Shortbread pie with cottage cheese and strawberry jelly

8 servings

120 minutes

Sandy pie with cottage cheese and strawberry jelly is a refined dessert with a delicate taste that combines the softness of the cottage cheese filling, the sweetness of the strawberry jelly, and the fragility of the sandy base. This pie resembles classic Italian recipes that use fresh and natural ingredients. The cottage cheese filling gives the pie richness and a creamy texture, while the strawberry jelly adds bright freshness and a slight tartness. The sandy dough remains crumbly, perfectly contrasting with the other layers. This dessert is suitable for both a cozy family evening and a festive occasion. It is best served chilled to allow the jelly to set well and reveal its flavor. Each spoonful is a small journey into a world of sweetness and harmony.

Energy value per serving

• Calories: 660.7
• Proteins: 17.4g
• Fats: 35.6g
• Carbohydrates: 66.8g

Ingredients

• Wheat flour: 250 g
• Butter: 250 g
• Sugar: 300 g
• Chicken egg: 2 pc
• Egg yolk: 2 pc
• Cottage cheese 9%: 400 g
• Sour cream: 100 g
• Strawberry: 450 g
• Gelatin: 25 g
• Vanillin: to taste

Cooking steps

1. Let's start with the shortcrust pastry. Cut the butter into cubes and quickly rub it with flour and 100 grams of sugar until it resembles fine crumbs. The dough should not get too warm. Add 2 egg yolks and quickly knead, form a ball from the dough, and place it in the fridge to rest - ideally for one to two hours.

   Required ingredients:

   • Butter: 250 g
   • Wheat flour: 250 g
   • Sugar: 300 g
   • Egg yolk: 2 pieces

2. We prepare the cottage cheese filling. Blend the cottage cheese with sour cream and 150 grams of sugar until smooth and creamy. Add 2 eggs and blend again until homogeneous. I also recommend adding vanilla or vanilla extract; if you don't have any or don't like the taste, it's not necessary.

   Required ingredients:

   • Cottage cheese 9%: 400 g
   • Sour cream: 100 g
   • Sugar: 300 g
   • Chicken egg: 2 pieces
   • Vanillin:  to taste

3. Roll out the dough and place it in the mold with a thickness of about half a centimeter. Pour in the cottage cheese filling and put it in a preheated oven at 180 degrees for 30-35 minutes.

4. Let the baked pie cool down completely. Meanwhile, we prepare the strawberry jelly. Blend the strawberries into a puree, dissolve the gelatin in about one-third of the puree. Let it swell. Then, heat it on low heat, stirring, almost to a boil (but do not boil!). Combine it with the remaining puree and mix well.

   Required ingredients:

   • Strawberry: 450 g
   • Gelatin: 25 g

5. Pour the jelly over the cooled cheese layer and place it back in a cold place until fully set. Ready!