Shortbread pie with cheese filling. Recipe: Cheese Pie - shortbread dough Shortbread dough pie with cheese

• Shortcrust pastry for the pie:
• eggs - 2 pcs.,
• butter (margarine) - 100 gr.,
• salt to taste 1/2 tbsp,
• flour - 250 gr.
• Filling for shortbread pie with cottage cheese:
• cottage cheese (any fat content) - 200 gr.,
• cheese (Russian, Dutch, Edam, etc.) - 250 gr.,
• dill greens - fresh or dried 3 tbsp. finely chopped
• eggs - 2 pcs.,
• garlic - 2 cloves optional (can be replaced with onions, see recipe notes)

Sand cake with cottage cheese

The recipe for this delicious pie has been “walking” on the Internet for a long time, because it is tasty and simple, it turns out a juicy filling and tender shortbread dough - an unusual combination! So I decided to cook it, of course, with my remarks - very tasty!

Recipe for shortbread pie with cottage cheese

I added garlic to the filling, although I can say that you can not add anything, or, for example, add a small onion, grated. I added finely chopped dill from the greens, I can immediately say it can also be dried) My cottage cheese was initially small, pasty, purchased, if you came across a grainy one, then it’s better to wipe it. You don’t need to beat with a blender, it will release a lot of moisture. So, let's start cooking!

Recipe for shortbread pie with cottage cheese:

We rub the cheese on a coarse grater - I had an ordinary Russian one, we drive in two eggs, add salt, pepper to taste)	First, let's prepare the cheese filling.
We add cottage cheese, finely chopped dill greens to the filling and squeeze the garlic (optional). Mix and start testing.	We spread the cottage cheese and greens in the filling
Beat soft butter and eggs in a separate bowl. Salt.	Beat eggs and soft butter
Sift flour with baking powder and knead shortbread dough.	Sift in the flour
The dough should be soft and pliable - it is very easy to work with it!	Shortcrust pastry for cottage cheese pie
We distribute the dough in shape, I did it with my hands, we form the sides. I used the form 23 cm in diameter - more can be.	Dividing the dough
We spread the filling on the base of the dough and level it, as you can see, I laid it “to the eyeballs”)) I advise you to do so, the indent is literally a couple of millimeters. Put in a preheated oven at 180 degrees for 40 minutes until golden brown)	Putting the stuffing into the dough
As you can see in the photo, the filling of the finished pie has risen almost like a “cap”, but then it will fall into place, that is, it will fall off a little - it is a normal phenomenon and it will not spoil the aesthetics))	Pie with cottage cheese and cheese photo
Delicious cheese shortbread pie with cottage cheese is ready! The filling is very juicy and tender, it just melts in your mouth, and the dough matches it)) I am a big fan of such pastries, I remembered how I baked the same unreal deliciousness and thought I should repeat it! I recommend)) And you, dear readers, what kind of pies do you like sweet or savory?))	And here's a piece of shortbread pie with cottage cheese!

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And I want to thank the author for the recipe. My family and I really enjoyed the pie. I was making a pie with fresh peaches and it disappeared from the table, no, it flew away very quickly. The husband asks for "mash" again. I will cook for pleasure. Thank you very much again.

18.07.2017 17:58:54

Peasant soup zatirukha know. Butter-flour crumb is called streusel, why invent that;)? Although, the way the recipe is terribly unappetizingly written - crumbly, zhamkat, A4 paper .., it’s clear that there is no time for streusel ..

05.07.2017 14:45:46

Khychiny, recipe step by step. How to cook khychin

Pastry recipes from Paul Bocuse - lemon cream tartlets and financier cookies - quite satisfy these conditions. And if you also take molds in the form of hearts, a gift for February 14 will definitely succeed! Tartlets with lemon cream For 4 tartlets If you do not often bake tartlets, it is better to do this in advance. But the lemon cream is prepared and poured right before serving. Shortcrust pastry: 290 g flour 140 g butter 130 g granulated sugar 1 egg 1 pinch of salt Lemon cream: 125 g granulated sugar 3 eggs 50 g butter 3 lemons cover the dough...

