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Sweet cheese pie

Sweet cheese pie


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Yesterday I came across some sweet house, from that fresh, fresh one, just taken out "from the heat" .... so I thought I had to slap a quick pie, that it was too good to taste....

  • 550 g fresh sweet case
  • 275 g dough sheets
  • 5 eggs
  • 2oo g old
  • 3 tablespoons semolina
  • about 50 g of raisins
  • a pinch of salt
  • 2 sachets of vanilla sugar
  • for anointed
  • 1 egg yolk + 2 tablespoons milk
  • Brown sugar

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Sweet cheese pie:

We put the cheese, the sugar, the salt, the vanilla sugar, the eggs and the semolina in the robot and mix them well, then we add the soaked raisins. sprinkle brown sugar. Put the pie in the preheated oven, about 45 minutes, over medium heat.

Tips sites

1

I put the tart shape in the stove tray in which I put water in the tray


From all the ingredients, knead a crust, then let it rest for 15 minutes. Then the sheets are stretched, as thin as possible, they are pulled by the ends by hand, until they become almost transparent.

Prepare the composition as you like.

Example for a cheese pie:

500 g sweet cottage cheese
250 g telemea
a small jar of yogurt
milk (enough to have a soft composition, not very soft)
grated lemon peel

With this composition fill the sheets, roll at both ends, grease with egg yolk, sprinkle with poppy seeds. Do not forget to oil the sheets before rolling. I put the filling on the sheets and then I take 2 tablespoons of oil and sprinkle the sheet with them. after which I run.
Bake at 180 degrees, about 30-40 min. It depends on the oven. Be careful not to burn yourself!

The recipe for pie sheets filled with cheese was proposed by ELAIDA on the culinary forum.

Pie sheets can be filled with apples, pumpkin, fruit, or salty fillings as desired.


The best recipe for the weekend: pie with sweet cottage cheese. A real delight!

Now we invite you to experiment - if you haven't already! - the version of pie poured with sweet cottage cheese. A real delight! A wonderful pie! What's more, it is prepared quickly and, if you don't have something whimsical "in stock", you can "enrich" the cheese with fruit, fresh (cherries, apricots) or dried (raisins, cranberries). Doesn't your mouth (stream of) water ?! Prepare two trays, not one, so that this pie doesn't end at a table and get to work!

Dough ingredients

  • 2 eggs (whole)
  • 9 tablespoons sugar
  • 9 tablespoons oil
  • 9 tablespoons milk
  • 12 tablespoons flour
  • 1 tablespoon baking powder

Urda - 8 recipes

A selection of urda recipes, delicious and dietary at the same time, urda being quite low in fat.

Urda is also called in Italian ricotta (annealing, reheating). In fact, this is the name under which urda is known internationally (for example, in America and Europe). Urda is a variety of cheese commonly used in pasta and diet cakes. White in color, this cheese has a high humidity and is quite low in fat. Used par excellence for pasta, pies and to accompany fruits and vegetables of all kinds, urda is eaten both cold and hot. It is very good even as a dessert, after serving the meal. The traditional Italian cuisine reserves for the urda (ricotta) a place of honor for the preparation of many dishes, pasta with filling and desserts.


Ingredients cottage cheese pie with thin sheets

  • 500 grams of flour & # 8211 and stop believing the legends that you need I don't know what flour, I used the cheapest assortment on the market, Csaladi type 550
  • 350 ml. cold water
  • 1 pinch of salt
  • 150 ml. sunflower oil / melted butter / lard
  • 700 grams of well-drained whey cheese
  • 3 large eggs
  • 150 grams of greasy cream
  • 20 grams of salt

How to prepare cheese pie with thin homemade sheets

1. Very recently, I did česnica cake / pie. Well, this dough is identical to that. From flour, water and salt, knead a smooth dough for about 10-15 minutes, completely non-sticky. Once the dough is well worked, it is divided (or not) into two identical pieces. I usually split it in two, it's easier for me to spread a not so big sheet.


2. Each piece of dough is shaped into a ball, then greased well with oil. Grease a tray (plate) well with oil and place the dough on it. Cover with foil and let rest for 30 minutes.

Homemade thin-leaf cheese pie & # 8211 stuffing preparation

3. While the dough is resting, mix all the ingredients for the filling. I use 2% salt, I tell you that maybe it will help you if you do not feel like tasting the composition with raw eggs. I used 700 grams of cheese + 150 grams of egg (3 eggs) + 150 grams of cream = 1 kg, ie the 20 grams of salt represents exactly 2%. You can also salt the composition using a mixture of sweet cheese with telemea, in which case no more salt is added. The pie can be filled with all sorts of fillings. Some suggestions: cheese or urda with chopped dill and onion tails, cheese with leeks or spinach, etc.

Laying out the sheets

4. After the dough has rested (and the gluten has relaxed well), lay a thick tablecloth, made of cotton or linen, on the work surface. I always use the "massage" inherited from Baba Danica, Vukomir's grandmother. Sprinkle the tablecloth well with flour. Place one piece of dough on the table one by one and spread it with a rolling pin to a thickness of about 1 cm.

5. After the dough has reached a uniform thickness of about one centimeter, put your hands underneath and lift with your fists clenched, rotating it all the time. From its own weight, the dough begins to spread.

