Pie made from kefir and cottage cheese in a slow cooker. Curd pie in a slow cooker “Like Grandma’s”

A multicooker is indispensable when it comes to cereals or stews. But the desserts made by this miracle oven are also a success. In a slow cooker you can prepare cake layers, cottage cheese casserole, fruit pudding and much more.

Today we invite you to prepare cottage cheese pie with berries in a slow cooker. This dish is incredibly easy to prepare, and the result can compete with the most delicate restaurant desserts made from cottage cheese. We will prepare the dough, distribute it over the bottom of the multicooker bowl and fill it with a delicate filling.

Taste Info Sweet pies

Ingredients

For the shortbread:
Wheat flour – 200 g;
Chicken egg – 1 pc.;
Butter – 100 g;
Sugar – 60 g;
Baking powder – 1 tsp.
For the curd filling:
Cottage cheese – 500 g;
Sour cream – 200 g;
Sugar – 80 g;
Chicken egg – 2 pcs.;
Potato starch – 2 tbsp;
Frozen berries – 100 g.

Preparation time 20 minutes + 1.5 hours for baking. Yield: 8 servings.

How to cook cottage cheese pie with berries in a slow cooker

This quantity of products is suitable for a 4-liter multicooker bowl. It is better to remove the butter from the refrigerator a little in advance so that it melts slightly. If you don't have butter, use cream margarine good quality.

So, let's prepare the crust, the base for the pie. Pour sugar into a deep bowl, add soft (but not melted, otherwise the dough will take more flour than needed) butter and mash the ingredients with a spoon or the blades of a food processor. Then beat in the egg and mix everything until smooth.

Pour wheat flour, previously sifted and mixed with baking powder, into a bowl. Knead soft with your hands elastic dough.

Cut a sheet of parchment paper into two parts and line them crosswise in the slow cooker so that after baking you can easily remove the whole pie. Place the dough in the bottom of the bowl.

Then, using your fingers, carefully spread the dough over the bottom of the bowl and form sides 4-5 cm high. If the dough sticks to your hands, sprinkle them with flour.

Prepare the ingredients for the filling. Take fresh or canned berries or fruits. Any “tasty” ingredient will do. It is better to take fatty cottage cheese, so the filling will be homogeneous, like a soufflé.

Place cottage cheese, sour cream, sugar, eggs and potato starch in a blender bowl or deep bowl.

Whisk or stir the curd mass with a spoon until smooth. Then add berries to the filling - I used frozen cranberries and blueberries.

Pour the filling into the multicooker bowl and smooth it out with the back of a spoon.

Turn on the multicooker in Baking mode, cooking time is 1 hour 30 minutes. If you set the temperature, set it to 150 degrees.

During this time, the top of the pie will “grab” a little, that is, the cottage cheese will not remain on the fingers when pressed.

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When the cake is ready, remove the bowl from the multicooker and cool it completely. Remove the cake from the bowl by carefully pulling all 4 edges of the baking paper (it's best to do this with two people).

Cheesecake with berries is ready, serve it on a platter, carefully removing the baking paper.

To make cottage cheese pie in a slow cooker even tastier and more appetizing, decorate it before serving fresh berries or fruit. If your family loves chocolate, sprinkle the baked goods with grated chocolate or cocoa half an hour before cooking.

All more housewives improve their skills in the art of cooking and prepare their favorite dishes not only in the oven or on the stove, but also in a slow cooker. At the same time, in many models you can prepare not only simple soup, but also a wide variety of desserts, including pies. Curd pie is especially popular.

Simple pie with cottage cheese in a slow cooker

Having rolled up our sleeves, first we make not the dough, but the sprinkle (streusel), which will be used for the top and bottom of the pie. To do this, take a frying pan with a good bottom, put butter there and slowly melt it.

Then add a glass of sugar, stir well for about a minute and remove the pan from the heat. Next, take the flour and add baking powder to it, mix. Now add flour with baking powder to sugar and butter. Mix well, a crumb should form, which will serve as the base.

We prepare the baking apparatus: there is no need to grease the bowl, since there is enough oil in the crumbs, which is why the cake will not stick to the walls. Pour in half the streusel, then level it a little so that the surface is even. After that, pour out the filling and pour out the rest of the crumbs.

The pie is baked in the “Baking” mode for about an hour (depending on the model, the time can be adjusted).

Favorite pie with cottage cheese and apples

Regular cottage cheese pie is a classic, so many try to diversify it with auxiliary components.

For example, a pie with cottage cheese and apples is prepared from the following ingredients:

Eggs – 5 pcs.;
Flour – two glasses (multi);
Sugar – 2.5 cups (multi);
Vanillin packet;
Cottage cheese – 0.3 kg;
Butter – ¼ pack (40-50 g);
8-9 apples.

First of all, let's start preparing the test. To do this, beat all 5 eggs with a mixer into a good fluffy foam along with two glasses of sugar. Then gradually add flour and lightly knead the dough using a spoon (but do not beat with a mixer).

Organize the filling: peel the apples, cut them into small slices, and remove the core and tails. Grind the cottage cheese with the remaining sugar and a piece of butter.

