Cheese Pastry Recipe with Sour Cream and Meringue
Preparation time: 30 minutes
Baking time: 60 minutes
Total time: 90 minutes
Number of servings: 12
The Pastry is a traditional dessert, often associated with holidays and joyful moments, with deep roots in culinary culture. This recipe for cheese pastry with sour cream and meringue is a true feast for the senses, combining creamy textures with a sweet and aromatic flavor. I will present each step of the preparation, providing you with useful tips and details about the ingredients to achieve the best results.
Ingredients
For the Dough:
- 1 egg yolk
- 1 tablespoon of sugar
- 1 tablespoon of oil
- 25 g butter
- 2 tablespoons of sour cream
- 1 teaspoon of baking powder
- Flour as needed (to obtain a firm, non-sticky dough)
- 1 teaspoon of vanilla essence
For the Cheese Filling:
- 1 kg well-drained cottage cheese
- 3-4 eggs
- 3 tablespoons of flour
- 2 tablespoons of semolina
- 1 teaspoon of baking powder
- 250 g powdered sugar
- Grated zest of 1 lemon
- 1 teaspoon of rum essence
- Raisins (optional)
For the Sour Cream:
- 1 jar (800 g) of thicker sour cream
- 2-3 tablespoons of semolina
- 2-3 tablespoons of flour
- 200 g sugar
- 5 egg yolks
- 1 teaspoon of vanilla essence
For the Meringue:
- 6 egg whites
- 10 tablespoons of sugar
- 10 tablespoons of ground walnuts
Preparation
Step 1: Preparing the sour cream for the cream
Start the night before making the pastry. In a bowl, place the corn flour and set a sieve on top. Cover the sieve with a clean kitchen towel and pour the sour cream into the towel. Let the sour cream drain until the next morning. It will become thicker, similar to cream cheese. In the morning, squeeze the sour cream from the towel and place it in the refrigerator.
Step 2: Preparing the dough
In a bowl, mix the egg yolk with sugar and butter until the sugar is completely dissolved. Add the sour cream and oil, continuing to mix well. Then, gradually incorporate the baking powder, vanilla essence, and flour until you get a firm, non-sticky dough. Place the dough in a bag and refrigerate for 30 minutes.
Step 3: Preparing the cheese filling
Beat the eggs with sugar until frothy. Then, in another bowl, mix the cottage cheese by hand to avoid large lumps. Add the beaten eggs, flour, semolina, lemon zest, rum essence, and raisins if desired. Mix well until you obtain a homogeneous composition.
Step 4: Preparing the sour cream
In a bowl, mix the drained sour cream until creamy, then gradually add the sugar. Incorporate the egg yolks one by one, mixing well. Finally, add the flour and semolina, mixing until homogeneous.
Step 5: Assembling the pastry
Preheat the oven to a medium temperature (about 180°C). Grease a large baking tray with margarine and line it with baking paper. Roll out the refrigerated dough into a thin sheet and place it on the bottom of the tray. Meanwhile, prick the sheet with a fork in several places to prevent air bubbles from forming.
Step 6: Adding the filling
Pour the cheese filling over the dough sheet and level it evenly. Then, add the sour cream on top and smooth it out.
Step 7: Preparing the meringue
Beat the egg whites until stiff, then gradually add the sugar, continuing to mix until you obtain a firm meringue. Add the ground walnuts and gently incorporate.
Step 8: Baking
Remove the pastry tray from the oven after about 45 minutes of baking and spread the meringue evenly over the entire surface. Put the tray back in the oven and let it bake for another 10-15 minutes, until the meringue becomes golden.
Step 9: Cooling and serving
Once the pastry is ready, take it out of the oven and let it cool. When completely cooled, cut it into servings and enjoy it with a cup of tea or coffee.
Useful tips and variations
- Ingredients: You can use fresh cottage cheese or goat cheese for a more intense flavor. Raisins can be replaced with dried cranberries or ground pistachios.
- For an even richer flavor: Add a few drops of orange essence to the cheese filling or the sour cream.
- Serving: The pastry is delicious both warm and cold. You can serve it with a berry sauce or a chocolate topping for a sophisticated dessert.
Nutritional benefits
Pastry is a good source of protein due to the cheese and eggs, while the sour cream adds healthy fats. Semolina and flour provide essential carbohydrates, offering energy. However, it is important to consume pastry in moderation, considering its caloric content.
Frequently asked questions
1. Can I use store-bought cottage cheese?
Yes, make sure it is well-drained to avoid excess moisture in the composition.
2. How can I store the pastry?
The pastry keeps well in the refrigerator, in an airtight container, for up to a week.
3. Can I freeze the pastry?
Yes, you can freeze it, but it is recommended to do so without the meringue, which you can add after thawing.
Personal note
This recipe for cheese pastry with sour cream and meringue is one of my family's favorites. Each bite reminds me of holiday meals when we all gathered around the table. I hope it brings you the same joy! Enjoy!
