Recipe: Hungarian cheesecake - with cottage cheese, filled with condensed milk, sour cream and chocolate. Hungarian cheesecakes with cottage cheese (Túrós táska) and recipe for puff-yeast dough Curd dough for Hungarian cheesecakes

Royal cheesecake is a simple and delicious dessert that is loved by many housewives. But there are times when you want to add a twist to a signature dish and not only improve its taste, but also pleasantly surprise your family. If now you are also thinking about what new thing to cook for dinner, Hungarian cheesecake with cottage cheese and chocolate filling is just what you need. The recipe is not difficult to prepare, the ingredients are in any refrigerator, and it does not take much time. And for those who are new to cooking, there are step-by-step photos.

Scraping the Bottoms: Ingredients

Hungarian cheesecake with chocolate filling is very similar to the usual royal one, but after baking, the cake is poured with a sweet mixture and becomes moist and tender. The recipe involves three stages of cooking, according to which we will divide the necessary products.

Dough

The dough for the Hungarian cheesecake will not be dough in the usual sense; we will need crumbs. Prepare:

• 250 g flour
• 100 g butter
• 100 g sugar.

Filling

The filling can be made in the same way as in, experimenting with additives in the form of dried fruits, nuts or cocoa. It turns out interesting if you add pieces of multi-colored marmalade to the cottage cheese.

So, you will need:

• 500 g of the fattest cottage cheese you can find
• 3 eggs (if the filling seems too thick, you can add one more)
• 200 g sugar
• baking powder or baking soda (quench it with vinegar or lemon juice)
• surprises to taste: vanilla, cinnamon, nuts, pieces of chocolate or marmalade and any other product of your choice.

Fill

The Hungarian cheesecake recipe is distinguished by the presence of a special chocolate filling. For the sweet sauce prepare:

• 3-4 tablespoons of sour cream 20% fat. Choose carefully, because too thin sour cream will look unsightly on the pie and will flow to the bottom, and too thick sour cream will not be able to sufficiently saturate the thickness of the layered dessert.
• 0.5 cans of condensed milk
• 50 g milk or dark chocolate

How to cook Hungarian cheesecake

Taking another look at the photo of the masterpiece and being inspired by the feats, we begin to prepare the cheesecake with chocolate filling.

Turn on the stove and set the temperature to 180 degrees.

Flour crumbs

The recipe does not provide for regular dough; we will simply sprinkle the layers of filling with sweet butter and flour crumbs.

Place butter at room temperature in a bowl, add sugar and half the flour.

Rub the mixture thoroughly between your palms to form crumbs. If necessary, add more flour, since, depending on the quality, you may need a little less or a little more.

Filling: how to make it even more tender

Mix eggs with cottage cheese.

Add baking powder or baking soda.

Then add sugar and thoroughly mash the egg mixture with cottage cheese. Leave for five to ten minutes. During this time, the filling will become like a delicate soufflé.

Putting the pie together

Unlike the royal cheesecake, the Hungarian cheesecake recipe requires more layers. We assemble the dessert as follows.

First you need to grease the mold with oil. Look how my assistant is growing =)

Pour in a third of the flour crumbs and level the layer with a spatula.

Pour in half of the curd filling and level.
Fill the cottage cheese with the second third of the crumbs.

Make a layer of filling again.
Pour out the remaining crumbs and smooth everything out with a spatula.

Place the pie in the preheated oven for 45-50 minutes.

In the next half hour, you can safely wash the dishes left after cooking. The readiness of the filling and dough is determined by using a toothpick or a match.

Crucial moment: turning the royal cheesecake into a Hungarian one

Ten minutes before the dessert is ready, melt the chocolate in a water bath or in the microwave. This will be “shoko”.

In a separate bowl, mix sour cream and condensed milk.

Your pie is ready, you need to take it out of the oven and put it on the table without removing it from the mold.

Carefully pour sour cream sauce over the cheesecake.

Pour chocolate on top in a thin stream. At this most interesting place, the battery in my camera ran out.. And everything else had to be completed without accompanying photos. I photographed only the finished result and the cut of the casserole. Based on the final result, you can easily understand how to decorate the cheesecake.

Imagining yourself to be a great artist, use a spoon to draw fantasy patterns on the dessert, believe me, you will do it very beautifully.

