Pie with cottage cheese and apricots is a delicious healthy dessert. Recipes for pies with cottage cheese and apricots from different types of dough

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Prepared by: Elena Alex

07/12/2016 Cooking time: 2 hours 0 minutes

Curd pie with apricots is very tender, bright and tasty. I hope it will not leave anyone indifferent. Try baking this wonderful pie using my favorite recipe - you will not be disappointed.

Ingredients:

• Flour - 1 Cup
• Butter – 100 grams
• Sugar - 1 Cup (1/2 - for the dough, 1/2 for the filling)
• Eggs - 3 pieces (1 for the dough, 2 for the filling)
• Baking powder - 1 teaspoon
• Salt - 1 pinch
• Cottage cheese 10-15% - 500 grams
• Sour cream 25% – 1 Glass
• Starch - 2 tbsp. spoons
• Vanilla sugar - 1 teaspoon
• Apricots – 500 grams
• Lemon - 1/2 piece (1 tsp zest, 2 tbsp juice)

Number of servings: 8 – 10

Delicate curd and apricot pastries with crumbs

Here's another recipe for a delicious apricot pie. It is prepared quickly and easily, eaten in a matter of minutes. Delicate apricot-curd pie with confectionery crumbs will definitely not leave anyone indifferent. The apricots in this MK will be frozen for clarity, but remember - any will do.

By the way, crumbs made from flour, sugar and butter are known among professional pastry chefs as streusel. It is sprinkled on almost any baked goods - pies, buns, casseroles. You can add cinnamon, lemon zest, and cocoa to the classic combination. In general, it’s a very useful and simple thing, I advise you to take it into service.

Ingredients for the dough:

• premium flour - 2 tbsp.
• granulated sugar - 100 g
• butter - 150 g
• sour cream (it is better to use rustic - thick) - 2 tbsp. l.
• baking powder - 1 sachet (about 20 g)
• vanillin - a pinch (to enhance the aroma).

For filling:

• frozen apricots - 300-400 g
• eggs - 2 pcs.
• medium fat cottage cheese - 400 g
• granulated sugar - 100 g
• sour cream - 2 tbsp. l.
• semolina - 2 tbsp. l.
• lemon zest - 2 tsp.
• vanillin - on the tip of the knife.

For sprinkling:

• butter (chilled) - 70 g
• wheat flour - 100 g
• sugar - 0.5 tbsp.

Recommended baking dish (diameter): 20-26 cm.

How to cook:

1. Pour the sifted flour into a deep container, add sugar and baking powder.
2. Grind the butter and combine with the flour mixture. Add sour cream and stir.
3. Divide the dough into several equal (approximately) parts, wrap them in cling film, and put them in the refrigerator for 1-1.5 hours.
4. While the dough is cooling, you need to make the filling. Place cottage cheese in a bowl. Add sugar, eggs, sour cream, semolina, lemon zest and vanilla one by one.
5. Stir the mixture until smooth (so that there are no lumps) and place in the refrigerator for 1 hour.
6. Now it’s the turn of the butter crumbs. Cut the cooled butter into small pieces. Grind it with flour and sugar.
7. When everything is prepared, assemble the pie. Place parchment paper in a baking dish, brush the surface with melted butter and sprinkle with a small amount of semolina.
8. Take out the chilled dough and grate it onto a prepared baking sheet using a fine grater.
9. Gently distribute the mixture with a spoon and form a side.
10. Place the curd mixture on the dough and level it out.
11. Place sliced ​​apricots on top. I recommend putting them straight from the freezer (mine are already frozen in slices, without seeds). If you have these whole fruits in stock, then first defrost them, remove the seeds, chop them, let the juice drain, and only then put them into dough.
12. Sprinkle with crumbs and place in a preheated oven (170 degrees). Baking duration is 40-45 minutes. The first sign that the pie is ready is a slightly browned surface.
13. The finished dessert is removed from the oven and covered with a clean towel (until it cools down). The apricot pie is cut into the required number of servings and served.

How to cook “Cottage cheese pie with apricots”

1. Sift the flour and mix with baking powder. Then chop the butter and rub it with flour until fine crumbs form. Add sugar, a pinch of salt and an egg, knead the dough.

2. Roll out the dough into a round layer of 5-7 mm. thick. Place it in the mold, forming high sides. Place in the refrigerator for 20–30 minutes. My mold is silicone, so there is no need to grease it.

3. Combine freshly squeezed lemon juice and zest, sugar, vanilla sugar. Prepare the juice and zest in advance. Beat eggs with sour cream and cottage cheese together, add sugar mixture and starch. Beat everything well again. You should get a thick, homogeneous mass.

