Delicious poppy-seed curd pie cottage cheese 500. Cottage cheese-poppy-seed pie. Cooking a dish step by step with a photo
This delicious and hearty homemade pie is prepared without the use of eggs. It's very easy to prepare and doesn't take long. Most of the time is spent baking. The cake is medium in height. In a form with a diameter of 24 cm, it turns out to be about 5-6 cm. Let's try?
To prepare a pie with cottage cheese, poppy seeds and semolina, prepare the products according to the list.
Combine milk, filling sugar (150 g), a little salt, vanilla sugar and butter (100 g) in a large saucepan.
Bring to a boil, butter and sugar should be completely dissolved in milk. Remove from fire.
Add poppy seeds and semolina to the hot milk mixture. Stir vigorously and set aside for 10-15 minutes. Stir the filling periodically so that there are no lumps from the semolina.
Meanwhile, prepare the dough.
Sift flour into a bowl, add diced butter, sugar, salt, vanilla sugar. Grind everything together into a crumb, it will be more convenient to do it with your hands.
Line the bottom of a springform pan with parchment paper. Put 2/3 of the dough into the form, tamp down.
In the finished swollen filling, add cottage cheese mashed with a fork. Stir.
Spread the filling over the prepared dough.
Spread the remaining crumble dough evenly on top.
Place the pie in a preheated oven at 180 degrees. Bake the pie for an hour. You can leave the cake in the oven until it cools completely. Pie with cottage cheese, poppy seeds and semolina is good chilled.
Enjoy your meal!)
Prepare food for testing.
Combine flour, sugar and baking powder.
Add pieces of cold butter, egg and sour cream.
Knead soft and tender dough.
Divide the dough into two parts, placing each part in a bag. Put one part in the freezer, and the other part in the refrigerator.
To prepare the filling, combine cottage cheese, sugar and sour cream.
Mix stuffing and add poppy seeds.
Thoroughly mix the curd-poppy filling for the pie.
Grease a detachable form (I have a form with a diameter of 20 cm) lightly with vegetable oil, put the dough from the refrigerator into a form and spread it along the bottom.
Pour filling over dough and smooth out.
Grate the dough from the freezer on a coarse grater over the curd-poppy seed filling.
Bake a pie with cottage cheese and poppy seeds in a preheated oven at 180 degrees for about 50 minutes. The top of the pie should be covered with a beautiful golden crust. Cool the finished cake completely in the form (I leave the cake overnight in the refrigerator). Then take it out of the mold and cut into pieces. The pie stuffed with cottage cheese and poppy seeds keeps its shape perfectly and tastes just great.
I confess that this German pie with cottage cheese and poppy seeds won my heart the first time. Crumbly sweet dough and an abundance of delicate curd filling make this pastry festive and incredibly tasty. You can't take your eyes off the final photo of this recipe! I hope you enjoy it too. I will look forward to your feedback.
The cake turns out moderately sweet and very fragrant, it is simply impossible to stop. For poppy curd according to the classic German recipe, you will need quite simple and affordable ingredients.
Ingredients:
For test:
wheat flour 300 g
granulated sugar 100 g
butter 130 g
For filling:
sugar 150 g
pasteurized milk 750 ml
butter 100 g
chicken egg 1 pc.
cottage cheese 250 g
semolina 150 g
pinch of vanillin
ground poppy seeds 150 g
Servings: 12 Cooking time: 90 minutes
Recipe calories
"Poppy curd" per 100 g
Carbohydrates
Calories
Calories - more than enough! But, as they said in the movie "Girls": "Every calorie in its place." It is not possible to lighten the cottage cheese in terms of calories. It remains to regulate the portion size. By the way, here it is.
I hope you enjoy this recipe too, so let's get started!
Recipe
Step 1: Prepare the dough and chill it in the refrigerator
Sift the flour into a deep dry bowl. Next, add fine sugar and, for convenience, butter cut into small pieces. You can also grate the butter by dipping it in flour so that it does not stick to the surface of the grater.
Grind the mixture quickly to fine crumbs so that it does not start to melt.
Pour two thirds into a baking dish. It is not necessary to grease or cover it with parchment. The diameter of my form is 24 centimeters, the height is 6 centimeters. Tamp the dough tightly with your hands, forming a flat bottom for our future cottage cheese. You don't need to make ribs. We put the form with the cake and the remaining crumbs on the shelf of the refrigerator to cool.
Step 2: Prepare the stuffing
Pour milk into a saucepan. Add sugar, vanilla and pieces of butter.
