If there is cottage cheese and apples in the house, you can assume that the problem of sweets you have solved. Cottage cheese pie with apples is a completely universal, classic and win-win option for any occasion, whether it is friendly gatherings with tea, dessert for loved ones or a full sweet dish for a festive table. It is important only to choose the right recipe, for there are a great many ways to prepare such a pie. As, however, and types of dough for him, the composition of the fill, and other subtleties of preparation.

Ode to cottage cheese

In general, cottage cheese and apples, as well as cottage cheese with lemon, are simply amazingly combined. Moreover, cottage cheese is good as an additive to the dough - it makes it tender, informs it of new taste shades, makes it more interesting and, as it were, loosens the structure of the dough. Cottage cheese filling is a win-win option for pies and pies, cheesecakes and other yeast goodies. But if you master the preparation of cakes with curd filling, then this will be a completely amazing, delicate dessert, equal to today's cheesecake.

A simple recipe for a pie with cottage cheese and apples on kefir

This is the most elementary type of cake that is quickly prepared, suitable as an option "guests on the doorstep." However, it is not very heavy, as it consists of cottage cheese and semolina. Semka "facilitates" the product, which is important for lovers of sweet and diet at the same time. Such a grandmother’s pie is sometimes called a mannick or “tovar”.

Semolina makes the pastries dry, so our cake will be moist due to apples.

Before work, prepare:

  • one glass of semolina and kefir;
  • a pair of medium-sized chicken eggs;
  • half a glass of liquid honey or sugar (it’s even better to brown brown sugar without refining to our idea);
  • apples (3-5 pieces);
  • 2 tbsp. tablespoons of apple cider vinegar and half a teaspoon of baking soda;
  • vanillin on the tip of a knife;
  • a little flour.

Important: Semolina is not flour, it needs a long swelling, so it is important to pour kefir into the cereal and leave it for at least half an hour.

Preparation consists in mixing a mixture of semolina with kefir with eggs, honey (or sugar), vanilla and soda, slaked half the dose of vinegar. To make the dough without lumps, get a whisk or mixer, but wield them sparingly.

The dough needs to be slightly cooled in the freezer - no more than 15 minutes.

Meanwhile, peel the apples from the cores and peels, cut into slices as thin as possible, sprinkle with a little vinegar.

Gently pour apples into the dough, mix, put in a greased with butter or non-stick silicone mold and bake for 40 minutes.

Remove and cool the cake, sprinkle with powdered sugar.

Curd pie with apples from shortcrust pastry

A delicious cottage cheese pie with apples is obtained from shortcrust pastry. However, it’s worth immediately mentioning two different ways of making a pie with shortcrust pastry. It is the terminological confusion that combines these two different types of pies into one category. Because usually under the shortcrust pastry they mean either grated pie (in it the dough is a ground grits of flour and butter), or a pie with the usual rolling dough with the addition of butter. In any case, fats in this test take the leading place, they give it friability and "crispness".

Read also: pie with apples

Grated dough is usually used in pies with filling, in the preparation of the base for tarts, quiche, as well as for crumbly cookies.

Knead dough is good to use as the basis for pie or cake, baskets and other flour products, where form is important.

So, to prepare a classic bulk cake with apples and cottage cheese, you will need the following products:

Dough:

  • good butter - 220 g;
  • flour - 0.72 kg;
  • sugar - 240 g;
  • baking powder - 1 tbsp.

Filling:

  • a pair of large apples (preferably the Antonovka variety or a similar sweet and sour variety);
  • good fat cottage cheese - 0.5 kg;
  • eggs - 2 pcs. (if small, then 3 pcs.);
  • a bag of vanilla sugar;
  • icing sugar - 140 g.

The preparation of the dough for such a pie is a grinding of a mixture of flour, sugar and baking powder with oil. Making grains for such a pie has one important feature: it cannot be frayed too much, otherwise the dough will turn into a single mass, which means it will be excessively crumbly in the pie. Therefore, we advise you to get cold oil, chop it as finely as possible in a container for kneading with a knife and, adding the flour mixture, quickly chop or rub it with your hands. Send the finished grains while in the refrigerator and get into the filling.

Turn the oven on to heat at the same time.

We break the washed eggs into the bowl, pour the vanilla and powder and beat everything well with a whisk. Next, send the mixture to the cottage cheese and whisk together with a blender until splendid.

