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Sweet cheese pie

Sweet cheese pie


  • a package was pie
  • 1 kg of cottage cheese
  • 4 eggs
  • 100 g raisins
  • vanilla essence, grated orange peel
  • 200 g sugar
  • oil mixed with melted butter (for spreading sheets)
  • vanilla sugar

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Sweet cheese pie:

I first prepared the filling .... mixing well the cottage cheese with beaten eggs, sugar, raisins and essences. I divided the package with two sheets and started to spread the sheets one by one in the tray from the stove, taking care to grease (with the brush) with oil and butter each sheet until I reached 1/2. Then I poured the cheese and spread the rest of the sheets, each greased with oil and butter. Finally I cut the pie and then put it in the hot oven. When it was almost ready I poured on top a syrup made of 100 ml of boiled water with 4 tablespoons of sugar and orange zest. I left the pie for about 20 minutes and then I served it hot, powdered with vanilla sugar.


Burek ingredients with sweet cheese and raisins

  • a packet of pie sheets, mine are Serbian, to keep the note of authenticity, but the sheets from the trade are equally suitable
  • oil for greasing
  • 1 kilogram of sweet cheese
  • 100 grams of raisins
  • 2 sachets of vanilla sugar
  • 5 eggs (I laid 4, but it took 5 to get the right consistency of the filling)
  • 100 grams of sour cream
  • sugar to taste (about 150-200 grams, depending on how sweet you like it)

Over:

  • 100 ml carbonated mineral water
  • 200 grams of sour cream
  • 2 eggs
  • 2 tablespoons sugar

Burek preparation with sweet cheese and raisins & # 8211 stuffing preparation

1. Prepare the filling, mixing in a bowl all the specified ingredients. Depending on the size of the eggs, it takes 4 or 5 eggs to obtain a bound, but still fluid cream. To fill this burek with sweet cheese, we really do not need a hard filling, it must be about the consistency of a thick cream.

What kind of sheets do we use for burek?

2. This time I used some Serbian sheets. Obviously, this sweet cheese burek can be made with homemade sheets (click on the link for the recipe). It will be even more delicious, but the version with sheets to buy is also good, especially for those in time crisis. For starters, I advise you to count how many sheets you have in the package to determine approximately how many layers the burek will have. Depending on this, we will know how to distribute the filling between layers.

Assembly

2. Choose a tray of similar size to the dough sheet. If the tray is slightly smaller, it does not matter much, what exceeds the size of the sheet will fold.

3. Grease the pan with oil or cover with baking paper. I always prefer, for burek, the second option, because I want to protect my trays. Overlap in the tray 3 sheets of dough that are lightly moistened with a pastry brush soaked in a little water and sprinkled with oil.

4. Place a layer of filling on top. Divide it so that it reaches for a burek with equal layers of sheets and filling. For example, if you have 12 sheets in the sheet pack, you can count five layers of dough, one of 3 sheets for the base, three more intermediate layers of 2 sheets each and one with 3 sheets for the top layer. Between the five layers of sheets, we need four layers of filling, so allocate to each layer a quarter of the filling in the bowl.

5. Once the filling is added, spread it with the back of the spoon in a uniform layer, then continue, alternately, with other layers of pie sheets. For the burek recipe with sweet cheese, there is no need to grease the sheets with oil, just to sprinkle them lightly.

Portioning burek with sweet cheese

6. Alternate the layers of sheets with the filling until the dough is finished, the last layer being sheets. The pie, as raw as it is, is cut into squares, with a very sharp knife.

7. Beat the two eggs well with the sugar, sour cream and mineral water, then flood the surface of the burek with this mixture. Start the oven and set it at 190 ° C. In the time needed to heat the oven, our burek with sweet cheese will absorb the liquid mixture we poured on top.

Burek baking with sweet cheese

This sweet cheese burek is baked in the preheated oven at 190 ° C, in a medium position, for 45-50 minutes. That is, until the surface is nicely browned and the burek is well cooked.

Allow to cool, then cut into squares. A burek with sweet cheese is delicious both warm and cold.


Sweet cheese pie in Bella sheets

Put sweet cheese in a bowl, add sugar, eggs, essence, lemon peel and sour cream, then mix well with a spoon.

Spread 2-3 thin sheets on the work table, grease them with melted butter and put on them a composition that we lightly spread and put the sheets in the tray. Initially, I prepared a round tray, but it had too narrow edges and I used a rectangular tray that I greased with butter and sprinkled with wheat flour. Place two or three more sheets of pie, grease them with butter and add a composition that we spread evenly over the sheets. We continue the operation until the sheets are finished. At the end, we keep 2 sheets that we place over the composition and we will grease them with beaten egg and a little melted butter. Put the tray in the preheated oven and bake the pie on the right heat. Good appetite!


Sweet cheese pie in Bella sheets

Put the sweet cheese in a bowl, add sugar, eggs, essence, lemon peel and sour cream over it, then mix the composition well with a spoon.

Spread 2-3 thin sheets on the work table, grease them with melted butter and put on them a composition that we lightly spread and put the sheets in the tray. Initially, I prepared a round tray, but it had too narrow edges and I used a rectangular tray that I greased with butter and sprinkled with wheat flour. Place another two or three sheets of pie, grease them with butter and add a composition that we spread evenly over the sheets. We continue the operation until the sheets are finished. At the end, we keep 2 sheets that we place over the composition and we will grease them with beaten egg and a little melted butter. Put the tray in the preheated oven and bake the pie on the right heat. Good appetite!


Sweet cheese pie in Bella sheets

Put the sweet cheese in a bowl, add sugar, eggs, essence, lemon peel and sour cream over it, then mix the composition well with a spoon.

