Sweet cheese and raisin pie, in homemade pastry

Name: Sweet cheese and raisin pie, in homemade pastry - Vicentia G.
Ingredients: For two sheets (large baking tray): 2 cups of water; 1 egg; 2 tablespoons of oil; 2 tablespoons of vinegar; flour as needed. For the filling: 600 g of cottage cheese (well drained); 3 eggs; 2 packets of vanilla sugar; grated zest of one lemon; 50 g of raisins; 4 tablespoons of semolina; 300 ml of sweet milk; a pinch of salt; 5 tablespoons of sugar. powdered sugar (for decoration)

Dessert - Sweet cheese and raisin pie, in homemade pastry by Vicentia G. - Recipia

Sweet cheese and raisin pie in homemade dough If there is a dessert that fills our hearts with joy and reminds us of the days spent at grandma's house, it is certainly the sweet cheese and raisin pie. This delicious recipe, with homemade dough, is a favorite for many, and it's easy to understand why. The fluffy texture of the cheese, combined with the sweetness of the raisins and the aroma of the crispy dough, turns each serving into a true celebration of flavor. Total preparation time: 1 hour and 30 minutes Preparation time: 30 minutes Baking time: 40 minutes Number of servings: 12 Ingredients needed for the dough: - 2 cups of water - 1 egg - 2 tablespoons of oil - 2 tablespoons of vinegar - Flour, as needed (approximately 600 g) Ingredients needed for the filling: - 600 g of cottage cheese (well drained) - 3 eggs - 2 packets of vanilla sugar - Grated zest of one lemon - 50 g of raisins - 4 tablespoons of semolina - 300 ml of sweet milk - A pinch of salt - 5 tablespoons of sugar - Powdered sugar (for decoration) Preparing the dough: 1. Preparing the dough: In a large bowl, combine the egg, oil, vinegar, and water. Mix the ingredients well until combined. Gradually add the flour, stirring continuously, until you obtain a dough that does not stick to your hands and has a soft but elastic consistency. It is important that the dough is well worked but not too hard, so it can be easily rolled out. 2. Resting the dough: Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes. This step is essential as it allows the gluten to relax, making the rolling out of the dough much easier. 3. Repeating the process: After half an hour, take the dough out of the refrigerator and knead it again for a few minutes. Wrap it again and let it rest for another 30 minutes. Repeat this process twice to achieve perfectly textured dough. 4. Rolling out the dough: Divide the dough into two equal parts. Use a rolling pin to roll each piece of dough into a thin sheet, the size of your baking tray. If the dough becomes sticky, sprinkle a little flour on the table and on the rolling pin to help. Preparing the filling: 1. Boiling the milk: In a saucepan, add the milk, vanilla sugar, lemon zest, and a pinch of salt. Place the saucepan over medium heat and let it simmer gently. 2. Adding the semolina: When the milk starts to boil, add the semolina in a rain-like fashion, stirring continuously with a spatula or whisk. This will prevent lumps from forming. Continue to stir until the mixture thickens and becomes smooth. Then, remove from heat and let it cool slightly. 3. Preparing the cheese: In another bowl, mix the cottage cheese with the 5 tablespoons of sugar. Make sure the cheese is well drained so that the filling is not too wet. Add the eggs and the cooled semolina mixture, mixing well to obtain a uniform composition. Finally, fold in the raisins. Assembling the pie: 1. Preparing the tray: Line the baking tray with parchment paper to prevent the pie from sticking. Place the first sheet of dough in the tray, making sure to poke it in several places with a fork. This step will allow steam to escape during baking, preventing excessive puffing of the sheets. 2. Adding the filling: Pour the cheese mixture evenly over the first sheet. Cover with the second sheet of dough and poke again with a fork. 3. Baking: Preheat the oven to 200 degrees Celsius. Place the tray in the oven and bake the pie for about 30-40 minutes, or until the sheets turn golden and crispy. 4. Cooling and serving: Once the pie is ready, let it cool in the tray, then sprinkle powdered sugar on top and portion it. It is delicious both warm and cold and can be enjoyed alongside a cup of tea or coffee. Practical tips: - Raisin-free version: If you're not a fan of raisins, you can replace them with pieces of dried fruit or dark chocolate for a more decadent version. - Cottage cheese: Make sure to use a quality cottage cheese with little whey. You can use ricotta cheese for a creamier filling. - Dough sheets: If you don't have time to make homemade dough, you can use store-bought pastry sheets, but the taste will be much better with homemade sheets. - Storing the pie: This pie keeps well in the refrigerator, covered, for a few days. Warm it slightly before serving to restore its crispy texture. Nutritional benefits: This sweet cheese and raisin pie is a good source of protein, thanks to the cheese and eggs. Additionally, the raisins add extra fiber and antioxidants. However, it is important to consume it in moderation, considering the sugar and fat content. Frequently asked questions: 1. Can I use low-fat cottage cheese? Yes, but the pie will have a less creamy texture. 2. How can I customize the recipe? You can add flavors like cinnamon or rum essence for an even more intense taste. 3. Can the pie be frozen? Yes, you can freeze the pie before baking it. Make sure it is well covered to prevent freezer burn. 4. What sauces can I use for serving? A vanilla sauce or a caramel sauce would go perfectly with the sweet cheese and raisin pie. I wish you much success in preparing this delicious pie! May each serving remind you of the beautiful moments spent with loved ones. Bon appétit!

Sweet cheese and raisin pie, in homemade pastry

Tags

Categories