Having spread the baking paper in the form or baking sheet, without any greasing, sprinkle half the grains. We spread the curd-egg mixture on it and on top - chopped apples without skin. We pour the remaining crumbs on top and send them to the oven, which by this time has already been warmed up to 195 degrees. After half an hour, the crumbly and tender cake is ready.

Pie "Juicy"

 

If a dry product is obtained from the grated dough, then the cake from the curd-sand mixed dough given below will give a completely different taste. Cottage cheese creates a structure similar to a cupcake rather than a shortcrust pastry. Therefore, the cake turns out wetter, and with apples it is also juicy.

So we need:

  • 250 grams of flour and good fat cottage cheese;
  • 200 gram pack of butter;
  • sugar 70 g;
  • egg;
  • 1 tsp baking soda;
  • some vegetable oil and vanilla.

We will make the filling of apples (5 pieces) and sugar (for the sweetness of apples, about 4-5 tablespoons).

The following is done:

  1. To prepare the dough, melt the butter and mix with sugar, adding cottage cheese. After grinding, add vanilla and baking soda quenched with vinegar. Knead the plastic dough and send to the cold, while preparing the filling.
  2. The filling is simple: peeled apples (you can peel it, but then the filling will be rougher) and finely chopped apples in half circles to mix with sugar. You can also add a little cinnamon to your taste.
  3. Roll out the dough - for convenience, you can do this between two sheets of baking paper or simply on a table sprinkled with flour.
  4. Wind a sheet of dough onto a rolling pin and transfer it to a baking sheet in this way. Form an even rectangle. Arrange chopped apples.
  5. Sprinkle the workpiece a little sugar (you can brown), then to give an aesthetic appearance to the edges of the dough, cut diagonally and tuck inward like a pigtail.
  6. Grease the dough with a beaten egg and bake in an oven heated to 180 degrees. When the product cools down, sprinkle with powdered sugar - just for beauty.

From puff pastry

The recipe for a pie with cottage cheese and apples allows the use of ready-made puff pastry. If you have a pack of such a semi-finished product, take a couple more three apples, a pack of fat cottage cheese, sugar, cinnamon and vanilla.

Next, do this:

  1. Roll out the dough thinner.
  2. Mix vanilla with cottage cheese and add sugar - to taste, this cake should not be too sweet.
  3. Lay the cottage cheese on a rolled sheet of dough.
  4. Cut the apples peeled from the skin and the seed box into thin slices and place on the cottage cheese.
  5. Cover with the next layer of dough and repeat the layer of cottage cheese and apples again.
  6. The last layer should be smeared with a beaten egg. To exit the steam, prick it with a fork and send it to the oven in 180-degree mode. In half an hour the cake will be ready.

The cake is not too high, humid inside and very tasty!

This is a quick way, but if you want to get a taste of a truly home-made cottage cheese pie, make the dough yourself. Moreover, there is a recipe for quick puff pastry. It is done like this:

  1. Prepare the cereal and sugar grains, as in the previous recipe, from 500 g of flour and 400 butter (or margarine).
  2. While the nibs are cooling, blot 1 egg, half a teaspoon of salt, a tablespoon of vinegar and 180 g of ice water in a bowl.
  3. Remove the mixture and pour liquid on it. You cannot knead such a dough, only gently and quickly assemble it into a heap, pressing parts of the dough in layers to form a ball. Collect the dough in a bag and send in the refrigerator for 2 hours. If even not all the flour is evenly soaked with liquid, it does not matter, the dough will reach the refrigerator.
  4. Roll out the cooled dough into a layer, roll three times and put it back in the refrigerator.
  5. After half an hour, get out, roll out the layer and use it in the same way as the finished puff pastry.

Important: This dough is universal, it can be used for any baking. If there is excess, it can be frozen in the freezer and used the next time, rolling out the desired size piece.

Yeast cake

 

Let the word “yeast” not bother you - there is nothing complicated in this recipe, and everyone gets a pie.

We will need:

  • flour - 370 g;
  • oil - 100 g;
  • egg;
  • 30 g of fresh yeast (you can use dry, 7 g);
  • milk - 130 g;
  • vanillin, a pinch of salt.

In the filling, combine 400 g of cottage cheese, 100 g of sour cream and sugar, add two eggs, a bag of vanilla sugar.

Separately, prepare a couple of spoons of breading for adding pie and a little butter to lubricate the mold.

