Recently, at my birthday party, I had the opportunity to try an amazing cake; it tasted simply wonderful. Everything about it fit perfectly! In addition, I would also like to note that cottage cheese pie with canned apricots, in addition to its taste advantages, has a very original presentation. Decorate your table with cottage cheese pie, and your guests will definitely ask not only for more, but also for the recipe.

Ingredients:

• flour - 250 grams;
• butter - 125 grams;
• powdered sugar - half a glass;
• salt - on the tip of a teaspoon;
• eggs - 4 pieces;
• cottage cheese - 250 grams;
• starch - 2 tablespoons;
• sugar - half a glass;
• sour cream - 200-250 milliliters;
• lemon - 1 piece;
• apricots in jars;
• sugar - 2 tablespoons (brown).

Curd pie with canned apricots. Step by step recipe

1. First, be sure to sift the flour. This is very important when baking. The flour will be saturated with oxygen and the quality of baking will be much better.
2. Pour the flour into a deep plate, add salt and powdered sugar there.
3. Mix everything.
4. Using a knife, cut the butter into small pieces and mix with flour.
5. Grind the resulting mixture into crumbs.
6. Add the egg and quickly knead the dough.
7. Place in the refrigerator for at least an hour.
8. Place the rolled out dough into a pre-greased baking pan. We spread the dough so that there are sides.
9. Pour sugar into a separate plate and break the remaining eggs. Beat everything well with a mixer.
10. Grind the cottage cheese through a sieve and add to the egg mixture. We also send sour cream and starch there. We don't need the lemon itself. We only need its zest. Therefore, prepare the lemon zest in advance and add it to the filling.
11. Place the filling on the dough. Top with apricots and sprinkle with brown sugar.
12. Place in a preheated oven.
13. Cook at 190 degrees for 45 minutes.

Spend a warm family evening with your family with a fragrant cup of tea and a delicious cottage cheese pie. Prepare only the most delicious and the best with the “Very Tasty” team. And pay attention to

Apricots are the fruits of summer and sunshine; they are tasty not only fresh, but also as jam or a filling for baked goods. There are many options for apricot pies. For their preparation, various doughs can be used - yeast, shortbread, biscuit and other types. Apricots go well with cottage cheese as a filling. The curd layer in a pie or cake easily replaces cream: it is tender, soft, and aromatic. Cottage cheese absorbs the aromas of additives and various tastes well; it goes well with a wide variety of berries and fruits. Apricots would be a good option, since they are quite sweet, and the slight sourness of the cottage cheese is appropriate here.

Basic principles for making pies with cottage cheese and apricots

The rules for preparing curd and apricot pastries are primarily related to the type of dough chosen for the pie. Here you need to follow the recommendations as closely as possible.

It is advisable to grind the cottage cheese for the filling - pass it through a meat grinder or blender, especially if it itself is harsh.

Apricots are used for pies, fresh or canned; some recipes call for making jam, preserves, or marmalade from them. To do this, apricots are washed, sometimes peeled, pits removed, chopped and boiled with sugar and other additives.

It is advisable to choose riper apricots for pies.

Pies with cottage cheese and apricots are served both warm and cold.

Most often, such baking requires butter and vegetable oil, sugar, eggs, and flour. It is possible to use sour cream, cocoa, coffee, chocolate, soda, lemon and citric acid, herbs, spices, spices.

Often a simple pie with apricots and cottage cheese is sprinkled with streusel on top. This is a homemade crumble made from flour, butter and other additives.

Simple shortbread pie with cottage cheese and apricots

Although the recipe is simple, the dessert turns out absolutely wonderful! For many housewives, only this recipe for pie with cottage cheese and apricots is enough to periodically delight loved ones. The main thing here is to get the hang of making shortcrust pastry. However, it does not require any special wisdom.

Ingredients

A stick of butter or margarine

Two cups of flour - approx.

Two whole chicken eggs plus one yolk

300-500 grams of fresh cottage cheese

200 grams of fresh apricots

Vanillin or vanilla sugar

A glass of granulated sugar.

Cooking method

Keep the butter at room temperature until it softens a little, but does not melt.

Pour some of the flour into a bowl, grate the butter, adding flour periodically.

Grind flour and butter with your hands until fine crumbs form. If you get large lumps, add more flour.

At the end of the grinding, pour in the yolk - you can just use a couple of tablespoons of water, but be gentle with the yolk.

Knead a soft dough and let it lie in a cool place for half an hour.

Roll it out a little or stretch it with your hands, put it in a mold and carefully stretch it, leveling it along the bottom. Form higher sides.

Prick the dough with a fork in several places and place in a warm oven at medium temperature.

The dough should bake for about 10 minutes, keeping an eye on it so that it does not brown too much.

Meanwhile, make the filling.

