I'm still thinking about the first time I tried making this pie. It must have been a Sunday evening; I was in the mood for something sweet but too lazy to start on cakes or other complicated things, plus I wanted to use what I already had in the fridge. I remember spilling a couple of eggs on the table, dirtying about three bowls, but in the end, it turned out just right. It's not always the prettiest thing; sometimes it puffs up oddly or I add too much sugar, and it caramelizes on the edges, but I've noticed that it doesn't really matter in our house. As long as it has cheese, is sweet, and smells like vanilla – it doesn't stay in the pan for long.
If you're in the mood for something quick and don't want to overthink it, you have about 10 minutes of actual "work," the rest is just waiting. For a round pan – about the size of a larger plate, 22-24 cm – it yields about 6-8 servings, depending on how hungry you are. The difficulty? I don't know what to say; I can manage it even with kids around, as long as you don't get caught up in details and don’t expect it to look like something out of a magazine.
I've ended up making this pie quite often because it's great for whatever you have in the fridge. I remembered it after seeing some photos and then just started improvising. It's the kind of dessert that saves you when someone drops by unexpectedly or when you need something nice to go with your coffee. I also make it when I’m not in the mood for a sweet bread but still want something with cheese. I don’t mind if it doesn’t look perfect, but no one ever complains. It works with any store-bought dough if you want to save time.
1. First thing: I take the dough out of the freezer about half an hour before, so I don't struggle with it. If you're in a hurry, keep it at room temperature; don't put it in the microwave, as it will become mushy. In the meantime, I line the round pan with parchment paper, so I don’t have to deal with cleaning later.
2. When the dough has softened a bit, I roll it directly into the pan, with the edges slightly raised. I don’t stress about it being perfect; it’s fine if it’s thicker in one spot or if it tears – I just press it back together with my fingers. If there’s too much dough, I cut some off and set it aside for later.
3. For the filling, I mix the cheese with the sour cream – no need for a mixer, a sturdy spoon does the job. Once, I used a lighter sour cream, and my mixture ran, so since then, I only use the thicker kind, at least 25%, otherwise it doesn’t hold well and lacks that creamy taste.
4. I preheat the oven to about 180-190°C. In a bowl, I beat the eggs (or I just add them directly to the cheese if I’m not in the mood for another bowl; no one minds), add the sugar, vanilla, and mix them into the cheese and sour cream. I mix well to avoid any lumps.
5. Now it’s time for the raisins. I throw them in straight from the package; I don’t complicate myself by hydrating them, although I’ve seen people soak them in rum – if you have the time and inclination, go for it, but I haven’t noticed a big difference. Then I add the semolina – not too much, just enough to absorb some moisture; if you add too much, it turns into a pudding that’s too thick, which isn’t pleasant.
6. I pour the mixture into the pan with the dough, leveling it as much as I can. From the leftover dough, I make some little decorations or strips (with a knife or a cutter, if you have one handy) and sprinkle them on top. Sometimes I don’t add anything if I’m in a hurry.
7. I put the pan in the preheated oven and keep an eye on it for about 25-30 minutes. When I see it puffing up and browning at the edges, it’s done. If it’s not baked in the middle, I leave it for another 5 minutes. I don’t open the oven too often, as it will deflate.
8. When I take the pie out, I dust it with sugar, mostly for presentation. It tastes good warm or cold. I like to cut it while it's still hot, even though the slice doesn’t come out perfectly, but that’s fine.
If you don’t have store-bought cheese, any fatty cheese will do, but I’ve also tried it with ricotta – it comes out lighter, not quite as creamy, but still good. If you want it to be a bit more aromatic, you can add grated lemon zest, but make sure it’s organic; otherwise, you might taste chemicals. You can use golden raisins or dried cranberries instead of raisins. If you want a complete meal, serve it with a sour soup beforehand and some fresh fruit alongside this pie for dessert. It pairs really well with black coffee or unsweetened tea to balance out the sweetness. If you have guests and want to make it look more interesting, you can also make some mini-pies in muffin tins, just reduce the baking time by half.
