Curd pie with pineapples
8 servings
60 minutes
Cottage cheese pie with pineapples is a refined combination of soft cottage cheese and juicy fruits, captivating with its soft, creamy taste. This dessert, inspired by European baking traditions, is perfect for a cozy tea time or festive table. The light tang of the cottage cheese harmoniously intertwines with the sweetness of the pineapples, creating a balance of flavors that even discerning gourmets will enjoy. Preparation involves soft dough shaped by hand and an airy filling that gives the pie a special silky texture. After baking, it is recommended to chill it in the refrigerator to allow all flavors to deepen further. This pie is a true delight for cottage cheese dessert lovers and can be served as a standalone treat or complemented with a light vanilla sauce.
1
First, whip the sour cream (1 tablespoon) with the egg (1 piece), sugar (0.5 cup), cottage cheese (200 g), and softened butter. This can be done at once in a food processor or mixer, but it's better to add the ingredients step by step by hand, starting with the egg, sugar, and sour cream, and then adding the butter. Add the baking powder.
- Sour cream 20%: 3 tablespoons
- Chicken egg: 3 pieces
- Sugar: 1 glass
- Cottage cheese: 400 g
- Butter: 100 g
- Baking powder: 1 teaspoon
2
It's better to knead the flour by hand; machines tend to grind the particles too finely, resulting in overly liquid dough that requires adding more flour, which is undesirable. Hand-kneaded dough is soft but not stiff. We put the dough in the refrigerator for 30 minutes.
- Wheat flour: 2 glasss
3
While the dough cools, let's prepare the cottage cheese cream (filling): beat all the ingredients for the cream (200 g of cottage cheese, 2 eggs, 2 tablespoons of sour cream, and 0.5 cup of sugar) until smooth and homogeneous. The cream can also be placed in the refrigerator.
- Cottage cheese: 400 g
- Chicken egg: 3 pieces
- Sour cream 20%: 3 tablespoons
- Sugar: 1 glass
4
We take the dough out of the fridge. Dipping our hands in flour, we shape the dough and form the edges.
- Wheat flour: 2 glasss
5
Drain the pineapple pieces from the liquid and spread them on the bottom of the dough.
- Canned pineapple: 1 jar
6
Pour the pineapples with cottage cheese cream and bake the pie at a standard temperature of 180 degrees. It bakes for 40-50 minutes depending on the oven's characteristics; it's acceptable for the center to jiggle slightly while being firmer towards the edges.
- Cottage cheese: 400 g
7
We cool the pie in the mold. It's better to keep it in the fridge for 4 hours, but you can also try it right after cooling.