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Pie with sweet cheese and raisins

Pie with sweet cheese and raisins


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Posted by everything in Cakes
20 Nov 2011 | 5896 views

Posted by RuxyRux

The fresh leaves are unfolded and left a little at room temperature, they are divided by counting them in two, one part for the base and one part for putting on top. The butter melts and is put over ...

Posted by Constellation

First I prepared the filling. In a bowl I mixed cheese, sour cream, sugar, eggs and vanilla, I mixed and at the end I added the raisins. I melted the butter, I opened the sheets of ...

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Comments

on 20.11.2011, 16:33
delicious

on 20.11.2011, 16:41
I also want it to be very delicious

on 20.11.2011, 16:54
come on take it

on 20.11.2011, 16:58
Bunaaaaaaaaaaaa, and the combination of cheese and raisins ...

on 20.11.2011, 17:06

View all comments (20)

Comments


Pie with sweet cheese and yogurt. The traditional recipe.

We are preparing to enter Lent and at least through the Muntenia area, there is a beautiful custom that the leaving of the century is celebrated with a cheese and raisin pie put on the table on Sunday. This is how it is done in our family, since I know myself.

What kind of cheese and what kind of yogurt do we use to make the pie filling

Once upon a time, this pie was made in our family with a lot of fatty cheese and more eggs. For several years, paying more attention to the sugar and fat content, I went for the recipe and now we make it with sweet cheese and yogurt. A combination with less fat, but just as creamy and tasty.

For sweet cheese pie, I usually use cow's cheese, which has less fat anyway than cow's or sheep's curd. You will find in stores or in the market cow's cheese with a fat content between 0.5% (skimmed cheese) up to 30% fat.

I wouldn't use skim cheese because I want my pie to be creamy, so I usually choose a 4% or 6% cheese and it's perfect.

Regarding yogurt, I also go here on the middle version. I mean, I don't use skim yogurt, but I don't use Greek yogurt that has 10% fat. A yogurt with 3.5% fat is very good.

Regardless of the yogurt and cheese used, they will need to be drained through a sieve to remove excess whey that would make our pie filling too soft and too watery.

And I reduced the amount of sugar in the filling quite a bit, compared to how I used to make pies. Anyway, we still have sugar in the raisins and we still & # 8220fuck & # 8221 and with powdered sugar powder sprinkled at the end, so overall our pie will be, however, sweet enough.

Other delicious pie ideas for the holidays or for ordinary days

Pies are in the tradition of Romanians, either for the holidays when the family gathers around the table, but also on ordinary days, when we want a food that is easy to make, but also spicy and tasty. If you are also a fan of pies, here are some recipes from the blog that you can try:


The ingredients for the filling are mixed very well in a bowl and, if it comes out a bit thick, add another tablespoon of sour cream to make it fluffier.

Spread a sheet on the oiled tray so that it covers the walls of the tray. Then add the cheese filling and then the second sheet. If there are coca edges left, fold them over the filling. Ideally, only the shell should be in contact with the tray, not the filling because it will burn.

Spread two beaten eggs with two tablespoons of sour cream and an envelope of vanilla sugar on top of the pie. Thus, the pie will brown and, in addition, the top sheet will remain soft and juicy, it will not dry out.
Place the tray in the oven over medium heat for about 45 minutes. It is tried if it is ready with a wooden stick: if it comes out clean from the pie it is ready.


Soak the raisins in warm water with rum essence and 50 grams of sugar for at least 2 hours. The sheets are left to thaw at room temperature.

In a bowl, prepare the filling for the pie with 3 whole eggs, sugar, sweet cheese, sour cream and raisins.

Put baking paper in the tray and prepare the bottom sheet for the pie so that it has high edges / walls, like a swimming pool.

Take 1 thin sheet of dough and put it in the pan, then grease it with an oil brush, add another sheet, again oil and again sheet and so on until the sheet is created for the pie. Try to use 60% of the sheets for the bottom sheet of the pie and the rest for the top.

Add the filling and level it evenly.

The top sheet is created in the same way as a dough sheet, then oil, then dough sheet and so on.

Line the pie and the corners well and then cut the excess dough from the edge with a knife. Grease the top sheet with an egg yolk mixed with a little oil, especially at the joint between the two sheets.

With a knife tip, prick the pie sheet here and there to allow the steam to be released at the time of baking.

Bake in the oven at 180 degrees for 35-45 minutes. Towards the end, 5 minutes before, remove the pie and grease it with a warm water brush, then put it back in the oven.

Do the same when the pie is ready so that the top sheet does not crumble.

Leave to cool a bit and then cut. Serve with powdered sugar on top.


The ingredients for the filling are mixed very well in a bowl and, if it comes out a little thick, add another tablespoon of sour cream to make it fluffier.

Spread a sheet on the oiled tray so that it covers the walls of the tray. Then add the cheese filling and then the second sheet. If there are coca edges left, fold them over the filling. Ideally, only the shell should be in contact with the tray, not the filling because it will burn.

Spread two beaten eggs with two tablespoons of sour cream and an envelope of vanilla sugar on top of the pie. Thus, the pie will brown and, in addition, the top sheet will remain soft and juicy, it will not dry out.
Place the tray in the oven over medium heat for about 45 minutes. It is tried if it is ready with a wooden stick: if it comes out clean from the pie it is ready.


Mix eggs with sugar and vanilla sugar. Add the oil little by little then incorporate the cream. Then add the grated lemon peel and rum essence. Sift the flour, mix it with the salt and incorporate it into the mixture above, stirring with a wooden spoon from top to bottom. Dissolve the baking powder in lemon juice and add it to the composition.

Grease a tray (30/24) with butter and line it with baking paper and put in it half of the above composition. Put in the preheated oven at 180 degrees for 8-10 minutes. Remove from oven.

Prepare the filling: beat the eggs well with the salt powder then add one by one the cottage cheese, sour cream, sugar, vanilla sugar, rum essence, grated lemon peel, semolina and raisins. Mix well, with a wooden spoon, for a good homogenization. Pour this filling over the dough in the pan.

Pour the other half of the dough over the filling. Put in the preheated oven at 180 degrees for about 40 minutes. The cake must be brown and well done (we do the toothpick test). Remove from the oven, leave to cool, powder with powdered sugar and then cut.