Cottage Cheese Pie
6 servings
80 minutes
This recipe is good because the cottage cheese is presented in all its glory, practically without any extraneous additives. Perhaps the vanilla slightly complicates its taste, and the raisins add a pleasant variety to the texture.
1
Crush the yeast in a small bowl and dissolve it in 4 tablespoons of warm water. In a deep bowl, mix the flour with 75 g of sugar, salt, and soft butter. Then add vegetable oil, 200 ml of water, the yeast, and 1 egg. Knead the dough until it no longer sticks to your hands and the sides of the bowl. Cover with a napkin and let it rise at room temperature for 30 minutes.
- Fresh yeast: 20 g
- Wheat flour: 500 g
- Sugar: 135 g
- Butter: 100 g
- Olive oil: 100 ml
- Chicken egg: 7 pieces
- Salt: 1 teaspoon
2
Preheat the oven to 180 degrees. Dust the work surface with flour, roll out the dough into a very thin layer.
- Wheat flour: 500 g
3
In a second large bowl, beat together the cottage cheese, remaining eggs with sugar, add vanilla sugar, raisins, and yogurt. Mix well. Spread the cottage cheese filling evenly over the dough, roll it into a long thin roll.
- Cottage cheese: 300 g
- Chicken egg: 7 pieces
- Sugar: 135 g
- Vanilla sugar: 20 g
- Raisin: 100 g
- Natural yoghurt: 120 g
4
Grease the pie dish with oil and sprinkle with flour, then arrange the prepared roll in a circular shell shape. Bake in the oven for 35 minutes. Serve the pie warm, lightly dusted with powdered sugar.
- Butter: 100 g
- Wheat flour: 500 g
- Powdered sugar: to taste