Saxon pie without dough is something I initially tried out of curiosity, to see how it turns out with all that cooked semolina at the base. Since then, I've made it a few times, especially when I found decent fresh cheese at the supermarket, even if sometimes it wasn't quite that creamy. I adapted along the way and realized that the pudding helps a lot with the texture of the cheese layer. The pan used is quite large, almost 45x35 cm, and the quantities are for this size.
Quick Info
Total time: about 1 hour and 30 minutes
Preparation time: 40-50 minutes (including boiling semolina and mixing the composition)
Baking time: 40 minutes
Servings: 20-24, depending on the size of the pieces
Difficulty: medium
Recipe type: rustic dessert, suitable for weekends or when you have guests
Ingredients
1.6 liters of milk
2 packets of vanilla sugar (or 2 packets of vanilla-flavored sugar)
6 tablespoons of sugar
440 grams of semolina
1 kilogram of sweet cottage cheese (preferably fattier, not too dry)
2 packets of vanilla pudding (powder)
10 eggs
12 tablespoons of sugar
2 packets of vanilla sugar
Grated zest of 1 lemon (or to taste)
100 grams of butter
150 grams of raisins
2 tablespoons of flour
1 pinch of salt
50 grams of vanilla powdered sugar (for finishing)
Preparation method
1. The milk is put to boil in a large pot, along with the 2 packets of vanilla sugar and 6 tablespoons of sugar. Stir over medium heat until it starts to boil.
2. When the milk boils, sprinkle the semolina in a rain-like manner, continuously stirring with a whisk or spoon to avoid lumps. The semolina is cooked until it thickens, about 4-5 minutes, then removed from heat.
3. The pan is greased with butter (or, if using baking paper, know that it's not the most practical option for this recipe, as the semolina layer can stick quite hard). The hot semolina is poured into the pan and quickly leveled with a damp spatula. It is left to cool while preparing the cheese filling.
4. For the cheese layer, the eggs are beaten with a mixer together with 12 tablespoons of sugar, the 2 packets of vanilla sugar, and the grated lemon zest. Mix for a few minutes until the composition becomes homogeneous.
5. Add the melted butter, sweet cheese, raisins, the two packets of vanilla pudding, and the two tablespoons of flour. Mix well with the mixer on low speed or with a spatula. If the cheese is drier, there's no need to add anything extra; if it's wetter, you can add the pudding powders for a more cohesive texture.
6. Pour the entire composition over the semolina layer in the pan and level it gently.
7. The pan is placed in a preheated oven at 180°C (electric oven, medium setting for gas). Bake for about 40 minutes, until the top layer becomes slightly browned.
8. After removing from the oven, let the pie cool completely, then sprinkle with vanilla powdered sugar.
9. Cut as preferred. It can be cut into smaller or larger pieces, depending on how thick it turned out and how many people are at the table.
Why I make the recipe often
It's the kind of cheese cake that doesn't require dough. It is made in a large pan and can be portioned for more people, so it's useful for family or when I have guests. The consistency is different from a classic pie, and the vanilla pudding helps keep it from being dry. It also keeps well in the fridge for a day or two without losing texture.
Tips and variations
Tips
If you find fattier sweet cheese, the cheese layer will turn out finer, without a grainy appearance. If the cheese is very dry, the result may be crumbly.
For the semolina layer, I've noticed that it's important not to be too thin or too thick, so respect the amount of semolina to the given milk.
I do not recommend lining the pan with baking paper, as the semolina layer sticks quite well.
Substitutions
Cottage cheese can be replaced with fresh cheese from the market, as long as it is fine enough and not too sour. The flour in the filling can be omitted if the cheese is drier or added if the composition is more fluid.
Pudding powders can be replaced, if necessary, with cornstarch, but the flavor will not be the same.
Variations
You can add, besides raisins, small pieces of dried apricots or a little cinnamon if you like.
Some of the white sugar can be replaced with brown sugar for a slightly different flavor.
Serving ideas
The pie is served at room temperature or even cold, simply, with powdered sugar on top. It also goes well with plain yogurt on the side or with a little sour cream.
Frequently asked questions
1. Can I use store-bought cottage cheese in a tub?
Yes, but it's best to drain it slightly if it's very liquid, or adjust the amount of pudding/flour if the composition seems too soft.
2. If I don’t have vanilla pudding, what can I use?
Food starch, in the same amount, but the result will be a little more neutral in taste.
3. Can I reduce the amount of sugar?
Yes, sugar can be adjusted to taste, especially if you don't like it too sweet. The effect on the structure will be minimal.
4. Can it be made in a smaller pan with reduced quantities?
Yes, you can halve the ingredients for a smaller pan (about 22x33 cm), the baking time may be slightly shorter.
5. What can I replace the raisins with?
You can omit them or replace them with dried cranberries or small pieces of candied fruit.
Nutritional values
Approximately, per average serving (from 20):
Calories: 320 kcal
Protein: 10-12 g
Fat: 9-10 g
Carbohydrates: 46-48 g
The values are approximate, given the quantities of cheese, sugar, semolina, and eggs used. If you reduce the sugar or use leaner cheese, the calories per serving will decrease.