Place the dough and filling into the bowl in layers: first put a little dough, then apples, then mashed cottage cheese with sugar and butter. Next, make the dough again and place the apples in the top layer.

Close the bowl. Set the baking mode and time for about an hour. After the readiness signal, it is better to wait 10-15 minutes and only then remove the pie from the bowl.

Autumn pie with pumpkin and cottage cheese

A pie with pumpkin and cottage cheese turns out incredibly delicious in a slow cooker. It will require the following ingredients:

Pumpkin – 200-230 g;
Cottage cheese – 200-230 g;
Eggs – 2 pcs.;
A glass of flour;
Granulated sugar – 1 cup;
A packet of baking powder;
Vegetable oil - just a little bit (about a tablespoon).

Peel the pumpkin, cut it into small pieces and place them in a blender container. We chop it, but don’t take it out right away. After 5-10 minutes, juice will be released from it. If it is not possible to grind the pumpkin in a blender, use a fine grater.

The dough is prepared according to the following steps:

Take a saucepan, put sugar and eggs in it;
Using a mixer, beat until the granulated sugar is completely dissolved;
Next, add flour a little at a time, as well as baking powder;
First, mix the ingredients well with a spoon, and then beat with a mixer until smooth.

Now you can return to the chopped pumpkin. The juice that she released during this time needs to be squeezed out thoroughly. Add pumpkin to the dough. Mix.

Grind the cottage cheese with a fork, divide into small portions and roll into small balls.

Add a little oil (about a tablespoon) to the bowl and grease the surface. Pour out some of the dough and place it curd balls, then pour in the rest of the dough.

Activate the baking mode for 35-45 minutes. The time may be adjusted depending on the multicooker model. In this case, you need to make sure that the lid is closed, but the valve is open.

Curd pie made from shortcrust pastry

Shortbread pies have long won many fans around the world. A multicooker can bake it without much hassle. The ingredients you will need:

Eggs – 3 pcs.;
Margarine – about 1 pack (170-185 g);
Granulated sugar –160-180 g;
Flour – 2 cups (multi);
Cottage cheese – 2 g;
Sour cream – a tablespoon (50-60 g);
A pinch of salt;
A pinch of soda;
Vinegar.

First of all, let's prepare the table and necessary utensils. For the dough you will need a deep container (bowl). Add margarine there, granulated sugar and a couple of yolks.

These components must be mixed and slightly beaten with a whisk or mixer.

While the dough is cooling, we begin preparing the filling. In a small container, mix cottage cheese, sour cream, granulated sugar, 1 whole egg and the two remaining whites. Mix everything thoroughly with a fork or use a blender.

Take the dough out of the freezer. Line the bowl with parchment paper, then lay out the dough and make sides.

Pour in the filling and activate the “Baking” program. We set the time to 90 minutes, after which it needs to be kept in heating mode for another quarter of an hour.

Cottage cheese with chocolate: a delicious delicacy

Redmond is a fairly popular brand of multicookers. To cook delicious food in it chocolate cheesecake, the following components are required:

Chocolate (it is best to take black chocolate with the maximum cocoa content) – 140-160 g;
Butter – ¾ 200 gram pack;
Flour – 90-100 g;
Sugar – 140-150 g;
Eggs – 4 pcs.;
Baking powder - half 1 teaspoon;
A pinch of salt;
Red pepper - a pinch;
Cottage cheese – 0.4 kg;
Bag vanilla sugar;
Coconut shavings - a bag.

First of all, you need to melt the chocolate with the butter. The chocolate bar needs to be broken into small pieces and the butter cut. The melted mass should be homogeneous. We set it aside to cool.

While the mass is cooling, proceed to the next stage: beat 3 eggs in a large bowl, to which we gradually add 2/3 of the sugar (approximately 90-100 g). When the sugar has dissolved, start adding the chocolate mass a little at a time and beat for about 5-7 minutes.

Separately mix flour, a pinch of salt, red pepper and baking powder. Mix the ingredients and then pour them into the whipped chocolate mixture. You should get a thick dough.

Cottage cheese, remaining egg, sugar and vanilla sugar mix first with a fork, then with a mixer or blender. The structure of the filling should resemble dough. If the result is too liquid, it is recommended to add a little starch.

The last ingredient that is added to the curd mass is coconut flakes. After this, the filling also needs to be mixed.

We lubricate the bowl or lay it down parchment paper. The first layer is a little more than half chocolate dough. Next is the curd part. The third part is the remains of the chocolate dough.

For the pie, activate the baking mode for an hour.

Prepare the closed one, it is really very tasty.

Open puff pastry with apple filling Even a novice housewife can cook, so try it too.

Very interesting and delicious recipe shortcrust pastry on sour cream for the pie, read.

Few multicookers can boast a wide variety of programs. If your model does not have this mode, you can pay attention to “Multi-cook”, or traditional “Porridge” or “Soup”. However, the latter must be combined with the heating function, otherwise the baked goods will burn.

To remove the finished pie from the deep bowl of the multicooker, you can use either a steaming container (not available in all models) or a plate of suitable diameter. Place a plate on top of the pie and turn it over.

For decoration you can use pieces of marmalade, fruit, various powders, chopped almonds, walnuts.

