Recipe for cottage cheese pie with shortcrust pastry. Shortcrust pastry with cottage cheese

It's light, tasty and delicate dessert. I decided to cook it with apples. Dessert reminded me of something, but there dry dough, and in this pie shortbread.

There are no blueberries now, this year I didn’t even freeze them, and I didn’t want to repeat myself, I decided to try apples as a filling.

Moreover, it is autumn now and this year there is a good harvest of apples. I think you will be delighted with this pie, because the pie is really very tasty.

Shortcrust pastry pie with cottage cheese. Recipe with photo

200 grams of flour
150 grams of butter
100 grams of sugar
1 small egg
1 teaspoon baking powder

500 grams of cottage cheese
100 grams of sour cream 20%
2 eggs
100 grams of sugar

You can also add any berries or fruits to the filling.

Preparing shortcrust pastry

I want to note right away that you need 200 grams of flour. Flour must be weighed, as 200 grams is more than a 200 gram glass of flour. Although I have a glass of flour in the photo, I weighed the flour on the scales and added up to 200 grams.

In a glass with a small slide, we got 150 gamma of flour. So roughly calculate a third of the total if there is no kitchen scale.

To prepare the dough, we need 150 grams of butter, 1 small egg, 100 grams of sugar, a teaspoon of baking powder.

If you do not have baking powder, then it is quite possible to replace it baking soda. For this amount of ingredients, we need 0.5 teaspoon of soda, which needs to be extinguished with 0.5 teaspoon of vinegar.

So, let's start preparing shortcrust pastry. Mix flour with baking powder and add chopped butter.

For shortcrust pastry, it is better to use butter, and not margarine, in my opinion, such a dough is tastier. It has a very pleasant creamy taste.

Take cold butter for dough, you can even put it in the freezer for 15 minutes. Grind butter with flour into crumbs with your hands. Add sugar and one egg to the resulting crumb.

I use rustic eggs for making a pie, which is why both the dough and the curd filling turned out yellow.

We knead the dough, place it in a plastic bag or wrap it with cling film and send it to the refrigerator for 30 minutes.

We put the dough in the refrigerator and we can start preparing a very tasty curd filling for a shortbread pie.

The cottage cheese filling is prepared according to the recipe, but as an addition to the cottage cheese filling, you can add any berries: cranberries, strawberries, wild strawberries, blueberries, currants, blackberries. From fruits, you can add plums, apples, pears, etc. fruits.

Cooking shortbread pie with cottage cheese and apples

I will cook a shortbread pie with cottage cheese and apples. I tried with blueberries, but blueberries are no longer on sale, but there are a lot of apples, especially since I already tried a pie with blueberries, I wanted to try with apples.

I took apples "Glory to the Winner", They are tasty, sweet and sour, fragrant. We will need apples a little later, now I am starting to prepare the cottage cheese filling.

For the filling, I took 500 grams cottage cheese. Cottage cheese is needed not greasy, not sour, dry. This is exactly what we bought this Sunday at the market. We take cottage cheese from a friend, not greasy, not sour and very tasty. Such cottage cheese is suitable for cooking, I usually cook them without sugar and flour, it turns out very tasty.

I bought sour cream in the store, I took 20%, you can take 10 or 15%, you can even use rustic sour cream.

The curd mass needs to be beaten in a blender until smooth, but I mix everything with a spoon, I have cottage cheese in pieces, I don’t want to beat, I want the pieces of cottage cheese to be felt in the sand cake.

The filling turned out to be yellow, because, I repeat, I used village eggs, the yolks in the eggs are orange.

I will cook the pie in a detachable form. I have a large and a small form, no medium. Cooked a pie great shape, mold diameter 25 cm. butter and sprinkle with flour. But I decided to line the bottom and sides with parchment paper so that the dough would not stick for sure.

I divided the dough into 2 parts. We left 1/3 of the dough, and I distributed 2/3 of the dough in shape with my hands.

When distributing the dough, we take into account that we need a little on the sides. I spread the dough with my fingers on the sides, literally 2 cm.

