Cottage cheese and cherry pie
8 servings
20 minutes
Cottage cheese and cherry pie is a refined dessert of European cuisine, combining the tenderness of cottage cheese with the sweet-sour freshness of cherries. Its roots lie in the traditions of home baking, where cottage cheese has always played a key role in creating airy and healthy desserts. The crispy puff pastry serves as a wonderful base for the delicate cottage cheese layer, complemented by whipped egg whites and subtle hints of lemon. Canned cherries add a bright fruity accent, giving the pie a balance of sweetness and refreshing tartness. Serving it with powdered sugar completes the picture, creating an exquisite and appetizing appearance. This pie is an excellent choice for a cozy tea party or festive dinner, delighting with its harmonious taste and tender texture.
1
Thaw the dough layers, overlap them on a baking sheet lined with parchment paper. Roll out to the size of the baking sheet. Prick the dough with a fork. Bake for 10 minutes at 200 degrees.
- Yeast-free puff pastry: 450 g
2
For the filling, separate the yolks from the whites. Mix the yolks with cottage cheese, 150 grams of sugar, lemon juice, and 1 tablespoon of starch.
- Chicken egg: 4 pieces
- Low-fat cottage cheese: 1 kg
- Sugar: 200 g
- Lemon: 0.5 piece
- Starch: 1 tablespoon
3
Whip the egg whites with the remaining sugar, incorporate into the cottage cheese mixture, and spread it on the crust. Drain the canned cherries and distribute them over the filling.
- Sugar: 200 g
- Canned cherries: 2 jars
4
Bake the pie for 35–40 minutes at 200 degrees. Cool and sprinkle with powdered sugar.
- Powdered sugar: 2 tablespoons