Pastry without dough

Name: Pastry without dough - Ionelia G.
Ingredients: 400 g sweet cheese; 100 g sour cream; 1 full; fat yogurt (125 g); 150 g sugar; 50 g grated white chocolate; 100 g melted butter; 3 tablespoons semolina; 2 tablespoons flour; vanilla essence; raisins

Dessert - Pastry without dough by Ionelia G. - Recipia

Even though Easter has passed, I still found some sweet cheese in the fridge. I usually make Easter bread only for holidays, but this time I improvised a bit with what I had on hand. I used the leftover ingredients, taking out or adding what was in the house. It turned out to be a crustless Easter bread, simple and tasty, which I make a few times a year, not just for holidays. Quick Info Total time: 1 hour and 10 minutes Preparation time: about 15-20 minutes Baking time: 45-50 minutes Servings: 8-10 Difficulty: easy Recipe type: dessert, crustless Easter bread Ingredients 400 g sweet cheese (cottage cheese, fresh) 100 g sour cream 1 rich yogurt (125 g) 150 g sugar 50 g grated white chocolate 100 g butter (melted) 3 tablespoons semolina 2 tablespoons flour vanilla essence (to taste) raisins (amount to your liking) rum essence (for raisins) grated white chocolate (for decoration) Preparation method 1. Place the raisins in a bowl and pour rum essence over them. Let them soak for about 10 minutes while you prepare the other ingredients. 2. In a large bowl, mix the sweet cheese with the sugar until well combined. 3. Add the sour cream and rich yogurt. Mix further until everything is uniform. 4. Add the grated white chocolate and melted butter. Stir again, this time with a spatula or spoon. 5. Add the vanilla essence, semolina, and flour. Fold gently, no need to overmix. 6. Finally, add the drained raisins (as much as possible) and gently mix into the batter. 7. Line a baking pan (I usually use a round one with a diameter of 22-24 cm) with parchment paper. 8. Pour the entire mixture into the pan, leveling it out. 9. Place the pan in the preheated oven at 180°C. Bake for 45-50 minutes until it is lightly golden on top. 10. Remove the pan and let the Easter bread cool in the pan. Once it has cooled well, decorate with grated white chocolate and portion out. Why I make this recipe often For me, this crustless Easter bread is the solution when I have sweet cheese that needs to be consumed quickly or when I crave something simple and filling. You don’t need fancy ingredients. It keeps well in the fridge, works for breakfast or a snack, and is easy to prepare. Tips and variations Tips Use the freshest sweet cheese possible. If it’s very watery, drain it a bit beforehand. The white chocolate should be finely grated; otherwise, it won’t incorporate well into the batter. Don’t mix too much after adding the flour and semolina, so the Easter bread doesn’t become too dense. The rum essence for the raisins gives a subtle flavor, but you can adjust to your preference. Substitutions Sour cream can be replaced with rich yogurt if you don’t have it on hand, or vice versa. For a less sweet version, you can reduce the sugar to 120 g. You can leave out the raisins if you don’t like them or substitute with dried cranberries. Variations You can add grated lemon or orange zest for a fruity note. Instead of white chocolate, you can use regular chocolate if you want a different taste. If you like, you can sprinkle a bit of cinnamon on top after baking. Serving ideas It’s good cold, straight from the fridge, or at room temperature. It pairs well with fresh fruits, especially strawberries or raspberries. You can add a spoonful of sour cream on top if you want something creamier. Frequently asked questions 1. Does it have to be cottage cheese or can I use ricotta? You can use ricotta, but the texture will be finer and slightly different from classic cottage cheese. 2. If I don’t have white chocolate, can I omit it? You can make the Easter bread without white chocolate. The taste will be a bit simpler, but still good. 3. Can I use brown sugar instead of white? Yes, but it will slightly change the color and flavor; the result will still be fine. 4. What do I do if the Easter bread cracks on top? It doesn’t affect the taste. You can cover it with grated white chocolate at the end after it has cooled. 5. Can I use a loaf pan or another shape? Yes, the important thing is that the pan isn’t too small so that the Easter bread bakes evenly. Nutritional values (estimated) One slice (from 10 servings) has approximately: Calories: 250-270 kcal Protein: 7-9 g Fat: 12-14 g Carbohydrates: 28-32 g These are approximate values and can vary depending on the cheese used or how much chocolate and butter are added. Storage and reheating The Easter bread keeps in the fridge, covered, for up to 4 days. I do not recommend reheating; it is best consumed cold or at room temperature. If it lasts more than a few days, the texture may change, so it’s ideal to finish it within this timeframe.

Preparation

We mix the sweet cheese with sugar, add sour cream and yogurt, and continue mixing. We also add grated chocolate, melted butter, and mix. We add vanilla, semolina, and flour, and mix gently. Finally, we add the raisins that we soaked in rum essence for about 10 minutes. We put everything in a baking tray lined with parchment paper and bake in the preheated oven for about 45-50 minutes, until the pastry is golden brown. We decorate with grated white chocolate. We let it cool and portion it.

Pastry without dough

Preparation

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