Curd Rose Pie
8 servings
170 minutes
Cottage cheese rose pie is a delicate and airy treat worthy of a royal tea party. Its roots trace back to European cuisine, where the art of baking has always held a special place. This pie attracts not only with its taste but also with its aesthetics: each serving resembles a neat rose bud, creating the impression of an exquisite floral bouquet. Its texture is soft and fluffy, while the aroma combines warm notes of vanilla with the subtle tang of cottage cheese and sweetness of raisins. Perfect for a cozy family evening or festive gathering when you want to delight loved ones with not just delicious but also beautiful baked goods.
1
I mix sugar, yeast, and warm milk.
- Sugar: 3 tablespoons
- Dry yeast: 10 g
- Milk: 200 ml
2
I mix and leave it in a warm place for 15 minutes.
3
I am beating eggs with a blender.
- Chicken egg: 1 piece
4
I mix half of the sifted flour, all the starch, and salt. I combine the liquid and dry ingredients. I add melted butter and mix the dough.
- Wheat flour: 400 g
- Potato starch: 150 g
- Sea salt: 0.5 teaspoon
- Butter: 100 g
5
I add the remaining sifted flour and knead the dough. I shape it into a ball.
- Wheat flour: 400 g
6
I cover it with plastic wrap and place it in a warm place to rise.
7
It should be a draft-free, warm, 'quiet place.' I like to use the microwave: I put it in the preheated microwave and don't close it completely. I leave a small gap to peek at how the dough is rising. The rising time for the dough depends on the quality of the yeast and flour; on average, it takes about an hour.
8
Meanwhile, I mix cottage cheese with beaten egg, sugar, vanillin, and raisins for the filling. I mix everything well.
- Cottage cheese: 400 g
- Chicken egg: 1 piece
- Sugar: 3 tablespoons
- Vanilla sugar: 4 tablespoons
- Raisin: 95 g
9
The dough has risen beautifully, I take it out and place it on a floured work surface.
10
I divide the dough into several parts.
11
I roll each dough ball into a circle (it doesn't have to be perfectly shaped, any imperfections will be unnoticed later). I make 4 cuts.
12
I put a spoonful of filling in the center.
13
Now I start to form the roses: I take one petal and wrap it around the filling.
14
Then I take 2 petals and wrap them the same way. You can take the petals alternately, but I prefer the first option as it looks more voluminous.
15
Then I wrap the 3rd petal as well.
16
And the 4th petal...
17
And here it turns into a rosebud, I gently spread the petals with my hands, bending them a little to resemble a rose.
18
I will do the same with the remaining test.
19
Then I place the resulting roses in a baking dish greased with oil. I brush the surface of the pie with beaten egg yolk and sprinkle with sesame seeds.
- Egg yolk: 1 g
20
Let it rise in a warm place for 30–40 minutes, then bake in the oven at 200 degrees for 40 minutes. The time may vary depending on your oven's performance. In general, check readiness with a toothpick; if it comes out dry, the pie is ready.