Cheese Pastry

Name: Cheese Pastry
Ingredients: For 2 round cakes of 26 cm; For the dough: 2 eggs; 50 g butter; 100 g lard; 4 tablespoons yogurt; 7 tablespoons sugar; 1 teaspoon and 1/2 baking powder; grated lemon zest; 600 g flour; Filling: 1.6 kg cottage cheese; 300 g sugar; 8 eggs; 2 tablespoons flour; grated zest of one lemon; vanilla essence; 1 egg for brushing

Dessert - Cheese Pastry by Profira C. - Recipia

I have prepared this Easter cheese pie several times, and I especially enjoy the combination of the creamy cheese filling and the buttery, crumbly crust. It’s not the kind of pie made with yeast dough, but rather one with a crumbly base, similar to cake dough. The quantities below yield two baked pies in 26 cm round pans. Quick Info Total time: not specified in the original recipe; includes time for preparing the dough, filling, and cooling Preparation time: not specified Baking time: approximately 1 hour for each pie Servings: 2 pies, in 26 cm round pans Difficulty: medium Recipe type: traditional cheese pie, suitable for Easter or Ascension meals Ingredients For the dough 2 eggs 50 g butter 100 g lard 4 tablespoons yogurt 7 tablespoons sugar 1 and a half teaspoons baking powder Grated zest of one lemon 600 g flour For the filling 1.6 kg cottage cheese 300 g sugar 8 eggs 2 tablespoons flour Grated zest of one lemon Vanilla essence For brushing 1 egg All ingredients for the dough should be at room temperature. This way, the butter, lard, and other ingredients incorporate more easily, and the dough forms without the need for extensive kneading. Instructions 1. Prepare the dough In a bowl, combine the lard, butter, and sugar. Mix until you achieve a smooth cream. Add the two eggs and continue mixing until well incorporated. Then add the baking powder, grated lemon zest, and yogurt. Gradually incorporate the flour. Knead until you obtain a smooth dough that doesn’t stick to your hands. There’s no need to overwork the dough; stop when the ingredients are combined and the texture is uniform. Cover or refrigerate the dough while you prepare the filling. 2. Prepare the cheese filling Place the cottage cheese in a bowl and crumble it with your hands. In another bowl, mix the 8 eggs with the sugar, but don’t overdo it. There’s no need to achieve a very airy foam. Pour the beaten eggs over the cheese. Add the two tablespoons of flour, grated lemon zest, and vanilla essence. Mix well by hand until the mixture is uniform. 3. Form the first pie Divide the dough into two parts. Take the first half and roll it out on a piece of parchment paper. The sheet should be thick enough to cover both the base and the sides of the pan. Grease a 26 cm round pan with butter. Lift the sheet along with the parchment paper and place it in the pan. Press the dough well against the bottom and sides of the pan. If the dough exceeds the edge, trim the excess with a knife. Prick the dough all over with a fork. This step is done across the entire base before adding the filling. Pour half of the cheese mixture into the pan and level it gently. From the remaining dough, form two thin rolls. Place them over the filling in the shape of a cross. 4. Brush and bake the pie Beat the egg for brushing and use a brush to coat the surface of the pie. Prepare the second pie in the same way, using the remaining dough and filling. If the dough has hardened while in the fridge, let it soften a bit before rolling it out. Place the pies in the preheated oven and bake at a suitable temperature for about an hour. The original recipe does not specify the exact temperature, so it is important to monitor the baking and the appearance of the pie towards the end. When done, remove them from the oven and let them cool before serving. The filling settles as the pie cools, so it’s not recommended to cut it immediately. Why I make this recipe often I love this pie because the lard dough is crumbly and easy to work with, while the filling has a creamy texture and a pleasant lemon and vanilla flavor. The quantity is suitable for two large pans, making it convenient when preparing dessert for several people. Additionally, the dough does not need to rise. It’s prepared, allowed to cool slightly, and then can be rolled out and placed directly into the pans. Tips Use room temperature ingredients for the dough. The butter and lard will combine more easily with the sugar, resulting in a more uniform mixture. Incorporate the flour gradually and stop when the dough becomes smooth and non-sticky. If you knead it too much, it may lose its crumbly texture. The cottage cheese should be well crumbled before adding the eggs. This way, the filling mixes more easily, and there won’t be large lumps. Do not mix the eggs with the sugar too much for the filling. In this recipe, they are just combined with the cheese, not whipped for a fluffy foam. Let the pie cool before cutting it. When it’s hot, the filling is softer, and the slices won’t hold their shape as well. Substitutions Lard can be replaced with the same amount of butter, but the original recipe uses lard, which contributes to the dough's tenderness. Vanilla essence can be substituted with vanilla extract if that’s what you have on hand. In this recipe, it’s not advisable to replace the cottage cheese with a very soft cream cheese without adjusting the other ingredients, as the filling may have a different consistency. Variations You can prepare the pie exactly as described, with the two rolls of dough placed in a cross over the filling. If you prefer a simpler surface, you can reserve the decorative dough from the edges only for the border and leave the cheese uncovered in the center. However, the cross shape is the one indicated in the original recipe. Lemon zest and vanilla essence are the flavors used here. There’s no need to add other ingredients to flavor the filling. Serving Ideas The pie is served after it has completely cooled. It can be cut into slices and served plain, without any additions, as it already has dough, cheese filling, and lemon and vanilla flavor. It’s suitable for the Easter table, for Ascension, or for any occasion when you want a cottage cheese dessert. It can also be served at room temperature after being kept in the fridge. Frequently Asked Questions Can I prepare the dough in advance? Yes. The dough can be prepared ahead of the filling and kept in the fridge while you work on the cheese mixture. In the original recipe, this is even the recommended step. Why is flour added to the cheese filling? The two tablespoons of flour help the mixture have more stability during baking. Flour is part of the base recipe and is mixed together with the cheese, eggs, sugar, and flavors. How long should the pie bake? The indicated time is approximately one hour in a preheated oven at a suitable temperature. Since the exact temperature is not mentioned, keep an eye on the pie towards the end of baking and avoid removing it before the dough and filling are fully baked. Does the pie need to cool before cutting? Yes. The pie should be removed from the oven and allowed to cool. The filling is softer immediately after baking and stabilizes as it cools. How many pies does this quantity yield? It yields two baked pies in 26 cm round pans. The dough and filling should be divided into two parts as evenly as possible. Nutritional Values The values below are estimates and depend primarily on the fat content of the cottage cheese and yogurt. The calculation is made for 16 slices in total, meaning approximately 8 slices from each pie. Per slice: Calories: approximately 540 kcal Protein: approximately 27 g Carbohydrates: approximately 57 g Fat: approximately 22 g These values include the dough, filling, and the egg used for brushing. A larger slice will obviously have higher nutritional values. Storage and Reheating After completely cooling, the pie should be stored in the refrigerator, covered, to avoid absorbing surrounding odors. It’s best served cold or allowed to sit at room temperature for a bit before cutting. For reheating, only heat the slice you need at a low temperature for a short time. The pie can also be served without reheating, directly from the fridge. Do not overheat it, as the cheese filling may become too soft.

Cheese Pastry

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