Curd-curd pies with coconut balls (master class)

[Dedicated to Russian-Ukrainian friendship.]

Curd-curd pies with coconut balls (master class)

Category: Bakery products

Kitchen: ukrainian

Ingredients
Cottage cheese	600 g
Eggs	3 pcs
Butter / margarine	225 g
Sugar	1.5 cups
Powdered sugar	2 tsp
Coconut flakes	30 g
Wheat flour	320 g
Baking powder / soda	2 tsp / 1.5 tsp
Whey / kefir / water	75 ml
Carob / cocoa	2 tbsp. l.
Milk	275 ml
Orange peel	2 tsp
Semolina	1 tbsp. l.

Cooking method

• Dedicated to Russian-Ukrainian friendship.
• I believe in this despite all the tests.
• Plyatsok is always beautiful and tasty.
• I found the idea for this recipe on the Internet ( 🔗 ) and adapted it to the available products, and first of all, to the preferences of the spouse - he really loves cottage cheese-based baked goods.
• It is not at all difficult to prepare this dance, even an inexperienced hostess will cope with it, but it will take some time.
• So.
• 1. Remove the butter or margarine from the refrigerator and leave at room temperature until softened.
• 2. Cooking coconut balls. For this
• 2.1. Mix until smooth
• 200 g of cottage cheese (plastic, without grains)
• 30 g coconut flakes
• 1 yolk
• 2 tsp icing sugar
• 2 tsp orange peel
• 2.2. Roll 16 balls about the size of a walnut from the mixture.
• 2.3. Place the balls in the freezer for 30 minutes.
• 
• 2.4. Lick your fingers or otherwise check how sour your curd is.
• 3. Cooking dough... For this
• 3.1. Grind 200 g softened butter (margarine) with 1 glass of sugar.
• 3.2. Add 2 eggs and the protein left over from the coconut balls. Stir well.
• 3.3. Add 200 g of cottage cheese, stir thoroughly.
• 3.4. Add 300 g flour and 1.5 tsp. soda, if the curd is sour or 2 tsp. baking powder, if the cottage cheese is without acidity (see clause 2.4.) and thoroughly but quickly knead the dough.
• The dough should have a consistency like thick sour cream.
• 3.5. If the dough is denser, then bring it to "condition" with whey, kefir or water.
• I used 75 ml (5 tablespoons) of serum.
• 
• 4. Grease a baking dish with butter and sprinkle with flour or semolina (1 tablespoon).
• I prefer semolina.
• 
• 5. Turn on the oven at 200 * C for heating.
• 6. Put half of the prepared dough in a prepared baking dish and smooth out gently.
• 7. In the second half of the dough, add 2 tbsp. l. carob or cocoa and 75 ml. milk. Stir well.
• With carob, the taste is more delicate. About cocoa, and so everything is clear.
• 8. Place the second part of the dough (with the carob) in a baking dish and gently smooth over the first light part.
• 9. Remove the coconut balls from the freezer, arrange them in friendly rows on the surface of the dough and lightly immerse.
• 10. Put the dance in an oven preheated to 200 * C for 25 minutes.
• 
• 11. While the dance is baking, we cook cream filling... To do this, mix thoroughly
• 200 ml milk
• 200 g cottage cheese
• 25 g butter (margarine is no longer desirable here)
• 20 g flour
• 0.5 cups sugar
• 12. After baking for 25 minutes, remove the pies from the oven, cover with cream filling and put in the oven for another 20 minutes.
• If your oven is too hot to heat the top of the product, you can reduce the temperature to 180 * C or cover the top with foil.
• 
• 13. Cool the finished dancer, remove from the mold and cut into pies.
• For beauty, you can crush on top with cocoa or carob.
• I didn’t do it, it’s delicious and beautiful for me.
• 
• I baked this dance in a rectangular shape, 30x22 cm, but such a dance, for this amount of products, can be made in a square with a side of about 25-27 cm, and in a round one with a diameter of 26-28 cm.
• In a round one, you can artistically place the balls, and make not a fill on top, but a cream or a carob (cocoa) icing - it will look like a cake, although it doesn’t taste exactly like a cake, but rather a chize one.
• Bon Appetit!

Time for preparing:

2 hours

Cooking program:

Mixer, oven

Note

Glass 250 ml.

