Cottage Cheese Pie

February 11, 2014


Author Notes: This is a versatile russian pastry. You can make a big pie with it or small individual cakes. Play with fillings! For example, substitute 14oz berries + 1cup sugar for cottage cheese filling. Tanya_O

Serves: 10-12

Ingredients

For the pastry

  • 9 ounces dry cottage cheese (12%)
  • 3,5 ounces butter, melted
  • 1 egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 tablespoons sugar
  • 1 tablespoon milk

  • 1 egg yolk and 1 tablespoon milk


For the filling

  • 18 ounces dry cottage cheese (12% or more)
  • zest of 1 lemon
  • 4 tablespoons sugar (or more to taste)
  • 2 egg yolks
  • 1 teaspoon vanilla essence
In This Recipe

Directions

  1. Preheat oven to 180 C (350F).
  2. Combine the flour , baking soda, salt and sugar in a small bowl; mix well. Then combine the cottage cheese with melted butter, milk and egg in a big bowl; rub in the flour mixture. Lightly knead just until pastry holds together. Form a ball of pastry, wrap and refrigerate for 30 minutes.
  3. To prepare filling, combine filling ingredients; mix well. The consistency should be thick not liquid.
  4. Halve pastry. Place the half on a large sheet of grease proof paper. Roll the pastry into a circle, until it is about 0,2 inch thick. Carefully transfer the paper with the pastry to a baking tray.
  5. Roll the other half of pastry on a sheet of grease proof paper.
  6. Spread the filling over the first half of pastry to within 1/2 inch of the edge. Carefully cover the filling with the other half of pastry (turn the sheet of paper upside-down). Pinch the edges to seal. Use a sharp knife to cut some holes to allow steam to escape. Brush the top lightly with egg yolk and 1 tablespoon milk.
  7. Bake for 30-35 minutes, until the pie is golden brown.
  8. Place on a wire rack, cover the pie with a tea towel for 20 minutes. Serve warm or at room temperature.

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Pie|Milk/Cream|Cottage Cheese|Cheese|Make Ahead|Serves a Crowd|Breakfast

Reviews (2) Questions (0)

2 Reviews

Herb C. February 12, 2014
The crust thickness is unclear: Is it 1 half-inch or is it 2 tenths inch? Dry cottage cheese is not available here. Will ricotta cheese be a good substitute
 
Author Comment
Tanya_O February 12, 2014
Hello Herb Conlan!<br /><br />You can try to drain ricotta in a strainer lined with cheesecloth and then substitute it for cottage cheese in pastry. Tie your cheesecloth with ricotta in a bungle, put another cloth over top of it and place something heavy over it (e.g. a small tin of water). But I don’t recommend you to add ricotta in filling, because it may be too liquid and ruin the pie. You can drain full-fat cottage cheese in a strainer overnight. It always becomes as good as dry cottage cheese. <br /><br />About crust thickness: it is 0,2 inch = 1/5 inch = 1/2 cm <br />