Spread from above curd filling and spread with a spoon over the dough. Form, of course, I have a huge for this amount of dough. Spread the dough in a thin layer.

At this stage, lay berries or fruits on top of the cottage cheese. Very tasty with raspberries and blueberries. We have already bought autumn raspberries for the pie twice, but the children ate them right away. We still have berries in the freezer, but I'll make the frozen berry pie another time.

Today the shortcrust pastry pie will be with apples. I peel the skin from apples and rub them on coarse grater. To prevent the apples from darkening, they can be sprinkled lemon juice, but I'm not embarrassed by the appearance of apples, so I don't do it.

Also, I do not add sugar to apples. The apples are very juicy, so they immediately let the juice in. Before putting them on the pie, I squeezed the juice from the apples with my hands, we don’t need excess liquid in the pie.

I want to emphasize once again that the juice from apples needs to be squeezed out!

Apples go well with cinnamon, so I sprinkled a little grated apples on top ground cinnamon. Cinnamon gives baked goods unique taste and aroma.

Remember, we left 1/3 of the dough, we left it to decorate the cake on top. You can decorate the top of the pie with stripes, but I decided to rub the dough on a coarse grater.

Spread the batter evenly over the entire surface of the pie. The result is a very thin layer, so next time I will take a smaller form.

If the dough has become soft, then place it in the freezer for a while, the dough will become a little harder and can be grated.

I put the cake in a preheated oven. The oven was heated to 200 degrees. The cake was baked for about 35-40 minutes.

Let the pie cool down. We take it out of the detachable form. On top I sprinkled the cake with powdered sugar, it is especially appropriate to sprinkle the cake with powdered sugar if you use sour berries For filling.

To be honest, I was very worried about what the apple pie would taste like, since we are more familiar with berries, but sand cake with cottage cheese and apples is not customary. I cut off a piece of cake and tried it.

Incredibly, there was no limit to my delight, it turns out that I was worried in vain. The shortcrust pastry pie with cottage cheese turned out wonderful.

I took a closer photo. The taste of the cake turned out to be very tender with creamy note.

Thin crispy dough, delicious curd filling and some apples that added spice to the pie. A couple of apples in the pie was not superfluous at all, they very harmoniously complemented the taste of the pie.

My husband, kids and I loved the cake. The whole family was delighted. This cake can be served with melted chocolate or chocolate icing or caramel. And you can put a scoop of ice cream on top.

What can I say. Quick and tasty, the perfect dessert for tea and coffee. This dessert is sure to please fans. curd baking, cottage cheese and shortcrust pastry. Personally, I really like shortcrust pastry and cottage cheese, so this pie “came to my liking”.

And if you love more biscuit pies with apples, then you can cook.

Our family liked the pie so much that I specially went to the market and bought raspberries for a shortbread pie made from cottage cheese and raspberries. Raspberries are in autumn.

I did not take step-by-step photos, because the recipe is the same. Only I decided to place raspberries on top of the cottage cheese, and do not cover the pie with a layer of dough on top.

Alternatively, I decided to try this. But, in my opinion, it is better to leave a piece of dough and rub it on top.

The raspberries let out the juice. In the photo you can see the water in the center of the cake. But this is a hot pie, just out of the oven.

Despite this, the cake still turned out tender and tasty. My husband and I really liked it, the raspberry in the pie gives it a certain sourness and a pleasant aroma. My husband and I immediately ate half the pie. The cake has incredible taste and aroma.

This is what the cake looks like when it's cold. Very delicate taste, cottage cheese with a creamy note, and delicious crispy dough, and berry notes.

Our children are very fond of fresh raspberries, but they did not appreciate the raspberry pie, unanimously preferring the pie with cottage cheese and apples.

If you haven't made this pie yet, I highly recommend giving it a try. Cook with love and enjoy. Moreover, recipes for shortbread pie with cottage cheese with step by step photos. And you will already choose the filling for yourself, or an apple, or a raspberry, or maybe you have another berry. But definitely, I think that you will succeed.

Bon appetit!

