For me, the most delicious pies are with cherries or cottage cheese. And if you combine both cherries and cottage cheese in one cake, you get the perfect cake for homemade tea - cottage cheese cake with cherries.
- General \ asset cooking time: 1 hour \ 20 minutes
- Servings Per Container: 6 Servings
- Caloric content (100g): 205 kcal
- Cost: average cost
How to make cherry curd pie
- Puff pastry - 0.5 kg
- Cottage cheese - 250 g
- Sour cream - 3 tbsp
- Sugar - 3 tbsp
- Chicken egg - 3 pcs.
- Cherries - 0.5 kg
Preparation:
This cherry curd pie is insanely quick and easy to make. There are practically no pitfalls; even a completely inexperienced hostess will cope with baking. But the result will definitely be enchanting.
The base of this pie is puff pastry. It's definitely better to do it yourself at home. But this process is laborious and time-consuming, so I, as a working woman, prefer to get the finished dough out of the freezer. The dough should defrost naturally. I usually transfer the bag of dough from the freezer to the top shelf of the refrigerator late at night. And in the morning I take out the dough, literally half an hour at room temperature - and the dough is ready for use.
Roll out the dough, lightly dusting the surface with flour. I try not to roll out the edges of the puff pastry too much, so that they then rise perfectly.
From half a kilogram of dough, I getusually more than one big cake. Therefore, I suggest using muffin molds and making additional cakes with cottage cheese and cherries. We cut out circles from the dough with a glass, then I stretch this circle with my fingers to the desired size, put it in a mold, thereby forming something similar to a basket.
Actually, I like the curd layer to be thick. But do not forget that if you put a lot of cottage cheese, then the lower part of the dough may get wet, not baked, and then even break through under the weight of the filling. So put the cottage cheese in moderation. It is best to mix cottage cheese to taste with sour cream and sugar. And then add 2 more raw eggs to it. Knead the curd mass, it should come out not too thick, but in no case liquid.
Put the curd cream on the dough, level the surface with a spatula.
Now it's turnThe "highlight" of this pie is cherries. I used pitted frozen cherries. To prevent them from giving a lot of excess liquid, they should be defrosted in a colander in a bowl. Then excess liquid will drain into the bowl, and almost dry berries will remain in the colander itself.
Sprinkle cherries with starch. I usually put cherries in a food container, add starch, close the container with a lid and shake it vigorously. The cherries are ready to use. I don't really like sugary-sweet pies, so I usually put in some sugar. But if you like sweeter, then I would recommend sprinkling the cherries with sugar along with the starch.
Put the prepared berries on the curd layer of the pie in a circle or randomly. As it seems to me, there is never a lot of berries.
In a separate bowl, you need to lightly beat the egg and grease the edges of the dough of the future pie with an egg mass.
Pie you needbake at a temperature of about one hundred and eighty degrees for forty minutes (do not forget that each oven has its own characteristics, so be guided by the nature of your oven, add or reduce the baking time yourself).
The finished curd cake with cherries must be cooled before cutting, then the puff pastry will not crumble much. Enjoy tea with your family!
