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Print Recipe
Pies with Cottage Cheese and Fruit Recipe
Soft, sweet, layered pies with cottage cheese, Apple and canned peach.
Cook Time 150 minutes
Servings
Ingredients
Cook Time 150 minutes
Servings
Ingredients
Instructions
  1. Prepare the dough. In hot milk, melt the butter (20 g).
    Prepare the dough. In hot milk, melt the butter (20 g).
  2. Add sugar, vanilla sugar, sunflower oil (1 tbsp), sour cream, 1 egg and salt. Mix and beat with a mixer.
    Add sugar, vanilla sugar, sunflower oil (1 tbsp), sour cream, 1 egg and salt. Mix and beat with a mixer.
  3. Mix 2/3 of the flour with dry yeast and mix with a whisk.
    Mix 2/3 of the flour with dry yeast and mix with a whisk.
  4. Sift the flour with yeast into a bowl with the milk mixture first, and then the rest of the flour. Knead the dough is not sticky to the hands.
    Sift the flour with yeast into a bowl with the milk mixture first, and then the rest of the flour. Knead the dough is not sticky to the hands.
  5. We collect the dough in a lump.
    We collect the dough in a lump.
  6. Lubricate the bowl and a lump of dough with vegetable oil (1 tbsp.), cover with a film and put in a warm place until the dough increases by 2.5 times.
    Lubricate the bowl and a lump of dough with vegetable oil (1 tbsp.), cover with a film and put in a warm place until the dough increases by 2.5 times.
  7. Prepare the filling. Peel the Apple from the skin and seeds. Canned peaches and Apple cut into small cubes and mix with cottage cheese (it is better to add to taste) and 1 tbsp. egg white. Add sugar to taste. I replaced the sugar with thick jam and added it to taste. Remove the filling in the refrigerator.
    Prepare the filling. Peel the Apple from the skin and seeds. Canned peaches and Apple cut into small cubes and mix with cottage cheese (it is better to add to taste) and 1 tbsp.  egg white. Add sugar to taste. I replaced the sugar with thick jam and added it to taste. Remove the filling in the refrigerator.
  8. Prepare the puff pastry. Coming up the dough knead.
    Prepare the puff pastry. Coming up the dough knead.
  9. Divide the dough into two equal parts.
    Divide the dough into two equal parts.
  10. Roll the dough into buns.
    Roll the dough into buns.
  11. Roll out each bun into the reservoir, the size of ~ 37 cm Do not dust the countertop with flour.
    Roll out each bun into the reservoir, the size of ~ 37 cm Do not dust the countertop with flour.
  12. Lubricate one plate of dough with melted butter (30 g).
    Lubricate one plate of dough with melted butter (30 g).
  13. Put on it, the second plate of dough and grease with melted butter.
    Put on it, the second plate of dough and grease with melted butter.
  14. Roll two layers of dough on a rolling pin.
    Roll two layers of dough on a rolling pin.
  15. Cut the dough roll along the entire length (top).
    Cut the dough roll along the entire length (top).
  16. Divide the dough into 3 parts.
    Divide the dough into 3 parts.
  17. We put the dough in a stack and put it in a bag or wrap it in film, put it in the freezer for 30 minutes.
    We put the dough in a stack and put it in a bag or wrap it in film, put it in the freezer for 30 minutes.
  18. The cooled dough is rolled into a layer, the edges are leveled and cut to a size of ~ 40*37 cm. Scraps roll up and put in a bag. Divide the dough into 9 parts, put it on a cutting Board and cover with a film.
    The cooled dough is rolled into a layer, the edges are leveled and cut to a size of ~ 40*37 cm. Scraps roll up and put in a bag. Divide the dough into 9 parts, put it on a cutting Board and cover with a film.
  19. The formed pies. We take 1 part of the dough and cut the mesh into 1/2 part of the rectangle with a curly roller.
    The formed pies. We take 1 part of the dough and cut the mesh into 1/2 part of the rectangle with a curly roller.
  20. Then we take a rectangle in our hand and carefully open the mesh. Flip the rectangle onto the Board. This is mandatory, the drawing will be more beautiful.
    Then we take a rectangle in our hand and carefully open the mesh. Flip the rectangle onto the Board. This is mandatory, the drawing will be more beautiful.
  21. On the second part of the rectangle, put the filling. I got a very liquid filling, this is due to the protein, I completely put it in the filling. I advise you to add 1 tablespoon. When baking, the protein does not allow the liquid to spread.
    On the second part of the rectangle, put the filling. I got a very liquid filling, this is due to the protein, I completely put it in the filling. I advise you to add 1 tablespoon. When baking, the protein does not allow the liquid to spread.
  22. Close the filling with a petal of dough. It turned out 9 pies. From scraps of dough, we form 10 pie.
    Close the filling with a petal of dough. It turned out 9 pies. From scraps of dough, we form 10 pie.
  23. Cover the baking sheet with baking paper (lubricate with oil) or a silicone Mat (do not lubricate with oil) and spread with a flour - dusted spatula-pies. Lubricate the pies with liquid sour cream (10%) or milk, cover with a film and put in a warm place to increase the dough by 2 times.
    Cover the baking sheet with baking paper (lubricate with oil) or a silicone Mat (do not lubricate with oil) and spread with a flour - dusted spatula-pies. Lubricate the pies with liquid sour cream (10%) or milk, cover with a film and put in a warm place to increase the dough by 2 times.
  24. Then preheat the oven to t 180 C and bake the pies until Golden brown, 30-35 minutes. Then grease the pies with beaten egg yolk and brown for five minutes.
    Then preheat the oven to t 180 C and bake the pies until Golden brown, 30-35 minutes. Then grease the pies with beaten egg yolk and brown for five minutes.
  25. Pies-leaves or wings are ready! Enjoy your tea!
    Pies-leaves or wings are ready! Enjoy your tea!

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