Twisted cheese pie

Name: Twisted cheese pie - Andra O.
Ingredients: 1 package of phyllo dough; 500 g of sweet cow cheese; 100 g of salty cheese; 5 eggs; 1 vial of rum essence; 1 vial of vanilla essence; 2 tablespoons of semolina; 3 tablespoons of sugar; a pinch of salt; 100 g of raisins; 1 cup of sweet milk; for topping: 2 eggs; optional powdered sugar.

Dessert - Twisted cheese pie by Andra O. - Recipia

The twisted cheese pie is made from thin sheets filled with a simple mixture of sweet cheese, salty cheese, eggs, milk, raisins, and semolina. The sheets are rolled separately, then the rolls are placed in a round shape, one next to the other, to form the pie. Finally, it is brushed with egg and baked until the surface turns golden brown. It is a recipe suitable when you want an easy-to-make cheese pie, without the need for kneading dough. Quick Info Total time: not specified in the original recipe Preparation time: not specified Baking time: until the pie is golden brown Servings: the number varies depending on the size of the slices; the recipe makes 3 rolls Difficulty: easy Recipe type: cheese pie, homemade dessert Ingredients For the pie: 1 pack of Bella pie sheets 500 g sweet cow cheese 100 g salty cheese 5 eggs 1 vial of rum essence 1 vial of vanilla essence 2 tablespoons of semolina 3 tablespoons of sugar A pinch of salt 100 g raisins 1 glass of sweet milk For brushing on top: 2 eggs, well beaten Optional: Powdered sugar for serving Preparation method 1. Prepare the cheese mixture In a large bowl, mix the 5 eggs with the rum essence and vanilla essence. Add the sugar and continue mixing until the ingredients are well combined. Then add the sweet cheese and salty cheese, milk, raisins, and semolina. Mix until you obtain a homogeneous composition. If the sweet cheese has large lumps, crush them with a fork while mixing. 2. Divide the sheets The pie sheets are divided into groups of 4. From each group, one roll will be formed, and in the end, you will obtain 3 rolls. Work carefully, as the pie sheets are thin and can tear easily. Each sheet used for a roll is brushed with oil, as specified in the recipe. 3. Form the rolls Place the first sheet, brush it with oil, then continue in the same way with the other sheets in the group. Put the cheese mixture over the sheets and roll them carefully. Repeat the process with all the sheets and the remaining mixture. In the end, you should have 3 rolls filled with cheese. 4. Place the pie in the shape Put the rolls in a round shape, arranging them in the position indicated by the final shape of the pie. The rolls can be arranged in such a way as to gradually occupy the entire shape. 5. Brush the surface and bake Beat the 2 eggs prepared for the top well and brush the entire surface of the pie. This layer helps the pie to develop a golden color during baking. Put the shape in the oven and leave the pie until it is well browned. The original recipe does not mention the oven temperature or a fixed baking time, so pay special attention to the appearance of the surface. 6. Serve the pie Let the pie settle a bit after baking, then cut it into slices. If desired, dust it with powdered sugar before serving. Why I make the recipe often This pie is practical because the filling is prepared quickly, and the ready-made sheets eliminate the longer part of the recipe. The combination of sweet and salty cheese balances the taste, while the raisins add sweetness. The 3 rolls are easily arranged in the shape and give the pie its specific twisted appearance. It is also an easy recipe to share. It can be cut into smaller slices for a platter or into larger pieces, served as a dessert. Tips Mix the cheese well with the eggs, milk, and semolina, so that the filling is as uniform as possible. The semolina helps bind the mixture, and the raisins distribute better if mixed thoroughly. Do not overload the sheets with filling. A suitable layer rolls easier and reduces the risk of the filling spilling out during placement in the shape. Brush each sheet with oil before adding the mixture. The sheets can tear if handled dry or too roughly. The surface is brushed with egg only after all the rolls have been placed in the shape. Cover the pie as evenly as possible so that the browning is balanced. The baking time is not exactly specified in the original recipe. Check the pie towards the end and take it out when the surface is golden brown. Substitutions Sweet cow cheese and salty cheese are the basic ingredients of the filling, so replacing them can change the taste and consistency. If you have a less moist sweet cheese, the mixture may turn out denser; if it is more moist, it will remain softer. The rum and vanilla essences are used for flavor. The recipe can also be made with just one, but then the taste will differ from the original version. Variations You can prepare the pie only with raisins or you can reduce their amount, depending on how sweet you like the filling. The basic recipe contains 100 g of raisins. If you prefer a less sweet pie, keep the amount of sugar in the filling as it is and do not add powdered sugar at the end. The twisted shape remains the same, regardless of how you arrange the 3 rolls. The important thing is that each roll contains oiled sheets and cheese mixture. Serving ideas The pie can be served plain, after it has cooled sufficiently to be cut. Powdered sugar is optional and is added just before serving. It is suitable as a dessert for a family meal or as a sweet snack, cut into smaller slices. Frequently asked questions How many rolls are obtained from a pack of sheets? In this recipe, 3 rolls are obtained. The sheets are divided into groups of 4, and each group is filled and rolled separately. Can salty cheese be omitted? The recipe uses 100 g of salty cheese to balance the sweet cheese and sugar. It can be omitted, but the final taste will be sweeter and less balanced. When are the 2 eggs placed on top? The 2 eggs are beaten well and used after the rolls have been placed in the shape. The entire surface of the pie is brushed, and then the shape is placed in the oven. How long is the pie baked? The source of the recipe does not mention an exact number of minutes or oven temperature. The pie is baked until the surface is golden brown. Visual checking is important, especially towards the end. Can it be dusted with sugar? Yes. Powdered sugar is optional and is sprinkled after baking, before serving. Nutritional values The values below are estimates, as the recipe does not specify the weight of the pack of sheets, the exact type of cheese, or the size of the glass of milk. The rough calculation assumes a standard pack of sheets and approximately 8 servings. For one serving, the estimate is about 330-400 kcal, depending on the amount of oil absorbed by the sheets and the fat content of the cheeses. Proteins: approximately 14-18 g Carbohydrates: approximately 35-45 g Fats: approximately 15-22 g Raisins, sugar, milk, eggs, cheese, and sheets together contribute to the energy value. For an exact calculation, nutritional information from the packaging of the sheets and ingredients used would be necessary. Storage and reheating The pie is kept covered after it has cooled. Because the recipe contains cheese, eggs, and milk, it is recommended to keep it in the refrigerator if not consumed on the same day. The slices can be easily reheated just enough to be pleasant for serving. Avoid excessive heating, as the sheets can dry out and the filling can lose its texture. If you want to keep the pie as good as possible, cut only the necessary amount and keep the rest covered.

Twisted cheese pie

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