Put the mixture on fire. While stirring, bring the ingredients to a boil. Be careful not to overheat the mixture. As soon as it starts to boil, immediately remove it from the heat.
Pour semolina and poppy seeds. Mix and leave to swell for 10 minutes.
We will periodically mix the mass so that it turns out to be homogeneous. If the semolina is seized in lumps, the mass can be beaten to a homogeneous texture with a mixer.
In the bowl of a blender, beat the cottage cheese (it is better to use a pasty one to make the texture creamy) and an egg.
After 10 minutes, combine the curd and milk mixture and mix the ingredients until smooth.
Step 3: Shape and Bake the Curd Cake in the Oven
Put the poppy seed filling on the cooled cake and spread it evenly with a silicone spatula.
Sprinkle the remaining dough crumbs on top.
Let's put our cottage cheese in the oven, turned on at 180 degrees. In an hour, the cake will be ready.
Step 4: Submit
Completely cool our poppy curd, cut into portions. Serve with tea, hot chocolate, juice or cocoa.
Enjoy your meal!
Fans of delicious pastries with delicate curd filling will love a simple step-by-step recipe for a curd-poppy seed pie. The rich taste that the product with cottage cheese and poppy provides due to various fillers will appeal to absolutely everyone. With it, it is so easy to turn an ordinary tea party into a real celebration, and preparing it is not difficult at all.
To make a pie you will need:
- flour - 200 gr.;
- melted butter - 100 gr.;
- sugar - 200 gr.;
- baking powder - 1 tsp;
- egg - 3 pcs.;
- curd mass - 500 gr.;
- poppy - 120 gr.;
- starch - 2 tbsp. l.;
- vanillin - to taste.
Filling preparation
Dough preparation
Beat the mixture of melted butter with sugar and 1 egg. Add flour in batches and mix. Let it cool down for about half an hour.
pie baking
Cottage cheese with poppy seeds in a slow cooker
Curd filling
- curd mass - 500 gr. (preferably from 10%);
- sugar - 100 gr.;
- eggs - 2 pcs.;
- kefir - 100 gr.;
- starch - 1 tbsp. l.;
- vanillin - 0.5 gr.
Poppy filling
- poppy - 150 - 170 gr.;
- milk - 250 ml;
- sugar - 70 gr.;
- butter - 30 gr.
For sand dough
- butter / margarine - 200 gr.;
- sugar - 160 gr.;
- eggs - 2 pcs.;
- baking powder - 10 gr.;
- flour - 3 cups;
- vanillin - 0.5 gr.;
- a pinch of salt.
making a pie
Filling preparation
Dough preparation
- Grind margarine with sugar. Add eggs, baking powder, vanilla and mix.
- Add flour in batches and mix.
If the dough is not firm enough, you can add a little more flour.
- Yeast-free shortbread dough must be cooled for 30 minutes. in a refrigerator.
pie baking
- First of all, you need to put the dough on a slightly oiled bottom of the multicooker and form small sides on the walls.
- Then we distribute first the poppy seed mixture, and then the mass of cottage cheese.
- We put the bowl in the slow cooker and set the "Baking" mode. Poppy curd will bake for an hour and a half.
- After baking, turn off the multicooker and leave the cake in it for another 20-25 minutes. With the help of a basket for a double boiler, we take out the product and serve it to the table.
Calorie content is 300 - 350 Kcal.
To make the cake more tender, you need to beat the cottage cheese with a blender. And to make its taste multifaceted - add 2 - 3 tbsp. l. coconut flakes. If desired, the finished dessert can be decorated with a few cherries.
For a more effective presentation, you can form a striped filling. To do this, put curd and poppy seed fillings alternately in the center of the mold on the dough, and then draw rays from the edges to the center with a toothpick.
Enjoy your meal!
Recipes for homemade cakes with cottage cheese are not limited to pies and buns. These are also delicious pies, cheesecakes, casseroles and many other sweet delicacies. I propose to try the amazing curd-poppy seed pie Nesterka, which is prepared on chopped dough. Surprise your guests at the table with such spectacular, tasty, fragrant and satisfying pastries!
As part of this cottage cheese pie, all products are quite affordable, so if you wish, you can always cook it and pamper your family. Regarding the necessary ingredients, I wrote everything in detail in a step-by-step recipe in order to avoid difficulties and additional questions. The only thing I would focus on is cottage cheese. It must be necessarily fatty, then the filling will turn out tender, juicy and very tasty.
