Traditional recipes

Sweet cheese pie

Sweet cheese pie

Sweet cheese pie, along with a yogurt or milk, just right for a quick breakfast.

  • 1 packet of pie sheets
  • 500 g of sweet cheese.
  • 2 sachets of vanilla sugar or lemon peel
  • 4 eggs
  • 1 small glass of yogurt
  • sugar to taste
  • oil

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Sweet cheese pie:

First I prepared the cheese: mix the cheese with sugar (I put 3 tablespoons) and vanilla sugar.

Prepare a tray (30/40) and line it with baking paper.

Unpack the sheet and grease the first sheet with oil.

The sheet is placed in the tray and wrinkled, not stretched in the tray. Put 4 sheets, then put a layer of cheese. Do the same with the other sheets. In total there are 3 layers of sheets and 2 layers of cheese.

Beat the eggs lightly with the sugar (enough to mix well) the yogurt and an envelope of vanilla sugar and pour on top, over the last row of sheets. It is cut and put in the oven. It is baked when it is nicely browned on top. Cut hot.

Tips sites

1

When it is cut, follow the lines from when it was cut raw (if they are still visible, if they are not visible and you can't guess them, there is nothing).

2

When I mixed eggs with yogurt I put 2 tablespoons of sugar.

3

If you don't like it so sweet you can give up sugar.


Pie with sweet cottage cheese!

METHOD OF PREPARATION:
1.Prepare the dough: beat the eggs with the salt powder until they turn white and double in volume.

2.Add powdered sugar, vanilla essence, oil and milk.

3.Add the flour combined with the baking powder. Mix very well. You will get a denser composition than fermented cream (like cake batter).

4.Pour half of the dough obtained into a rectangular tray (20 x 30 cm), lined with baking paper, spreading it evenly.

5. Bake it for 10-15 minutes in the preheated oven to 180 ° C (150 ° C for the electric oven) until it coagulates.

6. Meanwhile, prepare the filling: mix all the necessary ingredients. To make the composition fluffier and tastier, you can prepare it with the help of the vertical mixer.

7. You can also add any additives to the filling - according to your own taste.

8.If the sweet cottage cheese is very dry, add another egg or a tablespoon of fermented cream to the filling.

9. Remove the tray from the oven and spread the cheese filling evenly on the baking tray. Then cover it with the remaining dough.

10. Bake the pie for 30 minutes, until golden brown.

11. Allow to cool and portion. Sprinkle with powdered sugar and serve.


Pie with sweet cottage cheese!

METHOD OF PREPARATION:
1.Prepare the dough: beat the eggs with the salt powder until they turn white and double in volume.

2.Add powdered sugar, vanilla essence, oil and milk.

3.Add the flour combined with the baking powder. Mix very well. You will get a denser composition than fermented cream (like cake batter).

4.Pour half of the dough obtained into a rectangular tray (20 x 30 cm), lined with baking paper, spreading it evenly.

5. Bake it for 10-15 minutes in the preheated oven to 180 ° C (150 ° C for the electric oven) until it coagulates.

6. Meanwhile, prepare the filling: mix all the necessary ingredients. To make the composition fluffier and tastier, you can prepare it with the help of the vertical mixer.

7. You can also add any additives to the filling - according to your own taste.

8.If the sweet cottage cheese is very dry, add another egg or a tablespoon of fermented cream to the filling.

9. Remove the tray from the oven and spread the cheese filling evenly on the baking tray. Then cover it with the remaining dough.

10. Bake the pie for 30 minutes, until golden brown.

11. Allow to cool and portion. Sprinkle with powdered sugar and serve.


Sweet cheese pie

For the filling, mix the sweet cheese with the sugar, eggs and sour cream. The composition must be quite fluid. If it is too thick, add a little more cream or an egg. If you use raisins, soak them in 100 ml. warm water with 1 tablespoon of rum, the night before. They will wonderfully flavor the filling! Also, if you think 1 kg. of cheese is too much, use only 800 grams.

In the tray lined with baking paper (approx. 35 × 24 cm.) And well greased with oil, overlap 4 sheets of dough that are finely brushed with water and sprinkled with oil (as they are placed in the tray). The top is lightly greased with oil.
Put a layer of filling and continue in this way, alternating 3 sheets of pie with the cheese composition until the filling and sheets are finished. The last layer must be sheets.
Then brush lightly with oil on the surface and with a sharp knife cut the pie, so raw, into as many portions as you want.
Beat the egg well with mineral water and sour cream and pour over it. Place in the hot oven at 180-190 degrees C. (fire suitable for the sea) for 45-50 minutes. It is cut following the cuts made previously.