6. We continue with the same movements until the middle has become very thin, then we leave the sheet on the table and sprinkle it with a little oil, so that it does not dry out. Being so thin, it dries quickly and can no longer stretch. Once the sheet is oiled, we start pulling the edges around, stretching them as far as possible. The stretching is done repetitively, at least once.

It might be helpful to watch the video tutorial below (2:05 minutes).

After the dough sheet is very thin and hangs from the table, cut the edges that remain thicker with a knife or scissors. The edges are gathered, kneaded and can be kneaded and stretched a little later (after the dough rests).

Filling, shaping and baking

7. Switch on the oven and set at 190 ° C. Sprinkle the dough sheet with ½ of oil. That, of course, if you imitated me and split the dough into two. Then spread the filling over almost the entire exposed surface of the sheet.

8. Lift one of the edges of the tablecloth and, using it, roll the pie with the filling inside. The side edges are repeatedly brought inwards, closing the roller at the ends.

9. Grease with oil a round shape with a diameter of 36 cm. Shape the roll into a snail shape in this tray. In the absence of a round tray, it can also be molded in the oven tray. Sprinkle with oil and repeat the process of stretching, filling and rolling with the second piece of dough, which will be arranged in a spiral, following the first. Sprinkle the second roll with oil on the surface.

10. Bake the pie at medium heat for 15 minutes in the preheated oven at 190 ° C. After the first 15 minutes of baking, reduce the temperature to 180 ° C and continue baking for another 35 minutes. After 50 minutes, the pie should be brown and appetizing.

I hope that today's story will motivate you and that these simple sheets will not intimidate you anymore. It's worth it, for the sake of a rosy pie that smells so good. It is far better and with finer sheets than any pie to buy.


Cottage cheese pie

1. Unwrap the package with pie sheets, then divide the sheets into three parts. Each part consists of approximately 4-5 sheets. This creates 3 piles of pie sheets.

2. The cheese is lightly crushed with a fork, mixed with eggs and sugar. You can even mix the composition.

3. In the tray greased with a little oil, place the base layer of the 4-5 sheets greased each with very little oil, then pour half of the amount of cheese, put another 4-5 sheets greased with oil, the rest of the cheese and the third part of sheets, greased with oil each.

4. Cut the pie with cottage cheese and grease with beaten egg mixed with milk, then sprinkle with sesame seeds. Bake for about 30 minutes or until nicely browned.

When well browned, remove the cottage cheese pie from the oven and sprinkle powdered sugar on top. The plate is served hot!


How to prepare pie with leurd and goat cheese

As I said, the leurd pie is very easy to make. We mix practically all the ingredients, pour them into a form greased with butter or oil and send it to the oven.

I mixed the eggs until they turned white and doubled in volume, so that I had the most airy texture of the pie.

I baked the pie in a cast iron skillet. You can use any shape with a diameter close to 24 cm. It would come out nice in a tart shape or you can pour it in a small cake shape or even in muffin tins if you want.


Cheesecake with leavened dough sheets

Cheesecake, with leavened dough sheets, traditional Moldovan recipe, as is done with my grandparents. Soft and fluffy pie, with generous filling, with many raisins. How is the dough made, how is the pie baked? Recipe video.

This pie reminds me of my childhood and my grandmother's oven, with those black trays, made of tin or tuci, always filled with yellow and fluffy pies or sweet rolls. & # 128578 In the country, such pies were always made with homemade sheets of leavened dough.

Now, they are made less often, because it is easier to make the pie with sheets bought commercially. But, if you try this pie, you will definitely see the difference. & # 128578

Many times when I knead bread, I break a piece of dough and spread a sheet of pie, which I fill with what I have around the house: cheese, apples, fruits of any kind & hellip And as I always make bread at home, these pies are common on my table.

I will give you other recipes for fillings when I make them. I always improvise in the kitchen, starting from traditional recipes. 🙂

My pie recipes are HERE . I make pies of all kinds, sweet or savory, with fine or leavened sheets, with tender dough, with apples, pumpkin, cheese, spinach, nettles, meat, nuts, cabbage & hellipAll for all tastes & # 128578

Cheesecake with leavened dough sheets


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Mix eggs with sugar and vanilla sugar. Add the oil little by little then incorporate the cream. Then add the grated lemon peel and rum essence. Sift the flour, mix it with the salt and incorporate it into the mixture above, stirring with a wooden spoon from top to bottom. Dissolve the baking powder in lemon juice and add it to the composition.

Grease a tray (30/24) with butter and line it with baking paper and put in it half of the above composition. Put in the preheated oven at 180 degrees for 8-10 minutes. Remove from oven.

Prepare the filling: beat the eggs well with the salt powder then add one by one the cottage cheese, sour cream, sugar, vanilla sugar, rum essence, grated lemon peel, semolina and raisins. Mix well, with a wooden spoon, for a good homogenization. Pour this filling over the dough in the pan.

Pour the other half of the dough over the filling. Put in the preheated oven at 180 degrees for about 40 minutes. The cake must be brown and well made (we do the toothpick test). Remove from the oven, leave to cool, powder with powdered sugar and then cut.