English
Deutsch
español
français
italiano
-
Newest
Light salmon roll
Omelette with cherry tomatoes and cheese
Rice sponge cake
Spaghetti with shrimps in creamy garlic sauce
Cabbage with champignons
Beef Stroganoff with Mushrooms and Cream
Cottage cheese pies with apples
Curd dough is often called false yeast. And it is not by chance - baking curd dough is easier and faster, not differing from yeast softness and taste. Curd pies with apple filling are great for an afternoon snack, a light snack with a cup of tea or milk. You can serve this dish both hot and chilled.
How to cook Cottage cheese pies with apples
Step 1
In a bowl, mix cottage cheese, sugar and egg.
Step 2
Add baking soda, sifted flour and knead into a thick dough.
Step 3
Sprinkle the table with flour, place the dough on the table and knead it thoroughly.
Step 4
While you prepare the apple filling, wrap the dough in a bag and put it in the refrigerator.
Step 5
Prepare the filling. Peel the apples and cut into small cubes.
Step 6
Melt the butter in a saucepan.
Step 7
When the butter has completely melted, add the apples to the saucepan.
Step 8
Simmer the apples for 5-7 minutes, stirring occasionally. The apples should become softer, but not boiled into a puree.
Step 9
Place the apples in a sieve to drain off excess liquid. Let the filling cool to room temperature.
Step 10
Dust your work surface with flour and divide the dough into four equal parts.
Step 11
Roll out all pieces of dough into neat circles of equal thickness.
Step 12
Place the filling on the rolled out dough.
Step 13
Form into patties on a floured surface, carefully sealing the edges.
Step 14
Heat a deep pan with vegetable oil. Carefully lower the pies into it.
Step 15
Fry the pies on each side until golden brown for 4-5 minutes. The pies are ready!
Cottage cheese pies with apples - FAQ About Ingredients, Baking Time and Storage
Reviews: 0
0 Overall ratingHave you already prepared this recipe? Tell what you think.
Write a review
Trending
Homemade chicken sausage with gelatin
Homemade chicken sausage with gelatin is a great alternative to the “store-bought” one, if only because adding artificial flavors, dyes and any preservatives to the composition is unlikely to come to anyone’s mind. And in this case, the quality of ra
Grilled escalope
In French, the word "escalope" means cutlet. In fact, it is a piece of meat cut across the grain with a rib bone. Pork escalope can not only be baked in the oven and fried in a frying pan, but also cooked on an electric grill. It is very co
Oatmeal Kissel Monastyrsky
An old recipe for monastic jelly - an unusual dessert with a historical flavor: this has been cooked in Rus' for centuries. It is served cold, if desired, berries and chopped fresh fruit can be added to it.
Tokosh, Uzbek dolma
Uzbeks also cook dolma. Only in the Uzbek version this dish is called tokosh. The difference between the Uzbek tokosh and the Caucasian dolma is that a large amount of meat broth is added to the tokosh - beef, chicken - but without the addition of to