Recipe for dough with yogurt and fruit. cream cheese recipe

Delicious homemade breakfast, shortbread cookies as a gift and buns for the festive table
...Add the resulting mixture to the flour and stir. Turn the dough out onto a work surface that has been dusted with flour. Knead the dough with your hands and roll it into a 25 x 35 cm rectangle. Prepare the filling. In the first case, put bacon, dried tomatoes and cheddar cheese on the dough. In the second, mix the cream cheese with garlic and dill and spread the resulting mixture on the dough in an even layer. Roll the dough into a roll and divide the resulting "sausage" into 8 parts. Lay the buns cut side down on a baking sheet. Brush them with milk and sprinkle with sesame or poppy seeds. Bake the buns for about 20 minutes until golden brown. Place the buns in a cool place for at least 10 minutes before serving....

I already shared my recipe, but it was a long time ago. The recipe is very old, tested a thousand times, has won many fans and followers. and in general my signature...

200 g of softened butter (you can use margarine, but then the dough will not be so amazingly yellow) + grind 150 g of sugar + three yolks + a pinch of salt + 300 g of flour (it happens that the yolks are small, then there is a little less flour), into flour _0, 5 teaspoons of soda. Knead - you get a smooth, soft dough. Pinch off a piece (from the cam) and put in the freezer. Flatten the dough in a mold and bake the shortcake in a non-hot oven until lightly browned (at 160 - 180 degrees min 15, you will see how it turns slightly pink).
While the shortbread is baking, beat three egg whites (from the three yolks that are in the dough)) with 50-70 g of sugar into a fairly thick foam, put the egg whites in the refrigerator while you make the dough (well, you already know this), when whipping, you can Salt the squirrels a little - they will beat better.
The shortbread is browned - we take it out, put grated apples on it (lightly squeezed so that it is not wet), or lingonberries or pitted cherries or whatever fruit you want. Distribute the whipped squirrels on top, and then three on a grater our piece of dough frozen in the freezer. And all in the oven for 30 minutes at 180 degrees (then I turn off the oven and let the cake dry a little more). I make this cake in a detachable form so as not to damage the beauty.
The story turned out to be long, but everything is done very quickly... Bon appetit.
I forgot. This cake is called "Dream".

21.07.2000 11:48:14

I’m trying to master yeast baking, I ran into a problem: if I make a pie with some kind of juicy filling or filling, it either doesn’t bake at the bottom or gets wet. how to deal with it? more specifically interested in: a pie with cherries (so far with ice cream) or with apples (diced), meat open with a filling of sour cream with cheese and an egg. Meat if poured immediately, as in the recipe, then the bottom remains "clay". I tried to bake first without sour cream, and then pour it. Then it gets baked, but...

when I make a strudel, I put apples on breadcrumbs (3 tbsp) just so that the moisture from the apples is absorbed

10.04.2012 08:35:31

you’re baking the wrong thing, IMHO :-) well, they don’t bake ice cream cherries with yeast dough. and the filling with filling is some kind of crazy invention ..

03.04.2012 21:53:33

I was very surprised that you have problems with shortcrust pastry. This dough is actually the most non-capricious.
The fact that it blurs when baking means that there is not enough flour or flour of the wrong quality.
Try changing the type of flour - this is the first thing. Secondly, the amount of flour in well-written recipes is not set "hard", but approximately, until the desired consistency is reached.

Here is a variant of "fungi", which we always do and never had a misfire.
sugar - 1 tbsp.
eggs - 1-2 pieces (also, by the way, contribute to the "seizure")
margarine or butter - 200 gr.
sour cream SOUR - 200 gr, extinguish 1 tsp in it soda.
approximately 3 tbsp. flour.

But flour can go to 1-1.5 tbsp. more. The dough should be such that the dough ball does not spread on the table.

There are no special lamentations about the technology. Unless the butter-margarine should be at room temperature (but not warm and not melted!), And the dough should not be kneaded by hand.

By the way, I never chill shortcrust pastry in the refrigerator. It turns out more than decent. But since everyone around is advising and even scientifically explaining why it is necessary to cool, it will not be worse if the dough is held in this very refrigerator.
From 3/4 to 4/5 of the dough volume is taken for hats.
The rest is on the legs.

