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Shanga royal with cottage cheese. Recipe: Shanga with cottage cheese - Like a beloved grandmother

Shangi with cottage cheese - traditional Russian dish which is loved not only by children, but also by adults. You can easily cook fragrant pastries at home if you get acquainted with the recipes that we have collected for you in this article.

Shangi with cottage cheese from yeast dough

Home baking can look quite simple and unpretentious. However, they love her not only for but also for delicate taste and pleasant aroma. To prepare delicious shangi with cottage cheese, you will need:

Combine 10 grams with a tablespoon of sugar and a glass of warm milk.
Mix 50 grams of melted butter with one egg, salt and a tablespoon of sugar.
Combine the products and mix them with grams of flour.
Knead the dough and let it rise in a warm place.
For the filling, mix 300 grams of cottage cheese, two tablespoons of sour cream, two egg yolks, a spoonful of sugar and a bag of vanilla sugar.
When the dough has risen, divide it into small balls, which then need to be turned into thick cakes. Dip the bottom of the glass into the flour, and then press it into the center of the workpiece to make a small notch. Do the same with other cakes.
Fill the indentations with the filling and place the puffs on a parchment-lined baking sheet.

Brush the pastry and filling with the beaten egg and milk mixture, then place the shanezhki in the preheated oven. The edges finished baking can be greased with butter and served with milk or hot tea.

Royal shanga with cottage cheese

This dish is somewhat different from traditional Russian shanezhka, but it turns out so tasty that it is also suitable for holiday table. Cooking it is not difficult even for an inexperienced hostess. Recipe:

Grate 200 grams of butter.
Add two cups of flour, salt and two tablespoons of sugar to a bowl. Rub the mixture with your hands until it turns into crumbs.
Mix ¾ cup of sugar with 500 grams of cottage cheese and five eggs. Vanilla sugar can be added for taste if desired.
Spread most of the crumbs in the bottom of the oiled pan, then spread the filling in an even layer, and at the end again the crumbs.

Bake the cake until done in a preheated oven. It can be served both hot and chilled.

Unleavened shangi

Each hostess has her own secrets of making delicious shanezhki. Someone experiments with fillings, and someone comes up with new recipe test. Today we want to tell you how to cook unleavened shangi with cottage cheese. Read the recipe for this pastry below.

To prepare the dough, take 200 grams of melted butter and mix it with 200 grams of sour cream.
Sift a glass into a bowl wheat flour and a half cup of rye. Add some salt and baking powder to them.
Mix the prepared products, replace them with a dough and let rest under a towel for about 30 minutes.
For the filling, mix 300 grams of cottage cheese, one egg and a little sugar.
Divide the dough into small balls and roll them out with a rolling pin. Place one tablespoon of the filling in the center of each flatbread, and then pinch the edges with your hands.
Shangi with cottage cheese should be smeared with sour cream mixed with a beaten egg. After that, send the blanks to a preheated oven and cook until they become golden in color.

Grease hot pastries with butter and serve immediately.

and cottage cheese

If you have already learned how to cook shanezhki according to classic recipe, then it's time to experiment with the filling. This time we offer you to cook unusual shangi with cottage cheese. Recipe of dish:

First, let's prepare the dough. Put 180 grams of butter and 350 grams of flour on a large board, and then chop the food with a knife until
Break into the center of the hill egg and add salt. Knead the dough with your hands, shape it into a ball and refrigerate for half an hour.
To prepare the filling, you will need to boil in hot water 300 grams of peeled potatoes. After that, mash it with a pusher and do not forget to dilute it with milk.
Combine the finished puree with 300 grams of cottage cheese, one egg, salt and chopped herbs. If it seemed to you that the filling turned out to be too liquid, add a little semolina or starch to it.
Roll out the dough into round cakes, put the filling on them and fasten the edges. Brush the baking surface with beaten egg or milk.

Bake the shanezhki until tender for 20 minutes, and then immediately serve them to the table, do not forget to grease with butter.

