Pie with Boiled Condensed Milk and Cream on Cottage Cheese Dough
Baking and Desserts • European
Description
When the pie was in the oven, the filling rose, but after the pie cooled, the filling settled back down. You can use cream with a higher fat content. I just had this type in the fridge, so I used it. The calorie content is about 310-330 kcal per 100 g.
Ingredients
- Butter 0 oz
- Cottage cheese 5 oz
- Sugar 0 oz
- Vanillin to taste
- Baking Powder ½ teaspoon
- Sweetened Condensed Milk with Coffee 15 oz
- Cream 22% 5 oz
- Chicken Egg 1 piece
- Wheat Flour 1 cup
Step-by-Step Guide
Step 1
Prepare the dough. Grate the cold butter.
Step 2
Gradually add the flour and rub until crumbly.
Step 3
Add the sugar and continue to rub (with your hands).
Step 4
Add the cottage cheese, baking powder, and vanillin. Knead everything thoroughly to get a soft shortcrust pastry. Place it in the refrigerator for an hour.
Step 5
Prepare the filling. Whip the boiled condensed milk, cream, and egg in a bowl. (My boiled condensed milk was very liquid, so I added 2 tablespoons of flour; semolina can also be used. If your condensed milk is thick, you don't need to add flour).
Step 6
Roll out the dough in plastic wrap to a thickness of 1-1.2 cm. Place it in the mold (I line the bottom of the mold with foil since the mold is glass and the pie sticks to it. If you have a silicone mold, you can skip the foil). Prick with a fork and send it to a preheated oven at 200°C for 12 minutes.
Step 7
Take out the pie base, pour in the filling, reduce the oven temperature to 160°C, and bake the pie in the oven for 1 hour.
Step 8
When the pie is ready, place it in the refrigerator for a couple of hours. The pie is ready.
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