Wash the apricots, you can remove the skin, you can leave them.

Divide them in half and remove the seeds.

Grind the cottage cheese with a blender, add sugar, eggs, vanillin, beat a little.

You can place apricots in a container with dough and fill it with filling. You can, on the contrary, pour out the curd mixture and place the fruit halves on top, pressing in slightly. This option is more elegant. However, in the first, the apricots are better saturated with the sweetness of the filling.

You can generally cut them smaller and mix them into the curd mixture - the choice is up to the hostess.

In any case, the pie should stay in the oven for another 15-20 minutes.

When the baked goods are browned on top, you can take them out.

This pie should cool for at least half an hour before serving.

Jelly pie with cottage cheese and apricots

Fruit pies are often gelled - the baked goods become very beautiful. And this is a good use case for fruits because they stay fresh.

Ingredients

150 grams of butter or margarine

A quarter teaspoon of soda

Two glasses of flour

Half a kilogram of cottage cheese

• Two glasses of sugar

  Approximately 15 apricots of good ripeness

  Packaging of gelatin or special jelly for cake.

Cooking method

Combine half a glass of sugar, one egg, beat slightly.

Add melted butter, baking soda, flour, and knead into a thick dough.

Roll it out to the size of the mold, lay it out, raising the sides.

Beat the remaining sugar, two eggs and cottage cheese with a blender. If the mass is very liquid, correct it with a spoon or two of flour.

Spread this mixture onto the dough and place in the oven.

Place in a warm oven. Bake at medium temperature for 20-15 minutes.

Open the oven slightly and let it cool.

Meanwhile, prepare the jelly according to the instructions on the package of gelatin or ready-made jelly. If you use gelatin, you will need fruit syrup for it.

Place peeled halves or slices of apricots on the cooled pie.

Carefully pour gelatin over them. Wait 5-10 minutes. Pour in the rest of the jelly.

Let the pie sit in the refrigerator for several hours.

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

Three spoons of sugar

A pinch of salt

Filling:

200 grams apricots, fresh or canned

300 grams of cottage cheese

• 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

Heat the milk a little. Add yeast and sugar. Let stand for five minutes.

Then pour in melted butter, egg, add flour - first one glass, add salt.

Knead the dough, it should be soft and not sticky. Adjust the consistency by adding flour.

Place in a warm place for half an hour.

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.

Wash the apricots, halve them and remove the pits. If canned, strain off the syrup.

Cut the zest from the lemon, chop it, squeeze the juice out of the fruit.

Pour boiling water over the raisins, let stand for ten minutes, drain the water, sort through.

Separate the yolks from the whites.

Combine egg yolks, sugar, cottage cheese, zest and juice, semolina, mix well.

Beat the egg whites and stir into the curd mixture.

Add raisins and mix gently.

Roll out the dough and place in the mold. Let rise for ten minutes in a warm place.

Spread the curd mass, top with apricots. If they are fresh, sprinkle them with a little sugar.

Place in the oven at medium temperature for 20 minutes.

Meanwhile, prepare the streusel. Rub flour, butter and sugar with your hands until crumbs form.

Remove the cake, sprinkle crumbs between the apricot halves, and place in the oven for another 20 minutes.

Remove, cover with a napkin, and cool. Can be served warm.

Chocolate pie with cottage cheese and apricots

Chocolate dough goes well with curd and apricot filling. Streisel with cocoa adds additional chocolate notes.

Ingredients

Dough:

About two cups of flour

Half a glass of sugar

A stick of butter or margarine

Half a teaspoon of soda

Vinegar or citric acid

1-2 eggs depending on size

2-4 tablespoons cocoa powder

Filling:

Half a kilogram of cottage cheese

Glass of sugar

Half a kilogram of fresh apricots – if canned, take more

Glass of sour cream

A packet of vanilla pudding – you can replace it with a spoonful of cornstarch

Vanillin or vanilla sugar

For the streusel:

100 grams of butter

Partial cup of flour

Tablespoon cocoa powder

Half a glass of sugar

Cooking method

Mix the dry ingredients for the dough together.

Combine butter and egg, grind, mix with dry ingredients and knead into dough.

Let sit in the cold for 15 minutes.

Beat the cottage cheese with a blender.

Peel the apricots, remove the pits and cut into cubes.

Add sour cream, eggs, sugar, vanillin, pudding or starch, and apricots to the cottage cheese. Mix everything.

Mix flour for streusel with cocoa, add butter, grind, add sugar, make crumbs.

Assemble the pie: place the curd mass on the rolled out dough in the mold and sprinkle with crumbs.

The pie is baked for about an hour in a medium-heat oven.

"Paradise Pie" made from apricot curd

Coffee and chocolate cake plus curd soufflé and apricot layer - this dessert is worthy of a festive table. Delicious and very beautiful!