Conclusion

We hope that shangi with cottage cheese will become frequent guests on your table. The advantage of this baking is that it can be prepared from a minimum amount of products. You do not need to spend a lot of time or effort on their preparation, and the taste of shanezhki is beyond praise. Experiment with fillings and dough, making traditional tea parties varied and interesting.

We start cooking curd shaneg with kneading unleavened dough. Take a large bowl and sift 4 cups of flour into it in the form of a "slide". Make a hole in the center.

We need 1.5 cups of water. It must be boiled and cooled, i.e. room temperature. Dissolve 2/3 teaspoon of salt in this water. Pour the resulting salt solution into the recess of the flour and knead the dough with a knife. Then we break one chicken egg into the flour mixture and continue to knead the dough, only now with our hands. Next, we introduce a thin stream of 60-70 ml of vegetable oil, while still continuing to knead the dough.

When the dough has become homogeneous and elastic, it is ready.

Cover the bowl with the dough with a plate and put it in the refrigerator for 1 hour.

While the dough is chilling, start cooking. minced curd. To do this, take a deep bowl. We put all the curd in it. We also break three eggs here, and then add sour cream.

We mix everything thoroughly and add 4-5 tablespoons of granulated sugar, 1/3 teaspoon of salt, 3 tablespoons of wheat flour and vanillin at the tip of a knife to the resulting curd mixture.

Mix everything well again. And at this stage, our curd filling is ready.

Now let's start sculpting the chanes themselves. Cut off a small piece from the chilled dough. We form a round cake out of it, dip it in flour and roll it into a thin juicy using a rolling pin. We grease the baking sheet vegetable oil. We put the resulting juicy on it and add 2-3 tablespoons of minced curd to the center so that the edges of the juicy remain free. We pinch them as follows (see photo below). All subsequent shanezhki are made using the same technology.

We bake them in the oven at 180 degrees. Baking time varies from 20 to 30 minutes, depending on the oven. And be sure to golden brown on curd filling. Enjoy your meal!

For filling:

Cottage cheese - 350 g;
Egg - 1 pc.;
Sugar - 70 -80 g;
Vanilla sugar - 10 g;
Raisins - 50 g.

A native Russian dish, shangi, is usually made from yeast dough with salty filling. However, many housewives have long gotten used to baking shanezhki from unleavened dough on kefir, sour cream or milk, and at the same time use sweet stuffing. Shangi in your own way appearance very reminiscent of cheesecakes. The only difference is that the toppings in this dish are half as much, and some chefs only smear the surface of the buns with the filler.

Today we will prepare a fairly quick and not troublesome dish - sweet shanezhki with cottage cheese. The recipe with a photo will tell you step by step how to do it right.

How to cook shangi with cottage cheese on kefir:

First you need to steam the raisins. To do this, fill it with boiling water and leave it to cool completely.

Add kefir, heated to 37 degrees, knead soft, elastic (but in no case sticky to hands) dough. Cover it with a kitchen towel and set aside.

Preparing the stuffing for shanezhek. We combine the cottage cheese with the egg, sugar and vanilla. Beat the mass carefully with a blender until smooth. Drain the water from the raisins, blot them with a paper towel and add to the curd mixture. We mix.

We divide the dough into 10 equal parts, roll each one into a cake with a diameter of approximately 10 -12 cm. Form low sides with our hands, put a tablespoon of the filling inside each shaneshka.

We place the shangi on a baking sheet lined with parchment at a small distance from each other (about 2-3 cm). Bake in an oven preheated to 190 degrees for 20 minutes (until golden brown).

Shangi with cottage cheese on kefir is ready. It is customary to serve the dish to the table immediately from the oven, hot, with milk, kefir or hot tea.

Shangi is such open pies, which can be baked from both yeast and unleavened dough. Let's take a look at how to do it!

Shangi from unleavened dough with cottage cheese - recipe

Ingredients:

wheat flour - 2 tbsp.;
egg - 1 pc.;
water - 0.5 tbsp.;
salt - 1 teaspoon.

For filling:

cottage cheese - 500 g;
egg - 1 pc.;
sugar - to taste.

