Curd pie on shortcrust pastry
4 servings
45 minutes
Cottage cheese pie on shortcrust pastry is a classic treat of Russian cuisine, combining the tenderness of the cheese filling with a crispy crumbly base. Its roots trace back to traditional village recipes where housewives used available ingredients to create simple yet surprisingly delicious dishes. The light tang of the cottage cheese harmonizes with the sweetness of the dough, while the airy texture of the filling makes the dessert especially delicate. The shortcrust pastry gives the pie a rich, buttery flavor and a slight crunch, creating a perfect contrast with the soft filling. This pie is great for cozy tea time and can be topped with berries, nuts or honey for flavor variety. It is best served warm when the aroma of vanilla and baked dough fully unfolds.
1
Prepare the dough. Grate the margarine on a coarse grater, add flour, baking soda, and half a glass of sugar. Mix everything, divide into 2 parts. The dough should be crumbly.
- Margarine: 100 g
- Wheat flour: 1.5 glass
- Soda: pinch
- Sugar: 120 g
2
Prepare the filling by mixing cottage cheese with eggs and 1 tablespoon of sugar.
- Cottage cheese: 250 g
- Chicken egg: 2 pieces
- Sugar: 120 g
3
Place half of the dough on a baking sheet greased with vegetable oil, add the cottage cheese filling on top, then the remaining half of the dough. Bake in the oven at 200 degrees for 30 minutes.
- Margarine: 100 g