Cherry and cottage cheese pie
6 servings
60 minutes
Cherry and cottage cheese pie is a delicate, juicy treat embodying the rich traditions of Russian cuisine. Its roots trace back to ancient village recipes where natural ingredients created a harmony of flavors. The shortcrust pastry provides a light crispy base, the cherry adds a sweet-tart brightness, and the cottage cheese filling offers velvety tenderness. A subtle aroma of vanilla and lemon zest complements this symphony of tastes. This pie is perfect for cozy family gatherings as well as festive tables. It pairs wonderfully with tea or freshly brewed coffee, and its rich flavor and airy texture make each enjoyment special. The excellent balance of sweetness, tartness, and creaminess makes it a favorite among both adults and children.
1
For the test: mix 250 g of wheat flour with baking powder, sift onto the table, make a well, add 60 g of sugar and 1 egg into it, and mix with part of the flour into a thick mass.
- Wheat flour: 250 g
- Baking powder: 1 teaspoon
- Sugar: 260 g
- Chicken egg: 4 pieces
2
Cut the butter into pieces, place it on the prepared mixture, sprinkle flour starting from the center, quickly knead a uniform dough from all the ingredients, and place it in a cold place.
- Butter: 125 g
3
Roll out the dough on a greased baking tray, prick it several times with a fork, and sprinkle with nuts.
- Walnuts: 100 g
4
Remove the pits from the cherries (prepare the cherries).
- Cherry: 1 kg
5
Mix the cottage cheese with sugar, a packet of vanilla sugar, grated lemon zest, lemon juice, eggs, and semolina.
- Low-fat cottage cheese: 800 g
- Sugar: 260 g
- Vanilla sugar: 2 teaspoons
- Lemon zest: 0.5 piece
- Lemon: 0.5 piece
- Chicken egg: 4 pieces
- Semolina: 4 tablespoons
6
Place cherries on the dough, spread the cottage cheese mixture on top, smooth the surface, and sprinkle with sunflower seeds.
- Cherry: 1 kg
- Low-fat cottage cheese: 800 g
- Sunflower seed sprouts: 4 tablespoons
7
Place in a preheated oven at 200 degrees for about 50-60 minutes.