Every time I have the pastry sheets on the table and fresh cheese from the market, I make this cheese pie that doesn't need much introduction. It's not sophisticated, but it always turns out well, without complications. The cheese and curd provide exactly the texture needed, and the layer of sour cream with egg at the end makes the difference.
Quick Info
Total time: approximately 45-50 minutes
Preparation time: 15 minutes
Baking time: 38-40 minutes (10 on high heat, 25 on low heat, another 3-4 minutes at the end)
Servings: 8-10
Difficulty: easy
Recipe type: classic dessert, good for breakfast
Ingredients
500 g fresh cow cheese
500 g cow curd
1 cup of sugar
6 eggs
3 heaping tablespoons of sour cream
1 essence of rum
1 essence of vanilla
20 g butter or margarine
1 package of pastry sheets (Linco or another type, about 400 g)
Preparation method
1. Wash the baking tray, dry it well, and grease it with a tablespoon of oil.
2. Put the fresh cheese and curd in a large bowl. Add the cup of sugar. Mix well until the mixture becomes homogeneous.
3. In the same bowl, add the eggs and both essences. Mix again to ensure everything is uniform.
4. Open the package of pastry sheets. Place the first layer of sheets in the tray; it should be a bit thicker (about 5 sheets stacked on top of each other).
5. Spread half of the cheese filling over these sheets.
6. Place another layer of 5 sheets, then the remaining filling.
7. On top, place the last layer of sheets, also thicker than the first.
8. Grease the top sheets with melted butter or margarine.
9. Put the tray in the preheated oven. Leave the pie for 10 minutes on high heat, then reduce the temperature and leave it for another 25 minutes on low heat.
10. Before closing the oven, mix the sour cream with one egg and spread it over the surface of the pie. Leave it for another 3-4 minutes to let the glaze set slightly on top.
11. Remove the tray and dust the pie with sugar while it is warm. Let it cool before cutting.
Why I make this recipe often
I always return to this recipe because it's quick and never fails. The ingredients are easily found. No special techniques are needed, and you can do everything in one tray. It's suitable for breakfast, dessert, or a snack.
Tips and variations
Tips
- If you have time, take the cheese out of the fridge 30 minutes beforehand; it mixes easier.
- Don't tear the sheets; use them whole so the edges don't dry out.
- If the tray is not non-stick, don't skip greasing it with oil.
Substitutions
- You can use only cow cheese if you don't have curd, but the texture will be a bit creamier.
- Butter can be replaced with margarine, but the taste won't be as rich.
Variations
- Sometimes I add raisins to the filling, but it's not in the original recipe.
- You can use frozen pastry sheets, just make sure they are well thawed.
Serving ideas
- Simply dusted with sugar.
- Cold or at room temperature.
- Goes well with plain yogurt on the side.
Frequently asked questions
Can I use only one type of cheese?
Yes, you can use only fresh cow cheese, but the pie will be less firm when cut.
Do I need to beat the eggs separately?
No, the eggs are added directly to the cheese mixture and mixed with the other ingredients.
What size should the tray be?
A standard baking tray works, but an exact size is not necessary.
How do I know when the pie is done?
When the edges and the top are slightly browned, and the sheets are no longer wet to the touch.
Can it be made without essences?
Yes, but it won't have the specific aromatic flavor.
Nutritional values
Approximately, one serving has around 350-400 kcal, with about 18 g of protein, 15 g of fat, and 40-45 g of carbohydrates. Values vary depending on the type of cheese and the exact amount of sugar or sour cream used. Estimates are indicative.
Storage and reheating
The pie lasts 2-3 days in the fridge, covered. It can be briefly reheated in the oven or microwave, but the sheets won't be as crispy. I recommend consuming it while it's fresh; the texture is much more pleasant then.
Quick Info
Total time: approximately 45-50 minutes
Preparation time: 15 minutes
Baking time: 38-40 minutes (10 on high heat, 25 on low heat, another 3-4 minutes at the end)
Servings: 8-10
Difficulty: easy
Recipe type: classic dessert, good for breakfast
Ingredients
500 g fresh cow cheese
500 g cow curd
1 cup of sugar
6 eggs
3 heaping tablespoons of sour cream
1 essence of rum
1 essence of vanilla
20 g butter or margarine
1 package of pastry sheets (Linco or another type, about 400 g)
Preparation method
1. Wash the baking tray, dry it well, and grease it with a tablespoon of oil.
2. Put the fresh cheese and curd in a large bowl. Add the cup of sugar. Mix well until the mixture becomes homogeneous.
3. In the same bowl, add the eggs and both essences. Mix again to ensure everything is uniform.
4. Open the package of pastry sheets. Place the first layer of sheets in the tray; it should be a bit thicker (about 5 sheets stacked on top of each other).
5. Spread half of the cheese filling over these sheets.
6. Place another layer of 5 sheets, then the remaining filling.
7. On top, place the last layer of sheets, also thicker than the first.
8. Grease the top sheets with melted butter or margarine.
9. Put the tray in the preheated oven. Leave the pie for 10 minutes on high heat, then reduce the temperature and leave it for another 25 minutes on low heat.
10. Before closing the oven, mix the sour cream with one egg and spread it over the surface of the pie. Leave it for another 3-4 minutes to let the glaze set slightly on top.
11. Remove the tray and dust the pie with sugar while it is warm. Let it cool before cutting.
Why I make this recipe often
I always return to this recipe because it's quick and never fails. The ingredients are easily found. No special techniques are needed, and you can do everything in one tray. It's suitable for breakfast, dessert, or a snack.
Tips and variations
Tips
- If you have time, take the cheese out of the fridge 30 minutes beforehand; it mixes easier.
- Don't tear the sheets; use them whole so the edges don't dry out.
- If the tray is not non-stick, don't skip greasing it with oil.
Substitutions
- You can use only cow cheese if you don't have curd, but the texture will be a bit creamier.
- Butter can be replaced with margarine, but the taste won't be as rich.
Variations
- Sometimes I add raisins to the filling, but it's not in the original recipe.
- You can use frozen pastry sheets, just make sure they are well thawed.
Serving ideas
- Simply dusted with sugar.
- Cold or at room temperature.
- Goes well with plain yogurt on the side.
Frequently asked questions
Can I use only one type of cheese?
Yes, you can use only fresh cow cheese, but the pie will be less firm when cut.
Do I need to beat the eggs separately?
No, the eggs are added directly to the cheese mixture and mixed with the other ingredients.
What size should the tray be?
A standard baking tray works, but an exact size is not necessary.
How do I know when the pie is done?
When the edges and the top are slightly browned, and the sheets are no longer wet to the touch.
Can it be made without essences?
Yes, but it won't have the specific aromatic flavor.
Nutritional values
Approximately, one serving has around 350-400 kcal, with about 18 g of protein, 15 g of fat, and 40-45 g of carbohydrates. Values vary depending on the type of cheese and the exact amount of sugar or sour cream used. Estimates are indicative.
Storage and reheating
The pie lasts 2-3 days in the fridge, covered. It can be briefly reheated in the oven or microwave, but the sheets won't be as crispy. I recommend consuming it while it's fresh; the texture is much more pleasant then.