If you choose a pumpkin, then pay attention to its pulp: it must be bright color. In this case, the taste will be much more delicate. Also to pumpkin pies You can add lemon zest.

Bon appetit!

A multicooker is a real miracle saucepan that can do absolutely everything! Even pies are prepared simply and easily in it. The housewife who is farthest from cooking can handle them. If, of course, she wants it herself. Shall we indulge in pies with cottage cheese from the slow cooker?

Pie with cottage cheese in a slow cooker - general principles of preparation

Since the multicooker area is limited, small-diameter pies are prepared in it. You should also not increase the height of the product, so as not to delay the cooking process or spoil the baked goods. Before placing the dough, the container is simply greased; you can sprinkle it with crackers or flour, but not necessarily. For cooking, use the “Baking” program. The time is usually indicated in the recipe.

Cottage cheese can be added directly to the dough. Sometimes a filling is prepared from the product. Often berries, fruits, dried fruits, and sugar are placed in it. No less interesting are the salty fillings with the addition of garlic, cheese, onions, and herbs.

Recipe 1: Peach pie with cottage cheese in a slow cooker

To prepare such a pie with cottage cheese in a slow cooker, you will also need canned peaches. You can use apricots in the same quantity.

Ingredients

Flour 0.2 kg;

Eggs 3 pieces;

1 can of peaches (0.5 liters);

100 grams of butter;

1 tsp. ripper;

2 tablespoons starch;

Half a lemon;

Cottage cheese 0.4 kg;

An incomplete glass of sour cream;

Sugar 0.14 kg;

Preparation

1. Grind the butter and granulated sugar (half), add one egg. We reserve the rest for the filling. Add flour to the future dough. Add it together with baking powder, mix it and put it in the refrigerator for half an hour.

2. While we are preparing the filling, to do this, throw cottage cheese, eggs, sour cream, starch into a bowl, add vanilla and sugar. If desired, you can add more sugar than specified. Squeeze the juice from the lemon and beat everything together with a mixer.

3. Open the jar of peaches, take out the fruit and let the excess liquid drain.

4. Take out the dough and place it in the greased multicooker bowl. Using your fingers, make sides about five centimeters, and level the bottom.

5. Spread the curd filling.

6. Arrange peaches over the cottage cheese. The convex side is top.

7. Place the bowl in the multicooker and turn on the “Baking” program.

8. Cooking peach pie hour, then open it, let it cool a little and then take it out onto a plate.

Recipe 2: Pie with cottage cheese in the “Giraffe” multicooker

Interesting name very tasty and fragrant pie with cottage cheese in a slow cooker. It will require some cocoa and chocolate.

Ingredients

30 gr. cocoa;

2.5 cups flour;

1.5 tsp. ripper;

One egg;

Sugar 0.12 kg;

Oils 0.2 kg.

Filling:

320 grams of cottage cheese;

120 grams of sugar;

A glass of sour cream;

Two eggs;

A packet of vanilla sugar;

30 gr. starch;

A little chocolate.

Preparation

1. Grind soft butter with flour and baking powder, add an egg beaten with sugar, add cocoa and collect the dough into a ball. Let it sit in the refrigerator for a while.

2. For the filling, you need to combine eggs with cottage cheese, add all other ingredients except chocolate. We also beat everything. If the mass turns out dry due to cottage cheese, you can pour in a couple of spoons of sour cream or heavy cream.

3. Take the chocolate dough out of the refrigerator, roll it out into a flat cake, and transfer it to the slow cooker. Be sure to form sides of about three centimeters.

4. Place the snow-white cottage cheese filling on the chocolate dough and level the top with a spoon.

5. Chop the chocolate into small pieces, about a third of the cube, and stick it into the cottage cheese. We arrange them in a chaotic order.

6. Set the baking program for an hour, wait for the signal and you're done! “Giraffe” can be served warm or cold.

Recipe 3: Apple pie with cottage cheese in a slow cooker

A unique charlotte recipe with a juicy filling. For such a pie with cottage cheese in a slow cooker, you can use any variety of apples, or sour fruits. Products are measured in multi-cups.

Ingredients

Flour 2 cups;

2 cups sugar.

Filling:

0.3 kg cottage cheese;

2-3 apples;

50 grams of butter;

120 grams of sugar.

Preparation

1. Prepare the filling immediately, since the dough will need to be used immediately after preparation. Beat the cottage cheese with softened butter and sugar, you can add a little vanilla.

2. Cut the apples into thin slices, do not remove the skin.

3. Prepare the dough. Just beat the eggs until fluffy and gradually add sugar. Finally, add the flour and stir for a few seconds.

4. Grease the bottom of the multicooker with a piece of butter and arrange the apples in one layer. Drizzle with half of the dough.

5. Spread the curd filling. If there are apple slices left, you can also put them here.

6. Pour over the remaining dough and send to “Baking”.

7. Getting ready juicy charlotte about an hour. Then let the cake cool slightly and turn it over onto a plate.

Recipe 4: Semolina pie with cottage cheese in a slow cooker

Option cottage cheese manna for a multicooker. The pie is prepared with kefir. If desired, you can use natural yogurt, ordinary yogurt, any fermented baked milk.

