Surely you have heard about such a dish as shangi with cottage cheese. This delicacy has been very popular in Russia for a long time; it is also known outside of its historical homeland. Fans of such baked goods often use the affectionate word “shanezhki”, expressing great respect for this treat.

It is classified as everyday cuisine, but some recipes are quite suitable for a holiday menu.

If you have never cooked shangi and decided to please your family with this treat, check out our article. She will tell you how to prepare and serve this delicacy.

What is shangi?

A photo will help you imagine what this dish looks like. Shangi with cottage cheese is a pastry that can be both sweet and salty. The base is made of golden brown dough, and the filling melts a little when baked.

Shangi with cottage cheese are open round pies in which the filling is located in the center.

These baked goods can be served either immediately after cooking hot or the next day.

Recipe with yeast dough

This method of preparation is very common. This recipe is very suitable for the everyday menu.

Shangi with cottage cheese is prepared like this. First of all, dilute 1.5 tbsp. l. dry yeast in half a glass of warm water and add a little sugar.

Sift 3 cups of flour into a deep bowl and make a well in the middle. Mix 50 g of sunflower oil, 30 g of melted butter, one egg and a spoonful of sour cream. Pour the mixture into the flour and add the yeast. Knead the dough.

Place the lump in a dry bowl, cover with a napkin and leave for an hour. It should increase in volume and become fluffy.

Mash 300 g of cottage cheese with a fork, add a raw egg. You can add sugar to taste and a little vanilla. If you like salty cottage cheese pastries, young greens would be appropriate in the filling.

Form shawls. You can cut them using a saucer, cup or other round shape. The thickness of the dough should not be too thin, otherwise the baked goods will be stale. Place round pieces on a greased baking sheet. Using the bottom of a glass, it is convenient to make indentations in the flatbreads in which the filling will be placed.

Place the filling in an even layer. Leave the baking sheet with the pancakes for an hour for the dough to rise. Before baking, brush the edges with yolk or sweet tea so that they brown well.

Bake in a hot oven for half an hour. After cooking, place the baked goods on a dry board and cover with a towel. The dish can be served after a quarter of an hour.

Royal Shanga

This dish differs from other varieties in size. This shanezhka with cottage cheese is prepared in a large frying pan or in a round baking dish.

This dish is not only very tasty, but also beautiful. It can also decorate a holiday table.

Grate a stick of chilled butter. Add a couple of tablespoons of sugar, 2 tbsp. flour, a pinch of salt and a spoon of slaked soda. Knead the stiff dough.

Grease the pan and place the dough into a crust shape. For the filling, combine 300 g of homemade cottage cheese with one egg, two tablespoons of sugar and a pinch of vanilla. Distribute the cottage cheese evenly over the dough and place the royal shanga with cottage cheese in a preheated oven.

Before serving, decorate the luxurious pastry with powdered sugar. To ensure an even layer, apply the powder using a strainer.

Royal shanga is served with cottage cheese, cut into portioned triangular pieces.

Serving

Shangi with cottage cheese are great for drinking tea, having a snack, or taking it with you on the road. To prevent baked goods from drying out and becoming stale, store them in a bowl, covered with a clean cotton towel, or in a container.

When choosing drinks, give preference to juice, tea, coffee, fermented milk products: kefir, drinking yogurt, ayran. Berry or fruit jam goes well with sweet cakes.

For filling:

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

An original Russian dish, shangi, is usually made from yeast dough with a salty filling. However, many housewives have long gotten used to baking shanezhki from unleavened dough with kefir, sour cream or milk, and using sweet filling. Shangi are very similar in appearance to cheesecakes. The only difference is that the filling in this dish is half as much, and some cooks only grease the surface of the buns with the filling.

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

How to prepare shangi with cottage cheese and kefir:

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

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

Preparing the filling for the shanezheks. Combine cottage cheese with egg, sugar and vanilla. Beat the mixture thoroughly with a blender until smooth. Drain the water from the raisins, pat them dry with a paper towel and add to the curd mixture. Mix.

Divide the dough into 10 equal parts, roll each into a flat cake with a diameter of approximately 10-12 cm. Form low sides with your hands, put a tablespoon of filling inside each pancake.

Place the shangi on a baking sheet lined with parchment at a short 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 and kefir are ready. The dish is usually served immediately from the oven, hot, with milk, kefir or hot tea.

We begin the preparation of curd shanegs by kneading unleavened dough. Take a large bowl and sift 4 cups of flour into it in a “slide” shape. We make a depression 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 salty solution into the well of the flour and use a knife to knead the dough. Then break one chicken egg into the flour mixture and continue kneading the dough, only now with your hands. Next, add 60-70 ml of vegetable oil in a thin stream, while still continuing to knead the dough.

When the dough is smooth 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 cooling, start preparing the minced curd. To do this, take a deep bowl. We put all the cottage cheese in it. Break three eggs here, and then add sour cream.



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



Mix everything thoroughly again. And at this stage our curd filling is prepared.



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



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

Shangi are open pies that can be baked from either yeast or unleavened dough. Let's look at how to do this!

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.

Preparation

How to cook shangi? First, let's make the filling. To do this, take cottage cheese, add egg, butter and sugar to taste. Grind everything until smooth and leave at room temperature.

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

Cut the finished dough into pieces, roll out into large sheets approximately 3 mm thick and cut out juices the size of a saucer. When you have rolled it out enough, roll up the edge with a ribbon and make a border along the edge. Place the filling on the prepared pieces and level it to the sides. Brush the top with egg and immediately bake in the oven for 15 minutes.

Be sure to grease the finished shangi with cottage cheese with melted butter on the bottom and top, put them in a closed container and cover with a towel. If you don't do this, they will turn out dry and crispy.

Shangi from yeast dough with cottage cheese - recipe

Ingredients:

• flour – 4 tbsp;
• sugar – 1 tbsp. spoon;
• margarine – 4 tbsp. spoons;
• yeast – 20 g;
• salt – 0.5 teaspoon;
• milk – 1 tbsp.;
• egg – 2 pcs.

For filling:

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

Preparation

To prepare shangi, first make the filling. To do this, take cottage cheese, add 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 in it, add sugar, salt, eggs and flour. Mix everything thoroughly. We add margarine last, when the batch is ready. Cover the finished dough with a towel and place in a warm place for 40 minutes.

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

Russians have cheesecakes with cottage cheese, and Tatars call it shanga. These are the shangi with cottage cheese that my grandmother baked for me when I visited her in the village on vacation. How delicious it was, how lovingly it was prepared.
Today I decided to remember my grandmother and bake a shaneshka, and spoil my own with some delicious food.
I make the dough for shantgi-cheesecake according to this recipe. It turns out very soft and fluffy.
And for the filling I use cottage cheese. I have a pack of cottage cheese 250 grams. I mash it with a fork. It’s better to do it with a blender, but mine, unfortunately, broke.

I add 2 eggs to the cottage cheese. Mix well.

Cooking time: PT00H40M 40 min.