Bulk pie with cottage cheese and strawberries

Saturday, June 23, 2018

A crumbly and immediately tender bulk cake with aromatic strawberries and pleasant curd insides will be a suitable addition to a cup of tea. This is a very simple and delicious homemade pastry that anyone can make. The pie recipe is tried and tested, so you can safely cook and pamper your loved ones!

For the dough, use any type of wheat flour, butter with a fat content of at least 72% (forget about spreads and margarines forever!). The fat content of the cottage cheese does not play a special role - I took 5%. The freshest strawberries for the pie are perfect, preferably size 1. Baking will also work with frozen berries, just don’t forget to place the strawberries in a sieve after defrosting to remove the juice.

Ingredients:

Bulk dough:

Interior:

Making a dish step by step:

To make bulk strawberry pie, we need the following ingredients: wheat flour, strawberries, sweet sand and vanilla sugar, butter, a medium-sized chicken egg, cottage cheese of any fat content, baking powder and a little salt to balance the taste.

The loose dough can be created either by hand or using a food processor. The second method is even faster and more convenient, so decide for yourself what to do. First, sift 300 grams of wheat flour and mix it with 1 teaspoon of baking powder and a pinch of salt. How to make homemade baking powder, read this recipe.

Add cool (I would say ice cold) butter (130 grams), which we cut into much smaller pieces or grate on a large grater. You can put the butter in the freezer for a couple of hours in advance.

Finally, pour 120 grams of sweet sand into the bowl. Absolutely, I must note that the sequence of placing goods is not of fundamental importance.

We mix everything quickly so that a small crumb comes out - in a food processor everything happens in a matter of seconds. The texture of this crumb resembles wet sand. If you make bulk dough with your hands, rub everything between your palms. For now, put the dough in the refrigerator and turn on the oven to heat (180 degrees).

For the inside, you need to combine 200 grams of cottage cheese, 50 grams of sweet sand, 1 chicken egg and a tablespoon of vanilla sugar. The last ingredient serves as a flavoring agent, so it can be replaced with 1 tablespoon of sweet sand mixed with a pinch of vanillin.

Blend everything in a blender until a homogeneous fluid mass is formed. The mixture of the curd inside resembles low-fat sour cream.

Take a baking dish (I have a square one, 20x20 cm). Pour half of the flour crumbs into it and level it out.

Apply the curd filling in an even layer, leveling it with a spoon or spatula.

We sort and wash the berries in advance. To do this, we fill a huge container with cool water, put strawberries in it and let it float for a minute - this way the sand will sink to the bottom. Gently mix the berries with your hands, then take them out and transfer them to a colander or sieve, removing the stalks. The weight of strawberries (300 grams) is indicated in already prepared form. Be sure to thoroughly dry the berries (ideally using napkins or a cardboard towel), because there is no need for excess moisture in the insides. Place the berries in a subsequent layer, lightly pressing them into the curd filling.

All that remains is to pour the second part of the flour crumbs on top and smooth it out.

Bake the bulk pie with strawberries for 40-45 minutes at 180 degrees on a medium level until golden brown in a preheated oven. I have a gas oven, bottom heat, without convection (by definition it may not be there).

Let the pie cool slightly and you can cut it into portions. A crumbly and immediately tender bulk cake with aromatic strawberries will be a suitable addition to a cup of tea. Cook for your health, friends, and bon appetit!

Shortbread pie with cottage cheese and strawberries

Ingredients

Butter – 200 g

Wheat flour – 300 g

Baking powder – 1 tsp.

Fresh strawberries – 400 g

263 kcal
1 hour
20 minutes.
1 hour 20 minutes

Photo of the finished dish

Step-by-step recipe with photos

I continue to enjoy strawberry pastries and offer you shortbread curd pie. This pie is quite simple to prepare. The inside of the cottage cheese comes out very tender and simply melts in your mouth. In the original, this pie added fruit to the filling, but I didn’t like the look of the pie at all, so I reworked it in my own way. This makes me like it even more, and the recipe has been entertaining me for years now.

