Snail pie with cheese and vanilla cream

Name: Snail pie with cheese and vanilla cream - Ileana E.
Ingredients: 1 package of Linco pastry sheets for filling: 600 g sweet cow cheese; 3 eggs (I have homegrown ones); 4 tablespoons of powdered sweetener; 50 g butter; 50 ml sunflower oil; 2 tablespoons of flour; 350 ml milk; 1 packet of bourbon vanilla essence; a pinch of salt. For greasing the sheets: 50; 70 ml sunflower oil. For the topping: 2 eggs; 50 ml milk; 1 vanilla sugar; powdered sugar.

Dessert - Snail pie with cheese and vanilla cream by Ileana E. - Recipia

The snail pie with cheese and vanilla cream is made from thin sheets of pastry filled with a cooked cream of milk, egg yolks, and vanilla, then mixed with sweet cheese and beaten egg whites. The sheets are rolled up and arranged in a circular shape in a large baking dish, and before baking, they are covered with a mixture of eggs, milk, and vanilla sugar. The filling remains smooth and light, while the sheets turn a beautiful golden brown on top. Quick Info Total Time: not specified exactly; depends on the thawing time of the sheets and the preparation of the cream Preparation Time: not specified in the original recipe Baking Time: 30-35 minutes Servings: number not specified; the pie can be portioned according to the size of the slices Difficulty: medium Recipe Type: sweet cheese pie, suitable for dessert or family meal Ingredients For the pie 1 package of Linco pastry sheets For the filling 600 g sweet cottage cheese 3 eggs 4 tablespoons powdered sweetener 50 g butter 50 ml sunflower oil 2 tablespoons flour 350 ml milk 1 packet bourbon vanilla essence A pinch of salt For greasing the sheets 50-70 ml sunflower oil For topping 2 eggs 50 ml milk 1 packet vanilla sugar For serving Powdered sugar, optional Preparation Steps 1. Remove the package of pastry sheets from the freezer and let it thaw. The sheets should be able to be unfolded without breaking, but do not leave them out at room temperature for too long. 2. Prepare the cheese. If you are using homemade or coarser cottage cheese, crumble it in a food processor until it is as fine as possible. This way, the cream will have a more uniform texture. 3. For the vanilla cream, put the butter and oil in a pan and let them heat up. Add the flour and mix with a whisk, ensuring that the flour incorporates without lumps. 4. Gradually pour in the warm milk. Stir constantly as you add it, then continue stirring until the mixture thickens and begins to boil. Let the cream come to a few boils. 5. Add the egg yolks one by one, mixing after each addition. Then add the vanilla essence and powdered sweetener. Keep the cream on the heat for about 2 more minutes, stirring continuously. 6. Remove the cream from the heat and let it cool slightly. It should not be completely cold, but it should not be very hot when you add the cheese. 7. Gradually incorporate the crumbled cottage cheese. Mix after each addition until you achieve a homogeneous mixture. 8. Whip the egg whites with a pinch of salt until stiff peaks form. Add them to the vanilla and cheese cream and gently fold. The movements should be as gentle as possible to retain as much air as possible in the egg whites. 9. To assemble, take a sheet of pastry and brush it with oil using a silicone brush. Place about 2 tablespoons of filling on the sheet and spread the cream over the entire surface with the back of a spoon. 10. Roll the sheet lengthwise to form a log. Place the log in the large baking dish lined with parchment paper. 11. Continue in the same manner with the remaining sheets and filling. Arrange the logs in the baking dish in a spiral shape, starting from the center and continuing until all ingredients are used. 12. For the topping mixture, beat the 2 eggs with the milk and vanilla sugar. Pour the mixture over the assembled pie, distributing it as evenly as possible. 