Print Recipe
 New Year's Open Pie Recipe
Very simple and delicious, sweet Christmas cake on shortbread dough.
Course Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Holiday Food Ideas, New Year Food Dishes
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 120 minutes
Servings
Ingredients
Dough:
Cottage cheese filling:
Custard:
Course Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Holiday Food Ideas, New Year Food Dishes
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 120 minutes
Servings
Ingredients
Dough:
Cottage cheese filling:
Custard:
Instructions
  1. Prepare the shortbread dough. - Add flour (flour may need a little more or less), butter (butter should be cooled), egg, baking powder, salt, lemon zest and tangerine to the bowl of the mixer and knead the dough.
    Prepare the shortbread dough. - Add flour (flour may need a little more or less), butter (butter should be cooled), egg, baking powder, salt, lemon zest and tangerine to the bowl of the mixer and knead the dough.
  2. The finished dough is rolled out into a thin layer and transferred to the prepared mold (I covered the mold with parchment paper and greased with vegetable oil, the diameter of the mold is 25 cm), press the dough to the edges of the mold, form the sides. Put the dough form in the refrigerator for 30 minutes.
    The finished dough is rolled out into a thin layer and transferred to the prepared mold (I covered the mold with parchment paper and greased with vegetable oil, the diameter of the mold is 25 cm), press the dough to the edges of the mold, form the sides. Put the dough form in the refrigerator for 30 minutes.
  3. Prepare the custard. - In a saucepan with a thick bottom, mix starch, sugar, egg, add milk and put on a slow fire, stirring constantly to avoid the formation of lumps. As soon as the custard thickens and begins to boil, remove from the stove. Add the soft butter, lemon zest and dye (yellow) to the hot custard until completely dissolved. Cover the custard with cling film "in contact" and leave to cool at room temperature.
    Prepare the custard. - In a saucepan with a thick bottom, mix starch, sugar, egg, add milk and put on a slow fire, stirring constantly to avoid the formation of lumps. As soon as the custard thickens and begins to boil, remove from the stove. Add the soft butter, lemon zest and dye (yellow) to the hot custard until completely dissolved. Cover the custard with cling film "in contact" and leave to cool at room temperature.
  4. We take the cooled dough out of the refrigerator with a fork and make punctures around the perimeter of the workpiece.
    We take the cooled dough out of the refrigerator with a fork and make punctures around the perimeter of the workpiece.
  5. From the remains of the dough we sculpt Christmas trees.
    From the remains of the dough we sculpt Christmas trees.
  6. Cover the blank with parchment paper and pour out the oppression — it can be a pack of beans, peas, nuts or special bones for baking. Place the Christmas trees on a baking tray. We put it to bake in a preheated 180 gr. oven for 15-20 minutes.
    Cover the blank with parchment paper and pour out the oppression — it can be a pack of beans, peas, nuts or special bones for baking. Place the Christmas trees on a baking tray. We put it to bake in a preheated 180 gr. oven for 15-20 minutes.
  7. We prepare the cottage cheese filling. - In a bowl, mix cottage cheese, egg, powdered sugar, corn starch, lemon and tangerine juices, lemon zest, whisk everything with a blender into a homogeneous mass. Then add one tangerine, cut into small pieces (the tangerine is peeled from the films).
    We prepare the cottage cheese filling. - In a bowl, mix cottage cheese, egg, powdered sugar, corn starch, lemon and tangerine juices, lemon zest, whisk everything with a blender into a homogeneous mass. Then add one tangerine, cut into small pieces (the tangerine is peeled from the films).
  8. We take the base out of the oven and remove the parchment paper along with the yoke. And distribute the cooked curd filling, leveling it over the entire surface. Put in the oven at a temperature of 180 gr. for another 15 minutes.
    We take the base out of the oven and remove the parchment paper along with the yoke. And distribute the cooked curd filling, leveling it over the entire surface. Put in the oven at a temperature of 180 gr. for another 15 minutes.
  9. Remove the finished pie from the oven, let it cool down a little and cover with custard.
    Remove the finished pie from the oven, let it cool down a little and cover with custard.
  10. The finished cake is transferred to a dish and decorated with Christmas trees.
    The finished cake is transferred to a dish and decorated with Christmas trees.
  11. Enjoy your tea!
    Enjoy your tea!
0 0 votes
Article Rating
       

Related posts:

Open Pie with Poppy Seed Filling Recipe Open Pie “Broccoli in the Clouds” Recipe Open Pie “Crimson Coast” Recipe Open Berry Pie Recipe Open Pie-Homemade Pizza Recipe Open Pie with Oyster Mushrooms Recipe Open Pie with Potatoes and Mushrooms Recipe Open Pie with Chicken and Mushrooms Recipe Open Pie Sorrel and Ricotta Recipe Open Pie with Julienne of Chanterelles Recipe Open Pie with Spinach and Olives Recipe Open Pie with Liver and Cheese Recipe
Subscribe
Notify of
guest
0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments