Spices with Curd and Cherry Filling

Incredibly tender, soft, melting in your mouth juices are quite easy to prepare. Juice prepared according to this recipe will delight you and leave the most pleasant impressions.

Cook: 1 hour 20 mins

Servings: 13

Ingredients

For the test:

Sour cream – 80 g (4 tablespoons)
Margarine – 50 g
Sugar – 0.5 cups
Egg – 1 pc.
Flour / s – 250 g (2 glasses with a capacity of 200 ml) + for burning the table
Baking dough – 1/2 teaspoon
Salt – 1 pinch

For filling:

Cottage cheese – 150 g
Cherries – 100 g (with seeds)
Sugar – 1 tbsp
Flour – 1 tbsp
Egg (protein) – 1 pc.
Egg yolk – for greasing the juices
Vegetable oil – for greasing parchment

Directions

We prepare the necessary ingredients. We take the margarine out of the refrigerator in advance so that it softens at room temperature. During the cooking process, you will need cling film and parchment paper.
First, prepare the dough. To do this, sift flour into a bowl, add baking powder and mix.
Add sugar and softened margarine to the flour mixture.
Add the egg and sour cream.
First, mix the dough ingredients with a spoon, and then quickly knead the dough with your hands (1-2 minutes) so that the margarine does not melt from the warmth of your hands. If the dough is too sticky, you can add a little flour, but don’t overdo it. The dough should be oily, soft and pliable. Cover the bowl with the dough with cling film and put it in the refrigerator for 30 minutes.
Preparing the filling for juicy. To do this, divide the egg into white and yolk. We set the yolk aside for now (it will be needed later).
Combine cottage cheese with protein, sugar and flour, mix well into a homogeneous mass.
We wash the cherries and free them from the seeds. Add the cherries to the curd (I don’t stir, I want the cherries to remain intact).
We dust the working surface with flour. Roll out the dough into a layer 3-5 mm thick. Using punching cut out circles with a diameter of about 10-12 cm.
If desired, you can cut the cloves around the edge of each dough circle with a curly knife. If there is a round corrugated cutting of the required size, then you can immediately cut out the blanks with this cutting to make it juicier.
Put a tablespoon of the filling on one half of the dough circle.
Cover the filling with the second half of the circle to make a semicircle. Press lightly, but do not join the edges. Thus, we form juices from the remaining dough and filling. When almost all the juices are formed, turn on the oven to heat up to 200 degrees.
Cover the baking sheet with parchment, grease with vegetable oil. Put the formed juices on a baking sheet.
In a small container, combine the egg yolk with 1 teaspoon of water and stir. Using a culinary brush, grease the juices with yolk and put them in an oven preheated to 200 degrees for about 20-25 minutes (bake until golden brown).
Scoops with curd and cherry filling are ready. Put the juices on the wire rack and let cool
From the specified amount of products, I got 620 grams of delicious homemade baked goods (13 are juicier).
Soft shortcrust pastry is perfectly complemented by sweet cottage cheese with aromatic cherries.
We serve cooled juices to the table with tea or milk.

Bon Appetit!

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