Curd pie with feijoa and strawberry sauce

8 servings

90 minutes

Cottage cheese pie with feijoa and strawberry sauce is an exquisite combination of airy cottage cheese texture, exotic sweet-sour notes of feijoa, and the bright aroma of strawberry sauce. The European roots of the recipe blend with modern culinary traditions, revealing its uniqueness. The crunchy shortcrust base combined with soft cottage cheese filling and the freshness of feijoa creates a harmony of flavors. The strawberry sauce made with liqueur adds a refined sweetness to the dessert, making it a perfect finish to lunch or dinner. This pie is delightful both warm and chilled, pairing wonderfully with a cup of fragrant tea. It can be served with mint and a light dusting of powdered sugar to emphasize its elegant appearance. A true delight for connoisseurs of unusual desserts!

Energy value per serving

• Calories: 390.7
• Proteins: 11.1g
• Fats: 12.7g
• Carbohydrates: 55.6g

Ingredients

• Wheat flour: 200 g
• Butter: 100 g
• Chicken egg: 2 pc
• Feijoa: 300 g
• Brown dark sugar: 50 g
• Sugar: 180 g
• Salt: 0.3 tsp
• Lemon juice: 15 ml
• Light rum: 30 ml
• Frozen strawberries: 250 g
• Cointreau: 30 ml
• Starch: 1 tsp
• Soft low-fat cottage cheese: 300 g

Cooking steps

1. For the test, combine cold butter cubes with flour, salt, and brown sugar. Chop everything into crumbs (a blender helps well here, but you can also do it manually with a knife). You get a crumbly mass of small lumps. There's no need to grind everything into flour.

   Required ingredients:

   • Butter: 100 g
   • Wheat flour: 200 g
   • Salt: 0.3 teaspoon
   • Brown dark sugar: 50 g

2. Add rum or cognac and a little cold water to the prepared mixture. It should form a dough ball that doesn't crumble but isn't too wet.

   Required ingredients:

   • Light rum: 30 ml

3. Roll out the dough between two sheets of baking paper to a thickness of 5 mm, place it in a baking dish, prick with a fork, and put it in the freezer for 15-20 minutes. Then place it in the oven (190 degrees) and bake until done for about 20 minutes.

4. For the filling, remove the tails from the feijoa and chop the fruits coarsely. Drizzle with lemon juice, sprinkle with sugar, and mix.

   Required ingredients:

   • Feijoa: 300 g
   • Lemon juice: 15 ml
   • Sugar: 180 g

5. For the filling, mix cottage cheese (preferably 6-9% fat), eggs, and sugar, and blend until smooth.

   Required ingredients:

   • Soft low-fat cottage cheese: 300 g
   • Chicken egg: 2 pieces
   • Sugar: 180 g

6. Evenly place feijoa on the baked dough base, pour the cottage cheese mixture over it, and put it in the oven (180 degrees). Bake for about 30 minutes until the filling becomes firm.

   Required ingredients:

   • Feijoa: 300 g

7. While the pie is baking, prepare the sauce. For this, place the strawberries in a saucepan, add sugar and liqueur, and bring to a boil. Blend with an immersion blender until smooth. Then mix a teaspoon of cornstarch with 1 tablespoon of cold water and, stirring, pour it into the sauce. Heat the sauce a little to thicken it, then remove from heat.

   Required ingredients:

   • Frozen strawberries: 250 g
   • Sugar: 180 g
   • Cointreau: 30 ml
   • Starch: 1 teaspoon

8. Remove the pie from the oven, let it cool, and cut into pieces. Drizzle with sauce and serve. You can garnish with mint leaves.