IN old times the main types of earnings of a simple peasant were Agriculture and rearing of livestock. Naturally, among the numerous livestock of all domestic animals were cows and goats. The main benefit of these animals is the issuance of milk by them. It was then that the poor villagers learned to make all sorts of goodies from milk, including cottage cheese.

Cottage cheese began to be served on the table of rich noblemen in the form of various desserts. But the main delicacy for the nobles remained the same shortbread pie, the recipe of which was brought from France. Only now our native cottage cheese has entered its filling. These cottage cheese pies became the highlight of all celebrations in Kievan Rus.

Nowadays, shortbread pie with cottage cheese is also very popular. It is not only incredibly easy to prepare, but also very tasty. In addition, properly prepared Cheesecake keeps in itself great amount useful substances which are essential for our healthy body.

A pie with cottage cheese made from shortbread dough in other words can be called as curd cheesecake. It was this name that the delicacy bore in the days of Kievan Rus. Sand cheesecakes are the most different forms and size, however, what they all have in common is the incredible melted taste of cottage cheese inside.

In our time, such a treat is also customary to exhibit at the end of the festive event. In addition, such original cake you can easily disguise or hide the same healthy cottage cheese, which is so necessary for young still growing children's organisms. After all, as a rule, children do not like cottage cheese and other dairy products at all.

Ingredients for cottage cheese tart

Cottage cheese pies are very fond of our modern housewives. Their variations are huge. To create them, a variety of types of dough and additions to the main cottage cheese filling are used. However classic version such a delicacy remains shortcrust pastry and fresh cottage cheese. He is very fond of all modern culinary specialists.

Shortbread pie with cottage cheese is prepared quite quickly and simply. It is based on the usual shortbread dough, which even a novice in cooking can handle. The main thing is to mix all the ingredients in the right way. correct proportions and everything will work out!

To knead the sand base of the pie, we need:

520 grams of ordinary sifted flour;
one sachet of baking powder;
300 grams of butter;
75 grams powdered sugar or sugar sand;
three chicken eggs.

To make the pie filling we need:

500 grams of fresh cottage cheese;
150 milliliters of natural yogurt;
one teaspoon of vanillin;
two tablespoons of semolina;
one teaspoon of lemon zest;
75 grams of sugar sand;
260 grams of pineapple jam.

Mixing shortbread dough

In order for us to be able to combine all the ingredients for our future test, we need to take a deep bowl and pour the pre-prepared flour into it ( plain flour must be passed through a sieve). Then add the baking powder to the bowl and granulated sugar. We take the butter out of the refrigerator and rub it on the large side of the grater. Also add it to the flour bowl.

Separate the yolks from the whites. In order to properly divide the contents of a chicken egg and not damage the integrity of the yolk, it is necessary to break it approximately in the middle with a sharp knife, and, rolling its contents from one half of the shell to the other, drain the protein into a separate bowl. Adding required amount yolks in our bowl of flour.

Thoroughly mix all the contents of the bowl and knead the dough. In order for the shortbread dough to turn out to be a homogeneous consistency, it must be kneaded for at least five minutes. We share ready basis for our cottage cheese pie into two parts, one of which is slightly larger than the other. We use a large part for the bottom of the tart, and cover the filling with a small one. Both halves of the dough are tightly wrapped in cling film and send it to the refrigerator for about half an hour so that the dough can “rest”.

Mixing the ingredients for the filling

First of all, in order for the filling to turn out juicy and pleasant to the taste, it is necessary to choose the right cottage cheese. Of course, the most the best option, this is homemade cottage cheese, which is not devoid of fat content and quality, however, it is not always possible to get such a delicacy. Therefore, you have to buy cottage cheese at the market or in the store. In this case, it should be of medium fat content and practically fall apart in the hands. This will make the filling juicy.

When buying cottage cheese at the market, you should definitely taste it. It should not be sour or too sweet. The neutral taste of this ingredient is ideal for a full-fledged filling with a rich taste.

Mix in a separate bowl fresh cottage cheese, natural yogurt, sugar sand, vanilla and semolina. On the fine side of the grater, grate the lemon zest and also add it to the device.