Cheese pie

The cheese pie may not be the most creamy and sweet dessert, but it is definitely much better and healthier and I give it with more confidence to children, grandparents and all those who step on my doorstep. I also send it in a package, with great pleasure.

Tell you how I made this cheese dessert?

  • For the filling
  • 7-800 g of cottage cheese
  • 2 eggs
  • 70 g butter
  • vanilla sugar
  • 2 tablespoons flour
  • raisins
  • esenta de rom
  • a little salt
  • sugar to taste (this time I didn't put much, I try to reduce it as much as I can)
  • For sheets
  • 7 tablespoons milk
  • 7 tablespoons oil
  • 6 tablespoons sugar
  • an egg
  • a teaspoon of baking soda
  • a tablespoon of oil
  • 350-400 g flour
  • In addition: breadcrumbs

Preparation Pie with cheese

How simple it is!
Mix all the ingredients for the filling.
Melt the butter and cool.

Mix well, mix well and add the raisins.

Set aside the bowl and prepare the dough for the pie sheets.

Put the milk with the oil and sugar in a kettle, on the fire.

Bring to the boil then turn off the heat.

Put in a bowl the liquid obtained, the baking soda quenched with vinegar and egg. Gradually add the flour, mix first with a spoon and then knead by hand.

Flour is added depending on the absorption power. The dough must be elastic, not stick to hands and can be stretched into sheets.

Divide it into 2 equal bile. Grease the tray (20/28 cm) with a little oil and spread a sheet of a ball of dough on the floured worktop, the size of the tray.

Transfer it to the pan and sprinkle with breadcrumbs.

Spread the cheese filling evenly, sprinkle with breadcrumbs again and place the spread sheet of the second ball of dough on top. Press lightly.

Prick it from place to place, then put the tray in the oven at 170-175 degrees until it browns nicely & # 8211 I baked it in the electric oven, the program with ventilation, at 155 degrees on stage 2.

Cover it with a clean napkin. The cheesecake is warm, so now you can powder it with powdered sugar.


Sweet Cheesecake - Recipes

Pie with sweet cheese and cranberries

Ingredients for the Pie with Cranberries and Cranberries Recipe

  • 400 gr pie sheets dough
  • 100 gr butter
  • 300 gr cottage cheese
  • 2 yolks
  • 100 gr sour cream
  • 150 gr sugar
  • 100 gr cranberries

Preparation for the recipe for Pie with cheese and cranberries

Remove the pie sheet dough from the freezer and leave it to thaw in the kitchen at room temperature. In about half an hour you should be able to handle the sheets easily, without breaking.

Mix the cottage cheese with the sugar, sour cream and yolks. You will get a frothy cream of sweet cheese.

Preheat the oven to 200 degrees.

Take a medium-sized tray 24 * 32 and grease it with melted butter. Put two, three sheets of pie and then grease them with melted and cooled butter. Put two sheets of pie in the pan, let the edges reflect on the outside. Grease with butter and put 3 more sheets of pie greased with melted butter. Pour half the amount of cream cheese and cranberries and level. Then put 5 sheets of pie greased with melted butter. Basically you will have to put a sheet, grease with melted butter, then sheet, again grease with melted butter and so on.

Spread the rest of the cream cheese and a handful of cranberries and then continue with the pie sheets each greased with melted butter. Put the last sheet, the one above, wrinkled and bring the edges of the pie inside, also lightly wrinkled. Grease well with butter and bake at 180 degrees for 30 minutes.

Remove and let the pie cool before cutting it into large squares.

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Sweet cheese pie

For the filling, mix the sweet cheese with the sugar, eggs and sour cream. The composition must be quite fluid. If it is too thick, add a little more cream or an egg. If you use raisins, soak them in 100 ml. warm water with 1 tablespoon of rum, the night before. They will wonderfully flavor the filling! Also, if you think 1 kg. of cheese is too much, use only 800 grams.

In the tray lined with baking paper (approx. 35 × 24 cm.) And well greased with oil, overlap 4 sheets of dough that are finely brushed with water and sprinkled with oil (as they are placed in the tray). The top is lightly greased with oil.
Put a layer of filling and continue in this way, alternating 3 sheets of pie with the cheese composition until the filling and sheets are finished. The last layer must be sheets.
Then brush lightly with oil on the surface and with a sharp knife cut the pie, so raw, into as many portions as you want.
Beat the egg well with mineral water and sour cream and pour over it. Place in the hot oven at 180-190 degrees C. (fire suitable for the sea) for 45-50 minutes. It is cut following the cuts made previously.


Linco Patisero Sweet Cheese Pie

Prepared according to a traditional Romanian recipe, the Linco Patisero sweet cheese and raisin pie is a wonderful choice for a tasty dessert.

