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Hungarian cheesecake like in the dining room. Hungarians with cottage cheese - recipe

Wheat flour - 240 g

Butter - 100 g

Baking powder - 10 g

Sugar - 0.5 cup

Homemade cottage cheese - 500 g

Sugar - 1 cup

Vanilla sugar - 10 g

Sour cream - 4-5 tablespoons

Condensed milk - 0.5 cans

Cream 10% - 50 ml

Black chocolate - 50 g

Cooking process

For the first time I tried this wonderful pastry, I thought "well, what kind of smart guy called this a cheesecake"? For me personally, this is a cake and it will remain a cake, although it takes much less time to prepare it than for a cake. I just love her!

Gentle, in moderation sweet pastries. This recipe for Hungarian cheesecake with cottage cheese has been prescribed for me for a long time and every 2-3 months I will definitely repeat it. I suggest you try it too.

Cottage cheese for this pastry is better to use homemade, high-fat, but not wet.

Let's start by preparing the dough: pour the sifted flour into a bowl, add the chopped butter.

Rub into crumbs with your hands.

Pour half a glass of sugar, baking powder and grind again with your hands.

Put cottage cheese, a glass of sugar, vanilla sugar and eggs into the bowl of the combine.

Beat all ingredients until smooth.

Line the springform with parchment. Divide the flour crumb into 3 parts, and the curd mass into 2. Pour one part of the flour crumb into the bottom, level it. Pour half of the curd mixture on top.

Put the second part of the flour crumbs on top again and pour the second part of the curd mass.

The remaining crumbs cover the curd mass. Preheat the oven to 180 degrees and bake the cheesecake for 1 hour.

Prepare the filling: in a bowl, mix sour cream and condensed milk thoroughly.

Heat the cream, but do not boil, put chocolate pieces in them. Stir after a minute until smooth.

Remove the hot cheesecake from the oven and immediately pour over the mixture of sour cream and condensed milk.

Then, using a teaspoon, randomly lay out the chocolate mixture and use a wooden skewer to make stains.

Cool the cheesecake completely and only then remove it from the mold and transfer it to a plate.

Hungarian cheesecake with cottage cheese is ready.

Cut a delicious cheesecake into portions and serve with tea, milk or coffee.

If you want to pamper yourself and your loved ones with an unusual and delicious pastries, try to cook the Hungarian cheesecake according to the recipes below, and it will become one of your favorite desserts.

Hungarian puff pastry

Hungarian cheesecakes with cottage cheese from ready-made puff pastry are prepared quite quickly, but the result is just licking your fingers.

Ingredients:

puff pastry - 400 g;
eggs - 2 pcs.;
cottage cheese - 300 g;
squirrels - 2 pcs.;
sugar - ½ tbsp.;
lemon - 1 pc.;
powdered sugar - for sprinkling.

Cooking

Defrost the dough and roll out about 0.5 cm thick, cut it into 10x10 squares. Rub the cottage cheese through a sieve, rub the eggs with sugar and combine with the cottage cheese. Add lemon zest and beaten egg whites to them. You should get a mass in consistency, like thick sour cream.

Put a spoonful of filling in the middle of the squares of dough, and connect the edges at the top in the form of a "house". Leave the cheesecakes for 15 minutes, and then put in the oven, preheated to 180 degrees, and bake for 15-20 minutes. Sprinkle finished products with powdered sugar.

Hungarian cheesecake in a slow cooker

If you have a slow cooker in your kitchen, we will tell you how to cook a Hungarian cheesecake with it.

Ingredients:

cottage cheese - 500 g;
eggs - 2 pcs.;
butter - 150 g;
sugar - 1 tbsp.;
vanilla sugar - 15 g;
baking powder for dough - 1 teaspoon;
sour cream 10% - 4 tbsp. spoons;
flour - 1.5 tbsp.;
condensed milk - 200 g;
powdered sugar - 2 tbsp. spoons.

Cooking

Beat eggs with sugar and add grated cottage cheese and vanilla sugar to them. Separately combine flour, hard butter and baking powder. Grease the multicooker pot vegetable oil, sprinkle with 1/3 of the flour and butter mixture, then add 2-3 tbsp. spoons and level. Repeat this manipulation several times, the last layer should be butter-flour.

Select the "Baking" mode and cook for 1 hour 20 minutes. Pour the finished product with a mixture of sour cream, condensed milk and powdered sugar.

Hungarian cheesecakes with cottage cheese are very easy to cook. These pastries will serve as an excellent dessert for a family breakfast or afternoon snack. But if you do not know how to cook it, then we will tell you about it in the presented article.

Hungarian cheesecakes with cottage cheese: a step-by-step recipe

There are many ways to create delicious Hungarian pastries. Someone prefers to make it using puff pastry, and someone prefers to cook it on a yeast basis. Today we will describe to you the two mentioned methods. Which one to choose for serving at the family table is up to you.

Required Ingredients:

store-bought puff pastry - about 400 g;
sand-sugar - about ½ cup;
fresh chicken eggs - about 2 pcs.;
chilled - 2 pcs.;
fresh medium-sized lemon - 1 pc.;
powdered sugar - for sprinkling the finished dessert.