Curd pie with strawberries

Nice kitchen with the smell of homemade baked goods. Almost all housewives know that a pie with cottage cheese and strawberries, as well as other berries, is perfect for evening tea. Several simple step-by-step recipes will help you prepare strawberry cottage cheese pies at home.

Sponge cake with strawberries and cottage cheese

Ingredients

3 small testicles;
100 g sugar;
100 g flour;
1 tsp. vanilla essence;
30 ml. water (boiling water);
30 ml. sunflower oil.

For the curd layer:

250 g. cottage cheese;
300 g. sour cream;
1 can of condensed milk;
200 g strawberries;
1 sachet of gelatin (10 g).

300 g strawberries;
100 g chocolate;
80 ml. cream.

Manufacturing

Break three small chicken eggs into a large container. Add sugar (regular or brown) and vanilla essence. Beat the mixture until fluffy.
Then pour boiling water into the eggs. Next, add sunflower oil and mix thoroughly using a mixer.
Add sifted flour in small portions and mix gently. The resulting dough should be a smooth mixture.
Place parchment paper in a springform pan and cover the sides with foil. Pour over the dough.
Bake the sponge cake for half an hour. Baking temperature – 180 degrees. Cool the finished biscuit in the oven.
While the pie base is cooling, prepare the curd layer. Dissolve gelatin according to instructions, leave aside for swelling.
Place cottage cheese in a blender, add sour cream and beat lightly.
Wash and dry the strawberries. Add to cottage cheese and beat well.
Add a can of thick condensed milk and prepared gelatin, stir thoroughly with a mixer.
Pour the prepared curd insides into the cooled sponge cake in the mold and smooth it out. Leave the pie in the refrigerator for 3 hours.
Decorate the dessert with strawberries.
Melt the chocolate and cream in a water bath. Pour the resulting chocolate mixture over the strawberries. Serve the baked goods in portions.

Layer pie with strawberries and cottage cheese

Ingredients

250 g puff pastry;
350 g. cottage cheese;
fresh strawberries to taste;
2 testicles;
4 tbsp. l. Sahara;
vanilla to taste;
a pinch of salt.

Manufacturing

Thaw the puff pastry in advance. Dust your work surface with flour and roll out the dough into a sheet (about half a centimeter thick).
Carefully transfer the rolled out dough into a round pan. Compact and form sides. Because the pie will be open, trim off the excess dough.
For the curd inside, it is better to use a small container. Place the required amount of dry 9 percent cottage cheese in a bowl.
Add one chicken egg to the cottage cheese and stir. Then add a pinch of salt, vanilla, sugar and the 2nd egg, mix well. You should get a homogeneous curd mass.
Scatter the strawberries over the puff pastry. Fresh berries can be replaced with frozen ones or strawberry jam.
Lightly coat the strawberries with the curd mixture.
Preheat the oven. Baking temperature – 180 degrees. Place the pan with the preparation in the oven for 20 minutes.
After 20 minutes, remove the cake and cool in the pan at room temperature. Serve in portions.

Jellied pie with strawberries and cottage cheese

Ingredients

200 g wheat flour;
1.5 tsp. baking powder;
150 g. cottage cheese;
2 tbsp. l. Sahara;
5 tbsp. l. milk;
5 tbsp. l. sunflower oil.

3 testicles;
150 g sugar;
200 g. cottage cheese;
1 g. vanillin;
30 g corn or potato starch;
250 g sour cream;
170 g strawberries.

For decoration: sweet powder to taste.

