If the cheese is salty, you don’t have to add salt to the filling, and it’s better not to give up spices. The yeast is crushed and dipped into warm milk, the temperature of which should not exceed 30-35 degrees. Throw in a pinch of sugar.
Pour the flour into the bowl after 10-15 minutes.
Add salt and sugar.
Pour in the sunflower oil specified in the recipe and knead the dough. The presence of oil will improve the taste of the cheesecakes and relieve the dough of “stickiness”: and when kneading, it will not stick to your hands.
Roll into a soft ball, place it in a large bowl, and cover with a towel.
After 40-60 minutes the dough will “grow”. The dough is kneaded and placed on the table.
The cheese is grated on a coarse grater. If the cheese is too soft, you can simply mash it with a fork.
Thick and not too sour sour cream is placed in the cheese filling.
The cheese is mixed with dill, chopped garlic and dry seasonings.
Pieces of dough are rolled out into flat cakes. Transfer future cheesecakes with cheese and garlic to a baking sheet greased with oil or covered with baking paper. Make a small depression in the center of each cake.
Add cheese filling. Leave the cheesecakes for 15-20 minutes, during which time the dough will rise slightly. Heat the oven to 200 degrees, place a baking sheet with cheesecakes. Baking time 25-30 minutes.
A sign that the cheesecakes are ready: golden brown sides and slightly melted cheese filling.
Hot pastries are served with milk and tea. A hot cheesecake with cheese and garlic will have a crispy crust and a soft center, while a cooled one will no longer be crunchy, but will become evenly soft.
Cheesecakes with cheese can complement your lunch by serving them with meat broth or wild mushroom soup.
To get a very delicate filling, you should mix cheese with mayonnaise and egg, the consistency will be similar to a soufflé. Flavor diversity is achieved using various additives: dill is replaced with crushed nuts, pieces of sun-dried tomatoes are added instead of garlic. A spring version of the filling is cheese with wild garlic.
Cheesecakes can be made not only with cottage cheese, but also with cheese
Compound:
dough
300 gr. wheat flour
170 ml. milk at room temperature
1 tsp dry instant yeast
1 tsp salt
2 tbsp. Sahara
50 gr. soft butter
filling
300 gr. hard cheese (you can use two different cheeses, for example Telsiter and Parmesan)
egg for brushing buns
Preparation:
Manual kneading: sift the wheat flour, add sugar and yeast. Pour warm milk into the flour, add salt and soft butter. Knead the dough. Knead the resulting dough until it becomes elastic. Place the dough in a cup, cover with a clean towel and leave for one hour. Then settle the dough, cover again with a towel and leave for another 30 minutes.
To knead in a bread machine: add all ingredients according to the instructions for your bread machine. Turn on dough mode. 
Make 12 identical balls from the resulting dough, place them on a baking sheet and leave for 30 minutes to rise. 
Using a flat bottom glass, make indentations in the dough. 
Grate the cheese on a coarse grater. 
Place a little cheese on each bun. 
Brush the buns with beaten egg and place in the oven preheated to 180 degrees. Bake the buns for 25 minutes until golden brown. 
Step 1: Tool preparation.
The peculiarity of preparing cheesecakes according to this recipe lies precisely in this tool. You can use any form for cutting the dough, but the main thing is that it seals the edges.
Step 2: Make the filling.
In a bowl for ingredients, mash the cheese with a fork, add sugar, egg, cinnamon. Stir the mixture until uniform. The filling should be lumpy.
Step 3: Roll out the dough.
This recipe uses ready-made store-bought dough. This nuance significantly reduces cooking time. But, if you have the opportunity, then prepare Filo yourself. An easy recipe can be found here.
So, the dough must be rolled out with a rolling pin to a thickness of 1-2 mm. Sprinkle the work surface with flour first to prevent the dough from sticking. There are 2 methods of preparation here. 1 - you can make 2 identical layers. 2 - Roll out the dough into a long strip.
Step 4: Arrange the filling.
Using a tablespoon, spread the filling onto the dough, leaving a small space, as shown in the photo.
If you rolled out the dough into a long strip, then you need to spread the cheese filling only on one half of it, since we will be covering the other half.
If the dough is rolled out into 2 layers, then one needs to be filled completely, and the second one should be placed on top.
Step 5: Cover the filling.
