desserts,  pies

Cheese and raisin pie

Cheese and raisin pie, Romanian cheese and raisin pie, sweet cheese and raisin pie, the best cheese and raisin pie

Very tender and flavorful, this cheese and raisin pie is one of my favorite desserts. It’s a wonderful combination of tender pastry, sweet and vanilla flavored quark cheese and raisins.
The dough is a kind of shortcrust pastry but I used less butter and I added a bit of yogurt. So, the result is a less crumbly but more tender crust.
This cheese and raisin pie is also easy to make. For the crust you have to mix soft butter and sugar, then add egg, yogurt and flour with baking powder and a pinch of salt. You should obtain a quite soft and non-stick dough, easy to handle. For best results, you should refrigerate the dough for about 30 minutes after preparation, but is not absolutely necessary.
The filling is even easier to prepare: all you have to do is to combine all the ingredients.
I used a smaller baking dish (17/27 cm) and I reduced all ingredients to half.
Cheese and raisin pie

You should also try:

cinnamon rolls

chocolate custard filled   crescent rolls

jam and walnuts filled crescent rolls

black and white crescent rolls

– yogurt pie with phyllo dough

Ingredients for cheese and raisin pie (for a 25/35 cm | 9.84/13.77 inches baking dish):

For crust:
– 500-550 gr (4 cups – 4 1/3 cups and 1 tablespoon) flour
– 200 gr (1 3/4 stick) soft butter
– 100 gr (1/2 cup minus 1 tablespoon) yogurt
– 1 egg
– 150 gr (3/4 cup) granulated sugar
– 8 gr (0,28 oz) vanilla sugar (or vanilla essence)
– 10 gr (0,35 oz) baking powder
– a pinch of salt
For filling:
– 800 gr (1.8 lbs) curd or quark cheese
– 4 eggs
– 200 gr (1 cup) granulated sugar
– 150 gr (5.3 oz) raisins
– vanilla essence
– 50-70 gr (2-2.5 oz) breadcrumbs
Optional: zest from 1 lemon
You also need powdered sugar for dusting
For soaking the raisins:
– water, just enough to cover the raisins
– rum or vanilla essence

How to make cheese and raisins pie

You should start by soaking the raisins. Place them into a small bowl and cover with water and your favorite flavor or with orange juice. Allow to rest for about 1 hour.
How to make the crust
Sift together flour, baking powder and a pinch of salt. Set aside.
Place soft butter, sugar and vanilla sugar into a large mixing bowl. Mix until creamy. Add the egg and incorporate. Add the yogurt and incorporate.
Add the flour (combined with baking powder and a pinch of salt) gradually, stirring with a wooden spoon.
When the dough becomes too thick to stir, continue to knead until the whole flour is incorporated. You should obtain a quite soft, non-stick dough. Cover with plastic wrap and refrigerate for about 30 minutes (or at least while preparing the filling).

How to make the filling
Place quark cheese, eggs, sugar, lemon zest, vanilla flavor and raisins (drained) into a bowl and combine. Add breadcrumbs, spoon by spoon, up to 70 gr, to thicken the cheese mixture. Set aside.
How to assemble and bake the cheese and raisin pie
Divide the dough into 2 equal pieces. take 1 piece of dough and place it onto floured working surface.
Roll out the dough into a rectangle which fits the baking tray.
Prick the dough with a fork and place it into buttered and floured baking tray (or lined with parchment paper).
Add the filling and spread evenly over the dough.
Take the second piece of dough and place it onto floured working surface. Roll out the dough and prick it with a fork. Place the dough over the filling.
Place the cheese and raisin pie into preheated oven and bake at 180 °C for about 30-35 minutes.
Allow to cool and dust with powdered sugar.
Cut into pieces and serve.
You should also try the Romanian crustless cheesecake


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