13. Bake the pie in a preheated oven at 180 degrees Celsius for 30-35 minutes. It is ready when the sheets are golden brown on top. 14. Allow the pie to cool slightly before slicing. It can be served plain or dusted with powdered vanilla sugar. Why I Make This Recipe Often I love it because it uses a filling different from the classic cheese mixed directly with eggs and sugar. The cooked vanilla cream gives it a finer consistency, and the whipped egg whites make the mixture lighter. The cottage cheese remains the main ingredient, but it doesn’t feel heavy in the filling. Additionally, the pie is easy to arrange in the baking dish as the logs are formed without needing to roll out a large sheet. Tips The cottage cheese should be crumbled as finely as possible if it is coarse. This step is especially important for the final texture of the cream. The milk is added warm, gradually, over the butter, oil, and flour mixture. Continuous stirring helps achieve a lump-free cream. Let the cream cool slightly before adding the cheese and egg whites. The egg whites are incorporated at the end and mixed gently, not vigorously. The pastry sheets dry out quickly once unfolded. It’s best to keep them covered until you use them to prevent them from breaking while rolling. The amount of oil for greasing is 50-70 ml. Use enough to brush the sheets thinly without soaking them. Substitutions Sweet cottage cheese can be homemade or store-bought. If it is very coarse, it should be crumbled before being added to the cream. The original recipe uses powdered sweetener. This should not be automatically replaced with the same amount of sugar, as different ingredients can have different sweetening powers. If using another type of sweetener, the amount should be adjusted according to the package instructions. Sunflower oil is used both in the cooked cream, along with the butter, and for greasing the sheets. No alternative for this is indicated in the recipe source. Variations A simple variation can be the arrangement method. The logs can be placed in a spiral, as in the original recipe, or arranged side by side if the baking dish is more suitable for this. For the version presented here, the sheets are rolled lengthwise and arranged circularly. The amount of powdered sugar at the end can be adjusted to taste or omitted. The pie can also be served plain, as the filling already contains sweetener and vanilla. Serving Ideas The pie is served plain after it has cooled or dusted with powdered vanilla sugar. It is easier to slice when it is no longer hot, as the filling has time to set. Frequently Asked Questions Can I use store-bought cottage cheese? Yes. The recipe can be made with both homemade and store-bought cottage cheese. If the cheese is coarse, crumble it beforehand in a food processor so that the filling is smoother. Why are the egg whites added at the end? The whipped egg whites are incorporated at the end to retain as much air in the mixture as possible. They are gently mixed with the vanilla and cheese cream without being beaten or mixed again. Can I pour the hot cream over the cheese? It is better to let the cream cool slightly before adding the cheese. In the original recipe, the cheese is gradually incorporated into the cooled cream, and the egg whites are added afterward. How do I know when the pie is done? The pie is baked at 180 degrees Celsius for 30-35 minutes. It is done when the surface is golden brown. The time may vary slightly depending on the oven and how quickly the sheets color. Can it be served without powdered sugar? Yes. The powdered vanilla sugar is optional and is only added when serving. The pie can be served plain. Nutritional Values The values are approximate, as the weight of the package of sheets, the type of cottage cheese used, and the energy value of the sweetener are not specified. For a portion calculated approximately from 10 servings, a slice may contain about: Calories: 300-380 kcal Protein: 12-16 g Carbohydrates: 25-35 g Fats: 16-23 g Fiber: approximately 1-2 g Most of the calories come from the pastry sheets, butter, oil, and eggs. The values may be lower or higher depending on the type of cheese and the exact amount of sheets used. If powdered sugar is added when serving, the carbohydrate and calorie intake slightly increases. Storage and Reheating After cooling, store the pie covered in the refrigerator. The filling contains cheese, milk, and eggs, so it is not advisable to leave it at room temperature for long. The pie is good the next day, but the sheets gradually lose their crispy texture. For serving, it can be eaten cold or gently reheated. If reheating, do so gradually so that the filling does not dry out. It is best to cut only the amount you intend to serve and keep the rest covered.

Snail pie with cheese and vanilla cream

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