Recipe: Cheese and Lingonberry Pies step by step with pictures | Handy.Recipes

Cheese and Lingonberry Pies

Cooked Cheese & Lingonberry Cake

Time to cook: 120 minutes

Total Servings: 6

Nutritional Value

Delicious, flavorful and sweet pies. Easy and fun to make. And the result are these beautiful pies. Lingonberries can be replaced by any small berry. The pies are very beautiful if you put different colored berries.

Author of the recipe

Ingredients for cottage cheese and lingonberry pies:


  • Wheat Flour / Flour - 1 tablepoon
  • Sugar - 1 tablespoon
  • Kefir (1%, warm) - 100 ml
  • Yeast (dry, fast-acting Dr. Oetker) - 5 g


  • Stuffing
  • Sunflower oil (+1 tsp.l. to grease the bowl) - 60 ml
  • Kefir (1%, warm) - 150 ml
  • Salt (w/o mountain.) - 1 teaspoon
  • Wheat flour / Flour - 360 g
  • Whole Wheat Flour - 30 g
  • Vanilla sugar (Dr. Oetker) - 1 sachet.


  • Sugar - 3 tablespoon
  • Cheese curd - 200 g
  • Lingonberry (frozen) - 3 tablespoon
  • Butter - 50 g
  • vegetable oil - 50 g

In addition

  • Sesame (roasted) - 3 teaspoon
  • Egg yolk (+2 tablespoon milk) - 1 pc

How to cook cottage cheese and lingonberry pies step by step with photos

1. Make sourdough. 1 tbsp. mix a tablespoonful of flour with the yeast and sugar. Add warm kefir and mix with a whisk. Put the bowl in a warm place. I don't always use as much flour as the new recipe calls for. And some of the yeast stays in the rest of the flour. This recipe is just like that, my dough took 390 grams of flour mixture, while the recipe calls for 420 grams. And the prepared dough rolls out very well without a dusting of flour. And it turns out that 30 grams of flour extra.

2. Let's prepare the dough for the pie. Mix wheat flour with whole wheat flour and sift. If you don't have whole wheat flour, substitute with rye flour, and if you don't have that either, substitute with wheat flour.

3. Add 60 ml of vegetable oil, vanilla sugar, 150 ml of the remaining kefir, salt and stir in the sourdough.

4. Add flour in batches to the liquid mixture and knead a smooth dough that does not stick to your hands. Grease a bowl with vegetable oil, put the dough and cover with clingfilm. Put the bowl in a warm place so that the dough rises 2 to 2.5 times.

5. After the first rise, knead the dough, and after the second rise, place it on a lightly floured work surface.

6. Divide the dough into 3 equal parts. I have 230 grams of dough in each piece. Place two pieces of dough in a bowl, cover with a towel.

7. The third part of the dough we divide into 3 parts: 110g, 70g, 50g.

8. Roll out each piece of dough into a circle. Roll out 110g of dough in F = 25 cm. Use a rolling pin to place the pastry in the mold set on a silicone pastry mat. If you have baking paper, grease it with butter. You can put the pancake on a baking tray.

9. Mix heated butter and sunflower oil 1:1 and grease the pasta sheet.

10. Roll out the second piece of dough 70g = F 22cm, then transfer it to the first circle and brush with butter. Then roll up 3 pieces of dough 50g = F 18cm, transfer and butter.

11. Cut the pastry circles into 8 pieces.

12. Butter and sprinkle with sugar and roll out the cottage cheese.

13. Roll up the first circle in a bagel.

14. Grease the bagels with butter.

15. Then roll up the second row and butter the bagels.

16. On the last circle add a berry. If you like your pies very sweet, sprinkle with coarse sugar as well.

17. After the cake has come to this point, place it in a small pie tin of F=16-18cm. Do the same with the rest of the pastry. We have 3 pie pieces. Put a tray with pies in the oven. Turn on min t 40 C and let the pies stand in the oven for 15-20 minutes until they double in size.

18. Turn the oven to 190 C and bake until crispy, about 25-30 minutes. Then grease the pies with whipped egg yolk and milk, sprinkle the pies with toasted sesame seeds and put in the oven for 3-5 minutes until shiny crust. Bon appetit! If you don't have cottage cheese, substitute with dry, dense cottage cheese. Strain it through a sieve. Add 1 tablespoon of egg whites and sugar to taste. What's great about cottage cheese is that it's thick, doesn't spread out in baking, and tastes delicate. I have Hochland cottage cheese. If you don't like sweet baked goods, you can eliminate the sugar and vanilla sugar except for the batter. Or add less sugar to the dough (0.5 tablespoon). Toppings to suit your tastes.

Nutritional Value:

Whole Dish:
3950.3 Calories
86.7 g
213.9 g
445.5 g
Per Serving:
658.4 Calories
14.5 g
35.7 g
74.3 g
321.2 Calories
7 g
17.4 g
36.2 g

Salt, Flour, Wheat Flour, Sugar, Sweet, Sunflower Oil, Sesame, Cheese, Kefir, Vanilla, Yeast, Fruit, Egg Yolk, Baking, Vanilla sugar, Vegetable Butter, Cream Cheese, Lingonberry, Wholemeal, Cakes, Butter Butter, Dough, Dough Pie

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