Storage and reheating
The pie can be stored in the fridge, covered, for up to two days. The texture remains good even after cooling. Reheating is not necessary, but it can be warmed slightly in the oven if preferred, for a few minutes. I do not recommend keeping it for more than two days, as the cheese layer may release water.
Quick Info
Total time: about 1 hour and 30 minutes
Preparation time: 40-50 minutes (including boiling semolina and mixing the composition)
Baking time: 40 minutes
Servings: 20-24, depending on the size of the pieces
Difficulty: medium
Recipe type: rustic dessert, suitable for weekends or when you have guests
Ingredients
1.6 liters of milk
2 packets of vanilla sugar (or 2 packets of vanilla-flavored sugar)
6 tablespoons of sugar
440 grams of semolina
1 kilogram of sweet cottage cheese (preferably fattier, not too dry)
2 packets of vanilla pudding (powder)
10 eggs
12 tablespoons of sugar
2 packets of vanilla sugar
Grated zest of 1 lemon (or to taste)
100 grams of butter
150 grams of raisins
2 tablespoons of flour
1 pinch of salt
50 grams of vanilla powdered sugar (for finishing)
Preparation method
1. The milk is put to boil in a large pot, along with the 2 packets of vanilla sugar and 6 tablespoons of sugar. Stir over medium heat until it starts to boil.
2. When the milk boils, sprinkle the semolina in a rain-like manner, continuously stirring with a whisk or spoon to avoid lumps. The semolina is cooked until it thickens, about 4-5 minutes, then removed from heat.
3. The pan is greased with butter (or, if using baking paper, know that it's not the most practical option for this recipe, as the semolina layer can stick quite hard). The hot semolina is poured into the pan and quickly leveled with a damp spatula. It is left to cool while preparing the cheese filling.
4. For the cheese layer, the eggs are beaten with a mixer together with 12 tablespoons of sugar, the 2 packets of vanilla sugar, and the grated lemon zest. Mix for a few minutes until the composition becomes homogeneous.
5. Add the melted butter, sweet cheese, raisins, the two packets of vanilla pudding, and the two tablespoons of flour. Mix well with the mixer on low speed or with a spatula. If the cheese is drier, there's no need to add anything extra; if it's wetter, you can add the pudding powders for a more cohesive texture.
6. Pour the entire composition over the semolina layer in the pan and level it gently.
7. The pan is placed in a preheated oven at 180°C (electric oven, medium setting for gas). Bake for about 40 minutes, until the top layer becomes slightly browned.
8. After removing from the oven, let the pie cool completely, then sprinkle with vanilla powdered sugar.
9. Cut as preferred. It can be cut into smaller or larger pieces, depending on how thick it turned out and how many people are at the table.
Why I make the recipe often
It's the kind of cheese cake that doesn't require dough. It is made in a large pan and can be portioned for more people, so it's useful for family or when I have guests. The consistency is different from a classic pie, and the vanilla pudding helps keep it from being dry. It also keeps well in the fridge for a day or two without losing texture.
Tips and variations
Tips
If you find fattier sweet cheese, the cheese layer will turn out finer, without a grainy appearance. If the cheese is very dry, the result may be crumbly.
For the semolina layer, I've noticed that it's important not to be too thin or too thick, so respect the amount of semolina to the given milk.
I do not recommend lining the pan with baking paper, as the semolina layer sticks quite well.
Substitutions
Cottage cheese can be replaced with fresh cheese from the market, as long as it is fine enough and not too sour. The flour in the filling can be omitted if the cheese is drier or added if the composition is more fluid.
Pudding powders can be replaced, if necessary, with cornstarch, but the flavor will not be the same.
Variations
You can add, besides raisins, small pieces of dried apricots or a little cinnamon if you like.
Some of the white sugar can be replaced with brown sugar for a slightly different flavor.
Serving ideas
The pie is served at room temperature or even cold, simply, with powdered sugar on top. It also goes well with plain yogurt on the side or with a little sour cream.
Frequently asked questions
1. Can I use store-bought cottage cheese in a tub?
Yes, but it's best to drain it slightly if it's very liquid, or adjust the amount of pudding/flour if the composition seems too soft.
2. If I don’t have vanilla pudding, what can I use?
Food starch, in the same amount, but the result will be a little more neutral in taste.
3. Can I reduce the amount of sugar?
Yes, sugar can be adjusted to taste, especially if you don't like it too sweet. The effect on the structure will be minimal.
4. Can it be made in a smaller pan with reduced quantities?
Yes, you can halve the ingredients for a smaller pan (about 22x33 cm), the baking time may be slightly shorter.
5. What can I replace the raisins with?
You can omit them or replace them with dried cranberries or small pieces of candied fruit.
Nutritional values
Approximately, per average serving (from 20):
Calories: 320 kcal
Protein: 10-12 g
Fat: 9-10 g
Carbohydrates: 46-48 g
The values are approximate, given the quantities of cheese, sugar, semolina, and eggs used. If you reduce the sugar or use leaner cheese, the calories per serving will decrease.
Storage and reheating
The pie can be stored in the fridge, covered, for up to two days. The texture remains good even after cooling. Reheating is not necessary, but it can be warmed slightly in the oven if preferred, for a few minutes. I do not recommend keeping it for more than two days, as the cheese layer may release water.