Poppy seed and curd pie
10 servings
120 minutes
Poppy-cottage cheese pie is an exquisite dessert that combines the tenderness of the cottage cheese layer with the rich flavor of poppy seeds. Poppy seeds, long used in European cuisine, give the pie a subtle nutty aroma and a light texture that harmonizes with the airy cottage cheese layer. Apples add freshness, while condensed milk provides pleasant sweetness. This pie is perfect for a cozy tea time or festive table, impressing with its multilayered structure and rich taste. The pleasant acidity of the cottage cheese and the sweetness of the poppy create a balance of flavors, making each piece truly delightful. It is served chilled, which further reveals its rich flavor.
1
For the base, mix melted butter, sugar, yolk, baking powder, and flour, place in a mold (I didn't make the sides) and put in the refrigerator.
- Butter: 100 g
- Sugar: 50 g
- Egg yolk: 5 piece
- Baking powder (raising agent): 0.5 teaspoon
- Wheat flour: 250 g
2
For the poppy layer, grate the apples on a fine grater, mix 2 yolks with sugar and semolina, add poppy seeds and apples. Whip all 6 egg whites to peaks, gently fold half into the poppy filling, and pour over the base.
- Apple: 2 pieces
- Egg yolk: 5 piece
- Sugar: 50 g
- Semolina: 3 tablespoons
- Poppy seeds: 100 g
- Egg white: 6 pieces
3
For the cheese layer, mix 3 egg yolks with condensed milk and cottage cheese (if the cottage cheese is lumpy, blend it), add starch and gently fold in the remaining half of the whipped egg whites. Vanilla can be added if desired. Pour the mixture over the poppy layer.
- Egg yolk: 5 piece
- Condensed milk: 200 g
- Curd cheese (tvorog): 600 g
- Starch: 2 tablespoons
4
Bake in the oven at 170 degrees for 60-70 minutes under foil.
5
You can make any glaze/cream on top, or you can skip it and serve it chilled.
6