Manufacturing

Combine flour with baking powder and sift.
Add cottage cheese (preferably homemade), two tablespoons of sugar, 5 tablespoons of milk and the same amount of sunflower or olive oil, stir thoroughly. Gather the resulting dough into a ball.
Grease a pie pan (diameter about 26 cm) with butter.
Sprinkle your work surface with flour and roll out the dough into a flat cake. Transfer the dough into the mold, compact it, press it against the sides and prick with a fork. Place the pan with the dough in a cold space for 15 minutes.
Break three eggs into a bowl, add 150 grams of sugar and beat with a mixer. Then add 250 grams of sour cream, a pinch of vanillin and 30 grams of starch, beat. Pour the filling onto the dough in the mold.
Wash and dry the freshest berries. Cut the strawberries into halves and arrange over the filling.
Preheat the oven. Baking temperature – 180 degrees. Bake the jellied pie for 45 minutes until golden brown.
Place the finished baked goods on a plate, sprinkle with sweet powder and leave in a cool place overnight (that is, in the dark) . Serve dessert with tea.

Pie with strawberries and cottage cheese on shortcrust pastry

Ingredients

For shortbread dough:

150 g butter;
40 g sugar;
2 testicles;
250–260 g flour;
5 tbsp. l water;
2 pinches of salt.

For the curd inside:

250 g fresh strawberries;
100 g dark chocolate;
100 g. sour cream;
5 tbsp. spoons of sweet powder;
250 g homemade cottage cheese.

Manufacturing

Cut the cooled butter into pieces and place in a blender bowl.
Add flour mixed with sweet sand, stir with a knife attachment.
Pour cool water into the creamy crumbs and whisk again. Then add two egg yolks and mix using the same attachment.
Gather the dough into a ball, wrap it in a bag and leave in the refrigerator for 30 minutes.
Dust your work surface with flour and roll out the dough into a round. The diameter of the rolled out dough should be larger than the shape.
Roll the dough onto a rolling pin and transfer it to a mold greased with sunflower oil. Spread the dough out so that it covers the sides. Excess can be cut off.
Place baking paper on the dough and sprinkle beans or peas on it. Place the mold in the oven (180 degrees) for about a quarter of an hour.
After 15 minutes, remove the pan and remove the beans with baking paper. Bake the base until golden brown. Cool and transfer to a plate.
Melt dark chocolate (60 g) with sour cream in a water bath. Lubricate the base under the pie with soft chocolate mixture.
Combine cottage cheese, sour cream, sweet powder and the remaining knife-cut chocolate in a bowl.
Fill the pie base with the curd mixture.
Wash the strawberries, dry them on cardboard towels, and cut them into slices. Decorate the pie with berries and refrigerate for half an hour.

Curd pie with strawberry jelly

Ingredients

500 g strawberries;
400 g cookies;
200 g condensed milk;
200 g strawberry puree;
800 g. cottage cheese;
200 g. sour cream;
5 tbsp. l. Sahara;
2 bags of strawberry jelly;
20 g gelatin.

The pie according to this recipe must be prepared in a springform pan. The pie comes out quite tender, and it is not allowed to transfer it from plate to plate.

Manufacturing

Dissolve gelatin in boiling water.
Wrap the pan in parchment paper. For the strongest wrapping, grease the paper with sunflower oil.
Place the freshest cottage cheese, sweet sand and sour cream in a bowl, beat. Add strawberry puree and beat again.
Add prepared gelatin to the curd-strawberry mixture. Mix well with a blender. Leave while making the base for the pie.
Grind the cookies to crumbs, pour into a cup. Add condensed milk and stir well. Then transfer the sand base into a springform pan, compact it and put it in the freezer for 10 minutes.
Place the curd filling on the prepared base. Place the pie in the refrigerator for an hour.
Wash and cut the strawberries into slices and decorate the pie.
Dissolve two bags of strawberry jelly according to instructions. Pour the resulting mixture over the surface of the pie. Leave in the refrigerator until the jelly hardens completely.
Carefully remove the springform pan from the finished pie. Serve in portions.

