Poppy Seed and Cottage Cheese Pie
Description
Homemade pastry for tea. The most delicate cottage cheese filling combined with shortcrust pastry and fragrant poppy seeds—what could be better? This cake is perfect for an everyday tea time, but you can also serve it at a festive table, as its appearance certainly allows for that. I recommend using high-fat cottage cheese for the filling to make it creamier and smoother. Choose a pan of medium diameter (22-24 cm) to make the cake look beautiful. Do not overbake—bake for 45-60 minutes, depending on your oven. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Pour boiling water over the poppy seeds and let them sit for 20–30 minutes. For the dough, whisk the egg with sugar. Add melted and slightly cooled butter and mix well.
- 2
Step 2
2. Sift the flour, mix with the baking powder, and gradually add to the liquid ingredients. Knead a soft, elastic dough. Grease the baking pan with butter, place the dough in it, and shape the edges.
- 3
Step 3
3. Place the pan in the refrigerator for 30 minutes. Prepare the filling: blend the cottage cheese with eggs using a blender. Add starch, vanilla sugar, and regular sugar, then blend again until smooth.
- 4
Step 4
4. Divide the filling into two unequal parts, adding the squeezed poppy seeds to the smaller part. Place a tablespoon of the white filling in the center of the dough in the pan. Then place a tablespoon of the poppy filling in the center of the white filling.
- 5
Step 5
5. Continue placing the filling in the center, one tablespoon at a time, alternating layers. At the end, use a toothpick to draw lines from the edges toward the center of the pie, creating a flower pattern.
- 6
Step 6
6. Bake in a preheated oven at 170 degrees for about 1 hour. Let the finished cake cool completely.