Cheese and Raisin Pie is the kind of dish I make when I want to use fresh cheese and have some stray raisins lying around in the cupboard. I usually make this version when I need a quick homemade dessert or if I want something hearty that works for breakfast as well, not just with coffee. Over time, I’ve noticed that it’s not picky about ingredients, and the result is consistent even if you change small details in the filling.
Quick Info
Total time: about 1 hour and 30 minutes (including rising and baking)
Preparation time: 30-40 minutes, including working on the dough and filling
Baking time: 30-40 minutes at 170°C
Servings: 10-12 (for a standard tray, about 20x30 cm)
Difficulty: medium
Recipe type: classic dessert, suitable for family meals or a hearty snack
Ingredients
Dough:
500 g flour
10-15 g yeast (fresh or equivalent dry)
150 g margarine for baking or butter (at room temperature)
3 eggs
Warm milk as needed (add gradually to get a soft but non-sticky dough)
A pinch of salt
A pinch of sugar
Filling:
1 kg sweet cottage cheese (ideally well-drained)
5 eggs
50 g raisins (or other dried fruits, if you prefer)
1 teaspoon vanilla extract
150 g sugar (adjust to taste; you can add a bit more if you like)
For finishing:
1 egg for brushing
Powdered sugar for decoration, after cooling
Preparation Method
1. Start with the dough. Dissolve the yeast in a little warm milk and mix with a pinch of sugar. Let it sit for 5-10 minutes to activate if you’re using fresh yeast.
2. Place the flour in a large bowl. Add the salt, then the margarine or butter, cut into cubes. Rub it in lightly with your fingertips until incorporated into the flour; it doesn’t have to be perfect.
3. Pour in the activated yeast, the 3 eggs, and start kneading, gradually adding warm milk. You’ll see how much the dough needs – stop when it’s soft and homogeneous, slightly elastic but not too sticky. Don’t over-knead.
4. Cover the bowl and let the dough rise for about 20 minutes in a warm place. It won’t triple like a bread dough, but it should visibly puff up.
5. While the dough rises, prepare the filling. Place the cheese in a large bowl, add the 5 eggs, sugar, vanilla, and raisins. Mix well with a spoon or whisk until combined. If the cheese is too watery, let it rest for 5-10 minutes and drain any excess liquid. Taste to see if you want more sugar.
6. Preheat the oven to 170°C, optionally with convection.
7. Dust the work surface and rolling pin with flour. Turn out the dough and roll it into a thin sheet (about 0.5 cm), large enough for the tray.
8. Grease the tray with a little butter and flour (or baking paper for an easier option). Place the first sheet of dough in the tray, gently lifting the edges.
9. Pour half of the cheese filling and level it out. Add another layer of dough, then the remaining filling, and cover with the last sheet of dough. If you don’t have enough dough for three layers, you can just make two, but the top layer should be covering.
10. Beat an egg and brush the top layer of dough. Place the tray in the oven for 30-40 minutes. The pie is ready when the dough is golden and the filling has set.
11. Remove the tray and let it cool completely before cutting. Sprinkle powdered sugar on top, to taste.
Why I Make This Recipe Often
It saves me when I have sweet cheese to use up and don’t feel like making a cake. The pie keeps well for a few days and cuts easily even when cold. It’s great for lunchboxes, breakfast, or a quick snack, and it can be remade without hassle, with predictable results.
Tips and Variations
Tips
- If the cheese is too watery, drain it well or add a bit of semolina to the filling (it’s not in the basic recipe, but it helps if you have issues).
- Don’t skip the dough rising, even if the time is short; the texture will be fluffier.
- If the raisins are very dry, you can soak them for 5 minutes in a little warm milk or water to soften.
Substitutions
- You can use butter instead of margarine without any problems.
- If you don’t have raisins, you can omit them or substitute with other dried fruits.
- Vanilla extract can be replaced with vanilla sugar if you have that on hand.
Variations
- You can add grated lemon zest for extra flavor.
- If you want a smoother cheese layer, you can blend the cheese before mixing it with the rest.
- Some prefer to use multiple thin layers of dough, but 2-3 layers are sufficient.
Serving Ideas
- Cut into generous squares and sprinkle with powdered sugar only after it has cooled.
- It’s good at room temperature, but also cold.
- For breakfast, it pairs well with strong coffee or plain tea.
Frequently Asked Questions
1. Can I use store-bought cottage cheese in a tub?
Yes, as long as it’s well-drained. If it seems too liquid, let it drain for a few hours in a sieve or on a clean towel.
2. Can I make the dough with dry yeast?
Yes, replace 10-15 g of fresh yeast with 3-5 g of dry yeast. Add it directly to the flour, but still with a little warm milk.
3. What can I use instead of margarine if I don’t use it?
Butter works identically and gives a richer flavor. Don’t use oil, as it won’t behave the same way in the dough’s texture.
4. If I don’t want raisins, can I omit them?
Yes, the filling will still be just as good without them, or you can add other chopped dried fruits.
5. Can the pie be frozen?
The baked pie can be frozen, but the texture of the filling may change slightly upon thawing. It’s best enjoyed fresh or within 2-3 days.
Nutritional Values
Estimate for one serving (out of 12): approximately 320-350 kcal.
Carbohydrates: 35-40 g
Proteins: 10-12 g
Fats: 15-18 g
Values are approximate and may vary depending on the type of cheese, margarine/butter, and how much sugar you choose to use. The pie is quite rich, given the cheese and eggs in the composition.
