Pie with cottage cheese filling.
8 servings
40 minutes
Cottage cheese pie is a true embodiment of Russian home baking, combining tenderness and coziness. Its roots go back to the traditions of Russian cuisine, where cottage cheese has always held a special place. The crunchy crumbly dough creates a wonderful contrast with the airy cottage cheese filling, giving the pie a rich flavor and textural variety. The light sweetness of vanilla sugar highlights the creamy notes of the cottage cheese, creating a harmony of flavors. This pie is perfect for family tea time or festive gatherings.
1
Leave the butter at room temperature to soften. Add sugar, flour, and baking powder to the softened butter. Mix until a crumbly dough forms.
- Butter: 150 g
- Sugar: 1 glass
- Wheat flour: 2 glasss
- Baking powder (raising agent): 1 teaspoon
2
For the filling, beat the eggs, add sugar, cottage cheese, and whip the mixture well (it's better to blend the cottage cheese for a better filling).
- Chicken egg: 5 piece
- Sugar: 1 glass
- Curd cheese (tvorog): 400 g
- Vanilla sugar: to taste
3
Line the mold with baking paper and lightly grease with butter. Place half of the dough in the mold. Add all the filling and sprinkle with the remaining dough crumbs.
- Butter: 150 g
4
Bake the cheese pie in a preheated oven at 180 degrees for 30-45 minutes, until golden brown. Leave the finished pie in the mold to cool slightly (this will enhance the flavor of the cheese pie).
- Butter: 150 g
