Cottage cheese pie with dates
6 servings
60 minutes
Cottage cheese pie with dates is a refined treat that combines the tenderness of the cheese layer with the natural sweetness of dates. This dessert has roots in European cuisine, where the balance of flavors and textures is valued. The crumbly and fragrant pastry base contrasts harmoniously with the airy cheese filling. Dates add an Eastern accent, giving the pie a special depth of flavor – natural caramel sweetness without excess sugar. Baked to a golden crust, it creates a crispy surface that perfectly complements the softness of the filling. The pie is great as an independent dessert for tea or coffee and can also be a wonderful option for a light breakfast or festive treat due to its lightness and health benefits.
1
Grind the flour with sugar (1/3 cup), butter, vanillin, and baking powder into crumbs. Place half of the crumbs in a baking dish, pressing evenly on the bottom.
- Wheat flour: 1.5 glass
- Sugar: 1 glass
- Butter: 100 g
- Vanillin: 1 g
- Baking powder (raising agent): 1 teaspoon
2
Remove the pits from the dates, open them, and arrange them evenly on top of the crumbs.
- Dates: 200 g
3
Preheat the oven to 180 degrees. Mix the cottage cheese with the yolks and sour cream until smooth. Whip the egg whites with sugar (2/3 cup) until stiff peaks form. Gently fold the egg white mixture into the cottage cheese mixture, stirring carefully until smooth.
- Fat-free curd cheese: 500 g
- Chicken egg: 2 pieces
- Sour cream: 200 g
- Sugar: 1 glass
4
Pour the filling into the mold. Evenly sprinkle the filling with the remaining crumbs. Bake for 35-40 minutes or until the crumbs are golden brown.
