Pie with cottage cheese and apricots
Yeast cake with cottage cheese and apricots has a surprisingly accommodating character: it is ideal for an ordinary evening tea party or for receiving guests. The pleasant sourness of these fruits is harmoniously combined with the sweet taste of the curd filling, and the lush yeast dough emphasizes its tenderness and sophistication. Preparing such pastries is not at all difficult, so even a novice hostess can check our recipe in action. Try it! What is especially nice, the pie with cottage cheese and apricots is very good the next day, so it’s definitely worth preparing the dish with the expectation of an addition!
Ingredients
Servings 10-12 servings- flour - 300 g + a little more for rolling out the dough
- butter - 40 g + a little more for greasing the mold
- dry yeast - 7 g
- milk - 125 ml
- salt - on the tip of a knife
- eggs - 3 pcs.
- sugar - 50 g
- cottage cheese - 250 g
- cornstarch - 1 tbsp. l.
- semolina - 1 tbsp. l.
- juice and zest of 1/2 lemon
- apricots - 500 g
- almond petals - 1 tbsp. l.
Cooking
Step 1
Prepare the dough for the pie with cottage cheese and apricots. Cut the butter into cubes and leave at room temperature for 30 minutes.
Step 2
Sift flour. Pour the yeast into a large bowl and dilute with warm milk. Add 2 tbsp. l. flour and mix. Cover the pie dough with a towel and let it rest for 15 minutes.
Step 3
Pour the rest of the flour and salt into the bowl with the dough. Stir. Add a lightly beaten egg along with butter and 1 tbsp. l. Sahara. Knead the dough thoroughly. Cover the top of the bowl with the dough for the cottage cheese and apricot pie with cling film. Leave at room temperature for 1 hour.
Step 4
For the filling of the pie, lightly beat the second egg with a whisk. Mix with cottage cheese, remaining sugar, starch and semolina. Add lemon juice and zest. Stir.
Step 5
Heat the oven to 200°C. Grease a cake pan with butter. Place the dough on a floured work surface and let rest for 10 minutes. Carefully roll out the dough into a circle and place in a mold. Cut off the excess. Spread the prepared curd mass in an even layer. Brush the top with the remaining egg.
Step 6
Wash and dry apricots. Cut in half and remove the bones. Cut the pulp into thin slices. Starting from the center of the pie, stack them diagonally, spreading them like a deck of cards.
Step 7
Sprinkle the filling with almond flakes. Cover the pie with cling film and leave for 20 minutes. Then bake for 35 minutes. Let cool slightly before serving.