Recipe: Cheese curd and fruit pies step by step with pictures | Handy.Recipes

Cheese curd and fruit pies

Cooked Cheese Curd Fruits Cake

Time to cook: 150 minutes

Total Servings: 10

Nutritional Value

Soft, sweet, flaky cheesecake with cottage cheese, apple and pickled peach.

Author of the recipe

Ingredients for cottage cheese and fruit pies:

  • Wheat Flour / Flour - 440 g
  • Milk - 230 ml
  • Butter (20 g in the dough, 30 g to melt) - 50 g
  • vegetable oil (1 tbsp.l. in the dough, 1 tbsp.l. to grease the dough) - 2 tablespoon
  • sugar (1 tbsp.l. in the batter, 1 in the filling) - 2 tablespoon
  • Vanilla sugar - 1 sachet.
  • Yeast (dry) - 4 g
  • chicken egg (1 egg in dough, 1 tbsp.l. egg white for the filling, the rest of 1 egg for the pie filling) - 2 pcs
  • Sour cream - 1 tablespoon
  • Cheese curd (Hochland cream cheese) - 140 g
  • Fruit (canned peaches and 1 apple) - 350 g
  • Salt (for dough) - 1 teaspoon

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

1. Make dough. Melt butter (20g) in hot milk.

2. Add sugar, vanilla sugar, sunflower oil (1 tablespoon), sour cream, 1 egg and salt. Stir and mix with a mixer.

3. Mix 2/3 of the flour with the dry yeast and stir with a whisk.

4. Sift flour and yeast into the bowl with the milk mixture first, then the rest of the flour. Knead a dough which is not sticky on your hands.

5. Form a lump of dough.

6. Grease the bowl and the lump of dough with oil (1 tablespoon), cover with clingfilm and leave to rise in a warm place until the dough has doubled in size.

7. Prepare stuffing. Peel and skin an apple, remove the seeds. Cut canned peaches and apple into small cubes and mix with cottage cheese (it is better to add to taste) and 1 egg white. Add sugar to taste. I replaced the sugar with a thick jam and add to taste. Put the stuffing in the fridge.

8. Prepare the puff pastry. Knead the dough when it has risen.

9. Divide the dough into two equal parts.

10. Roll into balls.

11. Roll out each dough piece to a sheet, size ~ 37 cm. Do not dust the work surface with flour.

12. Brush one sheet of dough with melted butter (30g).

13. Put another sheet of dough on it and brush with melted butter.

14. Roll out two layers of dough on a rolling pin.

15. Cut the roll of dough along the full length (top).

16. Divide the dough into 3 parts.

17. Stack dough and place in sachet or wrap in clingfilm and place in freezer for 30 minutes.

18. When cooled, roll out the dough into a sheet, smooth out the edges and trim to size ~ 40*37 cm. Roll up scraps and put into sachet. Divide dough into 9 portions, place on cutting board and cover with cling film.

19. Form the pies. Take 1 piece each of dough and with a shaped roller cut the sachet into 1/2 of a rectangle.

20. Then take the rectangle in your hand and carefully open the mesh. Turn the rectangle over on the board. This is a must, the pattern will be more beautiful.

21. On the second part of the rectangle, we put the filling. I have a very thin stuffing, it is because of the protein, I put it in the stuffing. I suggest you add 1 tbsp. a spoonful of . When baking, the protein prevents the liquid from spreading.

22. Cover the filling with the pastry petal. We have 9 patties. From the scraps of dough, shape a 10 pie.

23. Line a baking tray with baking paper (grease it with butter) or a silicone pastry mat (do not grease) and shape the tarts with a spatula dusted with flour. Brush the pies with liquid sour cream (10%) or milk, cover with clingfilm and leave to rise in a warm place to double in volume.

24. Then preheat oven to 180 C and bake pies until golden crust, about 30-35 minutes. Then brush the pies with whipped egg yolk and brown for about five minutes. Leaf patties or wings are ready! Enjoy your tea time!

Nutritional Value:

Whole Dish:
3054.8 Calories
77.4 g
122.7 g
415.2 g
Per Serving:
305.5 Calories
7.7 g
12.3 g
41.5 g
277.7 Calories
7 g
11.2 g
37.7 g

Salt, Vegetable Oil, Flour, Sugar, Butter, Eggs, Sour Cream, Milk, Cheese, Bread, Yeast, Vanilla sugar, Tart, Cakes, Fruits, Dough

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