To make the filling more vivid and unusual, you can add raisins or cinnamon to the curd. This will give the dish a special piquancy and originality, and most importantly will surprise your tasters.

Assembling the cheesecake

It's time to collect our shortbread pie with cottage cheese into one piece. To do this, take the dough out of the refrigerator. We roll out a large piece into a circle with a diameter a couple of centimeters larger than the baking dish you have chosen (the shape I recommend is 26 centimeters in diameter, and I rolled out the circle about 30 centimeters). We need extra centimeters in order to make beautiful sides.

We put parchment paper in the bottom of the baking dish, and on top of it we spread the dough rolled out by us. While still raw, the bottom of the pie must be pierced with a fork in five or six places so that during baking it does not begin to bubble and raise the filling. Lubricate the dough with confiture using a pastry brush and spread the curd filling on it.

We rub a small piece of dough on the middle side of the grater and sprinkle it with the cottage cheese filling. Now our cottage cheese pie can be sent to the oven, which we preheat to 180 degrees. The dessert takes about 50 minutes to fully cook.

Sand cake with cottage cheese is ready! Before serving, let the dessert cool slightly so that the filling can thicken and the walls of the pie take on a crust and prevent it from falling apart. Remove the cooled tart from the baking dish and cut into small pieces. Dessert is perfect for a family tea party.

Originality of submission

For the originality of serving the cottage cheese pie, you can use fresh berries, such as raspberries, currants or strawberries. And also make original berry sauce like mine, for example. I boiled all the aforementioned berries in a sugar solution a little. To do this, I needed to first melt a small amount of sugar in a saucepan and place the berries there.

After the berries have gained softness and seized with a small crust, they must be crushed with a blender and rubbed through a sieve. Thus, we will get rid of the bones we do not need, and bring the sauce to a homogeneous consistency. Allow the sauce to cool slightly before serving to allow it to thicken.

The sauce can be served in a separate bowl for each piece of shortbread pie with cottage cheese, or you can immediately pour over our dessert with it. It will look very impressive, and it will taste great to shade the cottage cheese.

Bon appetit!

Shortcrust pastry pie stuffed with cottage cheese is a favorite pastry since childhood. Who does not remember him in his grandmother's performance! Simple and uncomplicated ingredients, the availability of products - that's what housewives of all times loved in this pie, making it with fruit and jam, open and closed, crumbling in the mouth and unimaginably airy when grated! If you, like us, love a shortbread pie with cottage cheese, then let's learn how to bake several variations on a long-known theme. So let's start with the classics.

Usually a cottage cheese pie is made from the so-called grated dough. It means that the dough is prepared in the usual way, slightly freeze and grate for baking. However, products made from sand chips also belong to the category of grated pies.

If you want to get a product with a denser sand base, then the dough will be grated. It is kneaded and, after active cooling, rubbed on a grater, forming crumbs. The crumb is used for the bottom of the pie and for the top if the pie is closed. For this test you will need:

340 g wheat flour;
a pack (185 g) of margarine or the same volume of butter and margarine in a ratio of one to three;
half tsp salt;
a couple of eggs;
1 teaspoon of baking powder;
150 g sugar.

The dough is made like this:

Mix the flour with the baking powder and spread the mixture in a pile on the table.
Pour chilled eggs into the middle, put sugar and salt, cut into pieces butter and margarine. Mix everything quickly to form large crumbs.
To make the dough more plastic and homogeneous, you need to add 4-5 tbsp. spoons very cold water. Knead everything and, having formed a ball, send it to the refrigerator for half an hour or an hour.

Tip: Do not knead the shortbread dough too much so that it does not become rough and sticky. In general, when preparing any type of shortcrust pastry, try to touch it as little as possible with your hands. And use the products as chilled as possible.

Ready dough can be used as a basis for open pie, roll out on a floured sheet and transfer to a mold. And you can grate, forming a layer of large crumbs. Such a crumb is sprinkled on top of the product, or used as the base of the pie.

