Shortcrust Pie with Cottage Cheese and Strawberry Jelly

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

You can use your favorite shortcrust recipe instead of the one I provided. The recipe duration does not include the time needed for the dough to rest.

Ingredients

Wheat Flour - 8.8 oz
Butter - 8.8 oz
Sugar - 10.6 oz
Chocolate eggs - 2 pieces
Egg white - 2 pieces
Cottage cheese - 14.1 oz
Sour Cream - 3.5 oz
Strawberry - 15.9 oz
Gelatin - 0.9 oz
Vanillin - to taste

Step by Step guide

Step 1

Let's start with the shortcrust pastry. Cut the butter into cubes and quickly rub it with the flour and 100 grams of sugar until it resembles fine crumbs. The dough should not get too warm. Add 2 yolks and quickly knead, forming a ball from the dough and placing it in the refrigerator to rest - ideally for one to two hours.

Step 2

Prepare the cottage cheese filling. Blend the cottage cheese with sour cream and 150 grams of sugar until smooth and creamy. Add 2 eggs and blend again until homogeneous. I also recommend adding vanillin or vanilla extract; if you don't have any on hand or don't like the flavor, it's not necessary.

Step 3

Roll out the dough and place it in a baking dish in a layer that is not too thick, about half a centimeter. Pour in the cottage cheese filling and place it in a preheated oven at 356°F for 30-35 minutes.

Step 4

Allow the finished pie to cool completely. Meanwhile, prepare the strawberry jelly. Blend the strawberries until pureed, dissolve the gelatin in about one-third of the resulting puree. Let it swell. Then, place it over low heat and warm it, stirring, almost to a boil (but do not let it boil!). Combine it with the remaining puree and mix well.