Pie with berries and cheese cream
4 servings
60 minutes
Berry pie with cheese cream is a refined combination of crispy puff pastry, delicate creamy filling, and rich berry topping. This dessert resembles traditional Italian sweets that use ricotta cheese for a unique texture. Almond flour adds subtle nutty notes, while caramelized berries provide a bright contrast to the sweet cream. The aroma of vanilla gives the pie sophistication. An ideal choice for summer tea parties or cozy evenings, this pie delights not only with its taste but also with its aesthetics—the deep ruby hue of the berries makes it truly festive. It can be served as a standalone dessert or alongside a scoop of vanilla ice cream to enhance the flavor harmony.
1
Thaw the puff pastry, take 1 sheet, roll it out and place it in the mold. Make holes in the bottom with a fork and create small edges.
- Puff pastry: 1 piece
2
Preparing the cream: break 3 eggs into a large bowl, add 4 large tablespoons of sugar, and beat with a mixer for 7 minutes.
- Chicken egg: 3 pieces
- Sugar: 70 g
3
Add 2 tsp of almond powder and 1 tsp of flour to the eggs with sugar, mix in 200 g of cream cheese - the result will be a thick cream.
- Almond flour (ground almonds): 2 teaspoons
- Wheat flour: 1 teaspoon
- Cream cheese (curd cheese spread): 200 g
4
Preparing berry topping: in a small saucepan, add berries, 70g of sugar, and 70ml of water, caramelize the berries, then add agar-agar (according to package instructions) and mix it thoroughly with the berries.
- Frozen berries: 300 g
- Sugar: 70 g
- Agar-agar: pinch
5
Pour the cream over the dough in the mold, spread the berry topping on top, and place it in a preheated oven at 200 degrees for 30 minutes.
- Puff pastry: 1 piece
- Cream cheese (curd cheese spread): 200 g
- Frozen berries: 300 g