Curd Pie
6 servings
40 minutes
Cottage cheese pie is a delicate, airy treat with a crispy crust and juicy, aromatic filling. Its history is rooted in European baking traditions where cottage cheese has always held a special place. The velvety texture of the dough complements the softness of the cheese layer, creating a harmony of taste that is sweet but not cloying, with a subtle vanilla accent. This pie is perfect for a cozy family tea time or an elegant dessert on a festive table. Its versatility allows it to be served warm—with a melted buttery flavor—or chilled to highlight the creamy texture of the cottage cheese. The cottage cheese pie is not just a dessert; it is a true manifestation of culinary art where each layer is infused with the warmth of home baking.
1
Take the butter out of the fridge and leave it to soften. If short on time, grate it on a coarse grater immediately. Meanwhile, blend 2 eggs with sugar and add salt. Add vanilla.
- Butter: 200 g
- Chicken egg: 4 pieces
- Sugar: 4 tablespoons
- Salt: pinch
- Vanilla: pinch
2
Add cut or grated butter to the eggs. Blend with a blender.
- Butter: 200 g
- Chicken egg: 4 pieces
3
Mix 2.5 cups of flour with baking powder and add to the egg mixture. Knead the dough.
- Wheat flour: 3 glasss
- Baking powder: 2 teaspoons
4
For the filling, mix cottage cheese, 2 eggs, and 4 tablespoons of sugar.
- Cottage cheese: 400 g
- Chicken egg: 4 pieces
- Sugar: 4 tablespoons
5
Divide the dough into 3 equal parts. Split the filling into 2 parts. Place one part of the dough in a parchment-lined mold, then a layer of filling, followed by another layer of dough and filling. Mix the third part of the dough with the remaining 0.5 cup of flour and grate it to completely cover the layer of cottage cheese filling.
- Wheat flour: 3 glasss
6
Bake in the oven for 20 minutes at a temperature of 200–210 degrees. Check readiness by inserting a toothpick into the pie. If the dough does not stick to the toothpick, the pie is ready.