Cottage Cheese Pie (Tvorog Pie)

Cottage Cheese Pie is a classic Eastern European dessert, also known as Tvorog Pie, that is perfect for those who love a light and slightly tangy treat. The pie consists of a buttery, crumbly dough that envelops a creamy, slightly sweet cottage cheese filling. This dessert strikes a balance between rich and light, with the cottage cheese providing a high-protein, nutritious filling that complements the tender pastry.

Ideal for breakfast, a snack, or dessert, this pie is versatile and satisfying. The use of vanilla sugar adds a lovely aroma to both the dough and the filling, enhancing the overall flavor of the pie. It’s simple to make but feels luxurious, making it perfect for casual gatherings, family dinners, or even holidays.

Full Recipe:

Ingredients:

For the Dough:

  • All-purpose flour – 400 g (plus extra for dusting)
  • Butter or margarine – 200 g (cold, cubed)
  • Sugar – 150 g
  • Salt – 1/2 teaspoon
  • Baking powder – 10 g
  • Vanillin or vanilla sugar – 1 teaspoon
  • Egg – 1 large
  • Sour cream – 100 g

For the Filling:

  • Cottage cheese (Tvorog) – 400-500 g
  • Sugar – 130-150 g
  • Vanillin or vanilla sugar – 1 teaspoon
  • Egg – 1 large, plus 1 egg white

For the Egg Wash:

  • Egg yolk – 1 (for brushing)

For Baking:

  • Preheat oven to 180°C (350°F)
  • Bake for 45-50 minutes

Step-by-Step Instructions:

1. Prepare the Dough:

  • In a large bowl, combine the flour, cold butter or margarine (cubed), sugar, salt, and baking powder. Mix with your hands or a pastry cutter until the mixture resembles coarse crumbs.
  • Add the egg, vanilla sugar, and sour cream to the flour mixture. Stir everything together until a soft dough forms.
  • Turn the dough onto a lightly floured surface and knead gently for a few minutes until smooth and well combined. Be careful not to overwork the dough, as this can make it tough.
  • Wrap the dough in plastic wrap and refrigerate for about 30 minutes to firm up while you prepare the filling.

2. Prepare the Filling:

  • In a medium bowl, combine the cottage cheese, sugar, vanilla sugar, and one egg. Mix well until the sugar dissolves and the filling becomes creamy.
  • For a smoother texture, you can blend the cottage cheese in a food processor or use a hand mixer, but this step is optional. The filling should still have a slightly chunky texture, typical of cottage cheese pies.
  • Add the extra egg white to the filling and mix well to incorporate. This helps the filling set nicely during baking.

3. Assemble the Pie:

  • Preheat the oven to 180°C (350°F).
  • On a lightly floured surface, divide the dough into two portions: one slightly larger than the other. Roll out the larger portion of the dough into a circle or rectangle (depending on your baking pan shape) that is large enough to cover the bottom and sides of your baking dish.
  • Transfer the rolled-out dough to the prepared baking dish, pressing it into the bottom and up the sides to form the crust.
  • Pour the cottage cheese filling over the dough, spreading it evenly.
  • Roll out the second, smaller portion of dough to create a top layer for the pie. You can either place this layer whole over the filling or cut it into strips to create a lattice pattern on top of the pie.
  • Once assembled, lightly beat the egg yolk and brush it over the top of the pie for a golden finish.

4. Bake the Pie:

  • Place the pie in the preheated oven and bake for 45-50 minutes, or until the crust is golden brown and the filling is set.
  • Check the pie around the 40-minute mark. If the top is browning too quickly, you can cover it loosely with foil to prevent over-browning while the filling finishes baking.
  • Once baked, remove the pie from the oven and allow it to cool slightly before serving.

Cooking Tips:

  • Cold Butter for the Dough: Make sure the butter is cold when you start mixing the dough. This helps create a flaky, tender crust. If using margarine, ensure it’s cold as well.
  • Smooth or Chunky Cottage Cheese: For a smoother filling, blend the cottage cheese in a food processor. If you prefer a more rustic texture, you can leave the filling slightly chunky.
  • Add a Fruit Twist: You can add fruit like raisins, dried apricots, or fresh berries to the filling for an extra flavor boost.
  • Rest the Dough: Letting the dough rest in the fridge helps prevent it from shrinking during baking and makes it easier to roll out.
  • Don’t Overbake: Keep an eye on the pie towards the end of baking. The filling should be set but still slightly wobbly when you remove it from the oven, as it will firm up further as it cools.

Storage:

  • Refrigeration: Store leftover cottage cheese pie in an airtight container in the refrigerator for up to 3 days. You can serve it cold, or reheat slices in the microwave or oven.
  • Freezing: To freeze the pie, allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. To serve, thaw the pie overnight in the refrigerator and reheat as needed.

Nutritional Facts (per serving):

  • Calories: 350 kcal
  • Fat: 18 g
  • Carbohydrates: 40 g
  • Protein: 10 g
  • Fiber: 1 g
  • Sugar: 20 g
  • Sodium: 200 mg

Please note that these values are approximate and depend on portion sizes and the specific brands of ingredients used.


FAQs:

1. Can I use ricotta instead of cottage cheese?

Yes! Ricotta cheese is a great alternative to cottage cheese. It will give you a smoother, creamier filling. You can use it in equal amounts to replace cottage cheese.

2. Can I make this pie gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure that the blend you use contains a binding agent like xanthan gum to ensure the dough holds together well.

3. How can I make this pie more flavorful?

You can add lemon zest, orange zest, or even a little almond extract to the filling for an extra burst of flavor. Dried fruit like raisins or cranberries can also be added for sweetness and texture.

4. What should I do if the pie crust is browning too fast?

If you notice the crust browning too quickly, cover the pie loosely with aluminum foil during the final 10-15 minutes of baking to prevent it from burning.

5. Can I make the dough ahead of time?

Yes, you can make the dough a day ahead and store it in the refrigerator, wrapped in plastic wrap. When ready to bake, let the dough sit at room temperature for a few minutes before rolling it out.


Conclusion:

This Cottage Cheese Pie is a delightful blend of rich, buttery pastry and creamy, lightly sweetened cottage cheese filling. With its crumbly crust and soft interior, it’s the perfect treat for any occasion, whether you’re enjoying it as a breakfast pastry, a snack, or a dessert after dinner.

The combination of sour cream and butter in the dough makes for a tender, flavorful crust that complements the filling’s slightly tangy cottage cheese. The vanilla sugar adds a lovely aroma to both the dough and the filling, making this pie as fragrant as it is delicious.

Serve it warm or cold, with a dollop of whipped cream or a dusting of powdered sugar, and enjoy this simple yet elegant homemade dessert!