Creamy poppy seed pie
4 servings
60 minutes
The recipe is taken from the magazine "Cakes and pies. And also the best recipes for muffins, rolls, cakes and cookies.
1
Mix softened butter, egg, and sugar.
- Butter: 125 g
- Chicken egg: 1 piece
- Sugar: 225 g
2
Gradually add flour and knead the dough.
- Wheat flour: 250 g
3
Place the dough in a greased round mold, shape the edges, and put it in the refrigerator.
- Butter: 125 g
4
Fill the poppy with water (it should completely cover it).
- Poppy seeds: 100 g
5
Bring to a boil, turn off, and let it sit for 10 minutes.
6
Drain the water, add milk to the poppy seeds and cook until the poppy absorbs all the milk. Cool down.
- Milk: 100 ml
7
Combine cottage cheese, sugar, cream, starch, vanilla sugar, and egg.
- Cream cheese (curd cheese spread): 360 g
- Sugar: 225 g
- Cream 20% fat: 80 ml
- Starch: 3 tablespoons
- Vanilla sugar: 8 g
- Chicken egg: 1 piece
8
Add the poppy mass and mix.
- Poppy seeds: 100 g
9
Pour the liquid filling onto the dough. Bake for 45 minutes at 180 degrees. The filling should thicken.
10
Prepare the filling: combine sour cream, sugar (3 tbsp), and starch (1 tbsp) and mix.
- Sour cream: 300 g
- Sugar: 225 g
- Starch: 3 tablespoons
11
Peel the zest from half a lemon, squeeze the juice, and add it to the dressing.
- Lemon: 0.5 piece
12
Pour the filling over the pie 10 minutes before it's done.
13
Let the finished pie cool completely in the mold.
14
Decorate as desired - for example, with lemon or orange slices and grated chocolate.