Pastry chef tips

Strawberries for baking can be replaced with canned peaches or any other berries.
When kneading dough, it is better not to add salt and vanillin than to add too much.
If you grind the cottage cheese for the inside through a sieve, the pie will turn out the most tender.
You can replace the flour for dusting the mold with semolina.

Very tender cottage cheese pie with strawberries

Strawberries always make a good interior for pies, and when combined with cottage cheese, you get an unusually tender and juicy treat. This pie with cottage cheese and strawberries will certainly please both adults and children.

Video recipe:

Ingredients:
For the dough: Flour – 200 g; Butter – 100 g; Chicken egg – 1 piece; Baking powder – 1 teaspoon; A pinch of salt; Sugar – 50 g; Sour cream – 1 tbsp. spoon; For the inside: cottage cheese 400 g; Strawberries - 300 g; Corn starch - 2 tbsp. spoons; Sugar – 120 g; Chicken eggs – 2 pieces; Vanilla sugar – 1 teaspoon; Sour cream – 200 g;

Manufacturing:

Place butter, flour, baking powder and a pinch of salt into a mixer bowl. Mix everything into crumbs at low speed. Then add the chicken egg, sugar, sour cream and mix again until a homogeneous mass is formed. Transfer the dough into a bag and into the refrigerator to cool for 30-40 minutes. While the dough is cooling, prepare the strawberries, cut some into cubes, some into slices. Prepare the curd filling. Place the cottage cheese in a bowl, add chicken eggs, sugar, sour cream, starch, vanilla sugar. Beat everything into a homogeneous mass using an immersion blender. Distribute the cooled dough over the entire mold, lightly greased with butter, so that there are sides. Place a little curd inside on the bottom, spreading it moderately, put diced strawberries on it, then again a layer of curd inside . Place sliced strawberries on top, decorating the surface of the pie. Place in a preheated oven, up to 180 degrees, for 1 hour. Remove the finished pie from the oven. Let it cool completely and then remove from the mold. Cut into portions and serve with tea. . Enjoy your tea.

Possible duplicates found

Pie with cottage cheese and pear confit

Autumn came, the ancestors arrived and brought Bashkir fragrant pears.
Yes Yes! Bashkir! Grown on the Belebeyevsko-Bugulminskaya Upland! Ftof. let's recycle them in a more interesting way! For shortbread dough you will need:
– flour – 300 g;
– semolina – 50 g;
– butter – 150 g;
– sugar – 70 g;
– sour cream – 150 gr;
– baking powder – 1 tsp.
with a slide; – vanillin – 1 g;
Everything is simple here.
First, mix the softened butter with all the dry products and vanilla, then add sour cream, knead the dough and put it in the refrigerator! For the curd inside:
– cottage cheese 5% – 350 g;
– eggs – 2 pcs;
– vanlin – 1 g;
– zest of half a lime;
– sugar – 3-4 tbsp.
– cream – 50 ml.
Well, everything is completely simple here.
Mix it in a blender and let it sit. You can take soft cottage cheese and do without a blender and then without cream too - and so it will be normal. Just grainy cottage cheese is dry enough on its own. For pear confit:
– pears – 5 pcs;
– butter – 15 -20g;
– sugar – 1 tbsp;
– thyme – 1/2 tsp;
– juice of half a lime;
– starch – 1 tsp.
with a slide; – water – 20 ml.
Peel the pears, cut into cubes, sprinkle with lime juice and simmer in butter and sugar.
Evaporate the water, add starch and water and boil until it becomes a jelly. Well, then we assemble the pie:
1. Roll out 3/4 of the dough and line the mold with it (26 cm for me) and put it in the freezer for 5-10 minutes to set.
After this, cut off the excess edges and poke holes with a fork. 2. Spread the curd filling and carefully distribute the pear confit on top.
3. Cut out strips from the remaining dough and place on top.
4. Bake at 180 degrees top/bottom without convection for 30-40 minutes, until the mesh and edges of the pie become golden brown.
5. Cool before serving