Ingredients

200 ml kefir;

0.5 kg of cottage cheese;

0.5 cups semolina;

1 tsp. ripper;

0.5 cups flour;

0.5 cups sugar;

1 packet of vanilla.

Preparation

1. About half an hour before preparing the dough, soak the semolina in kefir, let the cereal swell well.

2. Beat eggs and sugar until smooth; no need to make foam.

3. Add grated cottage cheese and swollen semolina.

4. Add flour, which we mix with vanilla and baking powder.

5. Transfer the mixed dough into the greased multicooker bowl.

6. Bake for about 50 minutes on the appropriate program, then keep it warm for another quarter of an hour.

7. Remove, cool, sprinkle with powder. Can be topped with any jam or jam.

Recipe 5: Finnish pie with cottage cheese in a slow cooker

Option the most tender pie in a slow cooker, which is prepared with curd soufflé. It is advisable to use a soft and fatty product; it will not work with grainy cottage cheese.

Ingredients

0.11 kg butter;

0.25 kg flour;

1 package of ripper;

Sugar 0.12 kg.

For the soufflé:

0.5 kg of cottage cheese;

80 ml cream;

50 ml sour cream;

Vanilla and sugar to taste.

Preparation

1. Cut the butter into pieces and place in a large container.

2. Add flour, add sugar and baking powder. We take a knife and chop everything together. If it is inconvenient to do this in a bowl, then you can put the food on a cutting board.

3. Add an egg to the resulting crumbs, collect the dough into a lump, it may crumble a little.

4. Place the bottom of the pie in a multicooker bowl, making small sides that will hold the soufflé. Place the bowl in the refrigerator for a while.

5. Grind cottage cheese with vanilla, sour cream and cream. You can beat it with a blender.

6. Beat eggs and sugar until foamy; half a glass of sand is enough, but you can add a little more.

7. Combine the beaten eggs and cottage cheese, stir gently and transfer the soufflé to the cooled crust.

8. Prepare the pie using the full cycle of the “Baking” program. We don’t take it out right away, let it sit for a while.

Recipe 6: Salty pie with cottage cheese in a slow cooker (made from puff pastry)

A variant of the simplest pie with no sweet filling from cottage cheese and cheese. We take any puff pastry, you will need half a standard package.

Ingredients

0.2 kg cottage cheese;

0.2-0.25 kg of dough;

Two cloves of garlic;

Three eggs;

3 sprigs of a bunch of dill;

0.15 kg of any cheese.

Preparation

1. Cut out such a cake from the dough so that 3 centimeter sides are formed in the multicooker. Immediately we prick the plate in several places and put it in its place and straighten it.

2. Grind the cottage cheese, add salt, add two eggs and grated cheese. For taste, add chopped garlic and chopped herbs.

3. Place the filling on a layer of dough.

4. Beat the last egg until foamy and pour over the top of the pie.

5. Cook on the “Baking” program for 50 minutes.

Recipe 7: Pie with cottage cheese in the Malinka multicooker

Another sweet pie option. Raspberries can be used fresh or frozen.

Ingredients

3 multi-cups flour;

120 grams of butter;

1 tsp. ripper;

3 spoons of sugar;

One egg.

Filling:

0.4 kg cottage cheese;

Sugar 100 grams;

Eggs 2 pieces;

0.2 kg raspberries;

0.1 kg sour cream.

Preparation

1. Rub the cooled butter, combine with flour, you can immediately add sugar and baking powder. Grind to a moist crumb, add the recipe egg.

2. Cool the dough in the freezer for half an hour.

3. Prepare the filling. Just mix all the ingredients except the berries. You can beat it with a mixer or other device.

4. We get it chilled dough, roll it out into a flat cake and place it in the slow cooker. If the dough tears, it’s okay, let’s make the sides.

5. Spread the curd mass, raspberries on top.

6. Bake on the appropriate program for about 50 minutes. If necessary, you can add time.

To make the cake easily leave the multicooker bowl, you can cover the bottom with parchment or plain baking paper. Now on sale you can find silicone mats under the bowl, they can also be used, but you should not let the pie cool on such a covering, the crust may become damp.

If you need to add raisins to the pie, it is better to soak them in water. The grapes will not be tough, they will be juicy and aromatic.

If you don’t have a baking ripper at home, then this is not a reason to refuse to make a pie. The product is successfully replaced with soda taken in smaller quantities. To finished baked goods there was no specific taste, the soda was quenched with lemon or acetic acid.

The cottage cheese filling will be more tender if you grind it through a sieve and blend it with a blender. If you use a dry product, you can put a little sour cream, butter or cream in it, it will be tastier.

Multicooker recipes are always versatile, quick and easy to prepare. create in it sweet pastries- sheer pleasure! This is exactly what a pie with cottage cheese in a slow cooker is. Just choose the recipe you like. Options - shortbread pie with apple, aspic with pumpkin, chocolate with cocoa and several more types.

To prepare baked goods in a multicooker, you need a semi-finished product, that is, a pie preparation and the multicooker itself. What you need to know:

the dough is placed in a special removable bowl, which must first be generously greased or covered baking paper;
when the dough is already in the multicooker, all that remains is to choose the right cooking mode and time;
the most optimal mode is “Baking”, if your device does not have this, cook pies in the “Soup” or “Porridge” mode - it is quite suitable for biscuit or shortcrust pastry;
To remove the finished pie from the bowl, it is convenient to use the steaming rack from the same multicooker.

