Tender curd pie with vanilla and zest
10 servings
55 minutes
A delicate cottage cheese pie with vanilla and citrus zest is the embodiment of coziness and home warmth. Its roots trace back to European cuisine, where cottage cheese has long been used in baking to create airy, nutritious desserts. Vanilla gives the pie a subtle, sweet aroma, while citrus zest adds freshness and a hint of acidity. The crumbly dough provides a pleasant texture that contrasts with the soft cottage cheese filling. This pie is perfect for morning tea or a cozy evening with a hot drink. It is not overly sweet but surprisingly harmonious, delighting with its rich flavor and tenderness. Such a treat can be served for holidays or simply to enjoy the moment.
1
Prepare the cottage cheese filling: mix cottage cheese with eggs, sugar (half a cup), vanilla pod (scrape out the seeds) or vanilla sugar until smooth using a blender.
- Cottage cheese: 500 g
- Sugar: 1 glass
- Vanilla: to taste
- Chicken egg: 3 pieces
2
During mixing, add orange/lemon zest. Set aside the cottage cheese mixture.
- Grated orange zest: 1 teaspoon
3
For crumbly dough, grate 250g of frozen butter into 3-4 cups of flour. Add a packet of baking powder and half a cup of sugar.
- Wheat flour: 3 glasss
- Butter: 250 g
- Baking powder: 10 g
- Sugar: 1 glass
4
Mix the dough by hand until it becomes a fine crumb. Divide the crumb in half.
5
Grease the baking pan with oil and pour in half of the crumbs, leveling it out.
6
For the crumb - carefully level the entire cottage cheese mass.
7
Sprinkle the cottage cheese mixture with the remaining crumbs, dust with cinnamon, and bake in a preheated oven at 200 degrees for 40 minutes.
- Ground cinnamon: 1 tablespoon
8
Cut the pie while hot, let it cool, and place it on a plate.