Apricots - the fruits of summer and the sun, are tasty not only fresh, but also as jam or as a filling for baking. There are many options for apricot pies. For their preparation, various dough can be used - yeast, shortbread, biscuit and other types. Excellent in the filling, apricots are combined with cottage cheese. The curd layer in the pie or cake calmly replaces the cream: it is tender, soft, aromatic. Cottage cheese absorbs the aromas of additives and various tastes, it goes well with a variety of berries and fruits. Apricots will be a good option, because they are quite sweet, and a slight sourness of cottage cheese is appropriate here.
Basic principles for making cakes with cottage cheese and apricots
The rules for the preparation of cottage cheese and apricot baking are primarily associated with the type of dough that is chosen for the pie. Here you need to follow the recommendations as accurately as possible.
It is advisable to chop the cottage cheese for filling - pass through a meat grinder or a blender, especially if it is harsh on its own.
Apricots are used for fresh, canned pies, in some recipes it is required to make jam, jam, and jam from them. For this, apricots are washed, sometimes peeled, cleaned, minced and boiled with sugar and other additives.
Apricots for pies, it is advisable to choose more ripe.
Serve cakes with cottage cheese and apricots both warm and cold.
Most often, such baking requires butter and vegetable oil, sugar, eggs, flour. You can use sour cream, cocoa, coffee, chocolate, soda, lemon and citric acid, herbs, spices, spices.
Often a simple pie with apricots and cottage cheese is sprinkled on top with a strainer. This is a self-made crumb from flour, butter and other additives.
Simple shortcake with cottage cheese and apricots
Although the recipe is simple, the dessert comes out just great! Many housewives only need this recipe for a pie with cottage cheese and apricots to periodically delight loved ones. The main thing here is to get a handle on making shortcrust pastry. However, it does not require special tricks.
Ingredients
Pack of butter or margarine
Two glasses of flour - approximately
Two whole chicken eggs plus one yolk
300-500 grams of fresh cottage cheese
200 grams of fresh apricots
Vanillin or vanilla sugar
A glass of granulated sugar.
Cooking method
Hold the oil at room temperature so that it softens slightly, but does not melt.
Pour part of the flour into a bowl, grate the butter, periodically adding flour.
Grind flour and butter with your hands until finely greasy crumbs. If large lumps are obtained, add more flour.
At the end of grinding, pour the yolk - you can just a couple of tablespoons of water, but with the yolk more tender.
Knead soft dough and let lie in cool for half an hour.
Slightly roll it out or stretch it with your hands, put it in a mold and carefully stretch it, leveling along the bottom. Form higher sides.
Paste the dough with a fork in several places and send in a warm oven to medium temperature.
The dough should be baked for about 10 minutes, keep an eye on it so that it does not lightly brown.
Meanwhile, make the filling.
Wash the apricots, you can remove the skin, you can leave it.
Divide them in half and remove the seeds.
Grind cottage cheese with a blender, add sugar, eggs, vanillin, beat a little.
In a container with dough, you can put apricots and pour the filling. You can, on the contrary, pour the curd mass, and put the halves of the fruit on top, slightly pressing. This option is more elegant. However, in the first, apricots are better saturated with the sweetness of the filling.
You can even cut them smaller and mix in the curd mixture - the choice is the hostess.
In any case, the cake should be in the oven for another 15-20 minutes.
When the pastry is browned on top, you can get it.
This cake should cool at least half an hour before serving.
Jellied pie with cottage cheese and apricots
Fruit cakes often gel - pastries become very beautiful. And for fruits, this is a good use case, because they remain fresh.
Ingredients
150 grams of butter or margarine
A quarter teaspoon of soda
Vinegar
Two glasses of flour
A pound of cottage cheese
Three eggs
Two glasses of sugar
Approximately 15 apricots of good maturity
Packing gelatin or special jelly for the cake.
Cooking method
Combine half a glass of sugar, one egg, beat a little.
Add melted butter, quenched with vinegar, soda, flour, knead a thick dough.
Roll it to fit the shape, lay out by lifting the sides.
