Pull-apart yeast dough pie with cottage cheese filling
Description
This recipe won’t take much time. Today we’re making a pull-apart pie. Usually such pies are baked from round buns that tear off easily. But I decided to break that stereotype and go another way. My pie is made from pull-apart croissants.
Instructions
- 1
Step 1
Prepare the ingredients for a pull-apart yeast pie with cottage cheese filling.
- 2
Step 2
Crumble the pressed yeast into a bowl.
- 3
Step 3
Pour in warm milk, add sugar, vanilla sugar, and salt.
- 4
Step 4
Melt the butter or margarine, cool slightly, and add to the dough.
- 5
Step 5
Gradually add the sifted flour, mixing the dough each time.
- 6
Step 6
Knead elastic, soft dough that does not stick to your hands. Put it in a bowl with a little vegetable oil poured on the bottom.
- 7
Step 7
Cover with a towel or plastic wrap and put it in a warm place. After one to one and a half hours, the dough will rise in volume.
- 8
Step 8
Then take it out of the bowl and coat it. Divide into 7 pieces. Roll each into a ball. Mix the cottage cheese with sugar until smooth. Roll six of the balls into an oval. On one edge, make cuts. On the other edge, spread the cottage cheese filling.
- 9
Step 9
Cover the cottage cheese filling with dough and seal it well.
- 10
Step 10
Then roll the dough into a roll, forming a crescent (croissant).
- 11
Step 11
You will get 6 crescents. From the seventh and last ball of dough, roll 12 small balls. Arrange the crescents and balls in the baking pan as shown in the photo.
- 12
Step 12
Cover the baking dish with plastic wrap and leave at room temperature for 25–30 minutes. Then brush the pie with egg and bake in an oven preheated to 175–180°C.
- 13
Step 13
Bake the pie for 45–50 minutes. Then remove from the oven and let cool.
- 14
Step 14
The tear-apart yeast pie with cottage cheese filling is ready.
- 15
Step 15
Remove from the oven and serve warm or cooled.