Charlotte is perhaps the easiest dessert option, subject to even a beginner in cooking and baking in particular. Pie with cottage cheese and apples is no less simple than the classic apple charlotte, but the presence of the curd product makes the pastries more delicate in taste.
Material Content:
Classic pie with cottage cheese and apples in the oven
A simple charlotte with curd and apple filling on a lush base takes about 15 minutes to prepare and assemble the pie. All that remains is to wait until it is baked to enjoy the delicate taste of the dessert.
- cottage cheese - 200 gr;
- eggs - 4 units .;
- apples - 2 medium;
- sugar - 150 gr;
- sour cream - 3 table. l .;
- flour - 200 gr;
- loosened up. - 10 gr;
- drain. oil - 20 gr.
We beat eggs in a bowl and beat well with sugar. Separately combine the cottage cheese with sour cream. After we mix both masses. Add the sifted flour in small portions. Lubricate the mold with oil. Rinse the apples, remove the middle from them, cut into slices. Pour the dough into the mold, spread apples on top. We cook in the oven at 180 degrees, in time - 40 minutes.
On a note. According to the classics, sweet and sour apple varieties are best suited for charlotte.
Charlotte in a slow cooker
Charlotte with cottage cheese can be cooked in a slow cooker.
The recipe is pretty simple:
- eggs - 5 units;
- sugar - 180 gr;
- flour - 4 tables. l .;
- cottage cheese - 360 gr;
- baking powder - 1 tsp;
- portioned vanillin - 2 sachets;
- lean oil - a couple of spoons;
- apples - 2;
- sour cream - 200 gr.
To start, we prepare the basis: with a spoon, combine half the sugar with the cottage cheese in a homogeneous mass, drive in the butter and a couple of eggs, mix again, at the end we introduce half the vanillin, baking powder and flour. It turns out liquid curd dough.
The next step will be to prepare a tender fill of sour cream, the remaining sugar and vanillin, as well as eggs.Using a whisk, we turn the mass into a homogeneous cream.
The last step is washing the apples and slicing them into slices.
The multicooking bowl is lightly coated with oil, spread the base, evenly distribute the apple slices, which are filled with cream on top. Close the lid, activate the “Baking” mode for an hour. Let cool directly in the multi-cooker with the lid open. After extract.
Shortcrust pastry recipe
Shortcake with cottage cheese and apples is an interesting option for serving the usual charlotte on a delicate, thin sand base. Dessert will look even a little festive, if you show imagination and decorate its top.
The basis:
- flour - 1.5 cup .;
- drain. oil - 150 gr;
- sugar - 100 g;
- egg;
- baking powder - 1 tsp.
Filling:
- cottage cheese - 500 gr;
- fat sour cream - 100 g;
- eggs - 2 units;
- sugar - 100 g;
- apples - 3 small.
First, prepare the base: manually grind the soft butter, diced, with flour mixture. After we introduce sugar and egg, knead to make a soft and at the same time dense dough. We form it into a ball, wrap it with a film or a bag, put it in the cold for half an hour.
While the dough is cooling, prepare the filling. Combine all the components of the filling in one bowl, except apples. We carefully work out the spoon.
Cover the cake pan with oiled parchment, spread two-thirds of the dough and spread it by hand along the bottom and form small sides. Next, lay out the curd filling, overwrite everything with apples, and at the end with three leftovers of dough for a coarse grater on top of apples. Bake up to 200 degrees from hail. Bake for 40 minutes.
On a note. If the curd filling is worked out with a mixer, its consistency will be very delicate due to its homogeneous, smooth structure. If you prefer to feel the cottage cheese itself in baking, just mix it well with a spoon - there will be many curd lumps.
Royal pie with cottage cheese and apples
The royal pie with cottage cheese and apples is lush, delicate, with a light nutty note, will not leave indifferent any of your guests:
- flour - 1 glass .;
- semolina - 1 glass .;
- sugar - 1 cup .;
- baking powder - 2 tsp;
- apples - 5 units;
- cottage cheese - 300 gr;
- eggs - 2 units;
- sah. powder - 50 gr;
- hazelnuts - 100 gr;
- drain. oil - 120 gr.
First, mix bulk products, divide them into three servings. Separately, with a whisk we form a homogeneous egg-curd-sugar mass.
Rinse the apples, remove the skin, coarsely three on a grater.
We start assembling the pie: put a third of the dry mass, a layer of apple chips, another portion of the dry mass, curd filling, the last portion of the flour mixture into the mold. On top of all overwrite with butter. Bake at 180 degrees. In one hour.
On a note. So that the oil is well rubbed, put it in the freezer an hour before use. And in order for it to soak the whole cake well, during the entire baking period, pierce the cake with a wooden stick in different places.
How to cook on kefir?
On kefir, the base of the cake rises very well, making the pastries soft, airy, porous and aromatic.
- 200 ml of kefir;
- 3 crispy apples;
- 3 eggs;
- 200 grams of sugar;
- 300 gr flour
- ½ tsp soda;
- 1 tsp loosened .;
- 250 gr of cottage cheese;
- ground vanilla;
- 100 ml post. oils.
We dilute soda in kefir and leave for ten minutes.
In the meantime, prepare the filling: grind the egg with granular cottage cheese, immediately introduce sugar (3 tbsp. L.). Add vanillin. The filling should be moderately thick, not very liquid.
We return to kefir: we drive in the remaining eggs, pour in sugar, pour in oil. Mix everything thoroughly. At the end we introduce the oil and baking powder, mix.
Rinse apples and cut into a cube.
In the form we spread the dough, apple cubes, curd. Bake, as in previous recipes.
From puff pastry
- 300 grams of thick apple jam;
- ready-made puff and yeast dough (1 layer);
- egg yolk;
- a handful of raisins;
- powdered sugar.
Roll out the finished dough with a rolling pin into a thin layer. We cover one half of the rectangle with short oblong cuts, lay the jam on the second, sprinkle with raisins.The filling should not reach the edge by 1 cm. Cover the filling with mesh dough, pinch the edges. Yolk grease the cake. Bake at 180 degrees for 20-30 minutes. Let cool in the oven. Sprinkle with powder before serving.
Tsvetaevsky curd pie
Dough:
- 100 gr drain. oils;
- 150 ml sour cream;
- 3 table. l Sahara;
- ¼ tsp salts;
- 1 tsp baking powder;
- 220 g flour.
Cream Filler:
- 200 ml of sour cream;
- 150 grams of sugar;
- egg;
- 1 tbsp. l flour;
- 1 tbsp. l starch;
- vanillin;
- 500 gr apples.
Pound the soft butter with sugar, combine with sour cream and mix. Gradually introduce flour with baking powder. The dough turns out to be very soft, it does not need to be clogged with flour too much, even if it sticks to your hands. Knead it lightly, roll in flour and form a cake. We put on a plate, cover with a film and send to cool.
In the meantime, make a fill, connecting all the components. Cut apples into thin slices.
In the prepared form, spread the dough, evenly stretching it along the bottom and forming the sides. Pour apple slices. Using a spoon, evenly coat the fruits with cream filling. Bake for 50-60 minutes at 180 degrees. If there is an upper burner, 5-7 minutes before the end of baking, you can turn it on to a minimum so that the top of the pie is well browned.
On a note. If apples are bought sweet, slightly sprinkle them with lemon juice - it will give a light pleasant sourness.
