Shortbread mini-pie with curd filling and cherries
4 servings
45 minutes
Sandwich mini pie with cottage cheese filling and cherries is a refined dessert from Russian cuisine that combines the tenderness of cottage cheese mass, the sour freshness of cherries, and the crumbly texture of shortcrust pastry. This recipe recalls traditional homemade pies baked by grandmothers, bringing comfort and warmth to family tea gatherings. The dough is based on butter, giving it special softness, while vanilla essence adds a subtle sweet note. The cottage cheese filling turns out airy and creamy, while the cherry baked in the dough reveals its juicy flavor. Perfect for serving with a cup of fragrant tea or coffee, this mini pie is a great treat for those who appreciate harmony of taste and textures.
1
Cream the room temperature butter with powdered sugar (40 g), add flour, and knead.
- Butter: 60 g
- Icing sugar: 80 g
- Wheat flour: 100 g
2
For the filling, mix cottage cheese with powdered sugar (40 g). Beat the egg and add it to the cottage cheese mixture.
- Curd cheese (tvorog): 100 g
- Icing sugar: 80 g
- Chicken egg: 1 piece
3
Grease the molds with butter. Distribute 2/3 of the total dough mass into the molds, flatten it at the bottom and press it well with your fingers. Top with cottage cheese filling, add cherries to it, and sprinkle the remaining dough on top in crumb form.
- Butter: 60 g
- Cherry (sour): to taste
4
Bake for 20-25 minutes at 200 degrees until golden brown. Serve slightly cooled, if you can wait for them to cool!
- Vanilla essence: to taste
