If you like apple pies, do not pass by this recipe. This apple pie it turns out very tasty and fragrant with the most delicate filling in crispy cottage cheese dough.
- Flour (the amount of flour depends on the moisture content of the curd) - 2.5 tbsp.
- Butter - 250 g
- Cottage cheese - 200 g
- Sugar - 2/3 stack.
- Vanilla sugar - 1 pack.
- Baking dough - 1 tsp.
- Apple (the amount depends on the size of the apples and the shape) - 6 pcs
- Mandarin slices (or date, dried apricots, walnuts, prunes, toffee ... by the number of halves of apples) - 12 pcs
Beat the softened butter with sugar, add the cottage cheese, mix. Pour the flour, sifted together with baking powder and vanilla sugar, knead the dough. Though it turns out not too elastic, but it does not stick to hands and rolls well. Wrap the dough in a wrap and put it in the cold for half an hour. Flour may need a little less or more - it depends on the humidity of the curd.
Wash apples, peel them, remove the seed box, cut into halves. Put the stuffing in the center of each apple. The filling can serve as a mandarin, pitted, pitted, dried apricots, prunes, half a walnut, even a toffee of the type of Korovka! And you can even make assorted.
Divide the dough into two parts, roll one of them and put on a baking sheet so that small sides are formed. Put the halves of apples on the dough with the filling down, sprinkle the apples with cinnamon, if the apples are very sour, sprinkle them with sugar. The size of my shape is 20x30 cm.
Roll out the second part of the dough and put it on the apples, pinch the edges, brush the top with yolk. Bake 40-60 minutes at T 180C.
Sprinkle the cake with powdered sugar. Very tasty in a warm form with a scoop of vanilla ice cream! The apples are soft, like thick jam + cinnamon + your chosen filling and all this in crispy cottage cheese dough ... mmm ... pleasure!