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Pie with sweet cheese and yogurt

Pie with sweet cheese and yogurt


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I melted the margarine over low heat. In the meantime I prepared eggs: I separated the egg whites from the yolks. We throw away the egg whites or use them for something else. I mixed the yolks with the sugar until it melted. I added the sweet cheese, mixing on low speed.

I put the raisins in warm water, in which I added the rum essence.

In the composition of eggs with cheese, I added vanilla essence, then I incorporated about 800 g of yogurt. When the whole composition was well mixed, I added the raisins removed from the water.

While the composition rested, I prepared the tray: I greased it with melted margarine and put baking paper (I often use paper because it is easier to "remove" the finished product, thus avoiding scratching the trays). Then I put 4 sheets in the tray, each sheet individually greased with melted margarine. On top of the 4 sheets I put 1/2 of the yogurt-cheese-egg composition, then I put 2 greased sheets again, then the rest of the composition, and on top I put the rest of the greased sheets. I put it in the oven at 180 degrees for 1 hour.

After an hour in the oven, I took out the tray and greased the pie with 50 ml of sweet milk + 2 sachets of vanilla sugar. I put it in the oven for about 15-20 minutes. When it was ready, I took out the tray, put a damp kitchen towel on top. When the pie cooled, I cut it into suitable pieces.

Enjoy your meal!



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 fat
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:

The yeast is mixed with sugar and dissolved with 1 tablespoon of warm milk. Cake flour (450 grams) is mixed with salt, add 7 tablespoons of oil, the two whole eggs and the yeast mixed with milk:
Mix well, then add a tablespoon of yogurt, kneading constantly, until a homogeneous, non-sticky and elastic dough is obtained (depending on the quality of the flour, more or less yogurt may be needed). 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 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 lightly with cling film and leave at room 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 baking 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.


1 packet of pie sheets, 200 g sweet cheese, 500 g well drained telemea, 300 ml yogurt, 5 eggs, raisins, 1 tablespoon semolina, oil

Mix the two types of finely chopped cheese with half the yogurt, raisins and semolina and 3 beaten eggs slightly with a fork. Pre-thawed sheets are divided into 3 or 4 depending on the tray. Sprinkle each with oil and spread the filling. Roll it not too tightly, insert the edges inside to prevent it from flowing and place the rolls in the greased tray.
The rest of the yoghurt is beaten with the two remaining eggs and poured over the rolls, shaking the tray a little to distribute the yoghurt evenly. Bake for 45-50 minutes on low heat. Serve hot plain or powdered with sugar.

Try this video recipe too


Cheese pie

The cheese pie is a dessert available to anyone.

  • fresh pie sheets (Bella)
  • 300 gr. feta cheese
  • 2 eggs husband
  • 4 tablespoons thicker natural yogurt (Zuzu Max)
  • 250 ml. milk
  • 100 gr. butter
  • butter for wallpaper shape
  1. Remove the sheets from the package and spread 2/3 of them on the kitchen table.
  2. Wallpaper the form with butter and place a third in the form. The edges of the sheet will exceed the shape, but we do not cut them because we will close the pie with their help.
  3. In a separate bowl, lightly beat the eggs with a whisk, then add the melted butter (previously left to cool), milk, yogurt and feta cheese given through a small grater or crushed with a fork. Mix well.
  4. Add 2-3 tablespoons of the filling over the shaped sheet and spread it over its entire surface.
  5. We break the two thirds of the remaining sheets into irregular pieces. Soak a piece of sheet well in the filling and place it in the form.
  6. We thus form layers of sheet and filling.
  7. After we have finished the sheets and the filling, we close the pie bringing the edges of the sheets to the center.
  8. Mix an egg with 2-3 tablespoons of yogurt and 2-3 tablespoons of milk, beat them with a whisk until smooth and grease with this mixture the last layer of sheets.
  9. Bake the pie in the preheated oven at 180 degrees for about 35-40 minutes or until evenly browned.
  10. After it has cooled, we can take it out of the tray and serve it.

