Pie with grapes and Dorblu cheese
10 servings
90 minutes
Grape and Dorblu cheese pie is a refined blend of sweetness and spiciness inspired by European culinary traditions. The tender dough soaked in cream and milk gently envelops the juicy kishmish, adding a fresh fruity note. Dorblu cheese with its noble blue mold brings a rich, salty-spicy flavor that harmoniously contrasts with the natural sweetness of the grapes. Crushed walnuts on top add a crunchy texture and nutty aroma. This pie is perfect for morning tea or an exquisite dessert after dinner, creating an atmosphere of a warm evening in a cozy European café.
1
Prepare all necessary products; they should be at room temperature, except for the cheese, which is better to keep in the refrigerator.
2
Put butter and sugar in a large bowl.
- Butter: 70 g
- Sugar: 100 g
3
Thoroughly mix the butter and sugar.
4
Add eggs to the sugar-butter mixture.
- Chicken egg: 3 pieces
5
Mix thoroughly (with a spoon, whisk, or mixer).
6
Add cream to the mixture and pour in the milk.
- Heavy (double) cream: 100 ml
- Milk: 100 ml
7
Mix everything together with a mixer until smooth.
8
Mix with a mixer, gradually adding flour.
- Wholegrain flour: 300 g
9
Add baking powder to the prepared dough and mix.
10
Pluck the grapes from the branches and add them to the dough.
- Sultanas (seedless raisins): 1 kg
11
Mix carefully.
12
Take the cheese out of the fridge and cut it into cubes (not small).
- Dorblu cheese: 200 g
13
Add cheese to the grape mixture.
14
Mix everything together thoroughly and carefully.
15
Pour the mixture into a baking dish and spread it evenly.
16
Chop walnuts on top.
- Walnuts: 50 g
17
Bake in the oven for 40 minutes at 180 degrees.
18
You can check the pie's readiness with a toothpick or stick; the pie will be moist, but the stick will remain dry without any dough sticking to it.
19
Cool the pie, slice it into portions, and serve at the table.