Tender curd pie
8 servings
85 minutes
A delicate cottage cheese pie is a delightful treat from Russian cuisine, where cottage cheese is valued for its mild taste and health benefits. This pie features an airy structure and a gentle creamy hue, thanks to the successful combination of cottage cheese, cream, and powdered sugar. Its velvety filling literally melts in your mouth, while the crispy crust adds a contrast of textures. Historically, such pies were often made in Russian villages where cottage cheese was the basis of many dishes. It is perfect for cozy tea gatherings as well as festive tables. It can be decorated with fresh fruits or delicate cream, making it a true culinary masterpiece that pleases the eye and offers enjoyment with every bite.
1
Mix the margarine at room temperature with the flour.
- Margarine: 300 g
- Wheat flour: 500 g
2
Then add 150 g of powdered sugar, baking powder, 2 eggs, and knead the dough.
- Icing sugar: 400 g
- Baking powder (raising agent): 10 g
- Chicken egg: 4 pieces
3
Roll out the dough into a sheet and place it in the baking tray.
4
Add 250 g of powdered sugar to the cottage cheese and beat for 5 minutes with a mixer.
- Curd cheese (tvorog): 1.5 kg
- Icing sugar: 400 g
5
Then add 2 eggs to the cottage cheese mixture and continue beating.
- Chicken egg: 4 pieces
6
Turn off the mixer, add the cream, and stir with a spoon.
- Cream: 300 ml
7
Pour the cottage cheese mass into the dough.
8
Place in an oven preheated to 180 degrees for 20-25 minutes.
9
Cool the pastry, cut into portions, decorate with cream and garnish with fruits.
- Buttercream: 300 g