Another point: if you don’t like a lot of poppy seeds in the finished cake, you can cut all the products for this layer exactly in half. Or, as an option, proportionally increase the ingredients for the curd layer - one and a half or two times. True, in this case, you will have to collect and bake Nesterka curd-poppy cake in a shape larger in diameter (24-26 centimeters).
Ingredients:
Sand dough:
Curd stuffing:
Poppy filling:
Cooking step by step with photos:
To prepare this delicious and satisfying pie, we will take wheat flour (I have the highest, but the first one will do), butter (fat content of at least 72%), medium-sized chicken eggs (45-50 grams each), fat cottage cheese (at least 12% fat), granulated sugar, poppy seeds, milk of any fat content (I use 2.5%), potato starch (or corn - it is even better), salt, vanillin (you can take vanilla sugar to taste) and chopped lemon zest. All products (with the exception of butter and chicken eggs in the dough) should be at room temperature.
First of all, you need to prepare chopped (it is shortbread) dough. You can do it with your hands, but in a food processor (nozzle - a metal knife) it turns out much faster, easier and easier. Sift 250 grams of wheat flour into a bowl, add 80 grams of sugar, as well as a pinch of salt and vanillin. Mix everything thoroughly with your hands (if you make the dough by hand) or for 30 seconds in a food processor.
After that, put 125 grams of cold butter, cut into cubes, to the flour. It is best to put the oil in the freezer for an hour before that so that it freezes properly.
We break everything into small oil crumbs - in a food processor it will take literally 20-30 seconds. If you make the dough with your hands, we grind everything quickly between the palms or chop with a knife. Now add 1 cold chicken egg and quickly mix it into the crumbs with your hands with manual kneading.
We break everything in the combine (best of all in a pulsating mode) to get such a greasy crumb. Try to collect it in a com. If it still falls apart, add another tablespoon of ice water - it depends on the moisture content of the wheat flour. Personally, I do not need water, but you look at the consistency and texture of the dough.
We take a detachable baking dish - I advise you to choose a volume of no more than 18-20 centimeters (in my case, just 18 centimeters, since I like high pies). We spread the dough in a form and make an even layer of the bottom and high sides. Just press firmly with your fingers. Additionally, I lined the bottom and sides of the mold with baking paper, since the mold is new and so far I was not 100% sure of it. While we send the workpiece to the refrigerator, and at this time we turn on the oven to heat up to 180 degrees.
We proceed to the preparation of the poppy seed filling. To do this, wash 200 grams of poppy seeds under cold running water (I use a fine-fine sieve), let the liquid drain. We shift it into a saucepan or saucepan of a suitable size.
Pour clean poppy seeds with 150 milliliters of milk. We put on medium heat and bring the contents of the dish to a boil. Turn the heat down to medium and cook the poppy seeds in milk (without a lid), stirring occasionally until the seeds swell and the liquid evaporates. This took me about 15 minutes.
Remove the saucepan from the heat and add 50 grams of butter, a teaspoon of chopped lemon zest (if you do not have it, you can not add it, but it gives a very pleasant aroma) and a pinch of vanillin (you can replace it with a teaspoon of vanilla sugar). Mix everything so that the butter melts from the heat of the poppy seeds.
It remains to grind the boiled poppy in any convenient way: through a meat grinder, in a food processor or using an immersion blender. I like the last option the best. As a result, crushed poppy seeds will become more tender, tastier, more fragrant, and they will not get stuck in the teeth. Let the poppy seed filling cool down to a slightly warm state or room temperature - it doesn’t matter.
Now let's move on to the curd filling. It can be made using a regular tablespoon, whisk, mixer, immersion blender or food processor (nozzle - metal knife). If you do not use electrical appliances, the cottage cheese will need to be (!) Rubbed through a sieve, preferably twice. I like to make the filling in the bowl of a food processor, then it turns out tender, smooth and completely homogeneous. 600 grams of fatty cottage cheese, 2 chicken eggs, 120 grams of sugar, 100 grams of soft butter, a tablespoon of starch (without a slide) and a pinch of vanillin put in a bowl.
We punch everything at high speed for about 2 minutes, until the mass becomes completely homogeneous. In terms of consistency, the raw curd filling should not be too thick, moderately fluid and not keep its shape - something like low-fat sour cream.
It's time to get the chilled dough out of the fridge. Additionally, I advise you to wrap the bottom with food foil, since during the baking process the oil in the dough will begin to melt, drip onto the bottom of the oven and smoke.
We lay out the poppy seed filling in the first layer and level it with a spoon or spatula.
