Curd pie with peaches. Curd pie with peaches What to cook from cottage cheese and peaches

What do you have for tea today? I have a pie with a delicate cottage cheese filling, aromatic peaches and Swiss meringue. Come in, I'll treat you!

To prepare cottage cheese pie with peaches, prepare all the products according to the list. Next, pour flour into a cup, add sugar, salt, butter and grind until crumbly.

Add the yolks, stir, gather the dough into a bun, put it in a bag and put it in the freezer for 30 minutes.

Let's start preparing the curd filling. Pour vanilla sugar, sugar and butter into the cottage cheese, beat with a mixer. My cottage cheese was coarse-grained, I rubbed it through a sieve.

Add starch and add eggs one at a time, beating after each. Pour lemon juice into the mixture and beat with a mixer.

Remove the pit from the peaches and cut into small pieces. Pour in sugar and mix.

Cover the mold (size - 23*15 cm) with baking paper. Take out the frozen dough and rub it on a coarse grater directly into the mold. Press the dough a little with your hands. Place the pan in an oven preheated to 180 degrees for 10-15 minutes until lightly browned.

Place the cottage cheese filling on the dough base and smooth it out.

Place the pieces of peaches on the curd filling and return to the oven, lowering the temperature to 160 degrees, bake for about 45 minutes, use your oven as a guide. The skewer comes out almost dry, with a few crumbs. Let the pie cool so that the filling stabilizes. I put it in the refrigerator overnight. The next day I made meringue.

Let's prepare Swiss meringue. Add sugar to the whites and mix thoroughly. Place the cup in a water bath (the bottom of the cup should not touch the water) and beat with a mixer at low speed until the sugar is completely dissolved.

Then increase the speed to maximum and beat until the mass triples. Remove the cup from the water bath and beat until stiff peaks form.

You can simply spoon the meringue onto the pie or pipe the meringue using a pastry syringe with an attachment.

Place the pie in the oven at 200 degrees for 5-7 minutes to brown the meringue. Cool the finished pie.

Cottage cheese pie with peaches is ready to serve!

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RatingRecipe rating:
4 out of 5

Very quick and absolutely simple cottage cheese pie with peaches. This pie can be made from a variety of berries and fruits and not necessarily seasonal ones; frozen ones are also perfect here. This pie is prepared easily, as if casually.

You don’t even have to take out the mixer, here’s another one, and then wash it. It will take about 15 minutes to mix the ingredients and put them in the mold, and the oven will do the rest for you.

Since we were talking about frozen fruits and berries here, I’ll make some clarifications. If you purchase them in a store, read the text on the packaging. Fruits and berries can be coated with a thickener and then they are placed in pies frozen. If you froze the fruits and berries yourself or bought them in bulk, then you will need to defrost them first, throwing them in a colander. There is another way to defrost fruits and berries - delicately. To do this, mix 2 tablespoons of powdered sugar with 1 tablespoon of cornstarch. Sprinkle the mixture over the fruits and berries and defrost them in the refrigerator. This method preserves the juice.

Today I invite you to prepare the most delicate cottage cheese pie with peaches and poppy seeds, which is ideal as an afternoon snack or dessert with a cup of tea or coffee. However, I personally believe that this pie can sometimes even replace a full breakfast, since it contains a lot of natural cottage cheese and fruit, and the calories received with this delicious pastry can be spent throughout the day.

This delicious and original pie is quite easy to prepare and always turns out above all praise. It consists of two layers of sweet, crumbly shortcrust pastry that can be prepared in no time without any kitchen equipment, and it simply melts in your mouth. Between thin strips of dough in this pie there is a generous layer of the most delicate curd soufflé, which has a creamy, velvety consistency. Its cool and elastic structure is quite reminiscent of the noble overseas dessert cheesecake and will appeal not only to cottage cheese lovers, but also to the most avid sweet tooth. The delicate sweetness of the curd mass is pleasantly diluted by pieces of canned peaches, which add juiciness and fresh fruity sourness to the filling, and crispy poppy seeds add a piquant flavor note and their bright aroma to this dish.

Curd pie with peaches and poppy seeds is a great idea for a simple, tasty and healthy homemade pastry that will appeal to both children and adults and will give you many pleasant sensations over a cup of tea or coffee!

Useful information Curd pie with peaches and poppy seeds - a recipe for shortbread crumb pie with cottage cheese, canned or fresh peaches and poppy seeds

INGREDIENTS:

• 225 g flour
• 125 g cold butter
• 70 g sugar
• 1 tsp. baking powder
• a pinch of salt

• 400 g cottage cheese 9 – 18%
• 4 small eggs
• 130 g sugar
• 1 pack vanilla sugar
• 350 g canned peaches
• 2 tbsp. l. poppy

COOKING METHOD:

Sand crumbs for pie

1. In order to bake a cottage cheese pie with peaches and poppy seeds, we will first prepare the sand base for it. Sift flour along with salt and baking powder into a deep and wide bowl. Add sugar and mix everything with a spoon.

2. Grate cold butter on top using a coarse grater.

Advice! The butter can be pre-kept in the freezer for 20-30 minutes so that it is easier to grate and does not melt too quickly in your hands.