And for the legs, flour is added as much as necessary to get a HARD dough, otherwise they will not keep their shape.

Here is one secret. The less flour, the more tender the dough, but the worse it holds its shape.

To bake hats, roll out balls and place them on a baking sheet. They will blur, but at the same time they will take just the right hemisphere shape.

Shortcake with cheese filling

Inspired by French quiches. Delicate creamy cheese filling on a delicious shortcrust pastry.

• After cooking you will get 4 servings
• Cooking time: 40 minutes

INGREDIENTS

• butter, 125 grams
• flour, 250 grams
• egg, 2 pieces
• cheese, 100 grams
• cream, 150 ml
• salt, to taste

COOKING METHOD

Let's prepare the dough first. Chop the flour with a knife with soft butter. You can rub it with your hands if it is not convenient for you with a knife. You will get butter-flour crumbs. Add a pinch of salt and 1 egg to it (we need the second one for the filling). Knead the soft dough with your hands. Wrap in cling film and put in the refrigerator.

We are preparing the stuffing. Grate the cheese.
In a bowl, whisk the cream with the egg and a pinch of salt.
Add cheese to them and mix.

Take the dough and a round baking dish. I do not roll out shortbread dough, but immediately distribute it with my hands in shape. We make high sides from the dough. I do not lubricate the form with anything, the cake is taken out very easily from it and without it.
Pour in the filling and spread evenly. The filling should fill 1/2-2/3 of the cake in height. You do not need to pour it to the very top, because when baking, the filling rises.

The soft creamy flavor is a good addition to any treat, and melted in the oven, it looks so appetizing that it is almost impossible to resist. Cooks continue to improve recipes for cheese pies, you can cook them both for a holiday and just to pamper your loved ones. Dozens of types of cheese are suitable for this product: from viscous mozzarella to hard Adyghe or spicy cheddar.

The five most commonly used ingredients in recipes are:

Incredibly tasty pastries with the addition of several varieties of a popular dairy product are obtained, and treats seasoned with spices and decorated with herbs will be the highlight of any menu. In addition, you can additionally use meat as a filling, there are vegetarian options with vegetables and mushrooms. Original combinations are a great opportunity to take the initiative. Cheese goes well with most other ingredients, so there are many variations of baking with it, it all depends on the chef's imagination. Cheese pies are found in almost every national cuisine - from Europe to Asia, so anyone can find an idea to their own taste.

Cheese pie is a great way out when the family is hungry, and there is absolutely no desire to stand at the stove for a long time. It is prepared not only from the simplest products, but also interchangeable.

First, let's prepare the base-shortbread dough. To do this, in a bowl, combine mayonnaise and kefir in a ratio of 1: 1. If there is no kefir, you can safely take sour cream, or even make the whole cake on mayonnaise. Add softened margarine to liquid ingredients.

Now add flour to the bowl. I usually put it, as they say, by eye - I pour it and look to get the right consistency.

The dough should come out soft, plastic and incredibly tender to the touch. Now you can work with him further.

We distribute the dough evenly over the surface of the baking dish, forming the bottom and small sides. Prick the surface with a fork to reduce the chance of swelling.

We send the base to the oven for 10-15 minutes to bake at a temperature of 180 degrees until half cooked.
In the meantime, you can work on the filling. We combine melted cheese, egg, sour cream (you can replace it with kefir), add greens. Fresh herbs would be ideal, but today I have dried parsley. You can also salt the filling to taste, but look how salty the cheese is. Perhaps this is not necessary. Processed cream cheese can be easily replaced with both hard and processed cheese like Friendship. I have melted cream cheese without any additives.

Mix all the ingredients well and spread on the sand base. Put the cake in the oven for another 10 minutes.

We take out the cake, let it cool a little and cut into portions. Serve the cheesecake with tea or coffee.

My family just adore it: it is very tender and satisfying. Well, I love it, of course, for its simplicity in preparation.

Happy family tea!

Cooking time: PT00H45M 45 min.