Your Hungarian cheesecake with chocolate filling is ready.

Do not remove the cake from the mold until it has completely cooled down!

However, the last tip is very difficult to follow, because both the aroma of the layer cake and the look of the chocolate filling will not leave you or your household indifferent. It is very likely that your masterpiece will disappear forever while still hot.

Bon appetit! Show us what kind of cheesecakes you made! I will be very pleased with comments and reviews of the recipe.

In contact with

Step 1: Prepare the lemon zest.

In fact, we don't need a whole lemon, just its peel. Therefore, we rinse the citrus under running water and wipe it immediately with a kitchen paper towel. Using a fine grater, grate the lemon skin onto a saucer.

Step 2: prepare the whites.

We have already prepared the egg whites in advance. Therefore, put them in a mixer bowl and beat well until a dense foam forms. Attention: For this action, it is best, of course, to use an electrical appliance rather than a simple whisk, since this process is labor-intensive and will take up a lot of your time. In appearance, this product should remind you of thick sour cream.

Step 3: prepare the filling.

So, break two eggs into a deep bowl and add sugar. Using a hand whisk or mixer, beat the ingredients until the sugar ingredient is completely dissolved and the mixture turns a soft milky color. Then we pass the cottage cheese through a sieve directly above the container with the sugar-egg mixture, pressing down the curd component with our hands. This must be done so that our filling turns out tender and without curd lumps. Mix the ingredients well using a tablespoon. Afterwards, add lemon zest to the mixture of ingredients for the filling and again mix everything well with a spoon until smooth. The next component will be protein foam. Carefully add this ingredient to the curd mass using a tablespoon and mix everything well.

Step 4: prepare Hungarian cheesecakes.

For this dish, it is best to use ready-made yeast dough, since it will be more time-saving and convenient in shape - usually square or rectangular. Defrost it in advance to room temperature and roll it out on a floured table using a rolling pin. The thickness of the dough should be not more 0.5 centimeters. Then use a knife to cut the dough ingredient into squares of length up to 10 centimeters. Using a teaspoon, place the curd filling in the middle of each square. And now we connect all four test corners with our hands, pressing them well with our fingers so that during the cooking process the cheesecakes do not open up and all the filling does not leak out of them. Grease a baking sheet with butter and place Hungarian pastries on it at a short distance from each other. Let's leave her for 10 minutes brew. Meanwhile, preheat the oven to temperature 180°C. Place the dish on a medium level to bake for 15-20 minutes.

Step 5: serve Hungarian cheesecakes.

Fragrant, fragrant and very tasty piping hot cheesecakes can be served to the table along with mint tea or any drink you like! Enjoy your meal!

- – To prepare Hungarian cheesecakes, both puff yeast dough and dough without yeast are suitable. In any case, the baked goods turn out very tender and soft.

- – If you want to sprinkle the cheesecakes with powdered sugar, then after baking, leave the dish to cool to room temperature.

- – If you have a blender at hand, then you can grind the cottage cheese with it. It will turn out more tender without lumps in the filling. Only in this case, be sure to use 2-3 speed modes.

- – In order for you to whip the whites to peaks faster, you must first use clean, dry dishes made of copper, metal or glass material. Also, not even a drop of yolk should get into the container. The colder your egg whites are, the more likely they are to rise in a short time. Therefore, you can cool them in the refrigerator in advance. And one more important nuance - you need to add a few drops of lemon or lime juice and a little salt on the tip of the knife. Instead of juice, you can also use a few crystals of citric acid.

These... Hungarian... cheesecakes are something fabulously delicious. But I warn you right away that the dough for our cheesecakes should be flaky and yeasty. Of course, you can cook it, and for the laziest housewives you can buy it ready-made: either just yeast or just puff pastry. However, my advice is to make these extraordinarily delicious buns yourself, which I’ve heard about for a long time...

You know, I used to eat similar buns with cottage cheese: I both cooked them and bought them. But I realized one thing about my Hungarian cheesecakes: the aroma and taste of lemon + raisins. And they are the ones who make these cheesecakes Hungarian and not like standard pastries with cottage cheese. Try it and you can compare...honestly..

350 gr. butter/margarine.
100 gr. flour.

