Pies with Apples, from Curd Dough
by Editorial Staff
Here’s a recipe for our favorite cottage cheese dough pies with apple filling. They turn out to be incredibly tender and tasty. When I start to cook them, children already ask when I will cook more.
Ingredients
For the dough:
- Cottage cheese – 140 g
- Butter – 120 g
- Flour – 200 g
- Baking powder – 2 g (0.5 teaspoon)
- Salt – 1 g (1/3 teaspoon)
For filling:
- Apples – 600 g
- Lemon or lime juice – 2 teaspoon.
- Sugar – 50 g (2 tablespoon. L.)
- Butter – 30 g
For sprinkling the pies:
- Powdered sugar – to taste
Directions
- Prepare food for the test. Send butter to the freezer for half an hour.
- Mix together flour, baking powder, salt.
- Here, quickly grate butter on a coarse grater, along the way, roll it in flour. Mix everything to make a crumb.
- Send cottage cheese to the rest of the dough ingredients, mix and quickly mold everything into a lump.
(If the dough is not going to lump, you can add 1 tablespoon of cold water or yolk.) - Wrap the curd dough for pies in a film and put in the refrigerator for 1.5-2 hours.
- Cooking the filling. Wash the apples, core them and chop finely. Add a couple of teaspoons of lemon or lime juice.
- Melt 30 g of butter in a frying pan.
- Pour sugar here.
- Stew the apples until they become soft and the excess liquid evaporates.
Preheat the oven to 200 ° C.
- Divide the curd dough into 15 parts. Roll out each part of the dough (no thinner than 3 mm), put the filling in the middle and form pies.
- Sculpt pies from curd dough quickly. Or put the dough in the refrigerator and take out in parts.
- Send the apple pies to the oven for about 25 minutes, they should brown slightly.
- Sprinkle the cooled apple pies with icing sugar.
Bon Appetit!
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