Ingredients

A glass of flour

• Two glasses of granulated sugar

• A teaspoon of instant coffee

  Tablespoon cocoa powder

  Half a teaspoon of soda

  Half a kilogram of cottage cheese

  Glass of sour cream

  Two tablespoons of gelatin

  Half a glass of water

  Half a kilo of apricots.

Cooking method

For the dough, beat eggs with sugar.

Add coffee and vanilla, cocoa, soda dissolved in vinegar, and mix.

Add flour and beat everything.

Pour into the pan and bake the sponge cake in a medium-heat oven.

Cool, cut lengthwise in half.

Sprinkle the peeled apricots with a spoon of sugar and keep on the fire until they boil, so that they soften a little.

Soak the gelatin in water, hold for about twenty minutes, then heat in the microwave or in a water bath.

For the soufflé, beat sour cream, cottage cheese, and sugar in a blender. There should be no grains left.

Set aside some of the cream to decorate the cake later.

Pour gelatin into the rest of the mixture in a stream, whisking constantly.

Place the cake layer, half the soufflé, and apricots in a springform pan.

Pour the rest of the soufflé over them and carefully cover with the second cake layer.

Place in the refrigerator to harden for a couple of hours.

Then remove the cake from the mold. You can pre-immerse the mold in hot water.

Place the pie on a plate, coat with cream, garnish with apricot slices. Still keep it cold.

Kirsch - a version of cottage cheese and apricot pie with sponge rolls

The whole point of this pie is its original design. The dough is made from biscuit, the filling is curd soufflé with apricots.

Ingredients

For the test

4 heaped spoons of sugar

4 tablespoons water

4 tablespoons flour

One spoon of potato starch

Baking powder - sachet.

For filling

3 spoons of apricot jam - can be made from a glass of apricots and a glass of sugar

A packet of gelatin

A glass of high fat cream

Glass of sugar

Three squirrels

Half a kilogram of cottage cheese

10 ripe apricots.

Cooking method

For the sponge cake, beat the eggs and sugar until well combined.

Then add water at low mixer speed.

Mix flour, baking powder, starch and carefully pour into the egg mixture.

No need to beat, just mix with a spoon or spatula.

Pour the dough onto two baking sheets and bake in a warm oven for 5-10 minutes at high temperature.

When cool, remove from the pan and invert it onto a kitchen board.

Spread one cake layer with apricot jam and roll it into a roll. Press lightly and let sit.

Place cling film in a cup.

Place pieces of roll, cut three centimeters wide, over the entire surface tightly to each other.

While the biscuits were baking, it was necessary to make a cream soufflé.

Soak the gelatin in water, heat after 20 minutes, but do not boil.

Whip the cream with a spoon of sugar.

Separately, beat the whites with the rest of the sugar.

Mix the two masses, add cottage cheese.

Place some of the cream into the slightly cooled gelatin, stir, and pour this mixture into the main curd mass. Mix very well.

Cut peeled fresh apricots into pieces and put in cream.

Place a third of the cream in a bowl with the rolls.

Cut out two circles from the second sponge cake. One is the diameter of the bowl with rolls, the second is one and a half times smaller.

Place the smaller circle on top of the cream and spread the rest of the curd mixture on top.

Cover with a second circle and leave to cool for an hour.

Then we turn our work over onto a plate and remove the film.

Heat up the remaining jam and spread a thin layer over the entire surface.

You can decorate the cream with whipped cream, setting aside a little while preparing the cream.

Tricks and secrets of making cottage cheese and apricot pies

It is advisable to put apricots in the cream after heat treatment, at least slightly poaching them with sugar. Only very ripe and sweet apricots can be added fresh. Otherwise it will be sour when combined with cottage cheese.

The amount of sugar indicated in recipes can be varied depending on the acidity of the cottage cheese and fruit.

To prevent the curd filling from releasing excess moisture during heat treatment and soaking the dough, you need to add semolina, starch or dry vanilla pudding to it.

Jelly pies made from cottage cheese and apricots are cut cold by dipping a knife into hot water.

News of show business.

This recipe will not leave both children and adults indifferent. The combination of aromatic juicy apricots, delicate shortcrust pastry, and airiness is simply incomparable. and cottage cheese is prepared quickly and easily, from products available to any housewife. Enrich your repertoire of best recipes with these delicious baked goods.

