Curd pie with raspberries and pineapples
8 servings
90 minutes
Cottage cheese pie with raspberries and pineapples is a refined dessert that combines the tenderness of cottage cheese, the tartness of raspberries, and the sweet exoticism of pineapples. Its roots trace back to European cuisine, where simple yet elegant combinations of ingredients are valued. The crumbly dough with buttery crumbs gives the pie a special texture, while the fruit-cottage cheese filling offers a rich flavor. The raspberry tartness complements the sweetness of the pineapples, and cinnamon adds warm aromatic notes. This pie is perfect for cozy family tea times as well as festive gatherings. It is versatile: delicious both warm and chilled, and thanks to its cottage cheese base, it remains juicy even over time. The ease of preparation makes it an excellent choice for home baking enthusiasts.
1
Grate the butter and mix it with flour until crumbly.
- Butter: 250 g
- Wheat flour: 2 glasss
2
Mix cottage cheese with sugar, raspberries, and pineapples. Add 2 eggs and cinnamon to taste.
- Cottage cheese: 500 g
- Sugar: 1 glass
- Raspberry: 200 g
- Canned pineapple: 500 g
- Chicken egg: 2 pieces
- Cinnamon: to taste
3
Mix everything well.
4
Pour more than half of the dough into the mold, press it down with a fork. Add the filling and carefully sprinkle with the remaining dough.
- Semolina: 2 tablespoons
5
Place in a preheated oven and bake at 180–200 degrees for 60–80 minutes.