Pie with boiled condensed milk and cream on curd dough
10 servings
120 minutes
Pie with boiled condensed milk and cream on cottage cheese dough is a delicate treat with a rich caramel-cream flavor. Its roots trace back to European cuisine, where baking traditions are closely linked to soft, crumbly crusts and aromatic creams. The cottage cheese-based dough gives the pie a special lightness and softness, creating a perfect balance with the thick, sweet filling of boiled condensed milk, cream, and egg. This dessert is ideal for cozy tea gatherings and becomes even richer and melt-in-your-mouth after cooling. A great choice for those who appreciate simplicity in preparation and exquisite taste.
1
Let's prepare the dough. Grate the cold butter.
- Butter: 50 g
2
Gradually add flour and mix until crumbly.
- Wheat flour: 1 glass
3
Add sugar and continue to rub (with hands).
- Sugar: 50 g
4
Add cottage cheese, baking powder, and vanillin. Knead everything thoroughly — it results in a soft shortcrust dough. Place it in the refrigerator for an hour.
- Curd cheese (tvorog): 80 g
- Baking powder (raising agent): 0.5 teaspoon
- Vanillin: to taste
5
Preparing the filling. Whisk together boiled condensed milk, cream, and an egg in a bowl. (My boiled condensed milk was very runny, so I added 2 tablespoons of flour; semolina can also be used. If your condensed milk is thick, you don't need to add flour).
- Dulce de leche (boiled condensed milk): 380 g
- Cream 20% fat: 200 g
- Chicken egg: 1 piece
- Wheat flour: 1 glass
6
Roll out the dough in food film to a thickness of 1-1.2 cm. Place it in a mold (I line the bottom with foil, as the glass mold sticks to the pie. If you have silicone, you can skip the foil). Prick with a fork and send it to a preheated oven at 200°C for 12 minutes.
7
Take out the pie crust, pour in the filling, reduce the oven temperature to 160°C, and send the pie to the oven for 1 hour.
8
When the pie is ready, we send it to the fridge for a couple of hours. The pie is ready.
