Pie with Cottage Cheese and Apricots

Yeast cake with cottage cheese and apricots has a surprisingly livable character: it is ideal both for regular evening tea drinking and for receiving guests. The pleasant sourness of these fruits is harmoniously combined with the sweet taste of the curd filling, and the lush yeast dough emphasizes its tenderness and sophistication. It is not at all difficult to prepare such pastries, so even a novice hostess can check our recipe in practice. Try it! What is especially pleasant, the pie with cottage cheese and apricots is very good the next day, so it is definitely worth preparing the dish with an addition!

Ingredients

• flour - 300 g + a little more for rolling out the dough
• butter - 40 g + a little more to grease the mold
• dry yeast - 7 g
• milk - 125 ml
• salt - on the tip of a knife
• eggs - 3 pcs.
• sugar - 50 g
• cottage cheese - 250 g
• corn starch - 1 tbsp l.
• semolina - 1 tbsp. l.
• juice and zest of 1/2 lemon
• apricots - 500 g
• almond petals - 1 tbsp l.

Directions

1. Make a quark and apricot pie dough. Cut the butter into cubes and leave at room temperature for 30 minutes.
2. Sift the flour. Pour yeast into a large bowl and dilute with warm milk. Add 2 tbsp. l. flour and stir. Cover the dough dough with a towel and let sit for 15 minutes.
3. Pour the rest of the flour and salt into a bowl of dough. Stir. Add lightly beaten egg with butter and 1 tbsp. l. Sahara. Knead the dough thoroughly. Tighten the top of the bowl with the cottage cheese and apricot pie dough. Leave at room temperature for 1 hour.
4. Whisk the second egg lightly to fill the pie. Toss in the curd, remaining sugar, starch and semolina. Add lemon juice and zest. Stir.
5. Heat the oven to 200 ° C. Grease a baking dish with butter. Put the dough on a work table, dusty with flour, and let rest for 10 minutes. Roll out the dough gently into a circle and place in a mold. Cut off excess. Lay the prepared curd mass in an even layer. Lubricate the top with the remaining egg.
6. Wash and dry the apricots. Cut into halves and remove seeds. Cut the pulp into thin slices. Starting at the center of the pie, stack them diagonally, spreading them apart like a deck of cards.
7. Sprinkle the filling with almond petals. Cover the cake with cling film and let sit for 20 minutes. Then bake for 35 minutes. Allow to cool slightly before serving.