I have tried this apple and cheese pie several times, especially when I had both apples and sweet cheese in the fridge. I love simple desserts that require little effort but have a balanced taste between fruits and creamy filling. I usually make it in a round pan with removable walls and use store-bought pastry sheets to save time.
Quick info
Total time: about 1 hour
Preparation time: 30 minutes
Baking time: 20-25 minutes
Servings: 8
Difficulty: easy to medium
Recipe type: homemade dessert, suitable for family or guests
Ingredients
1 package of pastry sheets (approx. 400 g)
500 g sweet cottage cheese
500 g apples (peeled and grated)
6 tablespoons sugar (or to taste)
1 egg
2 tablespoons goji berries (optional)
1 teaspoon cinnamon
100 g butter (65% fat)
Preparation method
1. Start with the apples: peel them, grate them, and place them in a pan with 50 g of butter. Sauté the apples over medium heat, add cinnamon and 3 tablespoons of sugar. Stir and let them cook until soft, about 8-10 minutes. Taste and, if you want it sweeter, add a little more sugar. Once softened, let them cool.
2. For the cheese filling, crumble the cheese with a fork. Add the remaining sugar (3 tablespoons or to taste, it's best to taste as you go), the egg, and the goji berries. If you have powdered sugar, you can use it, but granulated sugar works too. Mix well until smooth.
3. Melt the remaining butter (50 g). Brush each pastry sheet with melted butter, one at a time, and layer them in a round pan with removable walls, making sure to cover the edges. The sheets should extend over the edge of the pan so you can cover the filling later.
4. Keep the last 4 sheets for covering at the end. After arranging the sheets and brushing each layer, add the cheese filling and level it out. Press gently with a spatula or spoon.
5. On top of the cheese, place the sautéed apples, cooled beforehand, and spread them evenly.
6. Now place one of the 4 remaining sheets, brushed with butter, over the apples. Gently fold the edges of the sheets over the filling.
7. Bring the edges of the sheets that hang over the pan over the pie, one at a time, brushing each with melted butter. When finished, brush the top once more with butter.
8. Place the pan in the preheated oven at 180°C, in the middle, for 20-25 minutes, until it has a golden crust.
9. Let the pie cool before cutting; otherwise, the filling will be soft and won't slice well.
Why I make this recipe often
It's a quick recipe, easy to adapt, and doesn't require complicated techniques. I almost always find the ingredients at home, and the combination of slightly tart apples and sweet cheese is a success. The pie can be served warm or cold, with no major differences in taste or texture.
Tips and variations
Tips
- Don't skip brushing each sheet with butter to achieve crispy layers.
- If using too watery cheese, let it drain before using.
- The apples should be cooled before placing them over the cheese; otherwise, they can make the filling watery.
Substitutions
- If you don't have goji berries, just skip them; they don't radically change the taste.
- Powdered sugar in the cheese helps achieve a finer texture but is not mandatory.
- You can also use frozen pastry sheets after thawing them according to instructions.
Variations
- You can add raisins instead of goji berries or even chopped nuts.
- For extra flavor, try adding a little grated lemon zest to the cheese.
- If you don't have a round pan with removable walls, use any pan with higher edges.
Serving ideas
- The pie is great on its own, with powdered sugar on top (optional).
- It can be cut after cooling well for clean portions.
- It's suitable for coffee, as a dessert after a meal, or even for breakfast.
Frequently asked questions
1. Can the pie be made with just apples or just cheese?
Yes, you can eliminate one of the fillings if you want. The process remains the same.
2. What type of cottage cheese should I use?
Classic cottage cheese, not too wet. If it's too wet, drain the excess liquid.
3. Can I use butter with a different fat percentage?
Yes, any butter over 60% is suitable. The best is over 65%, but it's not mandatory.
4. Can I use brown sugar for the apples?
Yes, brown sugar works well, adding a caramelized note.
5. What if the sheets tear when I brush them with butter?
No problem. Just overlap them, and it won't affect the final taste or texture.
Nutritional values
Estimate for one serving (out of 8): about 260 kcal
Protein: 7-9 g
Fats: 11-13 g
Carbohydrates: 32-35 g
These values are indicative. They depend on how much sugar you actually use and the type of cheese or butter.
Storage and reheating
The pie keeps well in the fridge, covered, for 2-3 days. It can be easily reheated in the oven or microwave, but the best texture is after it has completely cooled, cut the next day. If left at room temperature, I usually eat it on the same day. After cooling, the sheets may not be as crispy, but the taste remains good.