Interesting fact! Using a multicooker, it will not be possible to bake a cake that is golden brown on top, since the entire heating temperature is distributed underneath it - over the surface of the bowl. Therefore, when baking, for example, yeast pie, after half the cooking time, it should be turned over to the other side. And then finish baking in the same program.

A simple recipe for shortcrust pastry with cottage cheese and apples

To make a simple pie, the most ordinary thing will do. shortbread dough and filling from fresh apples. This option does not require special expenses for products. And the finished homemade pie will delight not only you, but also your loved ones.

Dough:

180 gr. sweet butter;
280 gr. wheat flour premium quality;
100 gr. powdered sugar;
1 egg;
a pinch of salt;
1 teaspoon baking powder.

Filling:

200 gr. cottage cheese;
2 tablespoons sour cream;
100 gr. Sahara;
1 large apple;
a pinch of cinnamon.

For the dough, sift the flour into a bowl. Add baking powder, salt and sugar. Grate the frozen butter. Break one egg. Grind this mass with your hands first into crumbs, then knead into dough. The lump should be soft and uniform. Leave it under the film for a quarter of an hour.

Make the filling. Rub the cottage cheese through an iron sieve. Add sour cream and sugar. Stir until smooth. Rinse and peel the apples. Cut into thin slices. Sprinkle the slices with cinnamon and stir.

To form the shortbread semi-finished product, unroll the dough. Roll it out a little with a rolling pin - just to level the layer. Place in the multicooker bowl. Pre-grease it with oil or cover it with baking paper. Distribute the layer so that there are small sides.

Place the apple filling on the dough first. Then cottage cheese. Make the layers even. Press the sides of the dough down and pinch the sides a little.

Set the “Baking” mode for one hour. After this, flip the lid over and let it cool. open pie, and then take it out onto a plate.

Jellied pie with cottage cheese in a slow cooker

Another type of baking - jellied pie. The filling for it can be added to your liking. IN in this case this is a pumpkin. But pieces of fruit or berries will also work.

Read also: Pie with cottage cheese and pumpkin – 6 healthy recipes

Dough:

100 ml biokefir (or regular);
2 eggs;
baking soda on the tip of a knife;
1 tablespoon sugar;
1 teaspoon baking powder;
350 gr. wheat flour (highest grade).

Filling:

200 gr. cottage cheese;
100 gr. pumpkins;
50 gr. condensed milk.

Beat eggs with sugar. Pour in biokefir. Stir.

In another container, combine the soda, baking powder and flour. Sift. Mix with the egg mixture until a homogeneous dough is obtained. Leave it aside for now.

Peel the pumpkin. Grate using a grater. Combine cottage cheese with pumpkin and condensed milk. Take the latter according to your taste. If you like your baked goods sweeter, add about 100 g. product.

Grease the multicooker bowl with oil. Pour out half of the resulting dough. Spread the filling on it in an even layer. Fill with dough again. Do this carefully, preferably with a tablespoon. This way the filling will be inside the dough.

Close the lid. Set the “Bake” mode for 30 minutes. After this time, turn the pie over to the other side. Cook for another half hour.

Chocolate pie made from puff pastry with cocoa and curd filling

The recipe itself is not complicated. But you will have to take care of the chocolate butter in advance. It’s better to make it yourself rather than buy store-bought.

Dough:

250 gr. wheat flour;
100 ml of cold boiled water;
0.5 teaspoon salt;
280 gr. butter;
1.5 tablespoons cocoa powder (not sweet).

Filling:

300 gr. cottage cheese;
100 gr. powdered sugar;
1 gr. vanillin.

Make the chocolate butter ahead of time. Soften 190-200 gr. butter. Stir in cocoa until smooth. Form into a flat cake. Freeze – not until hard. So that the cake is a little soft.

Cut the rest of the butter into pieces. Place in flour and salt. Stir to form a crumbly mixture. Add cold water. Knead the dough until it is smooth and elastic.

Roll out the dough into a layer (about 0.7-0.9 mm thick). Place a chocolate buttercream cake with cocoa in the center. Cover the dough on both sides with a “book”. Roll it out. Close again. Make 6-7 such rolls. The result is a chocolate puff semi-finished product for baking.

Divide the dough sheet into two parts. One part is three quarters, the other one quarter of the total test volume. Roll out most of it to the diameter of the bowl. But so that there is something to form the sides from. After rolling out, cut the smaller part into equal strips - these are for the top part of the pie.

Interesting fact! When kneading puff pastry, no sugar is added. All the sweetness of the baked goods is provided by the filling.

Combine cottage cheese with powdered sugar and vanilla. The latter can be replaced with vanilla sugar. Mix thoroughly.

Place a whole layer of dough into the multicooker bowl - make sides. Lay out all the filling. Then arrange the cut puff pastry strips in a lattice or pattern. Secure at the sides. When cooking, use the “Multi-cook” function - temperature 210˚C, time 60 minutes.

