Today I suggest you prepare the most delicate cottage cheese pie with peaches and poppy seeds, which is ideal as an afternoon snack or dessert with a cup of tea or coffee. However, personally, I think that this pie is sometimes even able to replace a full breakfast, as it contains a lot of natural cottage cheese and fruits, and the calories obtained with this delicious pastry can be easily spent during the day.

This delicious and original pie is easy enough to prepare and always turns out beyond praise. It consists of two layers of sweet, crumbly shortcrust pastry that can be made in no time without any kitchen appliances, and it just melts in your mouth. Between the thin strips of dough in this cake, there is a generous layer of the most delicate curd soufflé, which has a creamy velvet consistency. Its cool and elastic structure is quite reminiscent of the noble overseas dessert cheesecake and will appeal not only to cottage cheese lovers, but also to the most inveterate sweet tooth. The delicate sweetness of the curd mass is pleasantly diluted by pieces of canned peaches, which add juiciness and fresh fruity sourness to the filling, and crispy poppy seeds add a piquant taste and their bright aroma to this dish.

Cheesecake with peaches and poppy seeds is a great idea of \u200b\u200bsimple, tasty and useful homemade baked goods that will appeal to both children and adults and will give you a lot of pleasant sensations over a cup of tea or coffee!

Helpful information

Cottage cheese pie with peaches and poppy seeds - a recipe for a shortbread pie with cottage cheese, canned or fresh peaches and poppy seeds

INGREDIENTS:

• 225 g flour
• 125 g cold butter
• 70 g sugar
• 1 tsp baking powder
• a pinch of salt

• 400 g cottage cheese 9 - 18%
• 4 small eggs
• 130 g sugar
• 1 pack. vanilla sugar
• 350 g canned peaches
• 2 tbsp. l. poppy

COOKING METHOD:

Sand cake crumb

1. In order to bake a curd pie with peaches and poppy seeds, first let's prepare a shortbread base for it. Sift the flour, salt and baking powder into a deep and wide bowl. Add sugar and stir everything with a spoon.

2. Grate cold butter on top on a coarse grater.

Advice! The oil can be pre-held in the freezer for 20 to 30 minutes, so that it is easier to rub and does not melt too quickly in your hands.

3. Rub all the ingredients with your hands to make a small crumb of shortcrust pastry. Try to do this as quickly as possible so that the oil does not heat up and begin to melt.

4. Pour about 2/3 of the dough into a mold greased with butter and sprinkled with flour, lightly tamp the bottom with your hands and make small sides. Place the mold temporarily in the refrigerator along with the remaining sand crumbs.

5. Now let's turn to the filling for the curd pie with peaches and poppy seeds. The poppy should be soaked in hot water for 20 - 30 minutes in advance, then drain the water and grind the poppy in a mortar until a strong aroma appears.

6. Remove the canned peaches from the syrup, dry lightly on paper towels and cut into small cubes.

Advice! Instead of peaches, you can safely use canned apricots, since these fruits are similar in taste and consistency. In addition, during the season, you can take fresh fruit, having previously removed the peel from them.

7. Put eggs, sugar and vanilla sugar in a bowl for beating.

8. Beat all ingredients on high speed mixer until fluffy white foam.

9. Add cottage cheese and mix everything thoroughly again.

Advice! For curd cake, it is most convenient to use homogeneous curd in a soft pack, since it usually has a smooth texture. Loose and granular cottage cheese must first be wiped through a sieve so that there are no grains and lumps in it. It is noticed that the fatter the cottage cheese, the more tasty and tender the cottage cheese filling for the pie turns out. But for those who count calories, it is quite possible to use a low-fat product.

10. Add pounded poppy seeds and chopped peaches to the curd filling and mix thoroughly with a spoon.

11. Pour the filling of cottage cheese, peaches and poppy seeds into a mold on a sand base.

12. Spread the remaining sand crumbs evenly on top.

13. Bake the curd pie in an oven preheated to 180 ° C for 50 - 60 minutes until the top of the pie is browned.

Leave the finished cake in the form until it cools completely, so that the filling grasps properly, after which it can be removed, cut into portions and served. Delicious, beautiful and very original curd cake with peaches and poppy seeds is ready!

What do you have for tea today? I have a pie with a delicate cottage cheese filling, aromatic peaches and Swiss meringue. Come in, I'll treat you!