Since you’ve already turned on the oven, know that a semolina and apple cake can be made just as quickly and is just as versatile. Or, if you’re craving something even creamier, a rice pudding with milk is perfect after or even alongside.
Sometimes I change the proportions: if I want more filling, I add another spoonful of sour cream and another egg, but you need to be careful not to overflow the pan. You can skip the raisins or throw in some chopped nuts if you have them in the cupboard. I haven’t tried replacing the flour with anything else, but I think a sprinkle of breadcrumbs instead of semolina would work for those who want to.
It pairs best with a strong black coffee, without milk, especially in the morning or for an afternoon snack. If you take it to go, it also goes well with cold yogurt or buttermilk, providing an interesting contrast to the creaminess of the pie. Some might say it pairs well with sweet wine, but I’m not a fan of double sweetness – I stick to coffee or tea, maybe unsweetened lemonade.
Common questions about this pie:
1. What do I do if the dough doesn’t stay on the edges and keeps falling?
Just put it directly on the parchment paper and push it with your fingers, even if it’s torn; don’t stress. You can place some weights for baking (beans or rice on top of the paper), but I skip this step; I don’t have the patience.
2. Can I use low-fat cottage cheese?
You can, but it won’t be as creamy. You’ll need to add an extra spoonful of fatty sour cream; otherwise, it will be too dry. And a splash of butter if it’s too "dry."
3. Can I skip the sugar and just use a sweetener?
I haven’t tried sweeteners, but I guess it works if it’s the kind that withstands baking. It might not caramelize the same way, but the taste is okay.
4. Do I have to put raisins? We don’t like them.
Not at all. You can use any dried fruit, or even nothing if you don’t feel like it. You can try small pieces of dried apricots, or nuts, or nothing, to keep it simple.
5. How do I check if it’s done?
Stick the tip of a knife or a toothpick in the middle – if it comes out clean, it’s good. If it comes out with liquid mixture on it, leave it for another 5 minutes.
6. What do I do if the pie cracks on top?
Nothing. Dust it with sugar; it looks prettier, and the taste is the same.
7. If not everyone eats eggs, can I skip them?
You can reduce it to just one or use only the egg whites, but the filling will be a bit less cohesive. You can add a bit more semolina if you don’t want any eggs at all, but it won’t be as soft.
Approximately, for a large slice (about one-eighth of a 23 cm pan), you have around 320-370 kcal, depending on how much filling you add and how much sugar you use. There are a bit more carbohydrates, probably over 30g per slice, given the puff pastry and sugar. The protein comes mainly from the cheese and eggs, so about 8-10g per slice, while the fats – they add up, between the sour cream, cheese, and dough, probably around 18-20g per serving. It’s not exactly “fit,” but it won’t knock you out with just one piece. If you’re careful with the rest of your day and don’t overdo it, it’s perfect for a Sunday dessert.
To store it, I leave it in the pan (covered with foil) until the next day, at room temperature, if it’s not too hot in the kitchen. If there’s any left the next day, I move it to the fridge, and it lasts another couple of days without issues, although the crust gets a bit softer. Reheating is best in the oven (10 minutes at 150°C), but you can also use the microwave, although it becomes a bit "soft" at the bottom. It can also be eaten cold if that doesn’t bother you.