Yeast dough pie with berries or jam

IN this recipe pie from yeast dough prepared with fresh berries and soft cottage cheese. However, if you have frozen blueberries or cherries left over from the fall, feel free to put them to use.

Read also: Bulk pie with cottage cheese - 8 recipes for every taste

Dough:

0.5 glasses of milk;
100 gr. margarine;
5 tablespoons of sugar;
0.5 teaspoon salt;
1 tablespoon dry yeast;
1 egg;
500 gr. wheat flour.

Filling:

200 gr. cottage cheese;
150 gr. powdered sugar;
100 gr. strawberries (or strawberry jam);
on the tip of a nutmeg knife.

For cooking homemade pie The yeast dough will take about 4-4.5 hours. But, if you slightly change the classic recipe sponge dough with yeast it will come out much faster.

So, dissolve soft margarine in milk. Add sugar, salt and egg. Shake thoroughly. The mixture should not be hot. Add dry yeast. Add a couple of handfuls of flour. Mix well.

Leave covered for half an hour. The best temperature for this process is 27-30˚C. For high-quality fermentation of yeast, provide a warm place without drafts.

Sift the rest of the flour onto the table. Make a depression in the center. Pour out all the yeast mixture. Gather from the sides to the center. Knead homogeneously soft dough. It should not spread in your hands, be elastic, but thick.

Place the lump in a clean container. Cover with a towel. Leave to ferment for 30-35 minutes. When it rises, knead it with your hands. Close again. After another half hour, knead again. And leave it to proof again.

In the meantime, get on with the filling. Wash and peel the berries. Place on a paper towel to remove excess moisture. Mix cottage cheese and powdered sugar.

When the dough has risen again, place it on the table. Divide in half. Roll both parts into equal circles - according to the shape of the multicooker bowl.

Place one circle in the bowl of the machine. Form small sides. Spread the cottage cheese in an even layer. Sprinkle with strawberries. Place a second layer of dough. Pinch the edges. Close the lid and do not remove it until the end of cooking.

Set the “Yoghurt” or “Multi-cook” mode to 30-40˚C for 15-20 minutes. Then change the mode to “Baking” - exactly 60 minutes. After this, open the lid. Using a wire rack, turn the pie over to the other side. Bake for another 15-20 minutes on the “Baking” mode.

When the multicooker signals the end of cooking, immediately open the lid. Let the pie cool slightly. And then take it out onto a plate or dish. The result is lush pie with berries on all sides, rosy and delicious!

Let's decorate baked goods! This cake can be topped with protein glaze and confectionery topping. Or use milk chocolate melted in a water bath for decoration.

Another of the oldest Roman authors writing about agriculture, Lucius Junius Moderatus Columella spoke of cottage cheese as a desirable dish on the table not only of the rich, but also of the poor. However, not everyone likes the peculiar, slightly sour taste of “pure” cottage cheese, so we strive to add a little sugar, raisins or dried apricots, or fresh fruits or berries to it. It was probably in the process of such research that cheesecakes came into being, cottage cheese casseroles, pancakes with all kinds of cottage cheese fillings and, of course, cottage cheese pies. The latter are a special subject.

There are a lot of sweet and savory options preparing cottage cheese pie in a slow cooker: with berries, fruits, chocolate, herbs. Based on cottage cheese you can prepare different kinds dough: puff pastry, yeast, curd and shortbread, etc. Curd dough is easy and quick to prepare. Of course, it is best to use natural homemade cottage cheese any fat content, but if this is not possible, you can get by with store-bought cottage cheese, just not too dry.

There are some secrets to making cottage cheese pie in a slow cooker. For example, eggs are added to the dough to make it more plastic, and in order for the baked goods to be airy and light, baking powder should be added to the dough. As for sugar, it is recommended to add it to curd dough add very little or not at all. Then from this dough you can bake a pie for every taste: with a sweet filling and a savory one. To make the cottage cheese in the pie more tender, it is better to rub it through a sieve before cooking. Just don’t put the cottage cheese through a meat grinder, it will become heavy, dense and viscous.

Homemade cottage cheese pie in a slow cooker

Ingredients:
For the test:
1 stack flour,
3 eggs,
1 stack Sahara,
For filling:
500 g cottage cheese,
2 eggs,
sugar, vanillin - to taste.

Preparation:
Beat eggs with sugar with a mixer. Add flour and mix well. For the filling, mix eggs, vanillin, cottage cheese and sugar. Place a thin layer of dough in a greased multicooker bowl, top with the filling, smooth it out and place the remaining dough on it. Set the “Baking” mode for 60 minutes, then add another 20. Cool in the bowl.

Curd semolina pie in a slow cooker

Ingredients:
500 g cottage cheese,
100 g semolina,
250 g kefir,
5 eggs
150 g sugar,
1 packet of baking powder,
1 packet of vanilla sugar,
a pinch of salt.

Preparation:
Pour kefir over semolina room temperature, mix well and let stand for 30 minutes. Separate the whites from the yolks. Place the whites in the refrigerator, beat the yolks with a mixer together with cottage cheese, sugar, salt, baking powder, vanillin and swollen semolina until homogeneous mass. Beat the egg whites separately, gradually add them into the dough and mix gently from bottom to top. Grease the multicooker bowl with oil, sprinkle with semolina and pour the dough into it. Set the “Baking” mode for 1 hour, then in the “Warming” mode for another 10 minutes. Cool without opening the lid.

