Curd and cream pie
4 servings
40 minutes
Cottage cheese cream pie is a delicate and airy treat that combines the richness of cottage cheese, creamy softness, and the exquisite aroma of rum. This dessert hails from European cuisine, where baking traditions are valued for their harmony of flavors. The puff pastry base creates a crispy contrast with the velvety filling. The light sweetness of sugar highlights the milky tenderness of the cottage cheese, while almond flakes add a refined crunchy finish. The pie is perfect for cozy tea gatherings or as an elegant conclusion to a festive dinner. It can be complemented with chocolate sauce or caramel, turning each bite into a true gastronomic delight.
1
Place the dough in the mold, slightly folding the edges over the sides.
- Yeast puff pastry: 300 g
2
In a bowl, beat the cottage cheese, sugar, eggs, and cream. Add rum and mix well.
- Cottage cheese: 400 g
- Sugar: 250 g
- Chicken egg: 2 pieces
- Cream 30%: 100 ml
- Rum: 1 teaspoon
3
Pour the filling into the dough, send it to a preheated oven at 170 degrees. Bake for 30 minutes.
- Cottage cheese: 400 g
- Yeast puff pastry: 300 g
- Sugar: 250 g
- Chicken egg: 2 pieces
- Cream 30%: 100 ml
- Rum: 1 teaspoon
4
The finished pie can be decorated with chocolate sauce and melted sugar. Sprinkle almond petals on top.
- Sugar: 250 g