Ingredients list:
- Puff pastry (400g is what I use, a standard store-bought one, enough for a 23 cm pan), for the base and a bit of crispiness at the edges
- Creamy cheese (usually the kind in a tub, 200g – gives flavor and texture, not too salty so the pie isn’t overly salty)
- Sour cream (200g, over 25% fat if possible, for creaminess and "smoothness")
- Eggs (3 large; if you have small ones, use 4 – they bind the mixture)
- Sugar (about 150g, but everyone has their own taste – I sometimes add a bit more by eye)
- Vanilla (a packet or extract, for flavor; you can skip it, but I really like it)
- Semolina (50g, just enough to absorb the liquid and prevent the mixture from running)
- Raisins (60g, or to taste – they add sweetness and texture)
If you're in the mood for something quick and don't want to overthink it, you have about 10 minutes of actual "work," the rest is just waiting. For a round pan – about the size of a larger plate, 22-24 cm – it yields about 6-8 servings, depending on how hungry you are. The difficulty? I don't know what to say; I can manage it even with kids around, as long as you don't get caught up in details and don’t expect it to look like something out of a magazine.
I've ended up making this pie quite often because it's great for whatever you have in the fridge. I remembered it after seeing some photos and then just started improvising. It's the kind of dessert that saves you when someone drops by unexpectedly or when you need something nice to go with your coffee. I also make it when I’m not in the mood for a sweet bread but still want something with cheese. I don’t mind if it doesn’t look perfect, but no one ever complains. It works with any store-bought dough if you want to save time.
1. First thing: I take the dough out of the freezer about half an hour before, so I don't struggle with it. If you're in a hurry, keep it at room temperature; don't put it in the microwave, as it will become mushy. In the meantime, I line the round pan with parchment paper, so I don’t have to deal with cleaning later.
2. When the dough has softened a bit, I roll it directly into the pan, with the edges slightly raised. I don’t stress about it being perfect; it’s fine if it’s thicker in one spot or if it tears – I just press it back together with my fingers. If there’s too much dough, I cut some off and set it aside for later.
3. For the filling, I mix the cheese with the sour cream – no need for a mixer, a sturdy spoon does the job. Once, I used a lighter sour cream, and my mixture ran, so since then, I only use the thicker kind, at least 25%, otherwise it doesn’t hold well and lacks that creamy taste.
4. I preheat the oven to about 180-190°C. In a bowl, I beat the eggs (or I just add them directly to the cheese if I’m not in the mood for another bowl; no one minds), add the sugar, vanilla, and mix them into the cheese and sour cream. I mix well to avoid any lumps.
5. Now it’s time for the raisins. I throw them in straight from the package; I don’t complicate myself by hydrating them, although I’ve seen people soak them in rum – if you have the time and inclination, go for it, but I haven’t noticed a big difference. Then I add the semolina – not too much, just enough to absorb some moisture; if you add too much, it turns into a pudding that’s too thick, which isn’t pleasant.
6. I pour the mixture into the pan with the dough, leveling it as much as I can. From the leftover dough, I make some little decorations or strips (with a knife or a cutter, if you have one handy) and sprinkle them on top. Sometimes I don’t add anything if I’m in a hurry.
7. I put the pan in the preheated oven and keep an eye on it for about 25-30 minutes. When I see it puffing up and browning at the edges, it’s done. If it’s not baked in the middle, I leave it for another 5 minutes. I don’t open the oven too often, as it will deflate.
8. When I take the pie out, I dust it with sugar, mostly for presentation. It tastes good warm or cold. I like to cut it while it's still hot, even though the slice doesn’t come out perfectly, but that’s fine.
If you don’t have store-bought cheese, any fatty cheese will do, but I’ve also tried it with ricotta – it comes out lighter, not quite as creamy, but still good. If you want it to be a bit more aromatic, you can add grated lemon zest, but make sure it’s organic; otherwise, you might taste chemicals. You can use golden raisins or dried cranberries instead of raisins. If you want a complete meal, serve it with a sour soup beforehand and some fresh fruit alongside this pie for dessert. It pairs really well with black coffee or unsweetened tea to balance out the sweetness. If you have guests and want to make it look more interesting, you can also make some mini-pies in muffin tins, just reduce the baking time by half.
Since you’ve already turned on the oven, know that a semolina and apple cake can be made just as quickly and is just as versatile. Or, if you’re craving something even creamier, a rice pudding with milk is perfect after or even alongside.