Storage and Reheating
The Cheese and Raisin Pie can be stored in the refrigerator, covered, for up to 3 days. I don’t recommend leaving it at room temperature for more than a day, especially in summer. If you want to serve it warm, heat it for a few minutes in the oven or microwave, but don’t overdo it to avoid drying out the dough. It’s also good cold, straight from the fridge.
Quick Info
Total time: about 1 hour and 30 minutes (including rising and baking)
Preparation time: 30-40 minutes, including working on the dough and filling
Baking time: 30-40 minutes at 170°C
Servings: 10-12 (for a standard tray, about 20x30 cm)
Difficulty: medium
Recipe type: classic dessert, suitable for family meals or a hearty snack
Ingredients
Dough:
500 g flour
10-15 g yeast (fresh or equivalent dry)
150 g margarine for baking or butter (at room temperature)
3 eggs
Warm milk as needed (add gradually to get a soft but non-sticky dough)
A pinch of salt
A pinch of sugar
Filling:
1 kg sweet cottage cheese (ideally well-drained)
5 eggs
50 g raisins (or other dried fruits, if you prefer)
1 teaspoon vanilla extract
150 g sugar (adjust to taste; you can add a bit more if you like)
For finishing:
1 egg for brushing
Powdered sugar for decoration, after cooling
Preparation Method
1. Start with the dough. Dissolve the yeast in a little warm milk and mix with a pinch of sugar. Let it sit for 5-10 minutes to activate if you’re using fresh yeast.
2. Place the flour in a large bowl. Add the salt, then the margarine or butter, cut into cubes. Rub it in lightly with your fingertips until incorporated into the flour; it doesn’t have to be perfect.
3. Pour in the activated yeast, the 3 eggs, and start kneading, gradually adding warm milk. You’ll see how much the dough needs – stop when it’s soft and homogeneous, slightly elastic but not too sticky. Don’t over-knead.
4. Cover the bowl and let the dough rise for about 20 minutes in a warm place. It won’t triple like a bread dough, but it should visibly puff up.
5. While the dough rises, prepare the filling. Place the cheese in a large bowl, add the 5 eggs, sugar, vanilla, and raisins. Mix well with a spoon or whisk until combined. If the cheese is too watery, let it rest for 5-10 minutes and drain any excess liquid. Taste to see if you want more sugar.
6. Preheat the oven to 170°C, optionally with convection.
7. Dust the work surface and rolling pin with flour. Turn out the dough and roll it into a thin sheet (about 0.5 cm), large enough for the tray.
8. Grease the tray with a little butter and flour (or baking paper for an easier option). Place the first sheet of dough in the tray, gently lifting the edges.
9. Pour half of the cheese filling and level it out. Add another layer of dough, then the remaining filling, and cover with the last sheet of dough. If you don’t have enough dough for three layers, you can just make two, but the top layer should be covering.
10. Beat an egg and brush the top layer of dough. Place the tray in the oven for 30-40 minutes. The pie is ready when the dough is golden and the filling has set.
11. Remove the tray and let it cool completely before cutting. Sprinkle powdered sugar on top, to taste.
Why I Make This Recipe Often
It saves me when I have sweet cheese to use up and don’t feel like making a cake. The pie keeps well for a few days and cuts easily even when cold. It’s great for lunchboxes, breakfast, or a quick snack, and it can be remade without hassle, with predictable results.
Tips and Variations
Tips
- If the cheese is too watery, drain it well or add a bit of semolina to the filling (it’s not in the basic recipe, but it helps if you have issues).
- Don’t skip the dough rising, even if the time is short; the texture will be fluffier.
- If the raisins are very dry, you can soak them for 5 minutes in a little warm milk or water to soften.
Substitutions
- You can use butter instead of margarine without any problems.
- If you don’t have raisins, you can omit them or substitute with other dried fruits.
- Vanilla extract can be replaced with vanilla sugar if you have that on hand.
Variations
- You can add grated lemon zest for extra flavor.
- If you want a smoother cheese layer, you can blend the cheese before mixing it with the rest.
- Some prefer to use multiple thin layers of dough, but 2-3 layers are sufficient.
Serving Ideas
- Cut into generous squares and sprinkle with powdered sugar only after it has cooled.
- It’s good at room temperature, but also cold.
- For breakfast, it pairs well with strong coffee or plain tea.
Frequently Asked Questions
1. Can I use store-bought cottage cheese in a tub?
Yes, as long as it’s well-drained. If it seems too liquid, let it drain for a few hours in a sieve or on a clean towel.
2. Can I make the dough with dry yeast?
Yes, replace 10-15 g of fresh yeast with 3-5 g of dry yeast. Add it directly to the flour, but still with a little warm milk.
3. What can I use instead of margarine if I don’t use it?
Butter works identically and gives a richer flavor. Don’t use oil, as it won’t behave the same way in the dough’s texture.
4. If I don’t want raisins, can I omit them?
Yes, the filling will still be just as good without them, or you can add other chopped dried fruits.
5. Can the pie be frozen?
The baked pie can be frozen, but the texture of the filling may change slightly upon thawing. It’s best enjoyed fresh or within 2-3 days.
Nutritional Values
Estimate for one serving (out of 12): approximately 320-350 kcal.
Carbohydrates: 35-40 g
Proteins: 10-12 g
Fats: 15-18 g
Values are approximate and may vary depending on the type of cheese, margarine/butter, and how much sugar you choose to use. The pie is quite rich, given the cheese and eggs in the composition.
Storage and Reheating
The Cheese and Raisin Pie can be stored in the refrigerator, covered, for up to 3 days. I don’t recommend leaving it at room temperature for more than a day, especially in summer. If you want to serve it warm, heat it for a few minutes in the oven or microwave, but don’t overdo it to avoid drying out the dough. It’s also good cold, straight from the fridge.