Curd pie with cherry jam based on oatmeal in a slow cooker

Ingredients:
600 g cottage cheese,
3 eggs,
1.5 stack. oatmeal,
4 tbsp. Sahara,
2 tbsp. thick sour cream,
120 ml milk,
cherry jam, vanillin.

Preparation:
Add warm milk To oatmeal, stir and add sugar, let stand for 30 minutes. For the filling, beat cottage cheese with sour cream, add sugar, eggs and vanillin and continue beating. Add the egg to the oatmeal and stir. Grease the multicooker bowl with vegetable oil, place the dough in it, place the filling on top and decorate with jam cherries. Set the “Bake” mode to 60 minutes. Cool the cake in the bowl with the lid off.

Curd pie in a slow cooker with honey and nuts

Ingredients:
250 g cottage cheese,
350 g wheat flour,
6 tbsp. milk,
½ cup Sahara,
1 egg,
1.5 stack. crushed walnuts,
¾ stack. honey,
1 tbsp. butter,
8 tbsp. vegetable oil,
10 g baking powder,
10 g vanilla sugar,
a pinch of salt.

Preparation:
Heat the honey, add butter to it, bring the mixture to a boil and add chopped walnuts. Combine the remaining ingredients together and knead into a soft dough. Place the dough in a multicooker bowl greased with butter, make sides 1 cm high and place the honey-nut filling on the dough. Set the “Bake” mode to 60 minutes. Cool in bowl.

Cottage cheese apple pie in a slow cooker

Ingredients:
2 stacks flour,
200 g cottage cheese,
1 apple,
200 g butter,
2 eggs,
6 tbsp. Sahara,
1 tsp baking powder.

Preparation:
Grate the pre-chilled butter onto coarse grater, add 3 tbsp. sugar, 1 egg and flour mixed with baking powder. Knead the dough and put it in the refrigerator for 20 minutes. Grate the peeled apple on a coarse grater and mix with cottage cheese. Divide the dough into 2 unequal parts. Grease the multicooker bowl with oil, place most of the dough into it and distribute evenly over the bottom. Then add the filling and a smaller portion of the dough on top. Gently spread it over the filling and brush with beaten egg. Turn on the “Baking” mode for 1 hour. In addition to apples, you can use pears, pineapples or bananas as a filling for this pie.

Curd pie with apricots in a slow cooker

Ingredients:
For the test:
200 g flour,
75 g cottage cheese,
3 tbsp. milk,
1 tbsp. Sahara,
3 tbsp. vegetable oil,
1 tsp baking powder,
salt.
For cream:
475 g cottage cheese,
100 g cream,
3 eggs,
3 tbsp. Sahara,
1 tbsp. starch,
vanilla sugar - to taste.

Preparation:
For the dough, pour flour with baking powder into a bowl, add cottage cheese, sugar, a pinch of salt, milk, vegetable oil and mix everything until smooth. Cover ready dough and leave for 30 minutes. Meanwhile, dilute the cottage cheese with cream, add the yolks beaten with sugar, starch and vanilla sugar. Beat the whites separately and add to the total mixture. Grease the multicooker bowl with oil, place the dough in it, distribute it evenly over the bottom and make sides. Place the chopped ones on the dough in small pieces apricots, and curd cream on top. Set the “Bake” mode to 60 minutes. Ready pie let it cool and only then remove it from the multicooker. This pie can be baked not only with apricots, but also with any other fresh or canned fruit or berries.

Cottage cheese pie in a slow cooker with strawberries and orange

Ingredients:
500 g cottage cheese,
40 g flour,
50 g sugar,
5 eggs
50 g strawberries,
1 orange,
10 g butter,
a pinch of salt.

Preparation:
Separate the whites from the yolks, add a little salt to the whites and beat them until they form a stable foam. Peel the orange and cut into small slices along with the strawberries. Mix cottage cheese, yolks, flour and sugar with a mixer until smooth, add whipped whites and mix gently. Grease the multicooker bowl with butter and place half of it into it. curd mass, then layers of orange and strawberries, with the rest of the curd mass on top. Set the “Bake” mode for 50 minutes.

Curd pie with meringue in a slow cooker

Ingredients:
For the test:
200 g flour,
100 g butter,
1 yolk,
1 tbsp. sour cream,
50 g sugar,
1 tsp baking powder.
For the meringue:
500 g cottage cheese,
2 yolks,
3 squirrels,
100 g sugar,
pinch citric acid.
For curd cream:
100 g sugar,
1 tbsp. sour cream.

Preparation:
Grate the frozen butter on a coarse grater, combine it with sugar, egg yolk, sour cream and mix well. Gradually add sifted flour and baking powder to the resulting mass. Cover the bottom of the multicooker bowl with paper, going up the sides, and lay out the resulting dough. Set the "Baking" mode for 45 minutes and start preparing the meringue: mix together egg yolks, sugar, cottage cheese and beat this mass with a mixer until smooth. In another container, beat the chilled egg whites with a pinch of citric acid. To prepare the curd cream, mix sour cream and sugar and beat the resulting mass a little. After 30 minutes, open the dough in the slow cooker and place a layer of curd cream on top of it, and then a layer of meringue. Then close the multicooker lid and bake the pie for about 1 more hour.