Straight curd-curd? Straight-straight?
What a cute, Ol! While I'm dragging to bookmarks. We can, and I will dare when!
Thank you! Very nice! And you can still cook akazza, eh!

How beautiful we also love cottage cheese pastries, I will definitely cook

[Olga VB]

Olga VB, paragraph 2.4 finally finished it off! I think this is the biggest secret of this gorgeous dessert!

Straight curd-curd? Straight-straight?

Well, to be completely honest, then curd-curd-curd, because there are coconut-curd balls, and curd dough, and curd cream filling.
This is my spouse - no matter how you ask him what to bake, the answer is one: "something with cottage cheese!"

And you can still cook akazza, eh!

No, I disguise myself so cleverly so that they don't get kicked out of the house

How beautiful we also love cottage cheese pastries, I will definitely cook

Thank you, Natul, cook for health - you will not be disappointed.
It is not difficult at all, only a little not fast in time.
But also not long!

point 2.4 finally finished off! I think this is the biggest secret of this gorgeous dessert!

Yeah though "it's not decent, not hygienic and not pretty, they tell you!"

Kasotaaaa! I love curd things. What it reminded me of this Giraffe.

I love cottage cheese pastries too! Already in the bookmarks!

How I love dancing! And it’s not so fancy as it seems at first glance.

how tempting: and cottage cheese, and coconut, and decoration - everything I like !!! Thank you!

[Tanyulya]

Than that Giraffe reminded me

Tanyulya, Thank you!
Such an animal may well decorate a table in any zoo, especially if there are many small monkeys in which it is difficult to cram curd

I love cottage cheese pastries too! Already in the bookmarks!

N @ dezhd @, , I am very glad. I hope that you boast of the result, and the fact that everything will turn out well for you, I have no doubt: the recipe is not at all complicated.

How I love dancing! And it’s not as fancy as it seems at first glance

Angela,
Indeed, it is more difficult to describe than to do.
And what I also really like is that such a dance can be altered in your own way as you like, depending on the contents of the refrigerator and kitchen shelves. That is, any of its three components (balls, dough, pouring / cream) can be made in different ways using your favorite foods and recipes.
Then put it all together "in platskovski" and .... alle op! - a new masterpiece!

all as I love !!! Thank you!

Thank you, Zhenechka!
I would be glad if the recipe comes in handy and you look at this page again - already in order to show off your achievements in the field of dancing

.... to show off their achievements in the field of dancing

Olya, thank you for your trust !! I will definitely join your slender ranks of dancers))))

Zhenya,

Beauty !!!!!!!!!! : girl_love: Bookmarked.

[julia007]

julia007, Yulenka, thank you!
Cook for health!

And what I also really like is that such a dance can be altered in your own way as you like, depending on the contents of the refrigerator and kitchen shelves.
:

I have already seen a cake with such balls, I looked closely at it. The cake there is different and on top was simply poured with custard without baking. So a flight of imagination is welcome.

[N @ dezhd @]

N @ dezhd @, , I am very glad. I hope that you boast of the result, and the fact that you will succeed well, I have no doubt: the recipe is not at all complicated.

Of course! Brag is sacred

Ol, I wanted to make such a little thing. What size shape?
Maybe I didn't see.

[ang-kay]

I have already seen a cake with such balls, I looked closely at it. The cake there is different and on top was simply poured with custard without baking.

ang-kay, at the very beginning of the recipe there is a link to the original source of the flight of my imagination. Perhaps you will like that option more

Brag is sacred

Please, please!

What size shape?

Olesenka, I have a rectangular shape, 30x22 cm, but such a dance, for this amount of products, can be made in a square with a side of about 25-26 cm, and in a round one with a diameter of 26-28 cm.
In a round one, you can artistically place the balls, and make not a fill on top, but a cream or a carob (cocoa) icing - it will look like a cake, although it doesn’t taste exactly like a cake, but rather a chize one.
Perhaps I'll add this to the main text of the recipe now, thanks for asking

[ang-kay]

ang-kay, at the very beginning of the recipe there is a link to the original source of the flight of my imagination. Perhaps you will like that option more

I'm not talking about. that I don't like him. We're about the flight of fantasy. So I wrote what I saw. Don't be offended.

I have a link to the source at the very beginning of the recipe

I looked. I saw him, the same author, only on another site.

[those]

Do not hurtthosesmiling.

Angel, you never thought, what are you?
On the contrary, I am pushing for further creativity.