So, after the cheese filling is carefully spread out with a tablespoon. Take the second half of the rolled out dough with your hands and place it on top. Press the edges lightly.
Step 6: Cut the cheesecakes.
Start cutting from the edge. Place a knife over the cheese filling and press down so that the pie separates from the total mass.
We repeat this action with each cheesecake.
Step 7: Finished blanks.
In total, you should get 50-70 small cheesecakes.
Leftover dough can also be used in cooking. Roll them out for a new strip on which to place the filling.
Step 8: Fry the cheesecakes.
Pour oil into a heated frying pan. After 30-40 seconds, carefully lay out the cheesecakes. Fry over medium heat until light golden brown on both sides.
Step 9: Serve.
Place the fried cheesecakes on a flat plate and pour honey on top.
The baked goods should be served slightly cooled.
Bon appetit!
Cheesecakes can be frozen before frying and cooked at a convenient time. Place them in a single layer on a tray, cover with a plastic bag and place in the freezer. They can remain in this state for 2-3 months. To prepare them further, remove the cheesecakes from the freezer and leave them for 10 minutes, then fry as usual.
For those who do not like honey, you can use any other sauce. Cooking recipes can be found here.
Ingredients:
Flour - knead a rough dough,
milk (warm) - half a glass,
yeast (dry) - 1.5 tsp,
egg - 1 pc.,
salt - a pinch,
sugar - 1-1.5 tbsp.,
vanilla sugar - 1 tsp,
butter or margarine (melted) - 2 tbsp.
For filling:
egg - 1 pc.,
cottage cheese - 1.5 tbsp.,
vanilla sugar - 1 tsp,
salt - a pinch,
sugar - 1.5 tbsp,
flour - 1 tbsp,
1 egg for greasing.
Cooking method:
Add to warm milk: yeast, salt, sugar, egg, vanilla sugar, butter and mix everything well. Add flour, knead a loose dough (if the flour has taken away all the moisture, then add 2-3 tablespoons of milk).
Cover with a towel and place in a warm place to double or triple in size.
Transfer the finished dough to a greased table, make a sausage and divide into ten even parts. Make flattened balls from each part, place them on a greased baking sheet and cover with a towel until they double or triple in size.
As soon as the balls come up, take a glass and press the bottom in the middle. Place cottage cheese in the middle.
Cover with a towel.
Turn on the oven at 210C* and let it heat up completely! During this time, the cheesecakes will still grow!
Brush the top of the dough with egg! Place in the oven for 10-15 minutes.
Bon appetit!
Cheesecakes with cheese are an excellent pastry that can be served with tea for breakfast, or taken with you to work, school or outdoors. The cheesecakes turn out fluffy, airy, and even more reminiscent of buns. Try it, incomparable pastries!
To make cheesecakes you will need:
For the test:
milk - 125 ml;
vegetable oil - 1 tbsp. l.;
salt - 0.5 tsp;
sugar - 2 tbsp. l.;
dry yeast - 2 tsp;
premium flour) - 300 g.
For filling:
hard cheese - 100 g;
processed cheese - 100 g;
dried garlic - 1 tsp;
dill, parsley, onion) - to taste;
salt, freshly ground black pepper - to taste;
sour cream - 2 tbsp. l.;
butter - 30 g.
To grease cheesecakes:
milk - 2 tbsp. l.;
sugar - 1/4 tsp.
During this time, the yeast will “come to life” and a “cap” will appear.
Pour in the vegetable oil and knead the dough, first mixing everything with a spoon and then with your hands. The dough should be dense, but soft, not sticking to your hands or the table. Cover the dough with film and leave in a warm place for 1 hour.
Grate processed and hard cheeses on a coarse grater.
Add salt, pepper, dried garlic and chopped herbs to the cheese. Also add sour cream and mix everything thoroughly. The filling for the cheesecakes is ready.
To grease the cheesecakes, mix warm milk with a small amount of sugar. Brush all the flatbreads with this mixture. Place a small piece of butter in the cavity of each cake.
Fill the cavities of the flatbreads with the prepared cheese filling.
Let the cheesecakes with cheese rest in a warm place for about 20 minutes, then bake in an oven preheated to 200 degrees for 20-25 minutes, until golden brown.
Cool the unusually tasty, fluffy and aromatic cheesecakes prepared with cheese, immediately covering them with a towel. Serve cheesecakes for tea! Very, very tasty!
