Open puff pastry pie with cottage cheese and candied fruit


Open puff pastry pie with cottage cheese and candied fruit

Open puff pastry pie with cottage cheese and candied fruit

Ingredients:

puff pastry – 500 g
butter – 2 tbsp
brown sugar – 1 tbsp
for the filling

fatty cream – 0.5 cups
eggs – 4 PCs
vanilla sugar – 1 tsp.
cinnamon – 1 tsp.
market cheese – 700 g
semolina – 1 tbsp
candied fruit – a handful of different
sugar – 0.5 cups

Preparation:

Squeeze the curds in a gauze bag under pressure, to wipe through a sieve.

Candied finely chop, mix with semolina. RUB the yolks with vanilla sugar, add cream, mix with cottage cheese.

Beat the whites with a mixer in a lush lather; not stopping whipping, a thin stream, add sugar, beat until education resistant foam.

Gradually, stirring with a spatula from the bottom up, to put the proteins in the cottage cheese mass. Then add the candied peel with semolina, mix gently.

The dough to stretch hands, put in a refractory form so that it hung down a bit through the boards.

Put the cheese filling, gently close the edges of the dough, exactly pre-cutting them and making notches every 2 cm Bake at 180°C 45-50 min.

Melt butter in pan with sugar until sugar has dissolved completely. For 10 minutes until ready to pour over the pie.

Bon Appetit!

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