Curd pie with shortbread crumbs
4 servings
50 minutes
Cottage cheese pie with crumbly topping is a delicate and airy dessert from Polish cuisine, where baking holds a special place. Its soft cottage cheese filling complemented by a crispy golden crumb creates a harmony of flavors and textures. A light hint of vanilla adds a special sophistication to it. This pie is perfect for cozy family tea times and can be served warm or chilled. The Polish tradition of treating guests with homemade pastries makes it a symbol of hospitality. The recipe is simple to prepare and does not require complex ingredients, while its versatility allows for experimentation with add-ins like grated chocolate, berries, or nuts. The tender texture of the cottage cheese and the crunchy crumb make you return to this pie again and again, especially when paired with fragrant thyme tea.
1
Combine one cup of flour, one cup of sugar, softened margarine, and baking soda, and mix together by hand until crumbly.
- Wheat flour: 1 glass
- Sugar: 1.8 glass
- Butter: 100 g
- Baking soda reacted with acid: 1 teaspoon
2
For the filling, mix cottage cheese with eggs, sugar (0.75 cup), and vanilla.
- Curd cheese (tvorog): 500 g
- Chicken egg (large): 3 pieces
- Sugar: 1.8 glass
- Vanilla: to taste
3
Line the baking tray with parchment paper and spread half of the crumb dough on it. Then, layer the cottage cheese mixture on top, smooth it out, and sprinkle with the remaining crumbs. Bake in the oven for 25-30 minutes until golden.
4
Before serving, cut into squares. You can sprinkle the pie with grated chocolate. And of course, brew fragrant tea, with thyme, for example.
