Pasca with cottage cheese

Name: Pasca with cottage cheese
Ingredients: 500 g white flour; 180 g lard or 250 g margarine; 125 g sugar; 1 sachet vanilla sugar; 1 whole egg; 3 egg yolks; 1/4 teaspoon salt; 1 kg cottage cheese; 250 g sugar; 10 sachets vanilla sugar; 12 egg yolks; 4 tablespoons sour cream

Dessert - Pasca with cottage cheese by Felicia F. - Recipia

Pasca with cottage cheese is baked with a tender pastry base and a lattice top. The filling with eggs and sour cream stays soft, while the lattice browns during the 45 minutes of baking. I keep a close eye on how well the cottage cheese is drained, because the filling needs to stay in the pastry, not run. Preparation: 30 minutes. Cooking: 45 minutes. Total time: 75 minutes. Servings: 12. Approximately 620 kcal and 17 g protein per serving.

Ingredients

For the pastry

500 g white flour
180 g lard or 250 g margarine
125 g sugar
1 sachet vanilla sugar
1 whole egg
3 egg yolks
1/4 teaspoon salt

For the filling

1 kg cottage cheese
250 g sugar
10 sachets vanilla sugar
12 egg yolks
4 tablespoons sour cream

Preparation

1. In a bowl, mix 500 g flour with the lard or margarine. Add the sugar, vanilla sugar, egg, 3 egg yolks and salt, then knead until you have a dough you can roll out. 2. Mix the cottage cheese with the sugar, vanilla sugar and sour cream. Add the 12 egg yolks one at a time, mixing continuously until the filling becomes a paste. 3. Heat the oven to 180°C. Roll out part of the dough in the baking pan, then pour the cheese filling on top. 4. Roll out the remaining dough and cut it into strips. Arrange them in a lattice over the filling. 5. Bake for 45 minutes, until the lattice is browned and the filling has set.

Notes

Well-drained cottage cheese with small curds is easier to mix and won't leave whey in the filling. If it has a lot of liquid, leave it to drain before using it. The dough needs to hold together enough to roll out; if it sticks, sprinkle a little flour on the work surface. In my photo, my little girl is also tasting this linzer. Keep the pasca covered in the fridge for up to 3 days. For the pastry, you can choose lard or margarine, in the amounts listed above. The wheat in the flour, dairy and eggs are allergens in this dessert. I cut it once it has cooled, so the filling holds together better in each slice. I serve it with black tea, with nothing else alongside it.