Sometimes I change the proportions: if I want more filling, I add another spoonful of sour cream and another egg, but you need to be careful not to overflow the pan. You can skip the raisins or throw in some chopped nuts if you have them in the cupboard. I haven’t tried replacing the flour with anything else, but I think a sprinkle of breadcrumbs instead of semolina would work for those who want to.
It pairs best with a strong black coffee, without milk, especially in the morning or for an afternoon snack. If you take it to go, it also goes well with cold yogurt or buttermilk, providing an interesting contrast to the creaminess of the pie. Some might say it pairs well with sweet wine, but I’m not a fan of double sweetness – I stick to coffee or tea, maybe unsweetened lemonade.
Common questions about this pie:
1. What do I do if the dough doesn’t stay on the edges and keeps falling?
Just put it directly on the parchment paper and push it with your fingers, even if it’s torn; don’t stress. You can place some weights for baking (beans or rice on top of the paper), but I skip this step; I don’t have the patience.
2. Can I use low-fat cottage cheese?
You can, but it won’t be as creamy. You’ll need to add an extra spoonful of fatty sour cream; otherwise, it will be too dry. And a splash of butter if it’s too "dry."
3. Can I skip the sugar and just use a sweetener?
I haven’t tried sweeteners, but I guess it works if it’s the kind that withstands baking. It might not caramelize the same way, but the taste is okay.
4. Do I have to put raisins? We don’t like them.
Not at all. You can use any dried fruit, or even nothing if you don’t feel like it. You can try small pieces of dried apricots, or nuts, or nothing, to keep it simple.
5. How do I check if it’s done?
Stick the tip of a knife or a toothpick in the middle – if it comes out clean, it’s good. If it comes out with liquid mixture on it, leave it for another 5 minutes.
6. What do I do if the pie cracks on top?
Nothing. Dust it with sugar; it looks prettier, and the taste is the same.
7. If not everyone eats eggs, can I skip them?
You can reduce it to just one or use only the egg whites, but the filling will be a bit less cohesive. You can add a bit more semolina if you don’t want any eggs at all, but it won’t be as soft.
Approximately, for a large slice (about one-eighth of a 23 cm pan), you have around 320-370 kcal, depending on how much filling you add and how much sugar you use. There are a bit more carbohydrates, probably over 30g per slice, given the puff pastry and sugar. The protein comes mainly from the cheese and eggs, so about 8-10g per slice, while the fats – they add up, between the sour cream, cheese, and dough, probably around 18-20g per serving. It’s not exactly “fit,” but it won’t knock you out with just one piece. If you’re careful with the rest of your day and don’t overdo it, it’s perfect for a Sunday dessert.
To store it, I leave it in the pan (covered with foil) until the next day, at room temperature, if it’s not too hot in the kitchen. If there’s any left the next day, I move it to the fridge, and it lasts another couple of days without issues, although the crust gets a bit softer. Reheating is best in the oven (10 minutes at 150°C), but you can also use the microwave, although it becomes a bit "soft" at the bottom. It can also be eaten cold if that doesn’t bother you.
Ingredients list:
- Puff pastry (400g is what I use, a standard store-bought one, enough for a 23 cm pan), for the base and a bit of crispiness at the edges
- Creamy cheese (usually the kind in a tub, 200g – gives flavor and texture, not too salty so the pie isn’t overly salty)
- Sour cream (200g, over 25% fat if possible, for creaminess and "smoothness")
- Eggs (3 large; if you have small ones, use 4 – they bind the mixture)
- Sugar (about 150g, but everyone has their own taste – I sometimes add a bit more by eye)
- Vanilla (a packet or extract, for flavor; you can skip it, but I really like it)
- Semolina (50g, just enough to absorb the liquid and prevent the mixture from running)
- Raisins (60g, or to taste – they add sweetness and texture)