Roll out the chilled dough, transfer it on a rolling pin to a mold in which a sheet of parchment paper has already been placed. Prick the dough with a fork.

Prepare the filling:

Grind 500 g of cottage cheese with 250 g of powdered sugar, beat in 3 eggs, stir until smooth;
put the largest part of the filling on the dough, spread 80 g of any jam on top, then pour the rest of the filling over the jam;
put in the oven for half an hour.

Advice: In the last portion of the dough, you can add a little poppy - a couple of tbsp. spoons. This will enhance the taste of the cake.

With cottage cheese and berries

On the basis of shortcrust pastry, delicious pies are obtained with fresh berries. In this case, the filling consists of 350 g of cottage cheese, half a glass of sugar, 50 ml of sour cream and a glass of fresh or frozen berries. For a bunch, you need to add one and a half st. spoons of starch. IN this case and everywhere further, where frozen berries are used, they need to be thawed and the juice drained.

Spread the filling on top of the dough and bake in the usual way.

Shortcrust pastry pie with cottage cheese and bananas

Using the same method of preparing shortcrust pastry, we advise you to bake another proven pie - with banana and cottage cheese.

The dough will require 0.2 kg of flour, half a pack of butter, 50 g of granulated sugar, a whisper of salt and one egg.

We will make the filling from 200 g of cottage cheese, three tablespoons of good sour cream, 1 egg, 4 tbsp. tablespoons of sugar, zest of 1 orange, a couple of bananas. In a blender, beat the cottage cheese and egg with sugar. Next, add sour cream, bananas, zest. By this time, the dough has already cooled down, laid out in a mold and is waiting for its time in the refrigerator.

We take out the dough, prick with a fork and lay out the filling. We bake in the upper part of the oven for about an hour at a heating temperature of 190 degrees. Ready product decorate with almonds or powdered sugar.

Classic shortcrust pastry pie

And now we will tell you how to bake a delicious and simple pie in bulk way. In our opinion, it is this cooking method that gives the maximum, delicious "sandiness" to the dough - the product will literally crumble in the mouth. bulk pie made without eggs and water!

First, let's take care of the filling. The stuffing will go:

a pound of cottage cheese rubbed through a sieve or passed through a meat grinder or blender;
5 eggs;
150 g of sugar;
packet of vanilla sugar.

Advice: Cottage cheese can be used without grinding if you like. natural look product - with grains of different sizes. For a creamy consistency of the filling, we recommend grinding the cottage cheese before baking.

Beat eggs with sugar and vanilla a little, add cottage cheese and mix everything well. The filling is ready.

For the test you need to take:

2 cups flour, mix it with 1 tbsp. a spoonful of sugar, a pinch of soda and salt;
125 g frozen butter or good margarine"Dump" type.

Now the most important thing: constantly dipping a piece of frozen butter in flour, rub the butter on a coarse grater directly into the flour. Do this very quickly while the oil is cold. Mix quickly and grind with your hands into small crumbs. The smaller the crumb, the more crumbly the cake will be.

Now it remains to lay detachable form baking paper, then pour most of the crumbs into a baking dish, cover it with the filling and carefully, starting from the edges of the mold, pour out the remaining crumbs.

Bake the cake at 180° for 40-45 minutes. The top of the pie should be golden.

Cooking in a multicooker

The crumb dough also shows itself well when cooked in a slow cooker.

Needed for the test:

sugar - half a glass;
flour - 1.5 cups;
half a teaspoon of soda;
oil - 90 g.

cottage cheese - 250 g;
sugar - half a glass;
1 egg;
1 st. a spoonful of sour cream.

We use half of the dough as a substrate for the filling, then lay out the cottage cheese and cover with the remaining crumbs. We bake for an hour in the "Baking" mode.

With apples, cinnamon and raisins

Simple but tasty pie can be made on the basis of shortcrust pastry and stuffed with cottage cheese, apples, cinnamon and raisins. It is done like this:

with apples

This is a simplified version of the previous recipe, which does not add raisins, just apples and cinnamon are enough.

