Shortbread pies with cottage cheese and cherries
7 servings
90 minutes
Shortcrust pastries with cottage cheese and cherries are a refined treat of Russian cuisine, combining the tenderness of the dough with the refreshing taste of berry filling. The buttery shortcrust creates a fragile and crumbly structure that perfectly complements the soft cottage cheese and sweet-sour dried cherries. This dessert evokes cozy home gatherings where the aroma of fresh baking fills the space with warmth and joy. The pastries are perfect for morning tea or evening family get-togethers. Their golden crust and rich filling make them irresistible, while the sweet aftertaste leaves pleasant memories. Making these pastries doesn't require complex techniques, but the result is always delightful – each serving offers a taste of home comfort and traditions.
1
Grate cold butter on a coarse grater, mix with sifted flour, baking soda, salt, sugar (80 g), sour cream, and egg. Quickly knead into a uniform dough, form into a ball, wrap in film and refrigerate for 30-45 minutes.
- Butter: 100 g
- Whole wheat flour: 280 g
- Soda: 2 g
- Sea salt: 3 g
- Raw sugar: 120 g
- Sour cream 20%: 120 g
- Chicken egg: 2 pieces
2
Prepare the filling: mix the cottage cheese with the remaining sugar and the yolk of 1 egg, add cherries and stir.
- Cottage cheese crumbly: 250 g
- Raw sugar: 120 g
- Chicken egg: 2 pieces
- Dried cherries: 45 g
3
Preheat the oven (180°).
4
Generously sprinkle the working surface and rolling pin with flour. Divide the 'rested' dough into 7-8 parts, rolling each into a round flatbread about 5-8 mm thick (you can use a small plate as a stencil). Place filling (about 1 tablespoon) on half of each flatbread and carefully cover with the other half.
- Whole wheat flour: 280 g
5
Place the formed pastries on the prepared baking sheet (2–3 cm apart), brush each with the remaining egg white mixed with a little brown sugar. Bake for 25–30 minutes until nicely browned.
- Chicken egg: 2 pieces
- Raw sugar: 120 g