For the peach curd pie, prepare all the ingredients on the list. Next, pour flour into a cup, add sugar, salt, oil and grind to a "crumb" state.

Add the yolks, stir, collect the dough into a bun, put in a bag and put into the freezer for 30 minutes.

Let's take up the preparation of the curd filling. Pour vanilla sugar, sugar and butter into cottage cheese, beat with a mixer. My cottage cheese was coarse, I rubbed it through a sieve.

Add the starch and add eggs one at a time, beating after each. Pour lemon juice into the mass and beat with a mixer.

Remove the stone from the peaches, cut into small pieces. Pour in sugar and mix.

Cover the form (size - 23 * 15 cm) with baking paper. We take out the frozen dough and rub it on a coarse grater directly into the mold. Press the dough a little with your hands. We put the form in an oven preheated to 180 degrees for 10-15 minutes, until lightly browned.

Put the cottage cheese filling on the dough base, align.

Put the pieces of peaches on the curd filling and return to the oven, lowering the temperature to 160 degrees, bake for about 45 minutes, focus on your oven. The skewer comes out almost dry, with few crumbs. Let the cake cool to stabilize the filling. I put it in the refrigerator overnight. The next day I prepared the meringue.

Let's make a Swiss meringue. Add sugar to the proteins and mix thoroughly. We put the cup in a water bath (the bottom of the cup should not touch the water) and beat with a mixer at low speed until the sugar is completely dissolved.

Then we increase the speed to the maximum and beat until the mass triples. Remove the cup from the water bath, beat until stiff peaks.

You can simply spoon the meringue onto the cake, or use a cooking syringe with a nozzle to plant the meringue.

We put the cake in the oven, temperature - 200 degrees, for 5-7 minutes to brown the meringue. Cool the finished cake.

The peach curd pie is ready to serve!

Airy and tender pie with canned peaches will appeal to all lovers of cottage cheese baking. Cottage cheese and fruits always give an impeccable taste combination, and it is convenient that this cake is off-season. It can be cooked all year round.

If you, like me, breathe unevenly to cottage cheese, I can recommend you to prepare fragrant cottage cheese muffins in silicone molds. And at tangerine time, go for a recipe for a curd pie with tangerines.

By the way, for today's recipe, you can use canned peaches from the store, or you can stock up on this delicious treat in the summer by preparing your own canned peach halves in syrup.

Canned peach pie recipe with photo

First, prepare a shortbread base for a pie with cottage cheese and canned peaches. For her, we measure 50 grams of sugar, 100 grams of butter, 200 grams of flour, 2 tablespoons of milk, 1 teaspoon of baking powder. Divide one egg into yolk and white. In the dough, we only need the yolk.

Mix flour with baking powder.

Mix milk, sugar and yolk until sugar dissolves.

We take the butter out of the freezer and rub it on a coarse grater.

Combine butter and flour mixed with baking powder in one bowl.

Grind butter and flour until fine crumbs are obtained. It is convenient to do this between the palms.

Add the egg-milk-sugar mixture and knead the dough. You cannot stir the shortbread dough for a long time, it will turn out tough. Therefore, we knead quickly and, as soon as the dough becomes homogeneous, we stop kneading.

Cover the bottom of the form with a diameter of 20-22 cm with baking paper and dust with flour.

Put the dough in a mold, distribute it evenly in shape with our hands, making the sides 5-6 cm high.Pick with a fork and put it in the refrigerator for 30-40 minutes.

While you can wash some of the dishes :) and start preparing the filling. For her you will need: two packs of cottage cheese, a small glass of sour cream (180 grams), 2 tablespoons of starch, 100 grams of sugar, a bag of vanilla sugar, 1 whole egg and protein from the egg that we divided during the preparation of the dough, and several slices of canned peaches ...

Break the cottage cheese in a blender or grind it through a sieve. It's more convenient for me in a blender.

Add sour cream to the curd. Stir.

We also add two tablespoons of starch with a large slide to the curd-sour cream mass. Stir again.

Remove 3-4 peach halves from the syrup, put them in a colander to drain the syrup, then cut into small cubes. How much to chop depends on the number of peaches in the jar. The main thing is that 6-7 halves remain intact to decorate the cake. If the jar of peaches is small and there are peaches only on the top of the pie, you can not add pieces of peaches to the curd mass.

It's time to turn on the oven 180 degrees. When the oven heats up, take the mold with the dough out of the refrigerator, move it to the oven and bake the basket of dough for 7-10 minutes.