3. Grind all the ingredients with your hands to form a fine crumb of shortcrust pastry. Try to do this as quickly as possible so that the butter does not heat up and start to melt.

4. Pour approximately 2/3 of the dough into a mold, greased and sprinkled with flour, lightly press along the bottom with your hands and make small sides. Place the mold temporarily in the refrigerator along with the remaining sand crumbs.

5. Now let's make the filling for the cottage cheese pie with peaches and poppy seeds. The poppy seeds should be soaked in hot water for 20-30 minutes in advance, after which the water should be drained and the poppy seeds should be ground in a mortar until a strong aroma appears.

6. Remove canned peaches from syrup, dry lightly on paper towels and cut into small cubes.

Advice! Instead of peaches, you can safely use canned apricots, since these fruits are similar in taste and texture. In addition, during the season, you can take fresh fruits by first removing the peel from them.

7. Place eggs, sugar and vanilla sugar in a mixing bowl.

8. Beat all ingredients at high mixer speed until fluffy white foam.

9. Add cottage cheese and mix everything thoroughly again.

Advice! For cottage cheese pie, it is most convenient to use homogeneous cottage cheese in a soft pack, since it usually has a smooth structure. Crumbly and grainy cottage cheese must first be rubbed through a sieve so that there are no grains or lumps in it. It has been noticed that the fattier the cottage cheese, the more tasty and tender the curd filling for the pie turns out. But for those who count calories, it is quite possible to use a low-fat product.

10. Add mashed poppy seeds and chopped peaches to the curd filling and mix everything thoroughly with a spoon.

11. Pour the filling of cottage cheese, peaches and poppy seeds into a mold on a sand base.

12. Evenly distribute the remaining sand crumbs on top.

13. Bake the cottage cheese pie in an oven preheated to 180°C for 50 - 60 minutes until the top of the pie is browned.

Leave the finished pie in the pan until it cools completely so that the filling sets properly, after which it can be taken out, cut into portions and served. Delicious, beautiful and very original cottage cheese pie with peaches and poppy seeds is ready!

An airy and tender pie with canned peaches will appeal to all lovers of cottage cheese baking. Cottage cheese and fruit always provide an impeccable flavor combination, and it’s convenient that this pie is out of season. It can be prepared all year round.

If you, like me, have a soft spot for cottage cheese, I can recommend that you prepare fragrant cottage cheese cupcakes in silicone molds. And during the tangerine season, go for the recipe for cottage cheese pie with tangerines.

By the way, for today’s recipe you can use canned peaches from the store, or you can stock up on this delicious delicacy in the summer by preparing your own canned peach halves in syrup.

Ingredients for the recipe for pie with cottage cheese and peaches

Canned peaches halves	1 jar
Cottage cheese	2 packs
Butter	100 grams
Flour	200 grams
Eggs	2 pieces medium
Sugar	150 grams
Sour cream 20%	180 grams
Milk	2 tablespoons
Starch	2 heaped tablespoons
Baking powder for the dough	1 teaspoon
Vanilla sugar	1 sachet

Pie with canned peaches recipe with photo

First, prepare the sand base for the pie with cottage cheese and canned peaches. For it we measure out 50 grams of sugar, 100 grams of butter, 200 grams of flour, 2 tablespoons of milk, 1 teaspoon of baking powder. Divide one egg into yolk and white. We only need the yolk in the dough.

Mix flour with baking powder.

Mix milk, sugar and yolk until sugar dissolves.

Take the butter out of the freezer and grate it on a coarse grater.

In one bowl, combine butter and flour mixed with baking powder.

Grind the butter with flour until fine crumbs are obtained. It is convenient to do this between your palms.

Add the egg-milk-sugar mixture and knead the dough. You can’t stir the shortbread dough for a long time, it will turn out tough. Therefore, knead quickly and, as soon as the dough becomes homogeneous, stop kneading.

Cover the bottom of a mold with a diameter of 20-22 cm with baking paper and dust with flour.

Place the dough in the mold, distribute it evenly over the mold with your hands, making sides 5-6 cm high. Prick with a fork and put in the refrigerator for 30-40 minutes.

For now you can wash some of the dishes :) and start preparing the filling. For it you will need: two packs of cottage cheese, a small glass of sour cream (180 grams), 2 tablespoons of starch, 100 grams of sugar, a bag of vanilla sugar, 1 whole egg and the white of the egg that we separated when preparing the dough, and several slices of canned peaches .

We break the cottage cheese in a blender or grind it through a sieve. I feel more comfortable in a blender.

Add sour cream to the cottage cheese. Stir.

We also add two heaped tablespoons of starch to the curd and sour cream mixture. Stir again.

Remove 3-4 halves of peaches from the syrup, place in a colander to drain the syrup, then cut into small cubes. How much to chop depends on the number of peaches in the jar. The main thing is that 6-7 halves remain intact to decorate the pie. If the jar of peaches is small and there are peaches only for the top of the pie, you can omit adding pieces of peaches to the curd mass.

It's time to turn on the oven to 180 degrees. When the oven heats up, remove the pan with the dough from the refrigerator, move it into the oven and bake the dough basket for 7-10 minutes.

Meanwhile, beat one egg and white with 100 grams of sugar until fluffy white mass.

Add the whites whipped with sugar to the curd mass. Mix carefully with a spatula.