Spread 2-3 thin sheets on the work table, grease them with melted butter and put on them a composition that we spread lightly and put the sheets in the tray. Initially, I prepared a round tray, but it had too narrow edges and I used a rectangular tray that I greased with butter and sprinkled with wheat flour. Place another two or three sheets of pie, grease them with butter and add a composition that we spread evenly over the sheets. We continue the operation until the sheets are finished. At the end, we keep 2 sheets that we place over the composition and we will grease them with beaten egg and a little melted butter. Put the tray in the preheated oven and bake the pie on the right heat. Good appetite!


Ingredients Burek salted cheese & # 8211 cheese pie

  • a packet of pie sheets (Serbs were mine, but also the Romanian ones from the trade give very good results)
  • oil for greasing
  • 1 kilogram of lightly salted cheese & # 8211 ie a mixture of fresh cow's cheese with salted telemea, or just cottage cheese that you salt as much as you like the filling should be pleasantly salty, not with exaggeration
  • 5 medium or 4 larger eggs
  • 200 grams of sour cream

Over:

Method of preparation

1. Grate or grind the cheese finely and mix all the ingredients for the cheese burger filling. The composition must be quite fluid, if it is too sticky add more cream or an egg.

2. Turn on the oven and heat to 190 ° C.

3. Place 2-3 sheets in a well-oiled pan. The tray I use is 40 x 28 cm. Grease the top sheet lightly with oil.

4. Place a layer of filling on top of the pie sheets.

5. Continue in the same way, alternating 2-3 sheets with the cheese composition, until 5 layers of sheets and 4 of filling are obtained (depending on the size of the tray). The last layer must be sheets. With a special pastry brush, lightly grease the cheese with oil on the surface.

6. With a well-sharpened knife, cut the burek with cheese, now, as raw, in portions sized according to the taste of the tasters.

7. Beat the egg well with mineral water and sour cream. Float the cheese spoon over the entire surface with this fluid composition. This fluid composition is allowed to pull the sheets a little.

8. Burek tray with salted cheese and bake in the preheated oven at 190 degrees and bake for 45-50 minutes. You can see the ready burek in the image below.

9. Allow to cool slightly in the pan. Cut the burek with cheese, following the cuts made previously.

If you still have a little patience, wait for it to cool a bit in the tray. If you don't & # 8230 don't burn anymore, sigh with pleasure & # 8230 as it is very good:


Sweet cheese pie in Bella sheets

Put the sweet cheese in a bowl, add sugar, eggs, essence, lemon peel and sour cream over it, then mix the composition well with a spoon.

Spread 2-3 thin sheets on the work table, grease them with melted butter and put on them a composition that we lightly spread and put the sheets in the tray. Initially, I prepared a round tray, but it had too narrow edges and I used a rectangular tray that I greased with butter and sprinkled with wheat flour. Place another two or three sheets of pie, grease them with butter and add a composition that we spread evenly over the sheets. We continue the operation until the sheets are finished. At the end, we keep 2 sheets that we place over the composition and we will grease them with beaten egg and a little melted butter. Put the tray in the preheated oven and bake the pie on the right heat. Good appetite!


Soak the raisins in warm water with rum essence and 50 grams of sugar for at least 2 hours. The sheets are left to thaw at room temperature.

In a bowl, prepare the filling for the pie with 3 whole eggs, sugar, sweet cheese, sour cream and raisins.

Put baking paper in the tray and prepare the bottom sheet for the pie so that it has high edges / walls, like a swimming pool.

Take 1 thin sheet of dough and put it in the pan, then grease it with an oil brush, add another sheet, again oil and again sheet and so on until the sheet is created for the pie. Try to use 60% of the sheets for the bottom sheet of the pie and the rest for the top.

Add the filling and level it evenly.

The top sheet is created in the same way as a sheet of dough, then oil, then a sheet of dough and so on.

Line the pie and the corners well and then cut the excess dough from the edge with a knife. Grease the top sheet with an egg yolk mixed with a little oil, especially at the joint between the two sheets.

With a knife tip, prick the pie sheet here and there to allow the steam to be released at the time of baking.

Bake in the oven at 180 degrees for 35-45 minutes. Towards the end, 5 minutes before, take out the pie and grease it with a warm water brush, then put it back in the oven.

Do the same when the pie is ready so that the top sheet does not crumble.

Leave to cool a little then cut. Serve with powdered sugar on top.


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Soak the raisins in warm water with rum essence and 50 grams of sugar for at least 2 hours. The sheets are left to thaw at room temperature.

In a bowl, prepare the filling for the pie with 3 whole eggs, sugar, sweet cheese, sour cream and raisins.

Put baking paper in the tray and prepare the bottom sheet for the pie so that it has high edges / walls, like a swimming pool.

Take 1 thin sheet of dough and put it in the tray, then grease it with an oil brush, add another sheet, again oil and again sheet and so on until the sheet is created for the pie. Try to use 60% of the sheets for the bottom sheet of the pie and the rest for the top.

Add the filling and level it evenly.

The top sheet is created in the same way as a sheet of dough, then oil, then a sheet of dough and so on.

Line the pie and the corners well and then cut the excess dough from the edge with a knife. Grease the top sheet with an egg yolk mixed with a little oil, especially at the joint between the two sheets.

With a knife tip, prick the pie sheet here and there to allow the steam to be released at the time of baking.

Bake in the oven at 180 degrees for 35-45 minutes. Towards the end, 5 minutes before, take out the pie and grease it with a warm water brush, then put it back in the oven.

Do the same when the pie is ready so that the top sheet does not crumble.

Leave to cool a little then cut. Serve with powdered sugar on top.