Curd pie with peaches
7 servings
50 minutes
Peach cheesecake is a delicate treat of European cuisine that combines the softness of the cheese filling with sweet, aromatic peaches. This dessert is perfect for cozy family tea times and festive dinners. The base of crispy shortcrust pastry complements the creamy texture of the cheese, while peaches baked to a light caramelization give the pie a fresh fruity flavor. Such pies originate from traditional European baking recipes where cheese is valued for its richness and airy structure. Easy to prepare, this pie remains a favorite dessert for many generations, bringing warmth and sweetness to every bite.
1
Preparing the dough: mix flour, butter, 1 egg, salt, 40 grams of sugar and milk, wrap in plastic wrap and refrigerate while preparing the filling.
- Wheat flour: 200 g
- Butter: 50 g
- Salt: 1 teaspoon
- Sugar: 80 g
- Chicken egg: 2 pieces
- Milk: 4 tablespoons
2
Filling: mix egg, 40 grams of sugar, and cottage cheese into a homogeneous mass.
- Chicken egg: 2 pieces
- Sugar: 80 g
- Curd cheese (tvorog): 440 g
3
Spread the dough in the mold, leveling it with your fingertips. Place the cottage cheese mixture on the dough, distributing it evenly. Slice the peaches and arrange them beautifully on the filling, pressing down slightly.
- Peaches: 2 pieces
4
Bake at 190 degrees for 30-40 minutes (baking time depends on your mold). My mold is very wide, so the pie turns out thin and bakes quickly.
