Cheese and candied fruit spiral pie

Name: Cheese and candied fruit spiral pie
Ingredients: 800 g flour; 150 g sugar; 1 teaspoon salt; Zest of 1 orange; 150 g butter; 50 g fresh yeast; 300 ml milk; 3 egg yolks; 3 tablespoons lard; 3 egg whites; 2 eggs; 600 g cottage cheese; 2 tablespoons starch; 200 g sugar; 1 teaspoon rum essence; 100 g candied fruit; 1 egg; 1 teaspoon sugar; 2 tablespoons milk; 2 squares white chocolate

Dessert - Cheese and candied fruit spiral pie by Astrid I. - Recipia

This cheese and candied fruit spiral pie needs to rise until doubled in size before you fill it; then it’s shaped into a spiral and baked until golden and crusty. Cottage cheese and candied fruit sit between the strips of dough, and I always choose a slice from the middle, where the spiral is tighter. Prep: 35 minutes. Cook: 45 minutes. Rest: 100 minutes. Total time: 180 minutes. Serves: 12. Approximately 640 kcal and 18 g protein per serving.

Ingredients

For the dough

800 g flour
150 g sugar
1 teaspoon salt
Zest of 1 orange
150 g butter
50 g fresh yeast
300 ml milk
3 egg yolks
3 tablespoons lard

For the filling

3 egg whites
2 eggs
600 g cottage cheese
2 tablespoons starch
200 g sugar
1 teaspoon rum essence
100 g candied fruit

For brushing

1 egg
1 teaspoon sugar
2 tablespoons milk
2 squares white chocolate

Preparation

1. Sift the flour into a bowl and mix it with the sugar, salt and grated orange zest. Dissolve the yeast in 50 ml of warm milk. 2. Make a well in the flour and add the melted, cooled butter, the dissolved yeast and the beaten egg yolks. Gradually pour in the remaining 250 ml of milk and knead for 10 minutes, until you have a smooth dough. 3. Roll out the dough on a lightly floured work surface and spread it with the 3 tablespoons of lard. Fold it into thirds and leave it covered for 90 minutes, until doubled in size. 4. Meanwhile, beat the 3 egg whites with the 2 eggs. Add the cottage cheese, starch, sugar, rum essence and finely chopped candied fruit, then mix. Cover the filling and keep it chilled while the dough rises. 5. Roll out the dough on a floured work surface and spread the filling over it. Cut it into strips about 5 cm wide, fold them over the filling and press the edges together to make rolls. Arrange the rolls in a spiral in a baking tin lined with parchment paper, continuing until you’ve used up all the dough and filling. 6. Beat the egg for brushing with the teaspoon of sugar and 2 tablespoons of milk. Brush the pie, grate the 2 squares of white chocolate over the top and leave it for 10 minutes. 7. Bake in an oven preheated to 180°C for 45 minutes, until browned on top.

Notes

I cut it into slices and serve them with black tea; the spiral looks like a sweet snail, but the filling is cheese. You can replace the candied fruit with 100 g of raisins; the dough contains gluten, and the filling contains dairy and eggs. The cottage cheese should be well drained so the filling doesn’t release whey. If the candied fruit is in large pieces, chop it finely so it’s distributed among the strips. Keep the pie covered in the fridge for no more than 3 days.

Frequently asked questions

How warm should the milk be for the yeast?

The milk should be lukewarm, around 35°C. If it feels hot to the touch, let it cool a little before dissolving the yeast.

Can I use dry yeast instead of fresh yeast?

Yes, use 17 g of dry yeast instead of 50 g of fresh yeast and dissolve it in the lukewarm milk as well.

How do I stop the spiral from coming apart while baking?

Press the edges of each roll together well, then tuck the end underneath the spiral in the tin. If a roll comes apart a little, press it back together with your fingers before baking.