Sweet cheese and raisin pie

Name: Sweet cheese and raisin pie - Evanghelina J.
Ingredients: 1 package of puff pastry; 1 kg of sweet cheese; 5 eggs; Sugar to taste; Vanilla essence; 200 g of raisins

Dessert - Sweet cheese and raisin pie by Evanghelina J. - Recipia

Every time I have puff pastry in the freezer and some sweet cheese in the fridge, I make this pie. You don't have to complicate yourself with kneading or waiting for it to rise, and the filling is always easy to adjust according to your taste or what you have on hand. I let it cool down a bit before cutting it, but I admit that sometimes I don't have the patience. Quick Info Total time: about 50-60 minutes (including cooling) Preparation time: 15-20 minutes Baking time: 30 minutes Servings: 10-12 pieces (from a large baking tray) Difficulty: easy Recipe type: quick dessert with puff pastry Ingredients 1 package of puff pastry (approx. 800 g, store-bought) 1 kg sweet cow cheese 5 eggs Sugar to taste (I usually put 150-200 g, depending on how sweet you want it) Vanilla essence 200 g raisins If the cheese is too liquid, prepare 2-3 tablespoons of semolina for consistency. Preparation method 1. Let the puff pastry thaw at room temperature. It is important that it is completely thawed; otherwise, it will tear when you roll it out. 2. Divide the puff pastry sheet into two equal pieces. Sprinkle a little flour on the work surface and roll out each piece with a rolling pin until it reaches the size of the tray you will bake it in. 3. Carefully roll the first piece of dough onto the rolling pin and transfer it to the buttered tray. Level it out, making sure to gently lift the edges if the sheet allows. 4. For the filling: mix the sweet cheese with the sugar, then incorporate the whole eggs and vanilla essence. If you see that the cheese is a bit runny, add 2-3 tablespoons of semolina and mix well. 5. Spread the cheese mixture over the sheet in the tray. Sprinkle the raisins evenly over the entire surface. 6. Roll out the second piece of puff pastry to the same size and place it over the filling. 7. Cut the pie into portions directly in the tray using a sharp knife, but do not cut all the way down, just through the top sheet. This way, the filling will not leak during baking. 8. Seal the edges of the sheets all around by gently pressing with your fingers to prevent the filling from leaking out. 9. Beat an egg yolk and brush the surface of the pie. 10. Place the tray in the preheated oven at 180°C and bake for 30 minutes, until it gets a nice golden color on top. Why I make this recipe often It’s quick to make, especially when you have everything on hand. It’s a good solution for using up sweet cheese. The pie holds up well the next day and is good both cold and slightly reheated. Tips and variations Tips If you are using a very large tray and want to have uniform sheets, you can roll out the puff pastry as thin as possible, but be careful not to tear it. Do not place the filling on a cold or semi-frozen sheet of dough. It tears, and you can’t adjust it anymore. Pre-cutting before baking helps prevent the sheet from breaking and the filling from leaking when cutting. Substitutions You can also use fresh cow cheese from the market, but if it is very soft, you should definitely add semolina. Vanilla essence can be replaced with lemon essence or grated lemon peel for a slightly different taste. If you don’t have raisins, you can leave the pie with just cheese or add some dried currants. Variations In the filling, you can add, besides raisins, some small pieces of dried apricots or grated apple, well squeezed. If you want it to be more 'puffed', you can add a pinch of baking powder to the cheese, but the basic recipe does not require this. Serving ideas It is served plain, hot or cold. You can sprinkle powdered sugar on top after it has cooled, if you like. It’s good for breakfast with tea or as a dessert after lunch. Frequently asked questions 1. What type of cheese do I use for the sweet cheese and raisin pie? It is best to use sweet cow cheese, without too much whey. If it is too wet, add semolina to absorb the liquid. 2. Can I freeze the pie after baking? The puff pastry pie does not retain its texture as well after freezing and thawing. It’s better to keep it in the fridge for a few days. 3. Can I use fewer eggs in the filling? The egg binds the filling and helps with texture. You can try with 4 eggs if needed, but the filling will be a bit denser. 4. How do I prevent the top sheet from rising too much? It is normal for it to puff up a bit; that’s typical for puff pastry. If you want it to be flatter, lightly prick the top sheet in several places with a fork before baking. 5. Why do I need to cut only the top sheet? If you cut all the way down, the filling will leak between the pieces while baking and will dry out on the edges. By only cutting the top sheet, you maintain a nice appearance and keep the filling in place. Nutritional values The values are estimated for one serving (out of 12): - Calories: approximately 270-320 kcal - Protein: 10-12 g - Carbohydrates: 28-35 g - Fat: 13-16 g It depends a lot on the type of cheese and the exact amount of sugar and butter used to grease the tray. Storage and reheating The pie can be stored in the fridge, covered, for up to 3 days. It can be eaten cold or reheated gently in the oven or microwave, but the puff pastry will not be as crispy as fresh. I do not recommend freezing after baking.

Sweet cheese and raisin pie

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