I saw him, the same author, only on another site.

I think that that option is no worse, it is closer to the pie, probably.
And I practically have a cheesecake.
Yes, by the way, you can speak to me, we are all one family here

he's closer to the pie, I guess.
And I practically have a cheesecake.
Yes, by the way, you can speak to me, we are all one family here

Probably it will be softer and wetter. To me too.

Dot! Cheesecake! I will do it on the sheet! Then a double portion. Already printed. (I file everything into my daddy, write comments: how the children liked it, how much time I cooked, whether I need to bake it again. Specially for these needs I bought a color printer at work))). Tomorrow I'll run to the store to buy cottage cheese mnogoooo.

I saw something interesting in the small picture, but here it is! Well, very beautiful! We also love cottage cheese and coconut.
It seems to me that this can be portrayed in a cartoon.

[about]

Dot! Cheesecake! I will do it on the sheet! Then a double portion.

Olesechka, I'm glad that you liked the recipe.
Now I will hold my fists and be very, very worried that everything will turn out well.
By the way, before you run

buy cottage cheese in the store

, see the link at the beginning of the recipe.
Perhaps you and your kids will like that option more.
By the way, this dance is not too sweet, and coconut balls are practically, not at all sweet.
Therefore, if your kids are sweets, add a little more powdered sugar to the balls, for example, not 2, but 4 teaspoons.
In everything else, perhaps, sugar is not addedaboutit.
In any case, I'm really looking forward to what and how you will succeed.

Well, very beautiful! We also love cottage cheese and coconut. It seems to me that this can be portrayed in a cartoon.

Thank you, Vasilica, I'm just blushing with pride that you liked the picture.
But if you also embodied this business ...
Of course, in a cartoon it is quite possible to stir up such a dance, only you probably need to recalculate the recipe for a smaller diameter.
What is your bowl diameter? I have 21 cm.
Perhaps I would take 2/3 of the recipe. Although...
True, you will have to mess with a small amount as much as with a large one.
Even for multi, you need to carefully consider the baking modes, otherwise with so much cottage cheese, the dough may not be baked in standard modes.
Look at the modes that are matched for a similar Cheese, I think they can be applied to this dance.
Good luck!

Although this time the plyatsok turned out to be not with his brothers in my home section, but treacherously worn out in the ranks of cheese, I still take it as a bookmark, I like coconut very much, and cheese too, yum.

[Olga]

Olga, yes, for multi to reduce, anyway it is necessary. And the bowls are all almost the same, + - 1-2 cm.Mine is also 21. And my mode is one - baking. If one cycle is not enough, then I just re-enable it. And by smell I determine when it's ready, then I turn it off. Tomorrow I'll count it with a fresh mind and joke in the bins, there seemed to be shavings.

[a]

Ilona, ​​forgive me ... ku!
I just thought that since his taste is closer to cheesecakes, then this is where he belongs.
Where is it right?
Move it wherever you think is necessary, but I'll say thank you.
And if you also cook it and boast of a photo, it's generally goodaLuyu!

[Vasilica]

Olga, yes, for multi, you need to reduce it anyway

Vasilica, I gave you a link above, such, so there is also cheese for 600 grams of cottage cheese, it turns out to be high and is baked perfectly in a multit, so maybe you don't need to reduce it.
By the way, if you can't find coconut flakes, then you can chop other nuts and use them for balls.
And if you make balls with chocolate chips, you will get a complete mortality!

I looked at the link, an excellent recipe. I have been baking according to the original recipe for a long time (since 2010), and I already know how to handle it. In general, tomorrow or the day after tomorrow, if there are no obstacles, I will try to bake

tomorrow or the day after tomorrow, if there are no obstacles, I will try to bake

Everything, I held my breath!

Olga, definitely need take try!

I believe!
Hope!
I'm waiting!

[Olyayaya]

A-a-a-a-a-a-a, Olyayaya, my dough turned out so thick! I had to add kefir, almost half the bottle was gone. It turned out that all the flour indicated in the ingredients had swallowed. And now I did the filling, re-read the recipe and ah-ah-ah!
Of course it's my own fault, I counted it by 2/3 and got confused.

I'm baking in a cartoon, now I'm sitting, thinking, how will I take it out? Eh, it was necessary to put paper strips.

Ol, but can you break it into dough, balls and filling in the ingredients, so that no one else is mistaken?

