Bulgarian cheesecake pie
Description
The pastry is easy and quick to prepare. This pie can also serve as a dessert. To make it, add granulated sugar to taste instead of salt in the filling and the creamy-egg mixture. Serve with tea or coffee.
Instructions
- 1
Step 1
Prepare the ingredients listed in the recipe. You can use cottage cheese with any fat content—0%, 2.5%, or 9%. However, it's better if it's not too moist.
- 2
Step 2
In a deep bowl, combine room-temperature water, salt (about 0.5 tsp), and sifted flour. Knead a soft dough, bearing in mind that 240–260 grams of flour will be needed for the dough itself, and an additional 50–60 grams for dusting during rolling.
- 3
Step 3
Place the resulting dough ball into a plastic bag and let it rest for 10-15 minutes.
- 4
Step 4
For the filling, mash the cottage cheese with a spoon until no large curds remain, season with salt to taste, and mix well.
- 5
Step 5
Divide the prepared dough into 4-6 portions, depending on the desired size of the pancakes. Shape into balls, then roll them out one at a time, dusting well with flour.
- 6
Step 6
Roll the layers very thin (0.5–0.7 mm). At the end, you can slightly stretch the dough by hand, being careful not to tear it.
- 7
Step 7
With your hands, gather the crust toward the center, making small pleats.
- 8
Step 8
Place the filling in the center of the gathered crust so that it goes between the folds. Distribute the cottage cheese filling, taking into account the number of crust layers.
- 9
Step 9
Cover the filling with the free edges of the dough, but there's no need to seal the dough together.
- 10
Step 10
Carefully and quickly transfer the filled crepe onto a greased baking sheet, holding the resulting packet by the short ends to prevent the cottage cheese from spilling out. Repeat the same steps with all the crepes, placing them side by side without letting the dough stick together.
- 11
Step 11
Prepare the pouring mixture: lightly beat the eggs with a fork, add salt, and pour in the cream, then mix well.
- 12
Step 12
Pour the resulting creamy-egg mixture over the cake layers with the filling, spreading it evenly over the entire surface of the pie.
- 13
Step 13
Bake the Bulgarian cheese pie with cottage cheese filling in a preheated oven at 190 degrees for 45–50 minutes, until golden brown.
- 14
Step 14
It is best to serve the dish immediately after baking, while hot.