Pie with apricots and cottage cheese: recipe

To prepare a sunny, flavorful culinary product, you will need the following ingredients:

• Fresh ripe apricots - 300 grams.
• Cottage cheese 9% fat - 250 grams.
• A glass of flour.
• 3/4 pack of margarine or butter.
• A glass of sugar.
• Three chicken eggs.
• Half a glass of sour cream.
• Half a packet of vanilla.

and apricots: preparation

1. Margarine or butter should be softened in advance, then cut into small cubes and placed in a deep bowl.
2. Sift the flour into the same container. Rub the butter and flour until a shortbread dough forms - you should end up with large dry pieces.
3. Add a quarter cup of granulated sugar to the dough and grind everything again. Crumbs should not stick to your hands.
4. Now beat one egg into the dough and quickly knead it with both hands, it should turn out tender and soft, but not sticky. Form the dough into something like a ball and put it in a plastic bag in the refrigerator for half an hour.
5. While the shortbread dough is reaching, you can start filling. Wash the apricots and remove the seeds, cut the fruits into not too small pieces. 3-4 parts will be just right.
6. Separate the yolks from the whites of the remaining two eggs.
7. Place the cottage cheese in a container, add the yolks, sour cream, granulated sugar and vanillin. Mash all ingredients thoroughly with a fork and whisk. The mass should be homogeneous.
8. Beat the whites until they form a stable foam, then add them to the curd mass, gently stirring from bottom to top.

Well, the cottage cheese is almost ready, all that remains is to put everything in a mold and bake.

1. Remove the dough from the refrigerator and place it in a baking dish, leveling and stretching it along the bottom with your hands.
2. Place sliced ​​apricots on the bottom of the dough. If the fruits are not very sweet, you can sprinkle them with a little granulated sugar.
3. Place the curd filling on the apricots, smooth it out, and decorate the top of the pie with apricot halves.
4. Preheat the oven, bake for about one hour at 180 degrees. Don’t be afraid if you feel like the filling hasn’t reached the top; as it cools, it will acquire a denser consistency.
5. Place the cooled pie with apricots and cottage cheese on a flat dish and cut into portions.

• If you want to try this wonderful pastry outside of the apricot season, you can use pre-soaked and dried dried apricots, peaches or pears.
• Use butter or margarine with a high fat content.
• Do not forget to sift the flour, thanks to this the finished product will be more tender and tasty.
• It is better to take not pressed cottage cheese, which is sold in a pack, but homemade, crumbly cottage cheese.

Enjoy your tea!

Every housewife wants to surprise her family with an appetizing and tasty dish, including dessert. Exactly such a delicacy is an open curd pie with apricots, which is ideal for tea drinking. Below is a step-by-step recipe.

For the test

• 100 g butter;
• 1 cup flour;
• 1 egg;
• 100 g sugar;
• a pinch of salt;
• 1 tsp. baking powder.

For filling

• 2 eggs;
• 450 g. cottage cheese;
• 1 glass of sour cream;
• 120 g sugar;
• 2 tbsp. l. starch;
• 1 packet of vanillin;
• 500 gr. apricots (can be replaced with a can of canned ones);
• 2 tbsp. l. lemon juice.

Preparation

Preparing the filling

Preparing the dough

1. Grind the butter with sugar and baking powder. It is advisable for the oil to be at room temperature. Add salt.
2. Break the egg and mix with the main mass.
3. Gradually adding flour, stir the mixture, knead shortbread dough.
4. Wrap in a plastic bag or cling film and leave in the refrigerator for 30 minutes. Puff pastry is not recommended.

Baking a pie

The pie turns out very tasty, beautiful (as in the photo) and not too high in calories. Bon appetit!

There are different variations of this recipe, don't be afraid to experiment! Add a fresh pear to the apricot-curd pie (after peeling it), replace the apricots with jam, dried apricots, canned peaches, or simply sprinkle the finished dessert with nuts (almonds, peanuts, etc.).

Curd pie with apricots will appeal to all lovers of home-baked goods. A similar dish can be prepared with almost any filling, but since we are in the midst of apricot season, we will prepare a pie with these fruits.

When I make cottage cheese baked goods, I always try to use homemade cottage cheese in the recipe. You can cook it yourself, or buy it from grandmothers at the market. Personally, for the last three years, I have been buying all fermented milk products from the same woman in my market. Her parents keep livestock, and she sells the products they produce themselves.

Today's dish is more of a dessert pie and the recipe for its preparation belongs to Italian cuisine. In any case, this is what was stated in several printed publications in which I found this recipe. The finished baked goods taste tender, soft with aromatic apricot topping and powder.

If you prefer non-European recipes, you can treat your family to cheesecakes, the recipe for which I shared on the blog about 3 years ago.

Ingredients:

• 250 g flour
• 200 g cottage cheese
• 80 ml sour cream
• 4 chicken eggs
• 150 g sugar
• 1.5 tsp. baking powder
• ½ p. vanilla sugar
• a pinch of salt
• 400 g apricot

For topping:

• 200 g apricot
• Pinch of cinnamon to taste
• 2 tbsp. powdered sugar
• + powdered sugar for serving