Cooking

How to cook shangi? First, let's make the filling. To do this, take cottage cheese, add an egg, butter and sugar to taste. We grind everything to homogeneous mass and leave at room temperature.

Now knead unleavened dough. To do this, pour the flour into a wide bowl, make a depression in the middle, put salt, an egg in it, carefully pour in water and knead a homogeneous dough. Then cover it with a napkin or transfer it to a plastic bag and leave it for 20 minutes to approach. Then mix it again and leave it for 20 minutes again.

Ready dough cut into pieces, roll into large sheets with a thickness of about 3 mm and cut out saucer-sized juices from them. When the juice is rolled out enough, we roll up the edge with a flagellum and make a border around the edge. We put the filling on the finished blanks and level it to the sides. Brush the top with egg and bake immediately in the oven for 15 minutes.

Be sure to grease the finished shangi with cottage cheese with melted butter from the bottom and top, put them in a sealed container and cover with a towel. If this is not done, they will turn out dry and crispy.

Shangi from yeast dough with cottage cheese - recipe

Ingredients:

flour - 4 tbsp.;
sugar - 1 tbsp. a spoon;
margarine - 4 tbsp. spoons;
yeast - 20 g;
salt - 0.5 tsp;
milk - 1 tbsp.;
egg - 2 pcs.

For filling:

cottage cheese - 500 g;
egg - 1 pc.;
butter - 1 tbsp. a spoon;
sugar - to taste.

Cooking

To prepare shangi, we first make the filling. To do this, take the cottage cheese, add the egg, butter and sugar to taste. Grind everything until smooth and leave at room temperature.

Yeast dough is prepared as follows: pour warm milk into a saucepan, put yeast there, add sugar, salt, eggs and flour. We mix everything thoroughly. Margarine is added last, when the batch is ready. Cover the finished dough with a towel and put in a warm place for 40 minutes.

After that, cut the dough into pieces, slightly roll them out. We put a layer of filling on the surface to the brim and put the curd shangi in a warm place so that the dough rises. Bake in the oven for 15 minutes.

Delicate lush shanezhki with cottage cheese and potatoes according to this recipe will be prepared even by a novice hostess. Carefully follow the description of the recipe with a photo, and the result will be excellent. Shaneshki are delicious not only freshly baked, but also the next day with milk or hot sweet tea.
Do not worry, according to this recipe, preparing the dough for the shanezhki is quite simple, and the shangs themselves will be lush with proper baking. The taste of shanezhek depends on the dough that you prepare yourself. Follow the recipe and you'll be fine!

Headings:
Preparation time: 1 hour 30 minutes
Time for preparing: 40 minutes
Total time: 2 hours 10 minutes
Exit: 12 shanezhek

Ingredients for cottage cheese pancakes

0.5 kg
1 glass
raw chicken egg - 3-4 pcs.
butter (spray) - 50 mg
instant yeast - 10 g
salt - to taste
granulated sugar- 2 tsp
rustic cottage cheese (low-fat) - 300 g
granulated sugar - 50 g
sour cream (fat content 25%) - 50 g
vegetable oil (for greasing the pan)

Step-by-step recipe for cheesecakes with cottage cheese

Pour warm milk into a wide bowl, add yeast, beat in three eggs. We mix. Add salt, sugar and butter. Mix with a blender until a homogeneous mass is obtained.

The resulting mass contains lumps of oil, so you need to put it in a warm place for half an hour. Cover the bowl with a lid and place in a large bowl of warm water.

In portions, add flour, mix with a blender. In the end it should be soft dough

The dough should be slightly sticky. We put it in a warm place under the lid so that the dough rises.

When the dough rises, you need to “slap” it with your palm so that it settles. Then let the dough rise again

The finished dough will stick a little to your hands, so put it on a board sprinkled with flour. The dough must be divided into 12 balls, which are laid out on a baking sheet, greased with oil.

We put a baking sheet with "balls" on the stove, where the oven is already on. "Balls" will quickly rise and become fluffy buns

After the "balls" rise, with a mug we make dents in the middle of each "ball". These dents are flat. On them we will lay out the stuffing of shanezhek