In general, mine today is without sweets.

I didn't succeed: everything liquefied, the oil separated, gurgles.
It didn't even come to filling. I wonder what my problem is? In cottage cheese (5%), in dough (my troubles with it) or in a slow cooker, but I didn’t bake anything in it.

Here is a photo, it is already cooling down, so you can't see the buns. But puddles of oil and serum are visible.

[Vasilica]

Oh, Vasilicahow upset I am!
I'll try to understand something ...
I have no doubts about the multicooker. She is beyond my suspicion.
By ingredients. It seems that for each type of test she clearly prescribed how much and what to use in it, and even highlighted these types in bold text.
Then how? - if you recalculate the recipe and are afraid to get confused, then it is more correct to count on separate items (types of dough).
Although, I already wrote there above that I would not recalculate the amount of products for the MV, but would simply clearly follow the cooking modes, similar to a link to another cheese, and everything would be baked normally, only thicker dances would have turned out.
About the oil that gurgles.
In my recipe, point 3. on the preparation of the dough is divided into several sub-points.
There after adding each the next ingredient is going to be "thoroughly mixed". And the butter should be soft so that it mixes well, and does not give a grain. To do this, the very first item of the whole recipe is precisely "get the butter ..."
Then the dough should not have turned out too thick with such an amount of soft butter, and even with constant thorough kneading, which would not allow the butter to solidify. This recipe is generally not very critical of exact proportions.
But the dough should not flow either - it should be exactly like thick sour cream, which is taken with spoons. When laying it out, it is necessary to distribute it with a spatula in shape, like putty.
But the upper dark dough is quite a bit softer, with it you don't need to make any special efforts for leveling, so that it does not mix with the lower one, it lays down more gently, but also does not pour, but is laid out with a spatula.
The fat content of the cottage cheese in this case is not critical, but it definitely should not be grains.
For example, soft cottage cheese in tubes is quite suitable for dough and pouring, but then the amount of liquid must be slightly reduced. And for balls, it is not desirable, it must be drier there, otherwise the balls may creep in the dough during baking. I think so, but I haven't tested it.
Didn't it come to filling? well, God bless her.
You can make a cream like custard or sour cream and just pour it on top of the ready-made dances.
Vasilica, and your dance at least baked normally?
Have you cut it yet? Have you tried it? Or is it still hot?
Did you hurry to take it out of the MV?
There, according to the technology, the oven is for at least an hour - an hour or ten, then keep it on heating for almost the same amount, then turn it off for another 15 minutes, but do not take it out, then cool it right in the bowl, and remove it only after it has completely cooled.
Did you somehow get everything faster?
In general, I was probably even more upset than you
I would also like to know what is there with the cut and taste.
In the most extreme case, you can grind everything, and make a casserole - if it's really a disgrace.

[Olenka]

Her, the first post when I wrote, the first cycle was already ending (50 minutes), then I turned it on again. I wrote the second post after I decided to look in and see what happened there. And there, everything boils, the oil floats. I realized that nothing good would come of it and turned off the cartoon. I added a photo a little later.

I took out the oil in advance, grinded it (beat it) with a mixer, it was not grains. I don't even know what to think.

Then I decided to finish it off, I had already prepared the filling (though I mixed it with half of the recipe). Well, she poured it in, he started bubbling again, I turned it off and put it in the cartoon. Now she looked, touched, as if baked. When I got it, the oil flowed straight, all my hands were greasy.

Inside it is completely damp, I do not know whether it will transfer the photo or not.
By the way, as you can see, 5% cottage cheese normally keeps the shape of balls.

.


And here are the fingers after you hold the piece.


Olenka, these are just my jambs. In no case, I do not blame you, you really, everything is scheduled correctly. I will definitely try to bake it again, well, it can't be that it doesn't work.

[Vasilica]

Vasilica, Precisely raw? Or wet?
How long was it baked, and how long did it stand on the heat? How long have you not opened the MV and taken out the cup?
How much did you miss from the cup?
Must be at least one hour + hour + 15 minutes + hour.
It's good that at least the balls turned out
How about the taste? Or is it completely impossible to eat?
Oh, how annoying ...
By the way, what proportions did you get when recalculating? Maybe there is a mistake?
I'm even afraid to suggest that you make everything more exactly according to the recipe again ...

