Yeast cottage cheese pie

I decided to share a recipe for delicious, homemade cottage cheese pastries with a little story.
Any housewife is probably obliged to spoil her family with pies. It’s great when she can create a different sweet table from one similar set of goods. The same applies to cottage cheese baking. How delicious is shortbread pie with cottage cheese, poured like crumbs, from ready-made puff pastry. But still, the pinnacle of mastery is yeast baking, when the dough is soft and airy. To be honest, at one time I was never able to bake with yeast dough. I did everything strictly according to the recipes, and what came out was stone and hard baked goods. Until I came across this recipe in my favorite culinary magazine: yeast pie with cottage cheese. The products needed were the most affordable, and I decided to try my luck once again, and what if it worked out. The recipe for a pie with cottage cheese made from yeast dough was carefully and clearly described step by step, and I started cooking strictly according to the recipe. This was my first good recipe for yeast baking, the pie turned out successful the very first time and this particular recipe has settled forever in my culinary notebook.

Yeast cottage cheese pie

This pie remains soft the next day. You can also use other fillings. I made this pie with cottage cheese, thick jam, and currants. Constantly and with any insides delicious.

recipe for pie with cottage cheese step by step with photos

Ingredients:

wheat flour 450-550 g,
sugar 60-70 g,
butter or margarine – 100 g,
eggs – 2 pcs.,
dry yeast - 2 level teaspoons,
milk – 200 ml,
a pinch of salt,
vanillin - optional.

cottage cheese – 400 g,
sugar - to taste (2-3 tablespoons),
raisins - to taste.

1 egg for brushing the top of the pie
poppy seeds for sprinkling.

Manufacturing process:

Heat the milk until slightly warm and add sugar, a pinch of salt and dry yeast.

Mix well. If you wish, you can leave the mixture for 10 minutes until a foamy cap appears, but this is not necessary. If you are convinced of your own yeast, you can immediately knead the dough.

Melt butter or margarine and cool until warm.

Break the eggs into a bowl and lightly beat with a fork. I highly recommend using homemade eggs, they are yellow and the baked goods will turn out a beautiful color.

Add melted butter or margarine to the milk-yeast mixture. Add beaten eggs, mix.

Pour in the flour evenly; it must be sifted, maybe even 2 times. Vanillin can be added if desired.

Knead the soft yeast dough for the cottage cheese pie until it comes off your hands perfectly. Place the dough in a bowl, cover with a towel and leave in a warm place for 1 hour.

While the dough is rising, you can prepare the filling. Mix cottage cheese with sugar and raisins. If it is coarse-grained, then mash it with a fork or punch it with a blender.

The dough rose and almost doubled in size.

Place it on a board lightly sprinkled with flour and knead it. Cut a small piece for the top rack of the pie.

Place the dough in a greased baking dish or frying pan, spread the curd filling moderately, leaving a little distance from the edges.

Cut small strips of the remaining dough and place them on top of the insides. Give it up.

Brush the top of the pie with beaten egg and sprinkle with poppy seeds. Bake the pie in a preheated oven at 180 degrees until golden brown, about 35-40 minutes.

The delicious pie with cottage cheese is ready in the oven.

It should be cut when cooled. Serve with tea or milk.

Yeast pie with cottage cheese, streusel and fondant

Ingredients

Dry yeast – 8 g

Sour cream – 1.5 tbsp.

Butter – 50 g

Vegetable oil – 1 tbsp.

Interior:

Streusel:

Brown sugar – 100 g

Vanilla sugar – 1 sachet

Glaze:

Sweet powder – 3 tbsp.

Lemon juice – 1-2 tsp. (add and adjust thickness)

334 kcal
2 hours 10 minutes
2 hours 10 minutes

Photo of the finished dish

Step-by-step recipe with photos

I suggest making a very tasty, sweet and fragrant pie with cottage cheese and streusel, and topped with sweet fudge. If you don't like sweet dough, then reduce the amount of sugar in the recipe to suit your taste.

The pie comes out airy and it is not recommended to cut it while it’s hot, as I did. But I had a good reason - the light was going out and I had to shoot in almost darkness, and the cut had to be shown.

This delicate pie should not be very tall, because we sprinkle its surface with sweet crumbs, this makes the yeast dough heavier. But it is very important to let the cake rise perfectly before putting it in the oven.

Yeast pie with cottage cheese: production features and recipes

Cottage cheese pies are a true delight for lovers of desserts and sweets! From the article, readers can learn about all the intricacies of making butter pastries from the best chefs in the country.

Yeast pie with cottage cheese is often considered part of Russian state cuisine. For almost all centuries it has not lost popularity. Three hundred, two hundred and 100 years ago, hearty pastries were devoured by both adults and children in the blink of an eye. This is not mind-blowing, because everyone likes easy-to-make, tasty, appetizing and healthy pies and pies.

