I want to share a recipe for my favorite cottage cheese pie, soft, moderately moist, slightly crumbly and very fragrant. Its important advantage is also that even after a couple of days it remains fresh without losing its taste qualities. In addition, you can make an excellent Easter yeast-free pie from this dough!)
| Cook Time | 80 minutes |
| Servings |
Ingredients
- 200 gram Flour wheat / Flour
- 180 gram Cottage cheese I have 9%, fine-grained, not dry
- 150 gram Sugar
- 100 gram Butter margarine
- 2 pieces Chicken eggs
- 1 tablespoon Vanilla sugar
- 1 pinch Salt
- 5 gram Baking powder
- 100 gram Raisins candied fruit
- Orange zest lemon
- Sugar powder to taste
Ingredients
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Instructions
- Add softened butter at room temperature, sugar, vanilla sugar and salt to the cottage cheese. I rub everything into a homogeneous mass.
- Add eggs, grated orange or lemon zest and a mixture of raisins and candied fruits (100-150 g). Raisins and candied fruits should be pre-soaked for 10 minutes in hot water, then dried. Mix it.
- Sift flour to the total mass, then add baking powder and mix again.
- The dough is shifted into a rectangular, greased pie pan. Bake the pie in a preheated 180°C oven for 50-60 minutes.
- I check the readiness with a wooden skewer or a toothpick. Cover the hot pie with a towel and let it stand for 10-15 minutes.
- After that, I take it out and, if desired, sprinkle it with powdered sugar.
- Enjoy your tea!)
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