Almost two cycles of 50 minutes each, but there it was already clear that no matter how much it baked, nothing would come of it. The oil was melted, it was very liquid. And yes, inside it is damp, although it keeps its shape (already cooled down).

I do not know what to say...
Next time I'll try to do it myself in MV, it even became interesting what would happen ...

Olyushka, thank you for the recipe! Yesterday I baked a double portion per sheet. Awesome cake! And when he stood for a day, he became even tastier. I gave my mother with me and dragged them off to work, and everyone at home got drunk. Thanks for the pleasure! I will also cook. Yes, and it didn’t work out so long and it’s not as scary as you wrote that you need to try. Everything worked out quickly.

[Olesya]

Oh, Olesya, I am so glad!
Good health!
Another picture for a complete bastard

Have already eaten. I can not. Next.

But for me ... the middle did not bake after 30 minutes and when the filling was poured (fool, she could spread it out with a spoon, and not flop over the edge) all type of cheesecake of the Fair failed inside ..
I bake further .. the main thing smells delicious ...

[Elizabeth]

Elizabeth, calmly, don't panic!
Even if the form suffers, the content should be tasty anyway.
I hope that the form will be correct after all.
I'm looking forward to the report and photo of the cutter. If something is wrong, we will work on the errors together.

I have already read the comments in the topic, it seems that the dough turned out to be a little thinner for me than I needed, plus my super-oven ... Now I turned down the temperature a little (although the stove did not react in any way to my attempts) and put a container of water on the bottom of the oven so that the cake did not burn there ... I'm waiting for the result.
And the pie is like a cheesecake? Wet-soft while hot? Or should it be baked until firm?

Good morning! It turned out to be a kind of "Fair" with delicious coconut balls.
Work on bugs:
1- it was necessary to take the form that I bought specifically for this cake. I thought it would be thin and cooked in silicone.
2- the oven had to be turned on not at the stage of kneading the dough, but at the stage of weighing the products for the coconut balls ... (I put the pie at 170 *)
3- slightly adjust the liquid taking into account the size of the eggs and the moisture content of the curd.
5- pour the top cream in parts, preferably with a spoon (it was by flopping the fill that I ruined the pie drawing)
6- put water on the bottom of the oven immediately !!! (the bottom turned out to be very ruddy - I thought that the chocolate layer was relocated)
Bottom line: Very tasty, satisfying! You need to work with the appearance.
This weekend I will repeat it taking into account my mistakes and post a beautiful photo!

And it didn’t work out for me (((delicious, ate, but not that. The balls just turned out as it should and the fill. And the layers were very broken, as they say, they did everything according to the recipe (((

In general, it is done quickly and easily, eats with pleasure. Thank you!

[Elizabeth]

Girls, even not a very 100% result, is also a positive result: it makes you feel what and how to correct.
Of course, it's nice when everything turns out beautifully and immediately, but the main thing is that it turned out delicious, and now you can make beauty with experience.

Elizabeth, everything is correct, the layers should not be too thick, then they will bake well and the balls will not be lost in them.
You can look at my photos.
If we consider that the balls are the size of a walnut, and they do not increase in volume during baking, and the layers of dough increase by about 2-2.5 times, then you can understand what these layers should be initially. They should be slightly larger than half a ball so that the half recessed ball does not reach the bottom a little.
I pour the pouring without trembling - I do not flop, but I don’t be tender either, I just pour it out of the bowl carefully from above.
This cake is a cheesecake, respectively, the density and moisture content of the balls and pouring should be similar to cheesecake, and the rest is closer to the muffin consistency.
I do not put water in the oven, but you need to know the features of each oven. For example, I bake bread with water, but this dance - without.

Yulia, it's a pity that not everything worked out.
Perhaps the oven was not warmed up enough or the temperature did not match.
If you bake large muffins in this oven (not small muffins), then try the exact same setting.
Everything should work out.

The promised report. Delicious and beautiful!
thanks for the recipe
Next time I will not forget to buy a digester_{(there was only one teaspoon and no soda left as luck would have it)}
Olga, thanks for the yummy!

Oh, Elizabeth, how glad I am!
Such balls turned out to be even and, I see, everything seemed to be baked well.
To your health!
Now you can try to make a similar one, for example, with poppy balls or with nuts.
And instead of pouring any cream, you can make either a soufflé or jelly.
And every time there will be a different dance. And the technology is one.