To prepare the pie, you will need quite a bit of time, and the taste and aroma of the delicacy will be remembered for a long time.

As you may have guessed, strawberries and cottage cheese are the main highlight of this summer pie. And to cook it, you need a regular detachable form with a diameter of 24-26 cm.

The dough for this recipe is ready in a few minutes. So, you will need:

  • flour — 1.25 stack. (+ 1-2 spoons for rolling out the dough);
  • butter — 100 g;
  • granulated sugar — 0.5 stack;
  • salt — ¼ tsp;
  • cold water — 1 tbsp. a spoon.

To prepare the filling, take:

  • cottage cheese 0-5% — 250 g (1 pack);
  • sugar — ¼ stack;
  • strawberries — 800 g;
  • dry strawberry jelly — 1 tbsp;
  • water — ¼ stack.

Cooking method:

Step 1: Grind 100 g of butter with a knife and mix it with granulated sugar, add flour and salt. You should have a crumb. Next, pour a tablespoon of water into the dough (use more tablespoon if necessary). Knead the dough. It should easily fold into a ball.

Step 2: Transfer the prepared dough to the baking dish, evenly distributing it along the bottom, press firmly, not forgetting to pay attention to the sides. Place the blank in the freezer for 10-15 minutes. 

Step 3: Remove the dough from the freezer by pricking it with a fork in several places. Preheat the oven to 180 ˚С and send the dough to bake for half an hour. 

Step 4: During the baking process, the dough may begin to rise. In this case, press it firmly against the mold with a spoon. After baking, the dough must be removed from the oven. Let the dough cool right in the mold. 

Step 5: Now it’s time to prepare the filling. After mixing the cottage cheese with sugar and evenly spreading it over the workpiece, take care of the strawberries. Select the most beautiful berries, wash and cut them into halves. Lay out the strawberries, bulbous side up, starting from the outer perimeter, and add circle after circle until there is no strawberry empty space on the cake.

Step 6: Take a separate container and dilute the usual dry strawberry jelly. Bring it almost to a boil over low heat and turn off the stove. The jelly should cool and thicken a little. Next, using a silicone brush, brush each strawberry with jelly. 

Step 7: Put the finished cake in the refrigerator for 1-6 hours. Before serving, remove the split form. 

Enjoy your meal!

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