Romanian cheese pie with cranberries and rose water

Name: Romanian cheese pie with cranberries and rose water
Ingredients: 400 g Linco pastry sheets; 15 ml sunflower oil; 65 ml sunflower oil; 650 g sweet cottage cheese; 4 eggs; 200 g sour cream; 3 tablespoons semolina; 2 tablespoons rose water; 4 tablespoons powdered sweetener; 100 g dried cranberries; 500 ml milk; 3 eggs; 1 teaspoon rose water; 1 tablespoon powdered sweetener; 1 tablespoon powdered sugar

Dessert - Romanian cheese pie with cranberries and rose water by Valeria G. - Recipia

This Romanian cheese pie with cranberries and rose water bakes for 40 minutes, until golden on top. Sweet cottage cheese and cranberries sit between thin pastry sheets, while the milk and eggs bind the filling and leave a subtle floral aroma. I cut it into thin slices, not big squares. Prep: 20 minutes. Cook time: 40 minutes. Rest: 60 minutes. Total time: 120 minutes. Serves: 8. About 520 kcal and 25 g protein per serving.

Ingredients

For the pastry

400 g Linco pastry sheets
15 ml sunflower oil
65 ml sunflower oil

For the filling

650 g sweet cottage cheese
4 eggs
200 g sour cream
3 tablespoons semolina
2 tablespoons rose water
4 tablespoons powdered sweetener
100 g dried cranberries

For the top layer

500 ml milk
3 eggs
1 teaspoon rose water
1 tablespoon powdered sweetener

For decoration

1 tablespoon powdered sugar

Preparation

1. Preheat the oven to 180°C. Grease the pan with 15 ml of oil. 2. Brush the pastry sheets with 65 ml of oil, one at a time, and layer half of them in the pan. 3. Mash the cottage cheese with a fork. Mix it with 4 eggs, the sour cream, semolina, 2 tablespoons of rose water, 4 tablespoons of powdered sweetener and the cranberries. Spread the filling over the pastry. 4. Brush the remaining sheets with oil and layer them on top. Dividing up the sheets takes a little patience, especially for the top layer. 5. Prick the pastry here and there with the tip of a knife. Beat the 3 eggs with the milk, 1 teaspoon of rose water and 1 tablespoon of sweetener, then pour the mixture over the pie. 6. Bake for 40 minutes, until golden on top and the layer of milk no longer looks runny. Leave it to cool for 60 minutes, cut it into portions and dust with powdered sugar.

Notes

The cottage cheese should be well drained; if it leaves whey in the bowl, leave it in a sieve for a little while before mixing. Choose rose water intended for food, not concentrated essence. I hadn’t used rose water before; here I add the two tablespoons for a subtle aroma, even though I’m not a fan of rose water or rose-flavored sweets. I serve the pie with black tea. You can replace the cranberries with 100 g of raisins or dried currants. Instead of sweetener, use 4 tablespoons of sugar in the filling and 1 tablespoon in the milk mixture. The pie contains gluten, dairy and eggs. I bake it about two hours before the meal, so it has time to cool; leftovers keep in the fridge for up to 3 days.