Preparation time: 30 minutes
Baking time: 60 minutes
Total time: 90 minutes
Number of servings: 12
The Pastry is a traditional dessert, often associated with holidays and joyful moments, with deep roots in culinary culture. This recipe for cheese pastry with sour cream and meringue is a true feast for the senses, combining creamy textures with a sweet and aromatic flavor. I will present each step of the preparation, providing you with useful tips and details about the ingredients to achieve the best results.
Ingredients
For the Dough:
- 1 egg yolk
- 1 tablespoon of sugar
- 1 tablespoon of oil
- 25 g butter
- 2 tablespoons of sour cream
- 1 teaspoon of baking powder
- Flour as needed (to obtain a firm, non-sticky dough)
- 1 teaspoon of vanilla essence
For the Cheese Filling:
- 1 kg well-drained cottage cheese
- 3-4 eggs
- 3 tablespoons of flour
- 2 tablespoons of semolina
- 1 teaspoon of baking powder
- 250 g powdered sugar
- Grated zest of 1 lemon
- 1 teaspoon of rum essence
- Raisins (optional)
For the Sour Cream:
- 1 jar (800 g) of thicker sour cream
- 2-3 tablespoons of semolina
- 2-3 tablespoons of flour
- 200 g sugar
- 5 egg yolks
- 1 teaspoon of vanilla essence
For the Meringue:
- 6 egg whites
- 10 tablespoons of sugar
- 10 tablespoons of ground walnuts
Preparation
Step 1: Preparing the sour cream for the cream
Start the night before making the pastry. In a bowl, place the corn flour and set a sieve on top. Cover the sieve with a clean kitchen towel and pour the sour cream into the towel. Let the sour cream drain until the next morning. It will become thicker, similar to cream cheese. In the morning, squeeze the sour cream from the towel and place it in the refrigerator.
Step 2: Preparing the dough
In a bowl, mix the egg yolk with sugar and butter until the sugar is completely dissolved. Add the sour cream and oil, continuing to mix well. Then, gradually incorporate the baking powder, vanilla essence, and flour until you get a firm, non-sticky dough. Place the dough in a bag and refrigerate for 30 minutes.
Step 3: Preparing the cheese filling
Beat the eggs with sugar until frothy. Then, in another bowl, mix the cottage cheese by hand to avoid large lumps. Add the beaten eggs, flour, semolina, lemon zest, rum essence, and raisins if desired. Mix well until you obtain a homogeneous composition.
Step 4: Preparing the sour cream
In a bowl, mix the drained sour cream until creamy, then gradually add the sugar. Incorporate the egg yolks one by one, mixing well. Finally, add the flour and semolina, mixing until homogeneous.
Step 5: Assembling the pastry
Preheat the oven to a medium temperature (about 180°C). Grease a large baking tray with margarine and line it with baking paper. Roll out the refrigerated dough into a thin sheet and place it on the bottom of the tray. Meanwhile, prick the sheet with a fork in several places to prevent air bubbles from forming.
Step 6: Adding the filling
Pour the cheese filling over the dough sheet and level it evenly. Then, add the sour cream on top and smooth it out.
Step 7: Preparing the meringue
Beat the egg whites until stiff, then gradually add the sugar, continuing to mix until you obtain a firm meringue. Add the ground walnuts and gently incorporate.
Step 8: Baking
Remove the pastry tray from the oven after about 45 minutes of baking and spread the meringue evenly over the entire surface. Put the tray back in the oven and let it bake for another 10-15 minutes, until the meringue becomes golden.
Step 9: Cooling and serving
Once the pastry is ready, take it out of the oven and let it cool. When completely cooled, cut it into servings and enjoy it with a cup of tea or coffee.
Useful tips and variations
- Ingredients: You can use fresh cottage cheese or goat cheese for a more intense flavor. Raisins can be replaced with dried cranberries or ground pistachios.
- For an even richer flavor: Add a few drops of orange essence to the cheese filling or the sour cream.
- Serving: The pastry is delicious both warm and cold. You can serve it with a berry sauce or a chocolate topping for a sophisticated dessert.
Nutritional benefits
Pastry is a good source of protein due to the cheese and eggs, while the sour cream adds healthy fats. Semolina and flour provide essential carbohydrates, offering energy. However, it is important to consume pastry in moderation, considering its caloric content.
Frequently asked questions
1. Can I use store-bought cottage cheese?
Yes, make sure it is well-drained to avoid excess moisture in the composition.
2. How can I store the pastry?
The pastry keeps well in the refrigerator, in an airtight container, for up to a week.
3. Can I freeze the pastry?
Yes, you can freeze it, but it is recommended to do so without the meringue, which you can add after thawing.
Personal note
This recipe for cheese pastry with sour cream and meringue is one of my family's favorites. Each bite reminds me of holiday meals when we all gathered around the table. I hope it brings you the same joy! Enjoy!