4. Remove the pan with the chilled dough from the refrigerator. Fill it with curd filling, smooth it with a spatula or spoon.

5. Wash the apricots, divide them into halves and remove seeds. Arrange the apricot halves on top of the filling.

6. Bake the pie in an oven preheated to 180°C for about 50 minutes. If the filling has thickened and the dough has browned, the curd pie with apricots is ready! Let it cool in the mold, and then put it in the refrigerator for several hours. Now you can start tasting! Bon appetit!

Open pie with apricots and curd filling

Apricot pie with curd filling is a great option for tea on a Saturday or Sunday, when guests are about to arrive and you want to surprise them with something special. Preparing a sweet dessert will not take much time (maximum 1.5-2 hours). The cake will be tender, moderately moist, with a pleasant aroma of apricots. It can also be baked from any apricots, but for example, let’s take canned ones.

How to work with canned apricots?

Fruits after preservation become much more tender than fresh ones. The bone (if there is one) will still have to be removed, but this should be done carefully, using a very sharp knife. But you don’t need to remove the skin, you won’t feel it in the pie at all.

It is necessary to remove excess moisture, otherwise the filling may turn out watery and the cake will “float”. Place the already peeled, fully prepared apricots in a colander and let drain well. Then transfer to a clean paper towel for a few minutes - let the remaining compote be absorbed. Only then send the halves into the mold.

For the test you will need:

• premium wheat flour - 2 tbsp.
• eggs - 3 pcs.
• granulated sugar - 100 g
• butter - 150 g
• baking powder - 2 tsp.

For filling:

• cottage cheese 5-9% fat - 600 g
• cream 25-30% fat - 1 tbsp.
• sugar - 150 g
• eggs - 3 pcs.
• potato starch - 2 tbsp. l.
• vanilla sugar - 2 tsp.
• canned apricots - 250-300 g.

Step-by-step cooking plan:

1. Place the butter in a deep container (bowl or pan), cut into small pieces. Add sugar, mix.
2. When the oil mass reaches a homogeneous consistency, break the eggs and add them to the mixture, not allowing the shells to get into the dough being kneaded.
3. Add sifted flour with baking powder in the required amount.
4. Stir the mixture until it becomes even and smooth (without lumps).
5. Grease a baking dish (up to 30 cm in diameter) with vegetable oil or line it with special paper.
6. Carefully lay out the dough and level it with a spoon.
7. Tuck the edges nicely, for example, in the form of a pigtail (so that the filling does not leak out during baking).
8. Place prepared apricots on the dough.
9. Now we prepare the filling. Grind the cottage cheese through a sieve. Add eggs and starch to it. Mix the curd and egg mixture thoroughly.
10. Combine cream with sugar and vanilla. Beat everything with a mixer or blender.
11. Mix the cream with the previously pureed cottage cheese.
12. Carefully pour the creamy curd mixture into a baking dish on top of the apricot filling and smooth it out with a spoon.
13. Place the pie in a preheated oven (180 degrees) and bake for 45 minutes.
14. Cool the dessert at room temperature, cut into portions.
15. The estimated number of servings is 6-8. Therefore, each member of the household or invited guests will be able to enjoy a fragrant, melt-in-your-mouth pie. Enjoy your tea!

Curd jellied pie with apricots

Apricots are very healthy and tasty fruits.
They are great both fresh and canned, preserved and baked. Try making this wonderful curd pie with apricots, which always turns out very tasty, and is easy and simple to prepare. Ingredients :

• Wheat flour – 0.4 kg
• Butter – 150 g
• Granulated sugar – 250 g
• Chicken egg – 6 pcs
• Baking powder – 2 tsp.
• Starch – 50 g
• Cream – 200 ml (20%)
• Cottage cheese – 0.6 kg
• Vanilla sugar – 2 tsp.

Cooking process:

1. To make this gorgeous pie, you first need to prepare the dough. To do this, mix softened butter with 150 grams of granulated sugar. Mix thoroughly (it is better to chop the butter in advance: cut into pieces or grate on a coarse grater).
2. Beat 3 eggs into a bowl with butter. Mix well again.
3. Gradually add the sifted flour (you may need more or less of it, depending on how much the dough takes) and baking powder. Knead soft elastic dough.
4. Take a round baking dish (it is better to take a medium-diameter mold - 25-26 cm) and grease it with a small amount of vegetable oil (there is no need to grease the silicone mold). Place baking paper on the bottom of the mold (there is no need to lay paper on the bottom of the silicone mold) and evenly distribute the dough over the mold so that the future pie has sides.
5. Rinse the apricots with enough water, dry them a little, then cut them in half and remove the pit.
6. Place the apricot halves cut side down on the dough.
7. In a bowl, mix 600 grams of cottage cheese and three eggs. Mix thoroughly until a homogeneous mass is formed.
8. Pour 50 grams of potato starch into the cottage cheese and eggs and mix everything well again.
9. Pour all the cream into a separate bowl. Add to them 2 teaspoons of vanilla sugar and 100 grams of regular granulated sugar. Beat the cream and sugar with a mixer.
10. Carefully pour the whipped cream into the curd and egg mixture. Mix the pie filling thoroughly.
11. Pour the filling into the pie pan.
12. Place the curd apricot pie in a preheated oven at 180ºC for 45-55 minutes.

