Recipe: Puff pie with cottage cheese step by step with pictures | Handy.Recipes

Puff pie with cottage cheese

Cooked Puff pastry with cottage cheese

Total Servings: 8

Nutritional Value

I bring you a delicious flaky pie made of "unflaky" . The top is made of very thin, fragile "petals". On the inside the dough is soaked in a curd filling and the pie is very soft and tender.

Author of the recipe

Ingredients for the puff pastry with cottage cheese:


  • Sourdough (you can have sour milk) - 2 tablespoon
  • Wheat flour / Flour - 250/300 g
  • Water - 130 ml
  • Salt - 1/2 teaspoon
  • Vegetable oil - 2 tablespoon


  • Cheese cheese (medium moisture) - 400 g
  • Sour cream - 3 tablespoon
  • Chicken egg - 2 pcs
  • Sugar - 30 g
  • Salt - 1/2 teaspoon
  • Semolina (without the slice) - 3 tablespoon


  • Starch (any) - 50 g
  • Butter (to grease the layers of dough) - 2 tablespoon
  • Vegetable oil (to grease the layers of dough) - 1 tablespoon
  • Powdered sugar (for sprinkling the top of the cake) - to taste

How to cook puff pastry with cottage cheese step by step with photos

Stir in warm water (30-35 degrees) and vegetable oil. Season with salt and add sifted flour.

Knead dough with a spatula, folding edges together to prevent the dough from ,

Then knead lightly with your hands, the dough should hold its shape well, not spread out (it depends on the flour). Wrap in sachet or cling film and leave to mature for 2 hours, at room temperature.

Now divide the dough into five equal parts, two of which combine into one piece. Slightly roll up the resulting FOUR pieces into balls, cover with cling film. While the spheres "rest", prepare stuffing: combine all stuffing ingredients in a blender bowl, blend to a smooth and fluffy mass for about 3-4 minutes. The whipping time depends on the quality of the cottage cheese, if the cottage cheese is very dry add extra sour cream. Mentally divide the filling into three parts.

Liberally grease the baking tin with a mixture of melted butter and vegetable oil. I used a pie tin with a diameter of 20 cm and a depth of 6 cm. Now, roll out the dough into a big ball, liberally dusting the dough with starch. The dough is very elastic, and thanks to the starch, it slides well on the surface and rolls out perfectly into a very thin layer. Next, the scheme is simple: four layers of dough, one of them twice as big, it is finely rolled out and the first is placed evenly on the bottom of the mold, and so that the dough is much hanging over the edges of the mold, on it pours 1/3 of the filling. The other three (2,3 and 4) layers of dough are rolled out to a slightly larger diameter than the mold. And laid on top of the layer of filling "carelessly" The more folds on each layer of dough, the more the pie is layered. Pour the remaining two parts of the filling on the second and third layers, the fourth layer without filling, but abundantly covered with butter. And overlap the dangling edges of the first (lowest) layer. It's like sealing a box. Pour out the rest of the butter, spread it over the top, folding the edges evenly.

And send our "box"- The pie in an oven pre-heated to 200 degrees. After 10 minutes turn down the temperature to 180 degrees. The total baking time takes 45 minutes. The top is puffy and very crispy.

Let the cake cool slightly and sprinkle with powdered sugar. The next day (if the pie remains) you can reheat it lightly in a dry pan under a lid, or on a steam rack in the multicooker. Although the pie tastes good when cold, warm is more tender.

Nutritional Value:

Whole Dish:
2683.1 Calories
121.2 g
96.4 g
333.3 g
Per Serving:
335.4 Calories
15.2 g
12.1 g
41.7 g
218.1 Calories
9.9 g
7.8 g
27.1 g

Salt, Vegetable Oil, Flour, Wheat Flour, Sugar, Butter, Eggs, Sour Cream, Starch, Water, Creamy, Cheese, Baking, Powdered sugar, Tart, Cereal, Cakes, Dough, Bakery

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