Cottage cheese pies like at home!

Name: Cottage cheese pies like at home! - Demetra J.
Ingredients: 1 kg flour 000 (I used Grania) 1 cube of yeast 200 g sugar a pinch of salt 150 g butter 1 glass of yogurt 5 eggs 1 glass of warm water or warm milk 500 g ricotta lemon zest 40 g semolina 100 g raisins

Dessert - Cottage cheese pies like at home! by Demetra J. - Recipia

Cheese pies, tender and well-filled, prepared from a yeast dough with butter, yogurt, and eggs. The filling consists of cheese, raisins, lemon zest, and vanilla sugar, and the pies are baked until golden and shiny. The quantities below yield two trays, enough for a large family for at least two days. Quick info Preparation time: about 1 hour and 15 minutes, not including the time for shaping the pies and preparing the filling Rising time: about 1 hour for the dough, plus about 15 minutes for the starter Baking time: about 45 minutes Total time: at least 2 hours and 15 minutes, depending on how long it takes to shape the pies and if you let them rise in the tray Servings: two trays; the number of pies depends on the size of the cut circles Difficulty: medium Recipe type: sweet pies with yeast dough and cheese filling Ingredients For the dough 1 kg flour 000 1 cube of yeast 200 g sugar a pinch of salt 150 g butter 1 cup of yogurt 5 eggs 1 cup of warm water or warm milk For the filling 500 g cheese the zest of one lemon 40 g semolina 100 g raisins 2 packets of vanilla sugar a half of the amount of sugar used in the filling 1 egg For brushing the remaining beaten egg Preparation method 1. Prepare the starter Sift the flour into a large bowl and make a well in the center. Put the yeast, a little warm water, and a teaspoon of sugar in there. Gently mix only in the center, then let the starter sit for about 15 minutes until it starts to ferment. The water should be warm, not hot. If it is too hot, it may affect the yeast. 2. Make the cheese filling In a bowl, mix the cheese with half of the amount of sugar, vanilla sugar, and grated lemon zest. Add one egg and mix well. Finally, incorporate the semolina and raisins. The filling can be made sweeter, depending on taste. After mixing, the filling should be thick enough to be placed on the dough without running. 3. Prepare the dough Beat the 3 eggs for the dough with the remaining sugar. Incorporate the melted butter that has been allowed to cool slightly. Do not add it hot, as it may coagulate the eggs. Add the egg and sugar mixture, yogurt, salt, and the cup of warm water or warm milk to the flour where the starter has risen. Start kneading until you get a soft, elastic, and manageable dough. If the dough is too stiff or does not come together, gradually add a little warm milk or water. Do not pour all the liquid at once if you notice that the flour absorbs it more slowly. Knead until the dough starts to pull away from your hand. Cover the bowl and let the dough rise in a warm place for about an hour. 4. Roll out the dough After it has risen, gather the dough with oiled hands. Lightly oil the work surface as well. Roll out sheets about 1 cm thick. Cut circles with a glass. The size of the glass determines how big the pies will be, so you can use smaller or larger circles according to your preference. 5. Fill and shape the pies Place cheese filling on each dough circle. Fold the dough over and pinch the edges well to prevent the filling from leaking during baking. Place the pies in trays and brush them with the remaining beaten egg. If you have time, let them rise again in the tray before baking. This step is optional, but the dough will have time to relax and rise a bit more. 6. Bake the pies Put the trays in a well-heated oven. Bake the pies at 180 degrees for about 45 minutes, until they are beautifully golden. The time may vary depending on the oven and the size of the pies. The important thing is that the dough is baked and the surface has a golden color. Why I make the recipe often The quantity is generous and yields two trays, which is useful when preparing a dessert for several people. The pies are substantial, and the cheese filling can be easily changed without needing to modify the dough. The version with raisins and lemon is sweet and aromatic, but the same recipe can also be adapted for a savory filling with dill. Tips Use warm or lukewarm water or milk, not hot, both for the starter and for kneading. Liquid that is too hot can affect the yeast. The butter should be melted and allowed to cool slightly before being added to the eggs. If the cheese is wetter, add the semolina at the end and let the filling sit for a few minutes before using, so that it can absorb some moisture. The source recipe uses 40 g of semolina, and this amount should not be increased without reason, as the filling may become too dry. The edges must be pinched well. If they remain open, the filling may leak during baking. For easier rolling of the dough, oil your hands and work surface with a little oil, as indicated in the recipe, instead of adding a lot of flour. Substitutions The warm water in the dough can be replaced with warm milk. The choice is made based on what you have on hand. For brushing the pies, the remaining egg can be replaced with milk. In this case, you can sprinkle a little brown sugar on top. Variations In the filling, raisins and lemon zest can be replaced with dill for a version with cheese and a savory taste. This variant changes the profile of the pies, but the dough remains the same. You can also prepare a smaller quantity by proportionally reducing all the ingredients. It is important that the amount of yeast is also reduced proportionally if you do not use the entire amount of flour. Serving ideas The pies can be served warm, after cooling sufficiently to be eaten. They are suitable for breakfast, as a snack, or as a simple dessert. Because the recipe is substantial, no complicated additions are needed. Frequently asked questions How long should the dough be left to rise? The dough should be left for about an hour, covered and placed in a warm place. Before kneading, the starter should be left for about 15 minutes to start fermenting. After shaping, the pies can be left to rise in the tray as well, if you have time. Can I use only milk instead of water? Yes. The recipe allows for the use of a cup of warm milk instead of warm water. The liquid should only be slightly heated, not hot. How can a savory filling be made? Instead of raisins and lemon zest, the cheese can be mixed with dill. For this variant, the same dough is kept, but the filling will have a savory taste, not sweet. Can I make smaller pies? Yes. Their size depends on the glass used for cutting the dough. Smaller circles will produce more pies, while larger ones will require a larger amount of filling for each piece. Why did the filling crack or leak during baking? Most likely, the edges were not pinched enough, or the pies were overfilled. Use an appropriate amount of filling and close the dough well before placing it in the tray. Nutritional values The values are estimative and depend on the number of pies obtained, the amount of filling placed in each, and the type of cheese, yogurt, or milk used. If the two trays yield about 24 pies, one piece may have around 280-330 calories. Estimatively, it may contain: Protein: 8-10 g Carbohydrates: 38-45 g Fats: 11-14 g The sugars mainly come from the added sugar, raisins, and dough, while the fats come mainly from butter, eggs, and cheese. These values do not replace an exact nutritional calculation, especially since the recipe does not specify the weight of the yeast cube, the exact size of the glasses used, or the final number of pies. Storage and reheating After cooling, keep the pies covered at room temperature if they are to be consumed shortly. For longer storage, you can put them in the refrigerator in a covered container. They can be eaten cold, but the texture of the dough is more pleasant when the pies are slightly warmed. Reheating should be done just enough to make them warm, without drying them out. Tags: cheese pies.

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