For the dough base:
200 ml warm milk
20g fresh yeast
50g sugar
a pinch of salt (if you use margarine rather than butter, you don’t need to add salt)
1 egg and 1 yolk
400 g flour (it is better if the flour contains enough gluten).

For filling:
400 g cottage cheese
100 g sugar
vanilla sugar
1 egg
tablespoon sour cream
50g breadcrumbs
lemon zest
raisin.

In order for us to get exactly the puff-yeast dough, we first need to chop the cold butter and mix it with 100 g of flour. I advise you to simply put this mixture on cling film, cover it with another one and quickly roll it out with a rolling pin. Now you need to put this timber in the refrigerator.

Now let's move on to the test itself. Let's prepare the dough. Dissolve the yeast in warm milk, a little sugar and leave for a while in a warm place.

Let’s sift the flour for now and this should always be done; at this time the flour is saturated with oxygen and this gives the products airiness. I have always disliked this process due to the flour spraying all over the table. Then I picked up a bowl, just a little larger in size than a sieve, inserted it and moved this “twin” around the table in different directions, everything turned out neatly and nothing spilled.

Beat the egg and yolk with sugar and salt, add the mixture of milk and yeast, now avoiding whipping, but just stir gently.

Knead the dough using the entire amount of flour. The dough should be soft and pliable, so you can add or subtract a little flour, because flour and humidity vary in our kitchens. Leave in a warm place for about 1 hour, the dough should rise and let it rest
15-20 minutes at room temperature.

We are preparing the curd filling for our Hungarian cheesecakes. Be sure to wipe the cottage cheese, this is the custom in Hungary, and I, too, have already learned to do it always and quickly.

This is how airy it should turn out.

Add sour cream, lemon zest, egg, breadcrumbs, vanilla and regular sugar. Mix. In my photo you see not the zest, but squeezed, grated lemon. I tried this and that. Naturally, it tastes better with lemon, but don’t overdo it, otherwise it will be sour.

Now let's do the test. Sprinkle the table with flour, take out the dough, knead it, roll it out, put our block of butter from the refrigerator in the middle and wrap it in the form of an envelope, connect it well and press the joints. Dust the rolling pin with flour and roll out the dough, with the butter hidden in it, in one direction to a rectangle with a long side of up to 30-40 cm. We do everything quickly.

It’s EXACTLY CORRECT, but for me it wasn’t quite right. I didn’t have enough butter that day and, in general, I took it out earlier and it melted and I spread it not in an envelope, but in a “book”... Well, well... as always, I’m honest with you and photos are given out. This means that it turned out to be almost a puff-yeast dough

So, I applied the oil, stretched it and laid or covered it as in the picture: one side - from right to left. Then the second side: from left to right.

Turn the folded dough 90 degrees and roll out again in one direction to a rectangle of approximately the same size, fold again, turn. Leave the dough for 20 minutes and repeat the procedure at least twice more: dust with flour, roll out, fold, turn, let rest. Old cookbooks, apparently in order not to get confused in which direction to roll, always suggest folding and turning the dough so that the dough ready for the next rolling looks like a book - the flyleaf on the left. But don’t be scared, after the first time you’ll understand everything, if anything happens, torture me.

When finished, roll out the dough, ideally about 2 cm thick, and cut it into squares, which by the way are not small, however, like all portions in Hungarian cooking in general. There should be 16 cheesecakes in total, this is for your reference.

I squeezed out the filling with a pastry syringe and then with a spoon.

We wrap the ends of each square the way we used to tie dinners in a scarf or napkin in a modern way. It may be difficult for anyone to imagine, but that is exactly what happened. In the village, women put lunch in a scarf, tied it in a knot, and carried it in their hand to their husband in the field. Hence the name of these buns “turosh tashko” and translated means “bundle/bag) with cottage cheese.” Sometimes they are also called “turosh botu”.

Place in a preheated oven (170 degrees) to bake, first brushing the buns with yolk. Be sure to cool the finished cheesecakes.

After cooling, sprinkle with powdered sugar; if you do not cool, the powder will all melt. That's it, our bundles/bags/cheesecakes with cottage cheese are ready. Accept

Hello, dear readers! We have already discussed how useful cottage cheese is, especially for a growing body. So, in addition to the beneficial properties of cottage cheese, let us please our loved ones with delicious homemade cakes. I suggest you quickly bake Hungarian cheesecakes with cottage cheese for tea. What I like about this recipe is that it takes literally half an hour to prepare, including baking time. Such pastries will always help out when unexpected guests appear on the doorstep or suddenly your family wants something tasty.