Curd pie with chocolate in a slow cooker

Ingredients:
800 g flour,
100 g butter,
100 g sugar,
175 ml milk,
200 g cottage cheese,
4 eggs,
1 bar of dark chocolate,
7 g dry yeast.

Preparation:
Mix the yeast with salt, 150 grams of flour and 100 grams of sugar. Add butter to warmed and slightly diluted milk with water, then beat the milk with a mixer and combine with the yeast mixture. Mix everything well and add 1 egg and the remaining flour. You need to knead the dough for a long time to make it tasty and fluffy. Place the finished dough in a warm place for 1 hour. For the filling, add the yolks separated from the whites and grated chocolate to the cottage cheese. Place the whites in the refrigerator to cool. Grease the bottom of the bowl with butter and place the rolled out dough there. Place on top chocolate filling. Close the multicooker lid and set the “Bake” mode for 50 minutes. Cool the finished pie slightly.

Finnish cottage cheese pie in a slow cooker

Ingredients:
For the test:
250 g flour:
⅔ stick of butter,
1 egg,
½ cup Sahara,
1 packet of baking powder.
For the curd soufflé:
500 g cottage cheese,
60 g cream,
50 g sour cream,
100 g sugar,
3 eggs,
1 packet of vanilla sugar.

Preparation:
Grate the frozen butter. Mix all the ingredients for the dough together, knead well and place the finished dough in the refrigerator to cool. Mix all the ingredients for making the soufflé and beat with a blender until smooth. Then remove the chilled dough from the refrigerator, roll it out, place it on the bottom of the multicooker bowl and make sides 3-4 cm high, since the soufflé will rise a little during baking. Place the curd soufflé on the dough and bake the pie in the “Baking” mode for 1 hour, then in the heating mode for another 40 minutes. Let the finished pie stand covered for 10 minutes, then carefully transfer to a plate.

Curd layered cake with cheese and herbs in a slow cooker

Ingredients:
250 g puff pastry,
200 g cottage cheese,
200 g cheese,
3 eggs,
2 clove of garlic,
greens, salt, pepper - to taste.

Preparation:
Roll out defrosted in advance puff pastry and place it in the slow cooker, forming sides. Mix grated cheese with cottage cheese and chopped herbs, add chopped garlic and mix. Lay out the filling, pour beaten eggs on top and set the “Baking” mode for 50 minutes. After the ready signal, open the lid, let the pie cool and remove the finished pie using a steamer container.

Curd pie with cheese and eggs in a slow cooker

Ingredients:
For the test:
400 g cottage cheese,
200 g flour,
2 eggs,
½ tsp. salt,
1 packet of baking powder.
For filling:
100 g hard cheese,
4 boiled eggs,
3-4 tbsp. mayonnaise,
2 tbsp. sour cream,
1 bunch of green onions.

Preparation:
Grind the cottage cheese well with salt, add eggs, flour and baking powder and knead into an elastic dough. Wrap the finished dough in film and refrigerate for 30 minutes. Cheese and boiled eggs grate on a coarse grater, green onions grind. Mix all these ingredients and add a little salt. Divide the dough into two unequal parts. Grease the multicooker bowl with oil and place most of the dough into it, rolled into a circle, form the sides. Spread the filling evenly onto the dough. Roll out the second part of the dough, cut into wide strips and place on top of the filling as a lattice. Fold the sides over the pie and press them lightly. Brush the cake with beaten eggs and sprinkle with sesame seeds. Set the “Bake” mode for 50 minutes. Let the finished cake cool completely in the bowl.

Curd pie with meat and cabbage in a slow cooker

Ingredients:
For the test:
100 g cottage cheese,
320 g flour,
100 g sour cream,
2 eggs,
80 g butter,
1 tsp baking powder,
1 tsp soda,
½ tsp. salt.
For filling:
250 g minced meat,
250 g white cabbage,
1 onion,
1-2 cloves of garlic,
½ tsp. dried basil,
salt, pepper - to taste.

Preparation:
Set the “Frying” mode for 15 minutes. Fry the minced meat for 2-3 minutes without adding oil, add salt, pepper and add basil and garlic, stir. Chop the cabbage, finely chop the onion and add the cabbage and onion to the minced meat, add salt and fry for another 10-12 minutes, stirring occasionally. Ready stuffing cool. Mix sifted flour with baking powder, salt and soda in a bowl. In another container, beat the eggs, add cottage cheese, sour cream and softened butter to them and mix thoroughly. Then mix all the dry and liquid ingredients and knead a not too thick dough. Place it on the table and roll in flour. Then divide carefully into two unequal parts. Place most of it in a greased multicooker bowl and form sides. Place the filling on top of the dough and cover with the second part of the dough. Set the “Bake” mode for 40 minutes. After 25 minutes, open the slow cooker, turn the pie over to the other side and bake for another 15 minutes. Let the cake cool in the bowl.

Have a wonderful curd mood and delicious pies!

Larisa Shuftaykina