There are a lot of recipes for yeast pie with cottage cheese: sweet fruit ones and unsweetened salty ones, which recommend using cottage cheese for dough and entrails. Every housewife has her own proven recipe, passed down from generation to generation. Below are the most popular methods for making the most delicious baked goods.

Open curd pie

This confectionery product is a favorite treat for children. In addition to its pronounced taste properties, it also has great health benefits: the cottage cheese provided with calcium is indispensable for the formation of bone tissue (the structure of tissues of living organisms is studied by the science of histology), growing organism, teeth strength and endurance.

The main ingredients for making open yeast pie with cottage cheese:

Premium flour – 0.5 kilograms.
Purified water – 250 ml.
Fresh yeast - 25 grams.
Egg – 1 piece.
Granulated sugar – 60 grams.
Sunflower oil – 50 grams.
Salt is on the tip of a knife.

Cottage cheese – 600 grams.
Raisins - an incomplete handful.
Fresh eggs - 2 pieces.
Sugar – half a glass.
Vanillin – 15 grams.

Development of making an open pie

Heat the water to a temperature of 38-40 degrees (must be a little warm). Mix flour, yeast, egg, butter, sugar and salt. Knead the yeast dough in a deep bowl, cover with a waffle towel, and leave to rise in a warm, dry place.

Pie with cheese and cottage cheese - for real gourmets

The French noticed an unusual combination of sour cottage cheese and salty cheese. A similar dish has long received state status in the country with the Eiffel Tower, and is prepared both in fashionable restaurants and at home.

The ingredients for creating a yeast pie with cottage cheese and cheese are as follows:

Wheat flour – 300 grams.
Butter – 80 grams.
Egg – 3 pieces.

Fresh yeast - 15 grams.
Cow's milk – 250 ml.
Wheat flour – 250 grams.
Granulated sugar – 45 grams.
Salt – ¼ teaspoon.

Hard cheese (45-50% fat content) – 230 grams.
Cottage cheese (3-5% fat content) – 450 grams.
Sour cream (26% fat) – 200 grams.
Sugar – 4 tablespoons (for moderate sweetness) or 5 tablespoons (for the richest taste).
Egg white, egg yolk – 2 pieces.

Description of the manufacturing process

The recipe for a pie made from yeast dough with cottage cheese and cottage cheese is quite simple, even a novice cook can handle it.

To make the dough, milk must be heated to a temperature of 38 degrees and salted. Grind fresh yeast with sugar until smooth. Combine milk and yeast.

Sift the flour, pour in the resulting mixture. Mix thoroughly, cover the homogeneous mass with a thick cloth (the combination of different and interacting tissues form organs) that does not allow light to pass through, and leave in a warm place for 1 hour.

When the dough has risen, add butter, warmed to room temperature. Separate the yolks from 2 eggs, mix with the whole one, add flour. Knead the dough vigorously – it shouldn’t stick to your hands! To achieve good thickness, you can add a little more flour.

Transfer the finished base of the pie into a large saucepan, cover with cling film and again send it into the darkness for the same time.

Grate the cheese on a small grater and grind the cottage cheese through a sieve. Combine ingredients, add sour cream, beaten eggs and sugar.

Prepare a springform pan and grease with a small piece of butter. Roll out the layer up to 7 mm wide. Design the highest side. Distribute the filling moderately over the entire surface of the future crust. Construct a “grid” from the remaining dough. Place in the oven for 45 minutes.

“Spit” made from yeast puff pastry

Any self-respecting housewife must have a puff pastry recipe in her arsenal. With it, both sweet and savory baked goods come out crispy, airy and practically melt in your mouth. Mastering the secrets of its manufacture is a matter of a couple of hours.

Puff-yeast pie with cottage cheese differs profitably from its yeast-free counterpart - such baked goods will be fluffier and softer.

Ingredients for creating a “braid”:

Premium flour – 500 grams.
A package of dry yeast or 20 grams of new yeast.
Cow's milk – 250 ml.
Sugar – 180 grams.
Butter – 200 grams.
Vanillin, salt - a pinch.
Cottage cheese – 500 grams.
Chicken egg – 1 piece.
Raisins – 50 grams.

Individual manufacturing

A couple of hours before you start working on the layered yeast cake with cottage cheese, you need to remove the butter from the refrigerator - it should become soft. Heat the milk slightly and dissolve the yeast. Sift the flour, add it to the milk in small portions, stir constantly. At the end, add 50 grams of oil. Add 100 grams of sugar, salt and vanillin.

Knead the dough and leave it in a cool place for half an hour.

Roll out the remaining butter between 2 sheets of parchment paper. The result should be a rectangular layer. Place it on the dough to achieve a similar temperature.

