Jellied pie with cottage cheese and strawberries recipe. Pie with cottage cheese and strawberries

Good cuisine with the aroma of homemade baked goods. Many housewives know that a pie with cottage cheese and strawberries, as well as other berries, is ideal for evening tea. A few simple step-by-step recipes will help you prepare strawberry curd pies at home.

Sponge cake with strawberries and cottage cheese Ingredients

For the biscuit:

3 medium-sized eggs;
100 g sugar;
100 g flour;
1 tsp. vanilla essence;
30 ml. water (boiling water);
30 ml. sunflower oil.

For the curd layer:

250 g. cottage cheese;
300 g. sour cream;
1 can of condensed milk;
200 g strawberries;
1 sachet of gelatin (10 g).

For decoration:

300 g strawberries;
100 g chocolate;
80 ml. cream.

Preparation Layer pie with strawberries and cottage cheese

Ingredients

250 g puff pastry;
350 g. cottage cheese;
fresh strawberries to taste;
2 eggs;
4 tbsp. l. Sahara;
vanilla to taste;
a pinch of salt.

Preparation

Thaw the puff pastry in advance. Dust your work surface with flour and roll out the dough into a sheet (about half a centimeter thick).

Carefully transfer the rolled out dough into a round pan. Compact and form sides. Since the pie will be open, trim off the excess dough.

It is better to use a small container for the curd filling. Place the required amount of dry 9 percent cottage cheese in a bowl.

Add one chicken egg to the cottage cheese and mix. Then add a pinch of salt, vanilla, sugar and the second egg, stir well. You should get a homogeneous curd mass.

Arrange strawberries over puff pastry. Fresh berries can be replaced with frozen ones or strawberry jam.

Cover the strawberries evenly with the curd mixture.

Preheat the oven. Baking temperature – 180 degrees. Place the pan with the preparation in the oven for 20 minutes.

After 20 minutes, remove the cake and cool in the pan at room temperature. Serve in portions.

Jellied pie with strawberries and cottage cheese

Ingredients

For the test:

200 g wheat flour;
1.5 tsp. baking powder;
150 g. cottage cheese;
2 tbsp. l. Sahara;
5 tbsp. l. milk;
5 tbsp. l. sunflower oil.

For filling:

3 eggs;
150 g sugar;
200 g. cottage cheese;
1 g. vanillin;
30 g corn or potato starch;
250 g sour cream;
170 g strawberries.

For decoration: powdered sugar to taste.

Preparation

Combine flour with baking powder and sift.

Add cottage cheese (preferably homemade), two tablespoons of sugar, five tablespoons of milk and the same amount of sunflower or olive oil, mix thoroughly. Gather the resulting dough into a ball.

Grease a cake pan (diameter about 26 cm) with butter.

Sprinkle your work surface with flour and roll out the dough into a flat cake. Transfer the dough into the mold, compact it, press it against the sides and prick with a fork. Place the pan with the dough in a cool place for 15 minutes.

Break three eggs into a bowl, add 150 grams of sugar and beat with a mixer. Then add 250 grams of sour cream, a pinch of vanillin and 30 grams of starch, beat. Pour the filling onto the dough in the mold.

Wash and dry fresh berries. Cut the strawberries into halves and arrange over the filling.

Preheat the oven. Baking temperature – 180 degrees. Bake the jellied pie for 45 minutes until golden brown.

Place the finished baked goods on a plate, sprinkle with powdered sugar and leave in a cool place overnight. Serve dessert with tea.

Pie with strawberries and cottage cheese on shortcrust pastry Ingredients

For shortbread dough:

150 g butter;
40 g sugar;
2 eggs;
250–260 g flour;
5 tbsp. l water;
2 pinches of salt.

For the curd filling:

250 g fresh strawberries;
100 g dark chocolate;
100 g. sour cream;
5 tbsp. spoons of powdered sugar;
250 g homemade cottage cheese.

Preparation

Cut the cooled butter into pieces and place in a blender bowl.

Add flour mixed with granulated sugar, mix with a knife attachment.

Pour cold water into the creamy crumbs and whisk again. Then add two egg yolks and mix using the same attachment.

Gather the dough into a ball, wrap it in a bag and leave in the refrigerator for 30 minutes.

Dust your work surface with flour and roll out the dough into a round. The diameter of the rolled out dough should be larger than the shape.

Roll the dough onto a rolling pin and transfer it to a mold greased with sunflower oil. Spread the dough out to cover the edges. The excess can be cut off.

Place baking paper on the dough and sprinkle beans or peas on it. Place the mold in the oven (180 degrees) for about a quarter of an hour.

After 15 minutes, remove the pan and remove the beans with baking paper. Bake the base until golden brown. Cool and transfer to a plate.

Melt dark chocolate (60 grams) with sour cream in a water bath. Lubricate the base of the pie with soft chocolate mixture.

Combine cottage cheese, sour cream, powdered sugar and the remaining knife-cut chocolate in a bowl.

