Curd pie from bulk dough
6 servings
60 minutes
Cottage cheese pie made from crumbly dough is an incredibly tender dessert that combines the lightness of shortcrust pastry with an airy cottage cheese filling. This recipe originates from Russian cuisine, where the simplicity of ingredients harmoniously blends with rich flavor. The crumbly dough transforms into a golden crust during baking, hiding a creamy cottage cheese mass with vanilla notes inside. Butter evenly spread on top gives the pie a special velvety texture and rich aroma. This pie is perfect for morning tea or a cozy family tea time, and its unusual texture and sweet aftertaste make it a favorite dessert for any occasion.
1
For the test, we mix flour, butter, semolina, and sugar (200 g).
- Wheat flour: 1 glass
- Butter: 150 g
- Semolina: 1 glass
- Sugar: 250 g
2
Next, prepare the filling: separate the yolks from the whites, beat the whites into a foam. Mix the cottage cheese with sugar (50g) and vanilla sugar, add the yolks, and gently fold in the whites.
- Chicken egg: 2 pieces
- Soft curd cheese: 400 g
- Sugar: 250 g
- Vanilla sugar: 20 g
3
We take a baking dish (I have a rectangular one). We layer everything: the first layer is crumbly dough, then we add the cottage cheese mixture, again dough, mixture, and the last layer of dough. Then we cut the butter and evenly distribute it over the surface of the pie.
- Butter: 150 g
4
We put the pie in the oven at 180 degrees and bake for no more than 35 minutes.