Cooking like this:

  1. In warmed milk, dissolve sugar and then yeast. If we use dry ones, give them ten minutes to launch.
  2. Pour warm melted butter into the mixture, add salt, vanillin and flour to make a soft tender dough.
  3. For two hours, the dough is suitable, after which we roll out the dough or stretch it in a greased form.
  4. Lubricate the dough layer with butter, sprinkle with breadcrumbs.
  5. At the bottom of the form with the dough, carefully lay out the petals of the peeled apples. The cottage cheese filling is laid out on top.
  6. Grease the top of the cake with a small amount of sour cream and send it to the oven, heated to two hundred degrees. We take it out after 20 minutes.

Royal Cake

 

This cake can be confidently called a cake, although by the principle of preparation it refers specifically to pies. But how good, how airy and gentle ...

The pie consists of dough, apple filling, curd filling (or cream) and chocolate top.

Important: This pie requires the use of a split mold or a high flange mold!

We prepare it like this:

  1. From 1.5 cups flour, a couple of tablespoons of sugar, 1 yolk, 120 g of softened butter and a spoonful of cold milk, knead soft dough. We lay it out with our fingers in shape, leaving the sides, and send it to the refrigerator for a couple of hours, and preferably at night. We bake for half an hour at a temperature of 180 degrees.
  2. Mix a 250-gram packet of cream with 100 g of melted white chocolate, cool and send together with the dough in the refrigerator. This will be the top cover.
  3. For apple filling, take a quarter cup of orange juice or water, add three quarters of a glass of sugar, eight peeled apples and seeds of apples, cut into eight parts. Boil everything before evaporating the liquid.
  4. We make the cream of cottage cheese as follows: whip the cream with a mixer with a mixer, add gelatin dissolved in warm milk (20 g per quarter cup of milk). Then, in a pound of soft (you can rubbed through a sieve) cottage cheese, add the cream with gelatin in parts, achieving mass uniformity.
  5. On a cooled cake, put the filling from apples, then a layer of cream and send the pie with apples and cottage cheese to the refrigerator for three hours.
  6. Cover the cake with cream and chocolate, whipping them cold. Garnish with thinly sliced ​​apple slices.
  7. Put it in the cold again.

As it cools down, you can try, but store in the refrigerator. Divine!

Tsvetaevsky curd pie

The list of curd sweet products would not be complete without the famous Tsvetaevo pie. And although among the creations of the great Russian poet of the Silver Age there is no mention of such a "work", it is known that the Tsvetaev sisters were treated in Tarusa, with relatives of the Dobrotvorsky, apple pie and sour cream. That's just sour cream and apples, and this is what connects the classic "Tsvetaevo pie" with these sisters' memories.

So, the basis of the cake is shortbread dough, apples and a stunning fill.

Prepare for the test:

  • cottage cheese - 150 g;
  • milk - 3 tbsp. l .;
  • 50 g of melted butter;
  • a couple of spoons of sugar;
  • 1.5 cups flour;
  • 1 tsp baking powder.

Mix flour with sugar, add baking powder. Add cottage cheese to milk and mix. Pour oil into the curd mixture, add the flour mixture in parts. All interfere, collecting dough into a ball. Send it for half an hour to the refrigerator.

For the filling, prepare:

  • a glass of sour cream;
  • a couple of eggs;
  • half a glass of sugar;
  • 2 tbsp. l flour;
  • 4 apples
  • vanillin.

Beat eggs with sugar for 5 minutes to make a whitish mass. Add vanillin, sour cream and flour to it.

Cut apples into thin slices.

Pie laying:

  1. Put chilled dough into the form with the hands of the bot.
  2. Arrange part of the apples and pour half the fill.
  3. Re-lay the apple layer and the remaining fill layer.
  4. Send to the oven, heated to 180 degrees, for 45 minutes.

Take out the finished cake, allow to cool and serve.

Useful tips and tricks

  • Hard cottage cheese can be softened by wiping through a sieve or scrolling in a blender with the addition of a spoonful of sour cream.
  • The liquid curd should be folded into a gauze bag and let the liquid drain.
  • In yeast cakes, it is better to use live yeast, but if you have to use dry yeast, you need to run them, diluting in liquid and leaving for five minutes.
  • If the dough is very fatty or sweet, more yeast is needed - a large concentration of sugar and fat inhibit their activity.
  • It is a mistake to believe that an increase in yeast will speed up the process.Quite the opposite - they will lack oxygen and sugar, and the large amount of carbon dioxide they produce will slow down the activity of yeast. Instead of increasing the amount of yeast, give the yeast dough more time to stand.
  • If you like yeast pies with apples and cinnamon, then add it to the filling, but cinnamon is forbidden in the test: it is an antiseptic and stops the activity of yeast!

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