Jewish Curd Pie
4 servings
60 minutes
Jewish cheese pie is a refined dessert deeply rooted in the culinary traditions of Jewish cuisine. Its origins trace back to recipes passed down through generations, reflecting a love for simple yet harmonious flavor combinations. The delicate base of crispy dough is combined with an airy filling of cheese, enhanced by subtle citrus notes of lemon juice and zest. This pie has a soft, velvety texture and balanced sweetness, making it perfect for cozy family tea times or festive gatherings. The slight tartness of lemon highlights the richness of the cheese, while semolina adds a special density and tenderness to the filling. It pairs wonderfully with a cup of fragrant tea or coffee, evoking warm memories and creating an atmosphere of comfort.
1
Chop the margarine, mix it with flour and salt.
- Margarine: 0.5 glass
- Wheat flour: 1.3 glass
- Salt: 0.5 teaspoon
2
Gradually add water while stirring.
- Water: 0.3 glass
3
Make a dense ball from the dough and roll it in flour.
- Wheat flour: 1.3 glass
4
Roll out the dough to a thickness of 3 cm.
5
Put the dough in the baking pan.
6
Preheat the oven to 200 degrees and bake for 10 minutes until the dough is golden.
7
For the filling, mash the cottage cheese with sugar.
- Curd cheese (tvorog): 500 g
- Sugar: 1 glass
8
Separate the egg whites from the yolks and keep them in different containers — they will be needed at different stages.
- Chicken egg: 2 pieces
9
Add yolks, lemon juice, zest, and semolina to the mixture and knead thoroughly.
- Lemon juice: 1 tablespoon
- Lemon zest: 1 piece
- Semolina: 3 tablespoons
10
Whip the egg whites to a cream, then add to the mixture.
- Chicken egg: 2 pieces
11
Bake the dough until golden.
12
Bake the pie at 160–170 degrees for 35 minutes.
