Desserts

Cottage cheese-peach pie

Made by:

Ingredients

For a 25 × 35 cm baking tray

50 dkg
flour 25 dkg
Mizo lactose-free butter 15 dkg
powdered sugar 1 package
baking powder (12 g) 1 package
vanilla sugar (10 g) 1
egg 3 tablespoons
Mizo lactose free sour cream

to stretch:

as required
flour

for the filling:

35 dkg
Mizo lactose-free cottage cheese 1
egg 4 tablespoons
powdered sugar 3 teaspoons
grated lemon peel to taste
apricot jam

for serving:

to taste
powdered sugar

Instructions:

 
Crumble the flour with the butter, add the powdered sugar, vanilla sugar, baking powder, eggs and sour cream. Knead and divide the dough into 2 parts. On a floured surface, roll out one half into a thickness of 3 mm and put it in a baking tray lined with parchment paper.
Smash the cottage cheese with a fork, add the powdered sugar, eggs and lemon zest. Stir, pour into the dough, smooth and lightly cover with apricot jam. Roll out the other dough, cut it into equal strips and place diagonally on the jam,  forming  a grid shape; Bake until golden brown in a 180 degree C oven for approx. 20 minutes. Serve cooled, sprinkled with powdered sugar.

 
 

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