Take out the workpiece and roll it into a narrow layer. Place the butter in parchment paper on top, cover it with the loose sides of the dough, and roll out. Repeat the function 2 times.

Leave the dough in a cool place for a quarter of an hour (without oil).

Grind the cottage cheese with the remaining sugar and eggs. Pour boiling water over the raisins for 15 minutes, place on a paper towel to remove remaining water, and stir into the curd filling.

Visually divide the dough layer into 3 parts. Cut the left and right diagonally, 2-3 centimeters wide. Place a heaping amount of filling into the untouched center. Cover the curd mass with strips of dough alternately, braiding.

Lightly seal the edges of the pie. You should get a big braid with sweet insides inside.

Place the puff pastry with cottage cheese on a baking sheet lined with foil (side down) and brush the top with scrambled eggs. Baking time is 30-40 minutes at temperatures up to 200 degrees.

Tips for the hostess to note

To make the dough very fluffy, the flour needs to be saturated with oxygen - sifted 2-3 times.

Cow's milk in the dough improves the taste, but makes it the least elastic.

In order not to spoil the structure of the workpiece, you should roll out the cake only “from yourself”.

To cut the dough, it is recommended to use a very sharp knife. A blunt one will simply crumple the edges, which will prevent the dough from rising.

Yeast pie with cottage cheese

Beautiful and delicious baked goods constantly amuse the eye and stimulate the appetite. We bring to your attention a very exciting option for designing a roll pie using a very conventional method. Use the filling for this pie at your discretion, for ours it will be a yeast pie with cottage cheese.

Yeast pie with cottage cheese

Soft and airy rich yeast pies will decorate any home and create an atmosphere of comfort in it. If you have not yet become familiar with yeast dough, this is not a reason not to read this photo recipe further. Everything in it is carefully presented step by step, so even a novice cook will not have any difficulties.

You can use any kind of cottage cheese for the pie, but if you give preference to the richest varieties, you will end up with a delicately thick interior. In addition, you can use ready-made curd mass with dried apricots or raisins.

Adviсe:

In addition to the curd inside, you can wrap apples, peeled and cut into thin slices, into a pie roll.

If you don’t have the time or desire to manually knead the dough with yeast, entrust this process to a bread maker. Only in this case is it better to replace the fresh yeast with dry fast-acting yeast.

Preparation time: 3 hours.
Baking time: 40-45 minutes.

step-by-step photo recipe for a pie made from pastry dough

Ingredients:

cottage cheese – 140 g,
testicle – 2 pcs.,
raisins - a handful,
ground ginger - a pinch,
ground cardamom - a pinch,
vanilla sugar – 1 pack,
fat sour cream - 2 tbsp. l.,
milk – 160 ml,
compressed yeast – 20 g,
salt,
sugar 5-6 tbsp. l.,
wheat flour 270-300 g,
butter – 30 g,
vegetable oil – 50 ml.

Manufacturing process:

For the curd inside, take good homemade cottage cheese; its fat content is not very important. Alternatively, if the cottage cheese is dry and you feel lumps, I recommend rubbing it through a sieve and adding a little fatty sour cream to the filling. Beat one yolk into a container with cottage cheese, add 3-4 tablespoons of sugar. The smell of curd inside will be added by spicy spices (ginger and cardamom) and vanilla sugar.

Using a blender, grind the curd filling into a homogeneous mass. Soak a handful of raisins in cognac and add them to the filling before shaping the pie.

Butter dough for this savory roll pie according to your tried and true recipe. For my own dough, I first mixed warm milk with compressed yeast and sugar (2 tbsp. l). Add wheat flour and a pinch of salt in portions to the well-stirred yeast liquid. I kneaded the dough with my hands for about 5 minutes and added the melted butter. The walls of the container with the dough were greased with vegetable oil and covered with film. Then I put the dough in a warm space for 1 hour to proof.

Place the dough on a table sprinkled with flour and knead slightly.

Now roll out a rectangular narrow layer with a rolling pin.

Grease the dough with vegetable oil (or butter) and apply the curd filling in an even layer on top of it.

Carefully roll the dough with the insides into a roll, cut the empty edge into strips with a knife.

We twist two strips of dough into ropes.

Now roll up the roll with the strands to the end.

Transfer the roll to the oiled foil, forming a ring or a horseshoe (according to your taste). Cover our yeast roll with a cloth towel and leave to proof for 40 minutes.

Preheat the oven to 190 degrees, brush the pie with diluted yolk and milk or black tea.

Bake the yeast pie with cottage cheese in the oven at the indicated temperature for 20 minutes, then lower the temperature to 170 and cook for another 20-30 minutes until cooked and bright golden brown.