Curd and fruit pie
6 servings
60 minutes
Cottage cheese and fruit pie is an embodiment of tenderness and sunny mood on your plate. This dessert originates from Russian cuisine, where cottage cheese products have always held a special place due to their lightness and health benefits. The cottage cheese base gives the pie an airy texture, while lemon zest adds a refreshing aroma. Cream made from cream and vanilla sugar creates a delicate, velvety filling, and pieces of peach add juiciness and fruity sweetness. Almond flakes complete the composition with a pleasant crunch. This pie is the perfect choice for a cozy tea party or festive table, delighting with its harmonious combination of flavors and appetizing appearance.
1
Mix cottage cheese with 3 tbsp of sugar, 1 egg, juice and finely grated zest of 1 lemon, and sunflower oil. Add sifted flour and baking powder. Knead the dough. Transfer to a greased small baking tray or mold, forming low edges. Preheat the oven to 175 °C.
- Curd cheese (tvorog): 150 g
- Sugar: 5 tablespoon
- Chicken egg: 3 pieces
- Lemon: 2 pieces
- Vegetable oil: 65 ml
- Wheat flour: 1 glass
- Baking powder (raising agent): pinch
2
Mix 2 eggs with cream, 2 tbsp of sugar, and vanilla sugar. Add the juice and grated zest of 1 lemon. Cut the peach (or other fruits).
- Chicken egg: 3 pieces
- Cream: 150 ml
- Sugar: 5 tablespoon
- Vanilla sugar: pinch
- Lemon: 2 pieces
- Canned peaches: 250 g
3
Pour cream over the dough. Top with peaches and sprinkle with almond flakes.
- Canned peaches: 250 g
- Flaked almonds: 2 tablespoons
4
Bake the pie in the oven for 40 minutes.