Fill the pie base with the curd mixture.

Rinse the strawberries, dry them on paper towels, and cut them into slices. Decorate the pie with berries and refrigerate for half an hour.

Curd pie with strawberry jelly

Ingredients

500 g strawberries;
400 g cookies;
200 g condensed milk;
200 g strawberry puree;
800 g. cottage cheese;
200 g. sour cream;
5 tbsp. l. Sahara;
2 bags of strawberry jelly;
20 g gelatin.

You need to prepare the pie according to this recipe in a springform pan. The pie turns out to be quite tender and cannot be transferred from plate to plate.

Preparation

Dissolve gelatin in boiling water.

Wrap the pan in parchment paper. For a more durable wrap, grease the paper with sunflower oil.

Place fresh cottage cheese, granulated sugar and sour cream in a bowl, beat. Add strawberry puree and beat again.

Add prepared gelatin to the curd and strawberry mixture. Mix well with a blender. Leave while preparing the pie base.

Grind the cookies to crumbs, pour into a cup. Add condensed milk and mix well. Then transfer the sand base into a springform pan, compact it and put it in the freezer for 10 minutes.

Place the curd filling on the prepared base. Place the pie in the refrigerator for an hour.

Wash and cut the strawberries into slices and decorate the pie.

Dissolve two bags of strawberry jelly according to instructions. Pour the resulting mixture over the surface of the pie. Leave in the refrigerator until the jelly hardens completely.

Carefully remove the springform pan from the finished pie. Serve in portions.

Strawberries for baking can be replaced with canned peaches or any other berries.

When kneading dough, it is better not to add salt and vanillin than to add too much.

If you grind the cottage cheese for the filling through a sieve, the pie will turn out more tender.

Flour for dusting the mold can be replaced with semolina.

I continue to enjoy strawberry pastries and offer you shortbread curd pie. This pie is quite easy to prepare. The cottage cheese filling turns out very tender and simply melts in your mouth. In the original, this pie added fruit to the filling, but I didn’t like the look of this pie at all, so I remade it in my own way. This way I like it much more, and the recipe has been pleasing me for many years now.

Another important fact: after baking, the cake must cool completely, and then it is advisable to put it in the refrigerator. You want the pieces of the pie to be even and beautiful?

To prepare shortbread pie with cottage cheese and strawberries, prepare the necessary ingredients from the list.

Sift flour with baking powder into a bowl, add cold butter, which needs to be cut into cubes.

Grind everything into sand crumbs, add 1-2 tbsp. Sahara. It's very hot here now, so it's better to put the crumbs in the refrigerator while preparing the filling.

For the filling, mix cottage cheese, sugar and vanillin in a bowl. I advise you to immediately stir everything a little with a fork. Then add eggs to the filling.

Using an immersion blender, beat the mixture well until smooth and creamy.

Line a mold, mine is 22 cm, with parchment. Wash and dry the strawberries, cut each in half. Remove the shortbread crumbs from the refrigerator and divide into two parts. Carefully pour one part into the mold and smooth it out. Place half the strawberries on top.

Preheat the oven to 180 degrees and bake shortbread pie with cottage cheese and strawberries for at least 1 hour. The guideline is this: the top of the pie should be browned. Next, we proceed as I described above: leave the cake until it cools completely, and then put it in the refrigerator directly in the mold.

I left the pie overnight and this is the result I got - neatly cut pieces. Just right for morning coffee!

Bon appetit!

I haven't forgotten that I'm having a mini-marathon. "10 desserts from one dough", we just want to cook so many things, and there is so little time in this life to implement all our plans. That's why I haven't posted anything for this marathon for a long time. But today I’m correcting myself J
But that's not all! It's going great now. Activity at the flash mob is quite high, since the topic is fertile, and there are a lot of strawberry lovers... it’s even more accurate to say that the “non-fans” of this magical berry can be counted on one hand. And I’m waiting for you too! J
And today I have my favorite cottage cheese dough and my favorite strawberries in one dish.
A pie with a little secret, thanks to which the color of the berries on the surface of the pie is so provocative and alluring.
Many people know that with prolonged heat treatment, the color of strawberries turns from bright red to pale pinkish-lilac. But I figured out how to get around it J

About taste. It is difficult to write anything at length and at length about him. Delicate juicy dough with berries in the layer and berries on the surface. Aroma, juiciness and taste are the three main components of this pie. Not a piece of pie left in less than 24 hours in a family of 2 adult mouths J

Ingredients:
Dough:
150g wheat flour (highest grade - 10.3% protein)
75 g butter
165 g granulated sugar
130 g cottage cheese 15%
2 small eggs (about 80 g)
1/2 tsp. baking powder

Filling:
600 g strawberries
2 tsp. powdered sugar
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Mold ø23cm

Cooking method:
Dough:
Beat the sugar and butter until combined, the mixture will look like wet granulated sugar - large crumbs.
Add cottage cheese (it is better to rub it through a sieve first) and beat further until smooth.
Now pour in the eggs and mix well with a mixer.
Add sifted flour and baking powder. Mix everything well until smooth.
Place the dough into the mold.