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Baking pie with cottage cheese and raisins & # 8211 Peasant spread pie

The oven must be well heated! This pie with cottage cheese and raisins is baked for 45 minutes at 180 ° C on the function up + down + ventilation (middle stage in gas ovens). It must be nicely browned. If necessary, you can extend the baking time by 5-10 minutes (depending on your oven). Look how nice my pie looks !! And how it smells & # 8230.

Spread the peasant pie with cheese and raisins and leave to cool a bit, then powder them with plenty of vanilla powdered sugar. Portion easily and serve hot or cold. The dough sheet is crispy (not gummy) and the filling is flavorful and creamy.

Every piece of pie melts in your mouth! Vanilla and lemon peel feel good and raisins and cranberries (slightly sour) are the delight of this simple traditional dessert.

You can also make this pie in a round shape with sheets to buy & # 8211 see here.

Also in Arad we make some great baked pans and we fill them with cheese (sweet or salty), with cabbage, potatoes or magiun & # 8211 the recipe here.

I hope I made you crave this pie with cow and raisin cheese & # 8211 peasant spread pie and that you will prepare it soon!


Ingredients Sweet Cheesecake:

  • 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 fat
  • 3 large or 4 smaller eggs (for the filling)
  • 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
  • 1 egg yolk
  • powdered sugar (for finishing)
  • in addition: a few tablespoons of bread flour to sprinkle the worktop

Preparation of sweet cheese pie:

Mix the yeast with the sugar and dissolve with 1 tablespoon of warm milk. Cake flour (450 grams) is mixed with salt, add 7 tablespoons of oil, the two whole eggs and yeast mixed with milk:

Mix well, then add a tablespoon of yogurt, kneading constantly, until a homogeneous, non-sticky and elastic dough is obtained (depending on the quality of the flour, more or less yogurt may be needed). 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 one, for cakes, the dough will not absorb excess flour, making it heavier.

Separately, the bread flour (80-90 grams) is mixed 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:

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 specific ingredients. After the rest time, the dough roll is cut in two and a thin sheet the size of the tray is spread on each side (I used a tray of 38 & # 21535 cm.):

Using the rolling pin, transfer the sheet to the baking 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 spreading the sheets) then I finished the dough by gently greasing with the beaten egg yolk brush 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:


The pie is very tasty, with a dough that unfolds into sheets and a certain rustic consistency. I'm sure you won't resist trying it!


How to make a peasant pie recipe with cheese, yogurt and peaches?

How do we prepare the fruit for the pie?

We wash the peaches, wipe them and peel them. We cut them into larger cubes.

How do we prepare the composition of cheese and yogurt for the pie?

First of all, the oven is heated to 170 C with ventilation (medium stage for those with gas). Separate the eggs. Beat the egg whites well with a pinch of salt. When the foam is hard, add 120 g of sugar and continue beating until you get a hard, dense and shiny foam (if you turn the bowl over your head so that the foam does not run into your head). Separately, rub the yolks with 120 g of sugar and vanilla.

After a thick foam is formed from the yolks, add the starch (mix at low speed) and finally the cheese and yogurt. We also turn the egg white foam over this composition and incorporate it with great care, using a spatula (not the mixer!). We try not to crush the foam so as not to lose the air accumulated in it.

How to make cheese, yogurt and peach pie?

I placed a sheet of dough on a baking sheet, sprinkled it with oil, sprinkled a little sugar and grated lemon peel and covered it with the second. I repeated the operation until I obtained 3 overlapping sheets.

I took out 2 good cream polishes and put them aside (we will need them at the end). I divided the rest of the cream into 3 and put the first portion. I sprinkled it with a third of the peaches.

We will have 4 rows of leaves, 4 of cream but only 3 with fruit & # 8211 on top no more peaches. Another 3 sheets followed (among them with sugar, lemon peel and oil), and with 1/3 cream and 1/3 fruit. I arranged the sheets at the edge, gently pressed with the palm of my hand and repeated the operation.

