Crumbly shortbread pie with curd filling
8 servings
40 minutes
Crumble sand pie with cottage cheese filling is a classic dessert of Russian cuisine, combining the tenderness of cottage cheese and the light sweetness of crispy dough. Its roots trace back to traditional village recipes where simple ingredients created an amazing taste. The fragile sandy dough soaked in butter contrasts with the softness of the cottage cheese filling, enhanced by the aroma of vanilla and sweet-sour notes of raisins and candied fruits. This pie is versatile – it can be served for morning tea or made the star of a family dinner. The ease of preparation and rich flavor make it a favorite treat, while its texture pleasantly melts in your mouth, leaving a sense of home comfort and warmth.
1
For the crumb, thoroughly rub 100 grams of butter with 2 cups of flour, 1 cup of sugar, and half a teaspoon of unslaked soda until a crumbly mixture forms.
- Butter: 130 g
- Wheat flour: 2 glasss
- Sugar: 2 glasss
- Baking soda: 0.5 teaspoon
2
For the filling, mix 300-400 grams of cottage cheese (preferably 9%), 1 cup of sugar, and 2-3 chicken eggs thoroughly until smooth; optionally add vanilla, raisins, and candied fruits.
- Curd cheese (tvorog): 400 g
- Sugar: 2 glasss
- Chicken egg: 3 pieces
- Vanillin: to taste
- Raisins: to taste
- Candied fruit: to taste
3
Melt 30 grams of butter in a baking dish, greasing the inside. Place half of the crumbs in the dish, then add the filling and cover it with the remaining crumbs.
- Butter: 130 g
4
Bake on low heat for 30–40 minutes.