• 1 package frozen puff pastry
• 1 pack of cottage cheese
• 1 egg
• 2 tablespoons granulated sugar
• 1 packet of vanillin

Cutting the dough

I usually buy this puff pastry dough in advance and store it in the freezer of the refrigerator. Before baking Hungarians from it, I take it out of the freezer and leave it for 1-2 hours at room temperature.

After defrosting the dough, I take it out of the bag and roll it out to 0.5 cm thick.

I cut the rolled out dough into squares with a sharp knife.

Preparing the filling

For the filling, take , add granulated sugar, 1, a bag of vanillin. Mix everything thoroughly until smooth.

Hungarians with cottage cheese - how I make them

I place about a dessert spoon of curd mixture onto squares of puff pastry dough.

Then I connect the opposite ends, then I connect the other opposite ends. It turns out like this.

I place the finished Hungarians on a greased baking sheet and put them in a preheated oven (temperature 200°C, for 15-20 minutes). How long to bake depends on your oven. Just occasionally look into the oven and check how the baking process is going. One layer of puff pastry makes 20 Hungarians.

Well, that's all, our Hungarians turned out beautiful, soft and fragrant. Your family or guests will be happy to taste these delicious pastries along with hot tea, for example,

Step 1: prepare the dough.

Mix wheat flour with sugar and salt.
In a separate bowl, beat the eggs, then add milk first, then water and melted butter.
Then gradually combine the liquid ingredients with flour and dry yeast, knead the dough.


After your dough becomes a homogeneous mass, you need to cover it with a kitchen towel and leave to rise in a warm place on 1 hour, approximately.
If you are using a bread machine to knead, simply add the dry ingredients first, then pour in the wet ingredients and add the yeast. Set the device to the appropriate mode and wait for the yeast dough to arrive.

Step 2: prepare the filling.

Preparing the filling is simple. Combine all the ingredients and mix them very well.
The only thing I would like to note here: do not be lazy and wash the raisins thoroughly, and then soak them in rum; then your filling and Hungarians, accordingly, will turn out even tastier. I'm telling you exactly.
And adjust the amount of sugar to your taste.

Step 3: sculpt Hungarians in the classic way.

Roll out the risen dough into a rectangular layer with sides 25 cm x 45 cm, approximately.
And then cut the dough into squares with sides along 7 cm.
You will end up with jagged edges on the sides. Cut them, punch them down, and then roll them out into a layer and cut out two more squares.
The total turns out to be about 20 blanks


Take one of the blanks and place about a teaspoon of curd filling in its center.


Bring the opposite edges of the square together over the filling. Blind them tightly together.


Now connect the remaining edges of the dough in the same way and your Hungarian is molded! All that's left is to mold the remaining 19 pieces in exactly the same way.
After sculpting, give the Hungarians 30 minutes for upset.

Step 4: sculpt unusual Hungarian women.

And if you want a little variety, here is another option for Hungarian women.
We also need a square.
Make cuts from the middle to each corner.


Now take the corner of one of the triangles and bend it inward, towards the center of the next triangle.


Fold the corner of the next triangle in the same way.


And repeat this action again.


You will get the same blank as in the photo.


All that remains is to place a little cottage cheese with raisins in the center of each piece, and then give it time to set.

Step 5: bake the Hungarians.

Set the oven to preheat to 180 degrees.
At the same time, beat the yolk with yogurt and water, and grease the Hungarians placed on a baking sheet with the resulting mixture.
Bake your Hungarian cheesecakes with cottage cheese for 15-20 minutes until delicious golden color.
After cooking, the baked goods need to be given time to cool, and then you can serve them, decorating with powdered sugar, for example.

Step 6: Serve the Hungarians.

Hungarians are baked goods for dessert. Very tasty with tea and cocoa! It is fragrant and sweet, and the yeast dough is airy and very soft. But there is nothing difficult to prepare.
In general, you have a lot of reasons to try and cook Hungarians yourself! I recommend.
Bon appetit!

To prevent the dough from sticking to the countertop while you roll it out, sprinkle it with flour or place baking parchment on top.