Cottage Cheese Pie with Pineapples
Baking and Desserts | European cuisine
⏳ Time
1 hour
🥕 Ingredients
8
🍽️ Servings
8
Description
The pie turns out very delicious, with a tender, crumbly crust, and the cottage cheese filling with pieces of pineapple is pure delight. For aroma and a richer taste, I recommend sprinkling with cinnamon and powdered sugar after the pie has cooled slightly.
Ingredients
- Wheat Flour - 2 cups
- Butter - 3.5 oz
- Chocolate eggs - 3 pieces
- Cottage cheese - 14.1 oz
- Sugar - 1 cup
- 20% Sour Cream - 3 tablespoons
- Baking Powder - 1 teaspoon
- Canned Pineapple Chunks - 1 can
Step by Step guide
Step 1
First, beat the sour cream (1 tablespoon) with one egg, sugar (0.5 cup), cottage cheese (200 g), and softened butter. You can do this in a food processor or mixer all at once, but if mixing by hand, it’s better to add the ingredients step by step, starting with the egg, sugar, and sour cream, and then adding the butter. Add the baking powder.
Step 2
It's better to knead the flour by hand; machines tend to break down the particles too much, resulting in overly liquid dough, which requires adding more flour, which is undesirable. By hand, the dough will be soft but not too stiff. Place the dough in the refrigerator for 30 minutes.
Step 3
While the dough is cooling, let's prepare the cottage cheese cream (filling): beat all the cream ingredients (200 g of cottage cheese, 2 eggs, 2 tablespoons of sour cream, and 0.5 cup of sugar) until smooth and homogeneous. You can also put the cream in the refrigerator for now.
Step 4
Take the dough out of the refrigerator. Dipping your hands in flour, press the dough into the shape, forming the edges.
Step 5
Drain the pieces of pineapple from the liquid and spread them evenly over the bottom of the dough in the pan.
Step 6
Pour the cottage cheese cream over the pineapples and place the pie in the oven to bake at a standard temperature of 356°F. Bake for 40–50 minutes, depending on your oven's characteristics; it's acceptable for the center of the cottage cheese mixture to jiggle slightly while being more solid towards the edges.
Step 7
Cool the pie in the pan. It’s best to keep it in the refrigerator for about 4 hours, but you can also try it right after it cools.
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