Leave the finished pie in the mold until it cools completely and only then carefully remove from the mold, cut and serve. Enjoy your meal!

Pie with cottage cheese and apricots “Puff”

Guests are on the doorstep, and you have nothing but a handful of apricots, a pack of cottage cheese and puff pastry? No problem, our express recipe for layer cake with cottage cheese and apricots will be just right. The pie turns out very juicy, tender and tasty. And it will take you very little time to prepare it.

Ingredients:

• Apricots – 500 g
• Puff pastry – 1 package (not yeast dough only)
• Cottage cheese – 300 g
• Chicken eggs – 2 pcs.
• Sugar – 2 tbsp. l.

Cooking process:

1. Before starting cooking, you need to defrost the puff pastry (about 1 hour).
2. Carefully unroll the dough and roll it into a rectangle about 0.5-0.7 cm thick.
3. At this stage, you can already turn on the oven to warm up to 180-190ºС.
4. Mash the cottage cheese in a small bowl, mix it with sugar and eggs. Mix thoroughly until a homogeneous consistency is obtained.
5. Rinse the apricots in plenty of cold water, place in a colander and allow excess liquid to drain.
6. When the apricots are a little dry, remove the seeds from them (to do this you just need to cut them in half) and cut each fruit into 6-8 slices.
7. Line a baking tray with baking paper and grease with 1 tablespoon of vegetable oil. Transfer the dough to a baking sheet so that small edges form on the sides.
8. Divide the curd mass into 2 parts. Spread the first part evenly over the dough.
9. Place a layer of apricot slices on top of the curd filling.
10. Spread the second part of the cottage cheese over the apricots.
11. Place the remaining apricot slices on the cottage cheese.
12. Fold the edges of the dough over so the filling stays in place and doesn't leak out.
13. Place the pie in the oven until golden brown, about 30-35 minutes.
14. The finished pie needs to be cooled a little, sprinkled with powdered sugar and only then cut into portions and served. Enjoy your tea!

Yeast pie with cottage cheese, apricots and streusel

Streusel is a delicious flour crumb topping, both a decoration and an addition to baked goods. It came from German cuisine and has taken root in many dishes. Including curd and fruit pies.

Ingredients

Dough:

• Partial glass of milk
• About two cups of flour
• Dry yeast – 20 grams
• Half a stick of butter or margarine
• Egg
• Three spoons of sugar
• A pinch of salt

Filling:

• 200 grams apricots, fresh or canned
• 300 grams of cottage cheese
• Two eggs
• Glasses of sugar
• One lemon
• A handful of raisins, if desired
• Spoon with a heap of semolina.

Streusel:

• 100 grams of flour
• Approximately 50 grams of butter
• A couple of spoons of sugar.

Cooking method

1. Heat the milk a little. Add yeast and sugar. Let stand for five minutes.
2. Then pour in melted butter, egg, add flour - first one glass, add salt.
3. Knead the dough, it should be soft and not sticky. Adjust the consistency by adding flour.
4. Place in a warm place for half an hour.
5. After the required time, pour a little vegetable oil into your palm and mix the dough with this hand. Leave for another 20-30 minutes.
6. Wash the apricots, halve them and remove the pits. If canned, strain off the syrup.
7. Cut the zest from the lemon, chop it, squeeze the juice out of the fruit.
8. Pour boiling water over the raisins, let stand for ten minutes, drain the water, sort through.
9. Separate the yolks from the whites.
10. Combine egg yolks, sugar, cottage cheese, zest and juice, semolina, mix well.
11. Beat the egg whites and stir into the curd mixture.
12. Add raisins and mix gently.
13. Roll out the dough and place in the mold. Let rise for ten minutes in a warm place.
14. Spread the curd mass, top with apricots. If they are fresh, sprinkle them with a little sugar.
15. Place in the oven at medium temperature for 20 minutes.
16. Meanwhile, prepare the streusel. Rub flour, butter and sugar with your hands until crumbs form.
17. Remove the cake, sprinkle crumbs between the apricot halves, and place in the oven for another 20 minutes.
18. Remove, cover with a napkin, and cool. Can be served warm.