Pie with Cottage Cheese, Pumpkin and Dried Apricots Recipe
Pie with a tender curd-pumpkin souffle on a dried apricot base – it’s very tasty! Dust the cake with powdered sugar, like a snowball, and this cake will decorate Your holiday table!
Servings
2
Cook Time
60minutes
Servings
2
Cook Time
60minutes
Ingredients
Instructions
  1. Prepare yeast dough according to Your favorite recipe. Prepare the filling: In a bowl, mix the cottage cheese, egg, and pumpkin puree.
  2. Add the starch, powdered sugar and vanilla sugar.
  3. Roll out the dough immediately on the silicone Mat on which you will bake or transfer the rolled dough to a convenient greased form for forming and baking. Otherwise, after forming the raw pie will be difficult to shift! Don’t forget to leave some dough for decoration! Put the dried apricots on the dough, retreating from the edges by 4-5 cm.
  4. Put the rest of the filling on the dried apricots. Lifting the edges to make pinches, forming an open pie. Decorate the cake with small flowers made of dough.
  5. Bake in a preheated 200 gr oven until the dough is browned for about 15 minutes. Reduce the temperature to 170 g and bring the filling to readiness, about 10 minutes more. Check readiness with a dry splinter.
  6. Cool on the grill under a towel. Sprinkle with powdered sugar. Treat!
  7. Have a good mood!
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