Pie with cottage cheese and apricots
6 servings
35 minutes
Cottage cheese and apricot pie is a delicate and airy treat filled with creamy flavor and fruity tartness. Its roots lie in the tradition of Russian cuisine, where cottage cheese is often used in baking due to its rich texture and nutritional properties. The combination of soft cottage cheese cream with the sweetness of apricots creates a harmonious balance of flavors, making each slice of pie an exquisite delight. The baked crust adds a crispy texture, while the vanilla aroma provides a special coziness. This pie is perfect for both family tea time and festive gatherings.
1
Preparing the dough. Cream the butter with 100 grams of sugar. Add 3 eggs and mix. Add baking powder and flour, knead the dough. Grease the mold with butter or line it with baking paper.
- Butter: 150 g
- Sugar: 250 g
- Chicken egg: 6 pieces
- Baking powder (raising agent): 2 teaspoons
- Wheat flour: 350 g
- Butter: 150 g
2
Spread the dough, flatten it, and create edges. Place apricots on the dough.
- Canned apricots: 2 jars
3
Preparing the filling. If the cottage cheese is coarse, it should be passed through a sieve. Add 3 eggs and starch to the cottage cheese and mix. Whip the cream with the remaining sugar and vanilla sugar. Add the cream to the cottage cheese mixture and mix well. Place the cottage cheese mixture in a mold and level it.
- Curd cheese (tvorog): 600 g
- Chicken egg: 6 pieces
- Starch: 50 g
- Sugar: 250 g
- Vanilla sugar: 2 teaspoons
- Cream 20% fat: 200 ml
4
Place in a preheated oven at 180 degrees and bake for 45-50 minutes.
5
Let the pie cool, then cut into portions (this way the filling will 'set' and not be runny).
