a dessert. Good appetite!

Lemon zest, if you wish, can be replaced with raisins, chopped nuts, prunes or berries.

If you didn’t have ready-made powdered sugar, then grind a few tablespoons of sugar in a coffee grinder.

The dough can be used and not puff, the main thing is that it be yeast. And it is best if you cook it at home yourself.

To spice up the taste, you can also add a little cinnamon to the filling or sprinkle the buns on top.

Availability of fresh home baking on the table not only adds respect to the hostess, but also fills the house with incredible comfort and warmth. Despite the high pace of life and the constant lack of time, there are recipes that can help out in any situation. Cheesecakes with puff pastry cheese are prepared quickly, and even those who do not like this fermented milk product will like their taste.

For the basis of the delicacy, you can buy a ready-made semi-finished product at the nearest store. It is perfect for Hungarian cheesecake with puff pastry cottage cheese. Detailed recipe with a photo will tell you how to do everything quickly and at the same time tasty. But if you want to make the dough yourself, there are two great recipes at the end of the article.

If you want to add some spice to baking, you can experiment with the shape or filling. At your discretion, add small candied fruits, raisins or spices, which will add special flavor notes.

• 500 g ready-made puff pastry
• 400 g cottage cheese
• 3 art. l. Sahara
• 1 egg
• vanillin optional

Let's start cooking

1. Before you prepare cottage cheese for cheesecakes, you need to get the dough out of the freezer. It should completely defrost.
2. Let's get to the stuffing. In a bowl, mix cottage cheese and egg, add sugar, vanilla. It is better to beat the eggs separately and add to the mixture.
3. The layers of dough can not be rolled out, their thickness is just right for baking. In order for the Hungarian puff pastry cheesecakes with cottage cheese to turn out the way they are made at home, then the basis for the filling should be made square shape. Size 10×10 cm will be the most optimal.
   
4. We spread the filling on the rolled pieces, connect the corners on top with a “house”, carefully pinching the edges.
   
5. Lubricate the puff pastry with cottage cheese with a beaten egg and send it to the oven. It must be preheated to 200 degrees.
   
6. We bake for 25-30 minutes, but be guided by how your oven bakes.
7. Puff pastry with cottage cheese is ready. It will be a great addition to any tea party.
   

Ready fragrant pastries can be sprinkled with powdered sugar if desired, served with milk, kefir or any other drink. Before you make cheesecakes with cottage cheese, be prepared for the fact that they will be swept off the table very quickly. After all, it is really very tasty!

Puff pastry recipes for cheesecakes

For those who wish to prepare the dough themselves, below are the recipes fast food with and without yeast.

yeast recipe

We will need:

• 3 art. flour (250 ml each)
• 125 ml warm milk
• 3 tsp Sahara
• 200 g butter from the refrigerator
• 7 g yeast
• 1 tsp salt
• 1 egg
• 85 ml warm water

Cooking steps:

1. Pour water into a container, pour 1 tsp into it. sugar and yeast, leave warm for 20 minutes.
2. Pour flour onto a work surface, mixing it with the rest of the sugar and salt. Rub the butter into the mixture and rub it thoroughly with your hands until a small crumb is formed.
3. Stir the yeast mixture and combine with the egg and milk.
4. Pour the liquid ingredients into the flour with butter and knead the dough. It should turn out smooth and soft. Since flour is different, it is worth focusing on the consistency. If it sticks to your hands, be sure to add more flour.
5. We put it in a bag (wrap it with a film) and send it to the refrigerator for 2 hours.
6. Now you can use the yeast dough to make cheesecakes with cottage cheese or other pastries.

Yeast free

If you want to make a yeast-free version, then there is a simple recipe.

Ingredients:

• 200 g soft butter
• a pinch of salt
• 250-300 g flour
• 130 ml cold water

Cooking steps:

1. Add salt, 40 g of butter to the sifted flour and rub well with your hands.
2. Gradually add water and knead for 5 minutes until an elastic state is formed.
3. Roll out the dough into a rectangle, spread the remaining butter on top.
4. We wrap it in the form of an envelope to completely cover the oil layer.
5. Roll out with a rolling pin in length and width with sharp movements.
6. We fold again, as in step 3, repeat this action 6 times. Ready!