Vatroushka with cottage cheese and cherries
Description
The recipe won't take much time. There's an important point in making the cheese pastry. The cherries must be drained of excess liquid. It's better to use dry cottage cheese. Excess moisture can cause the pie to bake for a long time, since the sour cream dough already has a moist structure. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Drain the fresh-frozen cherries in a sieve to let the liquid drain.
- 2
Step 2
Put the sugar and eggs into a bowl and whisk them into a foam.
- 3
Step 3
Add melted butter and sour cream. Beat again.
- 4
Step 4
Add the flour and baking powder and mix until smooth. The dough should have a medium consistency.
- 5
Step 5
The dough is ready.
- 6
Step 6
Prepare the filling. Mix cottage cheese, egg, sugar, vanilla, coconut flakes, semolina.
- 7
Step 7
Blend the filling with an immersion blender until smooth.
- 8
Step 8
Take a pan with sides, 20–22 cm in diameter. If necessary, grease it with butter. Pour the batter into it.
- 9
Step 9
Lay out the filling. Start placing it from the center, by the spoonful, each time spreading it and moving toward the edges.
- 10
Step 10
Carefully spread the cottage cheese filling.
- 11
Step 11
Spread the cherries over the filling, gently pressing them down. Preheat the oven to 180 degrees. Bake the pastry for 45–60 minutes. Adjust according to your oven. If the top is heavily browned while the pastry is still moist, cover the top with foil or parchment and continue baking.
- 12
Step 12
Remove the finished vatroushka from the oven, let it cool, and then place it in the refrigerator for 3 hours.
- 13
Step 13
The cheese and cherry vatroushka is ready.