Shortbread pie with curd mass
10 servings
50 minutes
Sandy pie with cottage cheese filling is a true embodiment of Russian home cooking. Its roots go back to baking traditions where simple and accessible ingredients turn into something magical. The delicate and crumbly sandy dough contrasts beautifully with the softness of the cottage cheese filling, creating a harmony of flavors and textures. This pie is perfect for a cozy family tea time, joy among loved ones, or simply enjoying a treat filled with warmth and homeliness. Thanks to the cottage cheese filling, it becomes not only delicious but also a hearty dessert that can be served hot or chilled. A magnificent way to delight yourself with classic Russian baking infused with an unforgettable creamy aroma!
1
Preheat the oven to 200 degrees.
2
Cream butter or margarine with sugar. Add an egg and mix. Take 4 eggs, separate the whites from the yolks, and put the whites in the fridge. Add the yolks to the dough and mix thoroughly. Measure the flour and add baking powder to it. Pour it into our mixture and mix well. The dough should be thick, slightly spreading, but not stiff (if stiff, add 3-5 tablespoons of milk or water).
- Butter: 200 g
- Sugar: 200 g
- Chicken egg: 1 piece
- Egg yolk: 4 pieces
- Wheat flour: 500 g
- Baking powder: 3 teaspoons
3
Prepare a deep form (I have a round one of 28 cm), as the dough will rise 2-3 times. If it's silicone, that's good; you don't need to do anything with it. If it's a regular form, grease it with oil and dust it with a thin layer of flour.
4
Pour half of the batter into the mold and level it. Now place about 600–700 grams of cottage cheese mass. Spread it evenly over the batter, remembering the edges. Next, add the remaining half of the batter on top of the cottage cheese mass, carefully leveling it and paying attention to the edges. Finally, add the remaining 300–400 grams of cottage cheese mass on top and spread it over the batter.
- Curd mass: 1 kg
- Curd mass: 1 kg
5
Bake at a temperature of 180–200 degrees for about 30–40 minutes. (If there is a top heat in the oven, switch to it after 15–20 minutes and cook until golden brown.) Check for readiness with a wooden stick (for example, a toothpick); if there is no raw dough left on the stick, it is ready.