Ingredient: Dough (50%): white flour of wheat (EU origin), water, refined sunflower vegetable oil, corn starch, iodized salt. Filling (50%): cheese fresh cow (48%) & # 8211 origin from the EU, curd, water, sugar, raisins (4%) & # 8211 origin from non EU, whey powder, modified corn starch, flavors. Made in Romania.

Nutritional information:

* CR- Daily reference consumption of an ordinary adult (8400kJ / 2000 kcal)
Contains 8 servings X 100g

STORAGE INSTRUCTIONS:

Quick frozen product
• Store at -18 ° C with permissible variations of ± 3 ° C.
• Do not refreeze after thawing.
• The product is consumed only after thermal preparation.
• This product cannot be baked in the microwave.
How to store at home in the freezer: at -18 ° C until the date written on the package.
Preferably consumed before the date written on the side of the box.

PREPARATION INSTRUCTIONS:

1. Preheat the oven to 190 ° C (medium heat).
2. Remove the pie from the freezer and remove the outer packaging (cardboard box and clear foil).
3. Place the frozen pie in the oven with the tray.
4. Bake until browned, 40-50 min, depending on the efficiency of the oven.
5. For a crispy, golden pie, 10 minutes before it is ready, grease the pie with 20-30 ml of milk and a beaten egg yolk.
6. After baking, place a damp towel on the pie and leave to cool for about 20 minutes.


Sweet cheese pie

450 grams of flour 000 (for cakes, cakes)
80-90 grams of flour 550 or 650 (for bread)
14 tablespoons oil
2 whole eggs
10 grams of fresh yeast
1 tablespoon grated sugar
1 tablespoon milk
50-60 ml. yogurt (or sana, kefir)
1 pinch of salt

800 grams of well-squeezed cow's milk
3 large eggs or 4 smaller ones
2 tablespoons semolina
150 grams of raisins
sugar to taste (how sweet you like the filling)
1 tablespoon vanilla essence
optional, grated lemon or cinnamon peel
finished:

1 egg yolk
powdered sugar

a few tablespoons of bread flour for sprinkling the worktop

Method of preparation:

Mix the yeast with the sugar and dissolve with 1 tablespoon of warm milk. Mix the cake flour (450 grams) with the salt, add 7 tablespoons of oil, the two whole eggs and the yeast mixed with the milk:
Mix well, then add a tablespoon of yogurt, kneading constantly, until you get a homogeneous, non-sticky and elastic dough (depending on the quality of the flour you may need more or less yogurt). The well-kneaded dough is placed on the work surface sprinkled with bread flour.

It is preferable to use bread flour to sprinkle the work surface because it has a larger granulation than the fine, for cakes, the dough will not absorb excess flour, making it heavier. Separately, bread flour (80-90 grams) mix with the remaining 7 tablespoons of oil, forming a paste. The dough is spread on the work surface, using a rolling pin, in a sheet of about half a cm. thickness, which is greased with flour and oil paste.


Roll the dough tightly, cover it lightly with cling film and leave it at kitchen temperature for about 10 minutes, to rest.


During this time, prepare the filling, mixing all the ingredients. After the rest time, the dough roll is cut in two and on each side is spread a thin sheet, the size of the tray.


Using the rolling pin, transfer the sheet to the tray lined with baking paper. Place the filling on top and level:
Cover with the second sheet. In order to be able to cut the pie more nicely, I cut the top sheet into squares as raw as possible (after that I found that it would not have been necessary, the pie is cut very easily, without scattering the sheets) then I finished the dough by brushing yellow beaten egg with 2 teaspoons of cold water.

Put the pie in the preheated oven at 200 degrees Celsius, after 10 minutes reducing the heat to 180 degrees Celsius. In total, the pie is baked for about 35-40 minutes, until it browns nicely (it also depends on the oven).
The tray with the hot pie, as soon as it is taken out of the oven, is covered with a kitchen towel and left to cool for about 20-30 minutes. Then it is powdered with powdered sugar and is perfect to eat.


Sweet cheese pie

450 grams of flour 000 (for cakes, cakes)
80-90 grams of flour 550 or 650 (for bread)
14 tablespoons oil
2 whole eggs
10 grams of fresh yeast
1 tablespoon grated sugar
1 tablespoon milk
50-60 ml. yogurt (or sana, kefir)
1 pinch of salt

800 grams of well-squeezed cow's milk
3 large eggs or 4 smaller ones
2 tablespoons semolina
150 grams of raisins
sugar to taste (how sweet you like the filling)
1 tablespoon vanilla essence
optional, grated lemon or cinnamon peel
finished:

1 egg yolk
powdered sugar

a few tablespoons of bread flour for sprinkling the worktop

Method of preparation:

Mix the yeast with the sugar and dissolve with 1 tablespoon of warm milk. Mix the cake flour (450 grams) with the salt, add 7 tablespoons of oil, the two whole eggs and the yeast mixed with the milk:
Mix well, then add a tablespoon of yogurt, kneading constantly, until you get a homogeneous, non-sticky and elastic dough (depending on the quality of the flour you may need more or less yogurt). The well-kneaded dough is placed on the work surface sprinkled with bread flour.

