In the strawberry season, you need to eat it from the belly, so to speak knock over. And when fresh you get tired of it, you can make fragrant pies with strawberries and rhubarb. If I may say so, then we will make pies useful, as they are prepared from cottage cheese dough.
Probably many people know and love the combination of strawberries + rhubarb. And if not, rather correct this misunderstanding. Indeed, rhubarb acid and the sweetness of strawberries, plus their amazing aromas make the duet truly perfect!
The dough here is so universal that any sweet filling is suitable, the main thing is that it is thick.
For this test, both smooth cottage cheese and curd mass without a filler and just homemade are suitable. I use homemade, high fat. If you have the same cottage cheese as mine, then it should be wiped through a sieve or knead well with a fork. If smooth - just mix with the following ingredients.
Beat the prepared curd with eggs, sugar and sour cream. The sour cream fat is suitable for any (I have homemade, high fat).
Sift the flour into a homogeneous curd mass with salt and baking powder. Mix well with a mixer or just a spoon.
Next, you need to slightly knead the dough with your hands and achieve a smooth and uniform texture.
While we are preparing the filling, the dough can be put in the refrigerator. If you have prepared the filling in advance, then keeping the dough in the cold is not necessary.
For the filling, you need to take rhubarb and strawberries in equal proportions. Wash and peel the rhubarb. It is easily removed with tapes. Cut the peeled rhubarb into a cube no more than 1 cm.
Transfer chopped rhubarb to a stewpan, add water and sugar. Hold on fire for 5-7 minutes, the rhubarb will become soft and let the juice. Drain excess liquid and let the filling cool.
Rinse the strawberries, dry, peel and cut into cubes 1 to 1 cm.
In a bowl, mix rhubarb, strawberries, sugar and starch. If the strawberries are sour, increase the amount of sugar. Corn starch can be replaced with potato, there is no fundamental difference.
Roll out the dough to a thickness of 5 mm. Cut circles with a saucer or cup approximately d 10-12 cm. (I have d 12 cm).
Put a tablespoon of sweet filling on a circle of dough. Pinch the edges well and place the seam down on a baking sheet with parchment paper.
Shake the yolk with a drop of water and grease the pies with a brush. You can cover the pies with a beaten egg, then you do not need to add water.
In a preheated to 180 '' oven, bake pies for 20-25 minutes. They will increase in size and become golden. Since we put the pies with the seam down, the filling may leak, so I remind you again - pinch the edges of the pie well.
Such pies turn out to be very fragrant, and gentle cottage cheese dough does not allow them to stale for a long time.