Open shortbread pie with cottage cheese

This amazing recipe combines the fragility of shortcrust pastry and the most delicate texture of cheesecake in the filling. A very interesting combination to try!

Such a volume of products is baked in a standard frying pan with a diameter of 24 cm. Let's prepare for the test:

300 g of sifted wheat flour;
130 g of softened butter;
80 g of granulated sugar;
a bag of vanilla sugar;
50 g sour cream.

We prepare the filling from the following products:

fat cottage cheese - 0.7 kg;
300 g of granulated sugar;
10 eggs (of which you will need 2 squirrels and 8 eggs for the filling and 2 yolks for greasing the top of the pie when baking);
8 incomplete tablespoons of semolina (you can take dessert).

Knead the dough quickly, combining softened butter, sugar, vanillin and sour cream with flour. Once all the components are connected in homogeneous mass, roll up the ball and, flattening a little, pack it in cling film. Then the dough is sent to the refrigerator for thirty minutes, and while it reaches there, we make the filling for the pie.

Cottage cheese rubbed with sugar, eggs add zest and semolina. Get a semi-liquid mass.

At this time, you need to turn on the oven at a temperature of 190 degrees.

Set the filling aside and remove the dough from the refrigerator. We spread the dough into the form, kneading it along the bottom with your hands. Having formed the bottom and sides about half the height of the mold, pour the curd mass onto it.

Then carefully transfer the form to the oven and bake the cake for an hour. We check the readiness of the filling - it should be thick. Now it remains to get the pastries, gently coat the top with whipped yolk and send it back to the oven for a while so that the top becomes golden. Shortcrust pastry pie is ready. Before use, you need to give it time to cool, so that the filling acquires a dense base, and the dough remains crispy.

With cottage cheese and cherries

If you make the dough as in the previous recipe, but change the filling a little, you get an excellent cheesecake type pie with cherries. 300-350 g of frozen cherries are added to the curd filling, the berries are mixed and everything is laid out on the dough base. It is baked in the same way as the previous pie.

If you want to make a cake that tastes exactly like a cheesecake, take 500 g of Philadelphia cheese or cream cheese instead of cottage cheese. Pour into cheese heavy cream- 200 ml, add a glass of sugar and 4 tbsp. tablespoons of flour, beat in 4 eggs one at a time. The whole mass is whipped to splendor. After that, spreading the cherry over the dough, pour it cheese filling. Bake in a medium preheated oven for about an hour. The mass should thicken and “shudder” a little only in the center. Take out the cake and let it cool.

The article presents three simple recipes for making a shortbread pie with curd filling and three recipes with a video.

1 h 20 min

315 kcal

5/5 (2)

Almost everyone loves sweets - both adults and children, but cottage cheese is not so popular product. However, there are several simple recipes, in which it was possible to combine useful milk product And delicious dessert, which can be served with both hot tea and cool fruit drinks.

Cottage cheese pie from shortcrust pastry

Wonderful aroma of cinnamon and vanilla with light curd notes will not leave anyone indifferent. Sand-curd cake easy to prepare and taste qualities This dessert will please even the most demanding sweet tooth. This easy sand cake has repeatedly decorated my holiday table.

A detachable baking dish with a diameter of 25 centimeters (you can also take a regular one lined with baking paper), two deep bowls, a sieve, a refrigerator, an oven.

Products used:

Dough preparation

shortcrust pastry goes well with sweet stuffing. But if you want to add a little sourness, then you can bake a magnificent shortbread pie with cottage cheese and cherries or berries, simply by adding them to the filling.

If the pie is not covered with the top layer of dough, you get another version of the shortbread pie with cottage cheese, which is called open.

Baking and decoration

And who loves a variety of pastries, they can also cook a wonderful - Pie with cottage cheese in the oven - or - Cottage cheese pie with crumbs -.

Recipe with video

This video shows another option for making a pie with cottage cheese and cherry filling.

Shortbread pie with cottage cheese and apples in a slow cooker

Pastries cooked in a slow cooker are almost impossible to spoil. Therefore, if you have never made pies before, use this recipe and make a wonderful pie.