Meanwhile, beat one egg and egg white with 100 grams of sugar until fluffy white.

Add the whipped proteins with sugar to the curd mass. Mix gently with a spatula.

Fans of curd baked goods will undoubtedly love the delicious and aromatic curd pie with peaches, both fresh and canned. You can make a pie with other fruits and berries, for example, pears, apricots, cherries.

Ingredients:

for shortcrust pastry

• 200 g flour
• 100 g butter
• 1 medium egg
• 100 g caster sugar
• a pinch of salt
• vanillin on the tip of a teaspoon
• 0.5 tsp baking powder

for filling

• 450 g cottage cheese 5-9% fat
• 200 g thick sour cream
• 2 medium eggs
• 2 full art. l. starch
• 2/3 cup caster sugar
• 1/4 tsp vanillin
• juice and zest of half a lemon
• large jar of peach halves in syrup (800 g)

You will also need a split baking dish with a diameter of 22-24 cm.

Preparation:

First, let's prepare a delicious shortbread dough for the peach curd pie.

Cut the butter, softened at room temperature, into pieces and add sugar, salt, vanillin and baking powder.

Beat the egg lightly with a whisk or fork, pour into the oil mixture and stir.

Add the sifted flour and knead the soft plastic dough with your hands.

Now we take a split form with a diameter of 22-24 cm and distribute the dough over it with a thin layer, forming sides. My mold has a diameter of 22 cm and I make the sides for the curd cake about 4 cm high. For a mold with a diameter of 24 cm, you need to make them slightly lower, about 3-3.5 cm. If the mold is not non-stick, the bottom and sides can be greased with butter or vegetable oil.

We put the form with the dough in the refrigerator and start preparing the filling. But first, turn on the oven, setting the temperature to 190 degrees.

Combine powdered sugar with starch and vanilla. If vanillin is not present, add 1-2 tbsp. l. vanilla sugar.

Put cottage cheese, sour cream, sugar mixture in the mixer bowl and mix. If desired, cottage cheese can be wiped through a sieve or whipped with a blender, then individual curd grains will not be visible in the filling. For quick cooking, I do not do this, and, to be honest, it does not affect the taste.

Remove the zest from half of the lemon with a fine grater. Add slightly beaten eggs, zest and juice of half a lemon to the curd mass.

We mix. The filling for the curd pie is ready.

We take out the peaches from the jar and put them on a plate, figuring out how they will be located in the cake.

Cut the peaches remaining in the jar into slices and arrange them at random along the bottom of the mold with shortbread dough.

With peaches, actually, how lucky. This time, there were 10 small peach halves in the jar, and when I baked such a cake last time - only 7, but large 🙂. I then distributed 5 pieces on top in a circle, and cut the two largest halves into slices and laid them on the bottom of the cake.

Pour out the curd filling and carefully lay out the peaches on top.

We put the mold in a preheated oven and bake for 40-45 minutes at a temperature of 190 degrees and another 20-25 minutes at a temperature of 150 degrees. I advise you to put baking paper under the form, because if the filling leaks, it will burn at the bottom of the oven. Determine the readiness of the pie with a wooden stick or a toothpick - if it remains dry, the pie is ready. We cool it right in the mold and send it to the refrigerator for 2-3 hours. After that we take it out, put it on a dish and sprinkle with icing sugar. Cut and serve.

The peach curd pie turns out to be light, not too sweet, with a pleasant lemon aroma and juicy peaches. In addition, it is easy and fast to prepare. I hope this recipe will take its rightful place in your collection.

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A very quick and completely simple peach curd pie. Such a pie can be made from various berries and fruits, and not necessarily seasonal, frozen ones are perfect here. This cake is easy to prepare, as if in between times.

You don't even have to take out the mixer, here's another, then wash it. It will take about 15 minutes to mix the ingredients and put them in the mold, and the oven will do the rest for you.

Since here we were talking about frozen fruits and berries, I will make some explanations. If you buy them in a store, read the text on the packaging. The berry fruit can be coated with a thickener and then frozen in pies. If you freeze the fruit-berries yourself or bought them by weight, then you will need to first defrost them by throwing them in a colander. There is another way to defrost fruit and berries - a delicate one. To do this, mix 2 tablespoons of powdered sugar with 1 tablespoon of cornstarch. Sprinkle the fruit-berries mixture with a mixture, defrost them in the refrigerator. Thanks to this method, the juice is preserved.