Quick Cottage Cheese Pastry

What to bake when you dont have a scale or a mixer? A simple cottage cheese pastry, of course. A yogurt cup is enough for measuring, and a regular spoon for mixing. Besides being delicious, this pastry is also very juicy and quick to prepare.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Dressing

  • 180 g Sour cream

  • 2.5 dl Milk, whole milk

  • 2 piece Egg, fresh

Filling

  • 500 g Cheese, cottage cheese

  • 1 piece Egg, fresh

  • pieces Lemon zest, fresh

  • 1.5 handful Raisins

  • pieces Wheat flour, white, multi-purpose

  • pieces Sugar, white

  • 1 piece Baking powder

  • pieces Powdered sugar

  • pieces Butter, unsalted

Steps

  1. Preheat the oven to 180 degrees Celsius. Sift the flour and baking powder into a bowl. Add sugar and mix the ingredients well.

  2. Pick through the raisins, wash them, and drain. Add the cottage cheese to the bowl and mix it with the egg and grated lemon zest. Stir in the drained raisins.

  3. Grease a deep baking dish well with butter. Pour half of the dry mixture into it and spread it as evenly as possible over the entire surface. Follow with a layer of the cottage cheese filling, which you spread over the dry ingredients with a spatula or knife and smooth out nicely. Sprinkle the remaining dry mixture over the filling.

  4. In a bowl, mix the sour cream, milk, and eggs. Pierce the ingredients in the baking dish in several places with a fork or a narrow knife, then pour the prepared topping over them. Wait a little for the liquid to soak in, then place the dish in the preheated oven for 45 minutes.

  5. When the pastry is baked, remove it from the oven and let it cool. Sprinkle the cooled pastry with powdered sugar, cut it into pieces, and serve.

Nutrition Information (Per 100g)

  • Calories: 188.28 kcal
  • Fat: 4.16 g
    • Saturated Fat: 1.57 g
  • Carbohydrates: 26.66 g
    • Sugars: 8.94 g
  • Protein: 8.78 g
  • Fiber: 0.63 g

Advice

Instead of sour cream, you can use sweet cream in the topping.