Beat the remaining sugar, two eggs and cottage cheese with a blender. If the mass is very liquid, fix it with a spoon or two of flour.
Put this mixture on the dough and put in the oven.
Put in a warm oven. Bake at an average temperature of 20-15 minutes.
Open the oven and let it cool.
Meanwhile, prepare the jelly according to the instructions on a pack of gelatin or finished jelly. If you take gelatin, then you will need fruit syrup for it.
On the cooled cake put the peeled halves or slices of apricots.
Gently pour gelatin over them. Wait 5-10 minutes. Pour the rest of the jelly.
Let the cake stand in the refrigerator for several hours.
Yeast cake with cottage cheese, apricots and streisel
Shtreisel - a delicious sprinkle of flour crumbs, and decoration, and an addition to baking. She came from German cuisine and took root in many dishes. Including cottage cheese and fruit pies.
Ingredients
Dough:
Incomplete glasses of milk
About two glasses of flour
Dry yeast - 20 grams
Half a packet of butter or margarine
Egg
Three tablespoons of sugar
A pinch of salt
Filling:
200 grams of apricots, fresh or canned
300 grams of cottage cheese
Two eggs
Glasses of sugar
One lemon
A handful of raisins
A spoon with a slide of semolina.
Streisel:
100 grams of flour
Approximately 50 grams of butter
A couple of spoons of sugar.
Cooking method
Heat a little milk. Add yeast and sugar. Let stand for about five minutes.
Then pour the melted butter, the egg, pour in the flour - to start with one glass, add salt.
Knead the dough, it should be soft and not sticky. Regulate the consistency by adding flour.
Clean in a warm place for half an hour.
After the right time, pour a little vegetable oil into the palm of your hand and knead the dough with this hand. Leave another 20-30 minutes.
Rinse apricots, halve, remove seeds. If canned, drain from syrup.
Cut off the zest from the lemon, chop, squeeze the juice from the fruit.
Pour raisins with boiling water, let stand for about ten minutes, drain the water, sort out.
Separate the yolks from the proteins.
Combine egg yolks, sugar, cottage cheese, zest and juice, semolina, mix well.
Beat whites, mix in the curd mass.
Pour raisins, mix gently.
Roll out the dough and put in the mold. Allow ten minutes to warm up.
To spread the curd mass, over - apricots. If they are fresh, a little powder with sugar.
Put in the oven at medium temperature for 20 minutes.
Meanwhile, prepare the shtreisel. Rub flour, butter and sugar with your hands until crumbs are formed.
Pull out the cake, sprinkle crumbs between the apricot halves, put in the oven for another 20 minutes.
Remove, cover with a napkin, cool. Serve can be warm.
Chocolate cake with cottage cheese and apricots
Chocolate dough goes well with cottage cheese and apricot filling. Extra chocolate notes are made with coconut struzel.
Ingredients
Dough:
About two glasses of flour
Half a cup of sugar
Pack of butter or margarine
Half a teaspoon of soda
Vinegar or citric acid
1-2 eggs depending on size
2-4 tablespoons of cocoa powder
Filling:
A pound of cottage cheese
Glass of sugar
A pound of fresh apricots - if canned, take more
A glass of sour cream
Package of vanilla pudding - can be replaced with a spoonful of starch
Vanillin or vanilla sugar
For shtrezel:
100 grams of oil
Incomplete cups of flour
A tablespoon of cocoa powder
Half a cup of sugar
Cooking method
Mix dry ingredients for the dough together.
Combine the butter and the egg, grind, mix with the dry ingredients and knead the dough.
Let lie in the cold for about 15 minutes.
Pry curd with a blender.
Peel apricots, remove seeds and cut into cubes.
Add sour cream, eggs, sugar, vanillin, pudding or starch, apricots to the curd. To mix everything.
Mix flour for shtrezel with cocoa, add butter, grind, add sugar, make crumbs.
To collect the pie: put the curd mass on the rolled dough in the form, sprinkle with crumbs.
A cake is baked for about an hour in an average heat oven.