Filling:
Rinse the berries, place in a sieve, and let the water drain. Place 400 g of berries on the surface of the dough. During baking, the dough will rise and the berries will end up in the middle of the pie.

Bakery:
At the first stage, bake at 170 degrees for 20-30 minutes until golden brown. You can check readiness with a toothpick - it should remain dry.
While the cake is baking, prepare the remaining berries for the second stage. Cut them into thin slices along the berries.
Remove the pie from the oven and let cool slightly. Switch the oven to grill mode (or top heat).
Arrange the strawberry slices and sprinkle them with powdered sugar. Place the pie under the grill for a few minutes so that the berries are slightly baked.
Remove the pie from the oven and let it cool.

Serve slightly warm or completely cooled. Enjoy your tea J

The other day our little family brought such a large catch of strawberries from the forest that we had to think hard about where to put the berries before they spoiled. After some thought, it was decided to bake a delicious, healthy and not too high-calorie cottage cheese dessert for tea. By combining several of my favorite recipes into a single whole, I got something between a pie, a cheesecake and a cottage cheese casserole with berries. But the name of the dish is not so important, the main thing is that on the table there was a very tender and aromatic pastry with a rich curd flavor and a refreshing strawberry note.

Pie with cottage cheese and strawberries can be eaten like a casserole, cold or lukewarm, along with sour cream, jam, syrup or berry sauce. In the absence of strawberries, it can be prepared using strawberries, raspberries, blueberries or cherries, not only during their ripening season, but also throughout the year from thawed berries. Prepare cottage cheese pastries as often as possible, because this is one of the best desserts, combining excellent taste and obvious benefits for the most proper tea drinking!

Useful information How to make cottage cheese pie with strawberries - a recipe for shortcrust pastry pie filled with cottage cheese and berries with step-by-step photos

INGREDIENTS:

200 g flour
70 g cold butter
1 tbsp. l. Sahara
2 tbsp. l. sour cream
pinch of salt

500 g cottage cheese 9 - 18%
3 large eggs
125 g sugar
50 g softened butter
1 tbsp. l. starch
300 g strawberries

PREPARATION METHOD:

Shortbread dough

1. In order to bake a delicate cottage cheese pie with strawberries, first we will prepare the shortcrust pastry. To do this, sift flour and salt into a wide bowl.

2. Add cold butter, cut into small cubes, to the flour.

3. Quickly rub the butter and flour with your hands until it forms coarse crumbs. It is important not to heat the dough while kneading, otherwise the butter may begin to melt.

4. Add sour cream and sugar to the cottage cheese pie dough.

5. Knead the dough with your hands to a dense consistency and roll it into a ball, wrap it in cling film and put it in the refrigerator for 30 minutes.

Curd filling

6. While the dough reaches the desired condition, let's prepare the curd filling for the pie. To do this, divide the cooled eggs into whites and yolks. Beat the egg whites at high speed with a mixer into a fluffy, stable foam and set aside temporarily.
7. Using the same whisk, beat softened butter and sugar in a separate bowl.

8. Add egg yolks to the butter and mix with a mixer until smooth.

9. Add cottage cheese and mix everything thoroughly until smooth and creamy.

Advice! The most delicious cottage cheese pies and cheesecakes are obtained using full-fat cottage cheese, since this product has a rich, creamy taste and the most delicate consistency. But if the diet does not allow you to eat fatty cottage cheese, then low-fat cottage cheese is also suitable for this pie. It is better to first rub the cottage cheese through a sieve or process it with a blender to ensure a smooth structure of the filling without lumps.

10. Very carefully add the whipped whites into the resulting curd mass in small portions and mix with a wooden or silicone spatula. The curd filling for the strawberry pie is ready!

Strawberry Pie

11. Roll out the chilled dough thinly on a floured surface and place it in the mold, making small sides. I had a round springform baking pan with a diameter of 24 cm. There is no need to grease the pan, since the shortcrust pastry contains a sufficient amount of oil.

12. Place half of the curd filling on the dough.

13. Distribute strawberries on top in an even layer and lightly press them into the curd mass.

Advice! Instead of strawberries, you can also use strawberries cut into halves or quarters. Cherries, raspberries, blueberries or black currants are also good for this cottage cheese pie.

14. Place the remaining cottage cheese on the berries and smooth the surface of the pie.

15. Bake the pie with cottage cheese and strawberries in an oven preheated to 180°C for 45 - 50 minutes. At the end of cooking, you need to make sure that the top of the pie does not burn and, in case of danger, cover the pan with foil.

Before eating, it is advisable to cool the pie completely so that the correct structure is formed inside, like a cheesecake or cottage cheese casserole. You can serve this tender and very aromatic cottage cheese pie with strawberries along with sour cream or berry sauce, although it is also incredibly beautiful in its natural form. Enjoy your tea!