There are only 3 sheets left. I put them on (with sugar, lemon peel and sprinkled with oil) and covered the two cream poles set aside.

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

Baking Peasant pie with cheese, yogurt and peaches

Bake the pie for 25 minutes in the preheated oven at 170 C. Then reduce the temperature to 160 C and bake for another 20-25 minutes. It must brown on the surface and the sheets must cook well, not remain raw inside.

After baking, let the pie cool, sit down. If we try to cut it hot, the filling will flow from it. Then we cut the edges which are not very beautiful but are delicious. We slice the pie into squares, to the desired size.

What a fine aroma the fruits have, how beautifully the pie has grown! It is not left with a finger in the tray but is about 4-5 cm high! The sheets are baked, the pie is easily cut. The secret is to beat the egg whites well. It is not worth skipping this step if we want a quality result.

The pie can be sprinkled with vanilla powdered sugar.

Here she is, ready for the event. I am glad that I had the honor to participate in this event and that so many fans were there, in the first hour, to get to know me and taste our cakes. They contributed to the renovation of the new Integra headquarters. Thank you to everyone who came. They were extremely generous!

For the same event I did fluffy cake with peaches and poppy seeds (recipe here), cream, peach and raspberry pie (recipe here) as well as cherry bombs.

You can read about the wonderful activity of the Integra Association here. You can read more about our work in support of the Integra association here.

If you also want to contribute to the joy of children with Down syndrome or autism, you can organize such an event in your city or you can make a cash donation to the account opened at Banca Transilvania IBAN RO82BTRL00201205U05061XX INTEGRA Association of people with mental disabilities Number 26707880. Thank you!

It's worth a try simple recipe for peasant pie with cheese, yogurt and peaches!


Ingredients

  • It took
  • 550 g flour
  • 25g yeast
  • 2 eggs
  • 200 ml milk (or yogurt)
  • 50 ml oil
  • 120 g of sugar
  • a sachet of vanilla sugar
  • a pinch of salt
  • Filling
  • 500 g sweet cottage cheese or urda (ricotta)
  • 100 g (5 tablespoons) sugar
  • 3 eggs
  • 1 vanilla essence
  • 1 rum essence (or lemon peel)
  • 100 g raisins
  • For greased pie
  • 1 or
  • 4-5 tablespoons milk (or yogurt)
  • powdered sugar for decoration

Cheese and yogurt cake recipe

Ingredients for 16 cheesecakes and yogurt:

  • 2 eggs
  • 300g mashed potatoes (if you don't have mashed potatoes, boil the peeled potatoes, peel them and grate them with small holes, then weigh 300)
  • 300g grated cheese (I put sheep's cheese, cottage cheese, cheese) you can also use telemea
  • 300g yogurt
  • 1 teaspoon baking soda
  • 2 teaspoons salt
  • about 600g flour + about 200g for spreading
  • oil

How do we make cheesecakes with yogurt and yogurt?

In a bowl put all the ingredients except flour (baking soda in a tablespoon of vinegar) and mix, then gradually add flour, kneading until you get a slightly elastic dough. I used about 650g of flour.

We always work with flour, as follows: on the plate sprinkled with flour, cut the dough into 16, shape the pieces into balls and let them sit for 30 minutes covered with a textile napkin.

Sprinkle the flour again and spread a thin cake from the first piece as you see in the photo (it is about the thickness of a baked pancake)

which we fry in a pan greased with a little oil. Cover the pan with a lid and let it fry for 2-3 minutes until it browns slightly (you will see that the dough makes bubbles) then turn it over, put the lid on again and leave it until it browns on the other side as well. I greased each pie with oil before turning it over but it's not mandatory.

We fry all the cakes and every time we put one on a plate we cover them with a textile napkin.

Serve hot with garlic sauce or sour cream.

For one last characterization of these cheesecakes & # 8230 I tell you they are insane!

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Video: εύκολη τυρόπιτα χωρίς φύλλο. mariatolio (May 2022).