Cooking will take- 120 minutes.
Servings- 8 pcs.
For cooking you will need: two deep bowls, sieve, slow cooker, microwave.

Products used:

baking powder - 1 tablespoon;
Granulated sugar - 130 g;
Cottage cheese (low-fat pasty) - 250 g;
Wheat flour ( top grade) - 2 cups;

Chicken eggs - 2 pcs;
Apple - 2 pcs;
Sour cream - 2 tablespoons;
Margarine - 100 g;
White chocolate - 45 g.

Dough preparation

Baking and decoration

We eat with pleasure! And for those who love variety, I also recommend trying “Curd Pie in a Multicooker”-.

Recipe with video

The video shows the process of preparing a simple, but very tasty and fragrant pie with cottage cheese.

Chocolate shortcake with cottage cheese

Cooking will take- 90 minutes.
Servings- 8 pcs.
For cooking you will need: baking dish (18-20 centimeters), one deep bowl, fine sieve, cling film, oven, food processor or mixer, refrigerator.

Products used:

Baking powder for dough - 1 teaspoon;
Granulated sugar - 100 g;
Butter - 150 g;
Wheat flour (highest grade) - 200 g;
Vanilla sugar - 1 teaspoon;
Boiled condensed milk - 200 g;

Sand cake with cottage cheese according to this simple recipe it turns out amazing: tasty, tender and fragrant.

crispy golden brown causes a storm of delight in everyone who tries it. The pie has the perfect combination of delicious shortcrust pastry and juicy curd filling. Cooking such a masterpiece sweet pastries you can even every day: everything is so easy, simple - and the products are the most affordable. Everyone likes cottage cheese pie: adults, children, and those who, in principle, do not like cottage cheese.

Composition of products

400 grams of wheat flour;
150 grams of granulated sugar;
10 grams of baking powder;
50 grams of fat sour cream (from 20%);
two fresh chicken eggs;
150 grams of butter (or creamy margarine).

For filling

400 grams of cottage cheese;
10 grams (one sachet) of vanilla sugar;
130 grams of granulated sugar;
one fresh egg;
80 grams of fat thick sour cream;
70 grams of raisins.

Additionally

powdered sugar for sprinkling.

Sand cake with cottage cheese: a step-by-step cooking process

We start cooking the pie, of course, with the dough. Sift into a deep bowl wheat flour, add baking powder, granulated sugar to it and stir the dry ingredients.
In the dry mixture we send pieces of cold butter, which we just got out of the refrigerator (not from freezer).
Grind the whole mass with your hands into crumbs.
Add to crumb thick fat sour cream and chicken eggs, knead the dough. You should not knead for too long, the main thing is to collect it in a lump. The finished dough should be soft, elastic and not sticky to your hands.
We divide the dough into two equal parts, wrap each part in cling film and send it to the freezer for 20 minutes.
At this time, we will make the filling ourselves. We wash the raisins, transfer to a bowl and pour hot water. We leave it for 15 minutes.
We spread cottage cheese of any fat content in a deep bowl, add a chicken egg, granulated sugar, vanilla sugar and thick fat sour cream.
We grind everything well with a submersible blender into a homogeneous curd mass.
We recline the raisins on a sieve, drain all the water and dry with a paper towel. After that, we transfer it to the curd mass.
Mix everything well with a spatula or spoon.
Grease an ovenproof baking dish with butter. The dimensions of my form are 30 by 20 centimeters, and the height is 5 centimeters.
We take out one piece of dough from the freezer, rub it on a coarse grater and immediately distribute it along the bottom of the mold. Under no circumstances should you tamp it down.
Put all the curd filling on the dough and level it with a spatula.
We take out the second piece of dough from the freezer and rub it on a coarse grater over the filling. Try to do it evenly.
We send the form with the pie to the oven, heated to 180 degrees, for 20-30 minutes.
As soon as the cake is browned on top, check with a wooden skewer for readiness.
Take the pie out of the oven, let it cool slightly and cut into portions.
Arrange the pie slices on a serving platter and sprinkle with powdered sugar on top.