Wolf's Puff Pastry Pie
Baking and Desserts | Kazakhstani cuisine
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
6
Description
Phyllo pastry filled with homemade cottage cheese, apples, honey, brandy, and cinnamon. This recipe comes from a local café where the menu is largely comprised of Georgian cuisine. The recipe is adapted from the book 'Taste Geography with Anna Smith.'
Ingredients
- Phyllo Dough - 20 oz
- Butter - 5 oz
- Ground Cinnamon - 0 oz
- Sugar - 5 oz
- Cottage cheese - 20 oz
- Honey - 0 oz
- Vanilla salt - 0 oz
- Cinnamon - 0 oz
- Chicken Egg - 1 piece
- 33% Cream - 5 fl oz
- Apple - 5 oz
- Cognac - 0 fl oz
Step by Step guide
Step 1
In a buttered baking dish, layer the phyllo dough, brushing every two layers with melted butter (100 g) and sprinkling with cinnamon and sugar.
Step 2
Layer six to eight times and press down.
Step 3
In the cottage cheese "Maklarin", add honey, vanilla sugar, egg, cinnamon, and cream, and mix until smooth.
Step 4
Peel the apples and slice them into 2 mm thick pieces. Melt the sugar in a skillet until it turns into caramel, then sauté the apples until they are half cooked. At the end, add 30 g of butter and some brandy.
Step 5
Combine the sautéed apples with the cheese mixture and mix until smooth. Spread it into the phyllo pastry-lined dish and level it out.
Step 6
Bake the pie in the oven at 390°F for 15 to 20 minutes.
Step 7
Garnish with powdered sugar and fresh berries.
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