Cottage cheese and pumpkin casserole with poppy seeds
Description
Homemade baked goods for tea. So, I’ll tell you, Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. Prepare the ingredients for the cottage cheese filling.
- 2
Step 2
2. Place the cottage cheese, starch, eggs, and sugar in a deep bowl. Blend with a blender until the mixture is smooth. It is advisable to pre‑cook the poppy seeds in water (about 15 minutes), then drain and dry them on a towel. Add the poppy seeds to the cottage cheese filling.
- 3
Step 3
3. The cottage cheese filling is ready.
- 4
Step 4
4. Prepare the ingredients for the pumpkin filling. Roast the pumpkin in advance and puree it with a blender. The weight indicated is for the finished puree. If the pumpkin is watery, place a couple of layers of cheesecloth in a colander, then the pumpkin puree, and let it sit to drain excess moisture.
- 5
Step 5
5. In a deep container, place pumpkin puree, sugar, eggs, starch, and the zest of one orange. Puree the mixture with a blender.
- 6
Step 6
6. The pumpkin filling is ready. I want to point out that the fillings should be of the same consistency. If any turned out thicker, thin it with sour cream.
- 7
Step 7
7. Line the bottom of the removable pan with parchment paper, and generously grease the bottom and sides with butter.
- 8
Step 8
8. Add the fillings alternately: exactly 1 tablespoon in the center each.
- 9
Step 9
9. To make the casserole look beautiful inside, take a skewer and run it from the edge to the center, as shown in the photo. Place the casserole in the oven (170 °C) for 45–55 minutes until done.
- 10
Step 10
10. Now make the topping for the casserole: mix pumpkin puree, sour cream, sugar, and egg.
- 11
Step 11
11. Remove the casserole, pour the glaze over it, and return it to the oven for another 7 minutes.
- 12
Step 12
12. The casserole is ready. Cool it completely, then carefully run a knife along the edge, remove the rim of the pan. Cut into portions and try!
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Step 13
13. Beautiful and tasty! Enjoy!