Separable pie with cottage cheese
12 servings
165 minutes
The pull-apart pie with cottage cheese is a true culinary gem of Italian cuisine, embodying coziness and home warmth. Its airy yeast dough filled with delicate cottage cheese filling infused with vanilla aroma, sweet raisins, and caramelized orange zest creates a harmony of flavors and textures. This pie is not just a dessert but also a traditional family treat served on holidays or cozy tea gatherings. Its feature is the convenient portioned shape where each bun easily separates, allowing enjoyment of the pastry's tenderness without a knife. This pie can be served with a cup of fragrant tea or coffee, adding lightness and warmth to the meal. The pull-apart pie embodies the Italian tradition of cooking with soul and sharing joy with loved ones.
1
Dissolve the yeast in 0.5 cup of warm milk with 1 teaspoon of sugar. Set aside for 20 minutes until the mixture foams.
- Milk: 1.5 glass
- Sugar: 0.8 glass
- Fresh yeast: 30 g
2
Beat one egg with a fork and mix it with the remaining milk, sugar, salt, half of the softened butter, and the foamy yeast.
- Chicken egg: 2 pieces
- Milk: 1.5 glass
- Sugar: 0.8 glass
- Butter: 210 g
3
Sift the flour into a bowl and, stirring, pour in the prepared mixture. Transfer the dough to a floured table and knead by hand for 10-12 minutes. Transfer back to the bowl, cover with a towel, and place in a warm place for 1.5-2 hours, until the dough doubles in size.
- Wheat flour: 4 glasss
4
Prepare the filling. Rinse the raisins, pour boiling water over them, and let sit for 20 minutes. Then strain through a sieve.
- Raisins: 100 g
5
Caramelize the zest. Grate it off the orange with a coarse grater, pour boiling water over it for 6-7 minutes. Drain the zest in a sieve and sauté in heated butter for 5 minutes. Add 1 tablespoon of sugar and cook, stirring, until the sugar starts to caramelize. Remove from heat.
- Oranges: 1 piece
- Butter: 210 g
- Sugar: 0.8 glass
6
Pass the cottage cheese through a sieve. Mix the yolk with the remaining sugar and combine it with the cottage cheese, raisins, vanilla sugar, and caramelized zest.
- Curd cheese (tvorog): 500 g
- Chicken egg: 2 pieces
- Sugar: 0.8 glass
7
Knead the dough again and shape it into small patties. Place 1 tablespoon of filling on each, pinch the edges, and let rise for 15 minutes.
- Wheat flour: 4 glasss
- Curd cheese (tvorog): 500 g
- Raisins: 100 g
- Sugar: 0.8 glass
8
Preheat the oven to 180 degrees. Melt the remaining butter. Dip each roll in the butter and place them tightly together in a round mold. Beat the remaining egg and brush it over the surface of the pie. Bake for 25–30 minutes.
- Butter: 210 g
- Chicken egg: 2 pieces