Quick info
Total time: about 1 hour
Preparation time: 30 minutes
Baking time: 20-25 minutes
Servings: 8
Difficulty: easy to medium
Recipe type: homemade dessert, suitable for family or guests
Ingredients
1 package of pastry sheets (approx. 400 g)
500 g sweet cottage cheese
500 g apples (peeled and grated)
6 tablespoons sugar (or to taste)
1 egg
2 tablespoons goji berries (optional)
1 teaspoon cinnamon
100 g butter (65% fat)
Preparation method
1. Start with the apples: peel them, grate them, and place them in a pan with 50 g of butter. Sauté the apples over medium heat, add cinnamon and 3 tablespoons of sugar. Stir and let them cook until soft, about 8-10 minutes. Taste and, if you want it sweeter, add a little more sugar. Once softened, let them cool.
2. For the cheese filling, crumble the cheese with a fork. Add the remaining sugar (3 tablespoons or to taste, it's best to taste as you go), the egg, and the goji berries. If you have powdered sugar, you can use it, but granulated sugar works too. Mix well until smooth.
3. Melt the remaining butter (50 g). Brush each pastry sheet with melted butter, one at a time, and layer them in a round pan with removable walls, making sure to cover the edges. The sheets should extend over the edge of the pan so you can cover the filling later.
4. Keep the last 4 sheets for covering at the end. After arranging the sheets and brushing each layer, add the cheese filling and level it out. Press gently with a spatula or spoon.
5. On top of the cheese, place the sautéed apples, cooled beforehand, and spread them evenly.
6. Now place one of the 4 remaining sheets, brushed with butter, over the apples. Gently fold the edges of the sheets over the filling.
7. Bring the edges of the sheets that hang over the pan over the pie, one at a time, brushing each with melted butter. When finished, brush the top once more with butter.
8. Place the pan in the preheated oven at 180°C, in the middle, for 20-25 minutes, until it has a golden crust.
9. Let the pie cool before cutting; otherwise, the filling will be soft and won't slice well.
Why I make this recipe often
It's a quick recipe, easy to adapt, and doesn't require complicated techniques. I almost always find the ingredients at home, and the combination of slightly tart apples and sweet cheese is a success. The pie can be served warm or cold, with no major differences in taste or texture.
Tips and variations
Tips
- Don't skip brushing each sheet with butter to achieve crispy layers.
- If using too watery cheese, let it drain before using.
- The apples should be cooled before placing them over the cheese; otherwise, they can make the filling watery.
Substitutions
- If you don't have goji berries, just skip them; they don't radically change the taste.
- Powdered sugar in the cheese helps achieve a finer texture but is not mandatory.
- You can also use frozen pastry sheets after thawing them according to instructions.
Variations
- You can add raisins instead of goji berries or even chopped nuts.
- For extra flavor, try adding a little grated lemon zest to the cheese.
- If you don't have a round pan with removable walls, use any pan with higher edges.
Serving ideas
- The pie is great on its own, with powdered sugar on top (optional).
- It can be cut after cooling well for clean portions.
- It's suitable for coffee, as a dessert after a meal, or even for breakfast.
Frequently asked questions
1. Can the pie be made with just apples or just cheese?
Yes, you can eliminate one of the fillings if you want. The process remains the same.
2. What type of cottage cheese should I use?
Classic cottage cheese, not too wet. If it's too wet, drain the excess liquid.
3. Can I use butter with a different fat percentage?
Yes, any butter over 60% is suitable. The best is over 65%, but it's not mandatory.
4. Can I use brown sugar for the apples?
Yes, brown sugar works well, adding a caramelized note.
5. What if the sheets tear when I brush them with butter?
No problem. Just overlap them, and it won't affect the final taste or texture.
Nutritional values
Estimate for one serving (out of 8): about 260 kcal
Protein: 7-9 g
Fats: 11-13 g
Carbohydrates: 32-35 g
These values are indicative. They depend on how much sugar you actually use and the type of cheese or butter.
Storage and reheating
The pie keeps well in the fridge, covered, for 2-3 days. It can be easily reheated in the oven or microwave, but the best texture is after it has completely cooled, cut the next day. If left at room temperature, I usually eat it on the same day. After cooling, the sheets may not be as crispy, but the taste remains good.