Quick pie

Name: Quick pie - Floriana L.
Ingredients: 275 g puff pastry 3 egg yolks 2 cans of Fagaras cheese; 370 g 150 g sugar 100 g golden raisins 20 g brown sugar

Dessert - Quick pie by Floriana L. - Recipia

When I have puff pastry on hand, cheese pie is one of the quickest options I make. For this recipe, I used a small baking dish, measuring 16 x 22 cm, and I cut the top layer into flower shapes before baking. The filling is prepared quickly, using cheese, egg yolks, sugar, and raisins, and then everything goes into the oven for about 30 minutes until the pastry is golden brown. Quick Info Total Time: not specified; preparation is short, and baking takes about 30 minutes Preparation Time: not specified Baking Time: approximately 30 minutes Servings: one pie in a 16 x 22 cm dish; the number of servings depends on the size of the pieces Difficulty: easy Recipe Type: quick cheese and raisin pie Ingredients 275 g puff pastry 3 egg yolks 2 packages of Făgăraș cheese, totaling 370 g 150 g sugar 100 g golden raisins 20 g brown sugar Instructions 1. If the puff pastry is frozen, allow it to thaw according to the instructions on the packaging. For the recipe, it should be pliable and easy to cut without breaking. 2. Place the egg yolks in a bowl and whisk them with the 150 g of sugar. Mix until the sugar begins to dissolve and the mixture becomes smooth. 3. Add the Făgăraș cheese and golden raisins. Mix the filling well, ensuring that the cheese, egg yolks, and raisins are evenly distributed. 4. Line a 16 x 22 cm baking dish with parchment paper. 5. Unroll the puff pastry and cut it into two pieces. One piece should be larger for the base of the pie. Place it in the dish and stretch it to cover the bottom. 6. Pour the cheese mixture over the pastry base and smooth it out gently. 7. Cut the remaining piece of pastry into flower shapes, both small and large. Arrange them over the cheese filling, distributing them evenly across the surface. 8. Brush the pastry flowers with the leftover egg white from the three eggs. Sprinkle the brown sugar on top. 9. Place the dish in the preheated oven and bake the pie for about 30 minutes, until the pastry is golden brown. The oven temperature is not specified in the original recipe, so use the standard setting for baking puff pastry. 10. Allow the pie to cool before slicing. The filling is easier to cut once it is no longer hot. Why I Make This Recipe Often It’s a practical pie when I have puff pastry in the fridge and want a simple dessert without having to make dough from scratch. The cheese mixture can be made in one bowl, and the puff pastry decoration changes the appearance without requiring much effort. The raisins add sweetness and pair well with the creamy filling. Additionally, the dish is small, so the pie bakes in a reasonable amount of time and can be easily sliced. For a snack or dessert prepared the same day, it’s a convenient option. Tips and Variations Tips Work with the puff pastry while it’s cold, but soft enough to cut. If it’s too hard, it can break, and if it gets too warm, the flower shapes may lose their definition. The base of the pastry should cover the bottom of the dish well. There’s no need for the top piece to be a whole sheet, as in this recipe it is cut into flower shapes. Whisk the egg yolks with the sugar before adding the cheese. This way, the sugar starts to dissolve, and the filling mixes more easily. The egg white is used to brush the surface of the pastry. Apply it only to the pastry, then sprinkle the brown sugar so that the flowers brown nicely. The cheese and pastry may have different moisture levels, and the final appearance may vary slightly. What’s important is that the top pastry is golden brown before removing the dish from the oven. Substitutions The recipe was made with Făgăraș cheese, and this is the amount used here: 370 g. If you choose a different type of cheese, the texture of the filling may differ, especially if the product is drier or wetter. To keep the recipe as close to the original as possible, only change the type of cheese, not the quantity. Puff pastry can be bought pre-prepared, as is the case in the basic recipe. There’s no need to prepare separate dough. Variations You can cut the top pastry into different shapes if you don’t have flower cutters or if you prefer a simpler decoration. The idea of the recipe remains the same: a larger piece for the base and smaller pieces on top. The flowers can be made in different sizes, as specified in the original recipe. Smaller pieces sometimes brown faster, so it’s worth keeping an eye on the surface towards the end of baking. For a more uniform-looking pie, you can arrange the flowers in a regular pattern. If you prefer a simpler look, you can distribute them without any specific order, while keeping the same amount of pastry. Serving Ideas Cut the pie into pieces once it has cooled. It can be served plain, as a dessert or snack. Since it already has sugar in the filling and brown sugar on top, it doesn’t need any additional sweetness. Frequently Asked Questions Can I use puff pastry straight from the freezer? No. The pastry must be thawed enough to be unfolded and cut. If it’s still rigid, it will break when you try to place it in the dish or cut the flowers. What size baking dish is suitable? The recipe is calculated for a 16 x 22 cm dish. If you use a dish of different dimensions, the thickness of the filling and the final appearance may change. Can I place the whole sheet of pastry on top instead of cutting out flowers? In the basic recipe, the remaining sheet is cut into flowers, both small and large. You can keep this decoration method to adhere to the recipe exactly. It’s not advisable to alter the quantity of pastry or filling without considering the size of the dish. How can I tell if the pie is baked? The surface of the pastry should be golden brown, which happens in about 30 minutes in a preheated oven. Since the exact temperature is not mentioned, focus primarily on the color of the pastry. Why is egg white used on the surface? The egg white brushes the pastry flowers and helps the brown sugar adhere. At the same time, it contributes to browning the decoration during baking. Nutritional Values The values are estimates for the entire pie and may vary depending on the brand of puff pastry and the composition of the Făgăraș cheese. For this estimate, I considered the total amount of ingredients in the recipe: Calories: approximately 2,700-2,900 kcal for the entire dish Protein: approximately 55-65 g Carbohydrates: approximately 350-380 g Fats: approximately 125-145 g If the pie is divided into 6 pieces, a serving would have approximately 450-485 kcal, 9-11 g protein, 58-63 g carbohydrates, and 21-24 g fat. These figures are indicative, as the puff pastry and cheese may have different nutritional values from one product to another. Storage and Reheating The pie should be stored covered, after it has completely cooled. For the best texture, it’s preferable to consume it shortly after baking, as the puff pastry gradually loses its flakiness. If there are leftover pieces, they can be reheated in the oven to partially restore the texture of the pastry. Reheating should be done until the piece is warm, without leaving it too long to avoid drying out. The pie can also be eaten cold, but the pastry will be less crispy than immediately after baking.

Quick pie

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