Filling preparation

The stuffing for cheesecake is quite easy to make. To do this, you just need to grind dry cottage cheese through a fine sieve, and then add sand-sugar and eggs to it. After you get a homogeneous mass, you should also lay out whipped proteins in the foam. Also, the filling for the cheesecake must necessarily include lemon zest. It will make baking more fragrant and tasty.

Test preparation

Hungarian cheesecakes with cottage cheese are the fastest to prepare from. After all, it is not necessary to knead it yourself. You just need to look into the nearest store and purchase it in the quantity you need.

Before making homemade cheesecakes, the puff base should be completely thawed. After that, it needs to be thinly rolled into rectangular layers and cut with a sharp knife into squares measuring 10 by 10 centimeters.

Dessert formation process

Hungarian cheesecakes with cottage cheese are formed quite easily. To do this, a certain amount of filling is laid out in the center of each square (usually in the amount of a full tablespoon). After that, all four corners of the product are fastened at the top of the dessert.

How to bake?

After all the semi-finished products are ready, they must be laid out on a baking sheet, greased with oil, and then sent to the oven. It is recommended to bake such products for 20-28 minutes at a temperature of 200 degrees. As a result of this treatment, the cheesecakes should noticeably increase in size, become fluffy, crispy and slightly browned.

Properly served at the family table

After the Hungarian cheesecakes with cottage cheese are baked, they must be removed from the oven and cooled completely. In the future, all products must be generously sprinkled with powder and presented with tea or another hot drink. Enjoy your meal!

How to make yeast dough tarts?

Yeast cheesecakes are more lush and satisfying than those made from puff pastry. But for the preparation of such products you will need much more time. After all, for them you should knead the rich base yourself.

So, we need:

granulated yeast - an incomplete small spoon;
fresh chicken eggs - about 2 pcs. for stuffing + 1 pc. for the test;
cottage cheese dry fine-grained - 300 g;
sand-sugar - about ½ cup for filling + 10 g for dough;
softened butter - about 150 g;
warm milk and drinking water - 200 ml each;
sifted flour - from 600 g.

Knead the dough

Before preparing the cheesecakes, knead yeast dough. To do this, you need to combine warm milk with drinking water, and then dissolve sugar and granulated yeast in them. Next, you need to add an egg, softened cooking oil and sifted flour to the base. After kneading a thick dough, it should be left in a warm room for 70-100 minutes. At the same time, it should rise well, become lush and fragrant.

Making the stuffing

The filling for Hungarian pastry is easy to make. It is only necessary to grind the cottage cheese through a sieve, combine it with beaten eggs and sand-sugar. As a result, you should get a filling that very much resembles the consistency of thick sour cream.

We form products

Forming cheesecakes from yeast dough is quite easy. To do this, it is necessary to roll out the approached base into a thin layer, and then cut it into even squares measuring 10 by 10 centimeters. Further, in the center of each product, you need to place and strongly pinch their corners in the upper part of the dessert.

Bake in the oven

Having formed all the cheesecakes with cottage cheese as described above, they should be carefully transferred to a greased baking sheet. Next, the filled dishes must be placed in a preheated oven. It is recommended to cook such products within 45-57 minutes. At the same time, they should rise well, become soft and brown beautifully.

If you want to get more beautiful pastries, then before placing them in the oven, each formed product should be greased with a beaten egg. This procedure will help ensure that all baked cheesecakes will have a delicious glossy crust.

Proper serving of pastries to the family table

Now you know how Hungarian cheesecakes are made at home. As you can see, there is nothing complicated in their preparation and cannot be. After yeast baking browned, it must be carefully removed from the sheet and placed on a large dish. Serve such products in a warm or already cooled state, along with hot chocolate or coffee. Enjoy your meal!

Delicate, moderately sweet pastries. This recipe for Hungarian cheesecake with cottage cheese has been prescribed for me for a long time and every 2-3 months I will definitely repeat it. I suggest you try it too.

Cottage cheese for this pastry is better to use homemade, high-fat, but not wet.

Let's start by preparing the dough: pour the sifted flour into a bowl, add the butter cut into pieces.

Rub into crumbs with your hands.

Pour half a glass of sugar, baking powder and grind again with your hands.

Put cottage cheese, a glass of sugar, vanilla sugar and eggs into the bowl of the combine.

Beat all ingredients until smooth.

Line the springform with parchment. Divide the flour crumb into 3 parts, and the curd mass into 2. Pour one part of the flour crumb into the bottom, level it. Pour half of the curd mixture on top.

Put the second part of the flour crumbs on top again and pour the second part of the curd mass.

The remaining crumbs cover the curd mass. Preheat the oven to 180 degrees and bake the cheesecake for 1 hour.

Prepare the filling: in a bowl, mix sour cream and condensed milk thoroughly.

Heat the cream, but do not boil, put chocolate pieces in them. Stir after a minute until smooth.

Remove the hot cheesecake from the oven and immediately pour over the mixture of sour cream and condensed milk.

Then, using a teaspoon, randomly lay out the chocolate mixture and use a wooden skewer to make stains.

Cool the cheesecake completely and only then remove it from the mold and transfer it to a plate.

Hungarian cheesecake with cottage cheese is ready.

Cut a delicious cheesecake into portions and serve with tea, milk or coffee.

Bon appetit!

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 bit larger than a sieve, put it in and move this “twin” around 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.

We prepare curd filling for our 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.

After cooling, sprinkle with powdered sugar, if you do not cool, then the powder will all 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

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