It is preferable to use bread flour to sprinkle the work surface because it has a larger granulation than the fine, for cakes, the dough will not absorb excess flour, making it heavier. Separately, bread flour (80-90 grams) mix with the remaining 7 tablespoons of oil, forming a paste. The dough is spread on the work surface, using a rolling pin, in a sheet of about half a cm. thickness, which is greased with flour and oil paste.


Roll the dough tightly, cover it lightly with cling film and leave it at kitchen temperature for about 10 minutes, to rest.


During this time, prepare the filling, mixing all the ingredients. After the rest time, the dough roll is cut in two and on each side is spread a thin sheet, the size of the tray.


Using the rolling pin, transfer the sheet to the tray lined with baking paper. Place the filling on top and level:
Cover with the second sheet. In order to be able to cut the pie more nicely, I cut the top sheet into squares as raw as possible (after that I found that it would not have been necessary, the pie is cut very easily, without scattering the sheets) then I finished the dough by brushing yellow beaten egg with 2 teaspoons of cold water.

Put the pie in the preheated oven at 200 degrees Celsius, after 10 minutes reducing the heat to 180 degrees Celsius. In total, the pie is baked for about 35-40 minutes, until it browns nicely (it also depends on the oven).
The tray with the hot pie, as soon as it is taken out of the oven, is covered with a kitchen towel and left to cool for about 20-30 minutes. Then it is powdered with powdered sugar and is perfect to eat.


Sweet cheese pie

450 grams of flour 000 (for cakes, cakes)
80-90 grams of flour 550 or 650 (for bread)
14 tablespoons oil
2 whole eggs
10 grams of fresh yeast
1 tablespoon grated sugar
1 tablespoon milk
50-60 ml. yogurt (or sana, kefir)
1 pinch of salt

800 grams of well-squeezed cow's milk
3 large eggs or 4 smaller ones
2 tablespoons semolina
150 grams of raisins
sugar to taste (how sweet you like the filling)
1 tablespoon vanilla essence
optional, grated lemon or cinnamon peel
finished:

1 egg yolk
powdered sugar

a few tablespoons of bread flour for sprinkling the worktop

Method of preparation:

Mix the yeast with the sugar and dissolve with 1 tablespoon of warm milk. Mix the cake flour (450 grams) with the salt, add 7 tablespoons of oil, the two whole eggs and the yeast mixed with the milk:
Mix well, then add a tablespoon of yogurt, kneading constantly, until you get a homogeneous, non-sticky and elastic dough (depending on the quality of the flour you may need more or less yogurt). The well-kneaded dough is placed on the work surface sprinkled with bread flour.

It is preferable to use bread flour to sprinkle the work surface because it has a larger granulation than the fine, for cakes, the dough will not absorb excess flour, making it heavier. Separately, bread flour (80-90 grams) mix with the remaining 7 tablespoons of oil, forming a paste. The dough is spread on the work surface, using a rolling pin, in a sheet of about half a cm. thickness, which is greased with flour and oil paste.


Roll the dough tightly, cover it lightly with cling film and leave it at kitchen temperature for about 10 minutes, to rest.


During this time, prepare the filling, mixing all the ingredients. After the rest time, the dough roll is cut in two and on each side is spread a thin sheet, the size of the tray.


Using the rolling pin, transfer the sheet to the tray lined with baking paper. Place the filling on top and level:
Cover with the second sheet. In order to be able to cut the pie more nicely, I cut the top sheet into squares as raw as possible (after that I found that it would not have been necessary, the pie is cut very easily, without scattering the sheets) then I finished the dough by brushing yellow beaten egg with 2 teaspoons of cold water.

Put the pie in the preheated oven at 200 degrees Celsius, after 10 minutes reducing the heat to 180 degrees Celsius. In total, the pie is baked for about 35-40 minutes, until it browns nicely (it also depends on the oven).
The tray with the hot pie, as soon as it is taken out of the oven, is covered with a kitchen towel and left to cool for about 20-30 minutes. Then it is powdered with powdered sugar and is perfect to eat.


Video: Γλυκιά Τυρόπιτα Επ. 53. Kitchen Lab TV. Άκης Πετρετζίκης (January 2022).