Cheese and sour cream pie

Name: Cheese and sour cream pie
Ingredients: 400 g phyllo pastry; 5 eggs; 500 g sweet cheese 20% fat; 100 g sour cream 40% fat; 200 g sugar; 100 g raisins; 130 g butter 65% fat; 200 g sour cream 40% fat; 200 ml sweet milk

Dessert - Cheese and sour cream pie by Steliana O. - Recipia

This cheese and sour cream pie is the kind of recipe you make on an afternoon when you crave something simple yet hearty. I take it out of the oven piping hot every time, and usually, it doesn't get a chance to cool down. First of all, because the first piece goes straight onto the plate, but also because the warm layers with soft, slightly sweet cheese have their charm. Quick Info Total time: about 1 hour Preparation time: 15-20 minutes Baking time: 30 minutes Servings: 12-15, depending on how big you cut them Difficulty: easy to medium (watch out for the pastry sheets) Recipe type: quick, homemade dessert, good and warm Ingredients 400 g pastry sheets (about 14 sheets) 5 eggs 500 g sweet cow cheese (20% fat) 100 g sour cream (40% fat) – for the filling 200 g sugar 100 g raisins 130 g butter (65% fat) 200 g sour cream (40% fat) – for greasing the sheets 200 ml milk Preparation method 1. Take the pastry sheets out of the fridge and let them sit on the table for at least 20 minutes so they don't break when you unfold them. While the sheets are softening, melt the butter and mix it with 200 g of sour cream (this will be for greasing the sheets). 2. In a large bowl, beat the eggs with the sugar, then add the cheese, 100 g sour cream, and raisins. Mix well with a wooden spoon or spatula until the filling becomes homogeneous. 3. Prepare a 25x35 cm baking dish and line it with baking paper. 4. Divide the pastry sheets like this: 5 for the base, 4 in the middle, and 5 on top. 5. Start assembling: put the first sheet in the dish, grease it with the butter and sour cream mixture, then place the next sheet, and so on, until you have 5 sheets stacked, each greased. 6. Pour half of the filling over this layer. 7. Place the 4 sheets for the middle, one by one, each greased with butter and sour cream. After you finish, add the remaining filling and spread it as evenly as possible. 8. Cover with the last 5 sheets, greasing again with butter and sour cream in between, including the last one. 9. Pour the remaining butter and sour cream mixture over the pie (if you have any left). 10. With a sharp knife, score the pie only on the surface – do not cut all the way through, just enough to delineate the pieces. 11. Put the dish in the preheated oven at 180°C for 30 minutes. 12. After 15 minutes, take the dish out of the oven, pour 200 ml of milk evenly on top (this helps soften the sheets and adds flavor), and put it back for another 15 minutes until nicely browned. 13. Remove the dish, let it sit for a few minutes (or not, if you can't wait), then cut along the already scored lines and, if you like, sprinkle powdered sugar on top. It's better to add the sugar when the pie is almost cool, but it works warm too. Why I make this recipe often It's a pie that doesn't require complicated techniques or hard-to-find ingredients. The filling is straightforward, without artificial flavors, and the result is tasty and satisfying. You can make it quickly, it goes well with any meal, and it has no pretensions. It remains good the next day, if there are any leftovers. Tips and variations Tips Baking paper helps a lot when removing the pie from the dish; otherwise, it might stick. Grease the sheets quickly so they don’t dry out. Do not cut the pie all the way through before baking, so the filling doesn’t leak out. If the filling seems too thick, you can add 1-2 tablespoons of sour cream or a bit of milk. Substitutions The sweet cow cheese can be replaced with ricotta, but the final texture will be slightly different. Raisins can be omitted if you don't like them. Butter doesn't really have a substitute here; margarine changes the taste. The sour cream should ideally be as fatty as possible; otherwise, it comes out a bit dry. Variations You can also use some salty cheese (like urda), but then reduce the sugar. For a more aromatic flavor, add a teaspoon of grated lemon zest or a bit of vanilla. If you don't want raisins, you can add sour cherries from a jar (well drained), but it will come out wetter. Serving ideas It can be served warm, plain, or with powdered sugar on top. You can serve it with cold sour cream or a bit of plain yogurt. It's also good cold, for breakfast or with coffee. Frequently asked questions 1. What kind of cheese should I use for this pie? Ideally, sweet cow cheese that is not too wet. If the cheese is too watery, drain it before using. 2. Why do I add milk halfway through baking and not at the beginning? The milk is added in the middle so that the sheets have time to brown but remain soft inside. If you add it from the start, it softens too much and doesn't get a crust. 3. Can I use homemade pastry sheets? Yes, if you have the time and patience, but the recipe works very well with store-bought ones. 4. If I don't have 40% fat sour cream, can I use a lighter one? You can, but the pie will be less flaky, and the taste will be different. 5. Can I skip the raisins? Yes, the raisins are optional. You can omit them without changing anything else in the recipe. Nutritional values Estimate for one serving (out of 15 servings): Calories: approx. 260 kcal Protein: 7-8 g Fat: 12-13 g Carbohydrates: 30-32 g The values are indicative and depend on the exact type of cheese, sour cream, and sheets used. The sweet cheese and fatty sour cream are the main sources of protein and fat. Storage and reheating If you have leftovers, cover the pie with foil or place it in a container in the fridge. It keeps well for 1-2 days, but the sheets become softer. To reheat, microwave for a few seconds or put it directly in the oven on low heat, covered with foil. However, it’s best on the day it’s made.

Preparation

We leave the sheets at room temperature so we can unfold them without tearing. I had 14 sheets, which I divided into 3: 5 pieces for the bottom of the tray, 4 pieces for the middle, and 5 pieces for the top. We prepare the filling by mixing the eggs with sugar, then adding cheese, sour cream, and raisins, and mixing well. In a tray measuring 25/35 cm, lined with baking paper, we start placing the sheets and brushing them with melted butter mixed with 200 g of sour cream. We brush each sheet individually, place 5 sheets, then half of the filling, 4 well-brushed sheets, the remaining filling, and then the last 5 sheets. On top, we pour the remaining butter mixed with sour cream. With a sharp knife, we portion it, but not all the way through, just enough to divide the pie into pieces. We put the tray in the preheated oven for about 30 minutes; after 15 minutes, we take the tray out and pour in the milk, then leave it for another 15 minutes to brown well and let the milk soak into the sheets. We take the tray out of the oven, portion it, and dust it with sugar. It is preferable to dust it when it is cooler, but I have no patience because I like it hot.

Cheese and sour cream pie

Preparation

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