"Paradise pie" from apricot curd
Coffee and chocolate cake plus cottage cheese soufflé and apricot layer - such a dessert is worthy of a festive table. Tasty and very beautiful!
Ingredients
A glass of flour
Three eggs
Two glasses of granulated sugar
Vanillin
Teaspoon instant coffee
A tablespoon of cocoa powder
Half a teaspoon of soda
Vinegar
A pound of cottage cheese
A glass of sour cream
Two tablespoons of gelatin
Half a glass of water
Half a kilogram of apricots.
Cooking method
For the test, beat the eggs with sugar.
Add coffee and vanillin, cocoa, quenched with vinegar soda, mix.
Pour in flour and beat everything.
Pour biscuit cake into a mold and bake in a medium heat oven.
Cool, cut along in two.
Sprinkle the peeled apricots with a spoonful of sugar and keep on fire until it boils to soften a little.
Soak gelatin in water, hold for twenty minutes, then heat in a microwave or in a water bath.
For soufflé, beat sour cream, cottage cheese, sugar with a blender. Grains should not remain.
Set aside a piece of cream, then decorate the cake.
In the rest of the stream, constantly whisking, pour in the gelatin.
In a detachable form, put cakes, half a souffle, put apricots.
Pour the rest of the souffle onto them and gently cover the top with a second cake.
Remove to freeze for a couple of hours in the refrigerator.
Then pull the cake out of the mold. You can lower the pre-form into hot water.
Put the pie on a dish, brush with cream, garnish with apricot slices. Still hold in the cold.
Kirsch - a variant of a pie of cottage cheese and apricots with biscuit rolls
The whole chip of this pie is in the original design. The dough is made biscuit, the filling is a curd souffle with apricots.
Ingredients
For the test
4 eggs
4 tablespoons of sugar
4 tablespoons of water
4 tablespoons flour
One spoon of potato starch
Baking powder - a bag.
For filling
3 tablespoons apricot jam - can be boiled from a glass of apricots and a glass of sugar
Gelatin Sachet
A glass of high fat cream
Glass of sugar
Three squirrels
A pound of cottage cheese
10 ripe apricots.
Cooking method
For a biscuit, beat eggs and sugar until a good increase.
Then at low speed mixer pour water.
Mix flour, baking powder, starch and carefully pour into the egg mixture.
You do not need to beat, just knead with a spoon or spatula.
Pour the dough into two baking sheets and bake in a warm oven for 5-10 minutes at high temperature.
When cooled, put out of the form, turning it on a kitchen board.
Spread one and shortcakes with apricot jam and roll. Press lightly, let lie down.
Put a cling film in a cup.
Put slices of roll, cut into a centimeter wide by three, on the entire surface tightly to each other.
While baking biscuits, it was necessary to make a cream souffle.
Soak gelatin in water, heat after 20 minutes, but do not boil.
Whip cream with a spoonful of sugar.
Beat whites with the rest of the sugar separately.
Mix two masses, add cottage cheese.
In a slightly cooled gelatin, put part of the cream, stir, and pour this mixture into the main curd mass. Mix very well.
Cut the peeled fresh apricots into slices and put in a cream.
We spread the third part of the cream in a bowl with rolls.
From the second biscuit, cut two circles. One in diameter bowls with rolls, the second time one and a half less.
We put a smaller circle on the cream, spread the rest of the curd mass on top.
We cover with the second round and send for an hour to cool.
Then we turn our product onto a dish, remove the film.
We warm the remaining jam and grease with a thin layer the entire surface.
You can decorate the cream with whipped cream, putting aside a little bit during the preparation of the cream.
Tricks and secrets of making cakes from cottage cheese and apricots
It is advisable to put apricots in the cream after the heat treatment, at least slightly steaming them with sugar. Only very ripe and sweet apricots can be added fresh. Otherwise, it will be sour in combination with cottage cheese.
The amount of sugar indicated in the recipes can vary depending on the curd acid and fruit.
So that the curd filling during heat treatment does not release excess moisture and does not soak the dough, you need to add semolina, starch or dry vanilla pudding to it.
Jellied pies from cottage cheese and apricots are cut cold, dipping a knife in hot water.
