Curd pie with apricots
8 servings
60 minutes
Cottage cheese pie with apricots is a refined dessert that embodies the tenderness and lightness of Russian cuisine. Its roots trace back to traditional home recipes where cottage cheese was always a beloved ingredient due to its nutritional value and airy texture. The combination of a delicate cottage cheese layer with juicy apricots creates a harmony of sweetness and light acidity, while fresh berries add a touch of freshness. This pie is perfect for cozy family evenings or festive tea gatherings, as its softness and aroma turn every treat into a small delight. Light yet nutritious, it is great for both morning meals and dessert at the end of the day. Topped with powdered sugar, it looks homely warm and inviting.
1
For the test, mix 150 grams of flour, 50 grams of butter, 1 teaspoon of salt, 40 grams of sugar, and 1 egg. Milk (if you want it to be crumbly - just a little bit)
- Wheat flour: 150 g
- Butter: 50 g
- Salt: 1 teaspoon
- Sugar: 80 g
- Chicken egg: 2 pieces
- Milk: 4 tablespoons
2
Mix 400 grams of cottage cheese, an egg, and 40 grams of sugar. Decorate with apricots and berries on top.
- Curd cheese (tvorog): 400 g
- Chicken egg: 2 pieces
- Sugar: 80 g
- Apricots: 8 pieces
- Fresh berries: 110 g
3
Bake for 40 minutes at 180 degrees.
4
You can sprinkle powdered sugar on top.
- Sugar: 80 g
