Old-style curd cheese pie/Senovinis varškės pyragas

 

I made this pie for several times, so it’s tested and approved – great tasting curd cheese pie. It’s one of those, which I still want to bake time to time. This recipe I learned from my mother’s old friend, who has the big treasury of delicious, old-style recipes. Time to time she shares those recipes with my mom. The recipe has an old-style character, it’s simple, with the most necessary products, but the taste is superb! After all, there is a saying – sometimes the less – the better, in this case – tastier. And really, even with no sophisticated products you can bake the most delicious pie!

As you know, the old recipes are the good recipes, they are approved by time, and baking according to them, it is always clear that the result will be really good. So it is in the present case. The top of the pie comes out crispy, the inside and the base – remain soft and luscious. Of course, the recipe can be interpreted as you like, by adding raisins or other dried fruits or berries, jam or similar additives. But like I said, sometimes the simple is  more delicious.

I baked this pie from the half of the portion of the original recipe, so my recipe is like that, because at that time, when I made the pie, there were little eaters for a large cheesecake. But if you have a big family, or you have to treat more than one guest, then I REALLY suggest to bake a double portion, cause you’ll see, the more you make of the pie – the tastier it is! 🙂


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Old-style Curd Cheese Pie/Senovinis varškės pyragas

Ingredients:

{dough}

175 g all purpose flour

125 g cold butter

1 egg

0.5 tbsp. sour cream

1/3 tsp. salt

{filling}

400 g curd cheese (fatter)

2 eggs

6.5 tbsp. granulated sugar

0.5 tbsp. all purpose flour (if curd cheese is more liquid)

1 tsp. vanilla sugar

a couple of drops of vanilla essence or 0.5 tsp. vanilla extract

Preparation:

  1. Mix all the dough products in a one bowl (except butter), then grate the butter with a larger grater and mix with all the dough. Leave the dough in the refrigerator overnight, or for at least 3 hours so that it would get harden, or put in the freezer for a good half an hour.
  2. Mix all the filling ingredients in a one bowl.
  3. Grease the baking form base with some butter (I used 20 cm diameter demountable round one). When the dough gets harden, 2/3 of the pastry roll out, lay on the baking dish, form the edges. Then pour the filling on it, smooth the top. Roll out the rest of the dough. Cover the top of the pie with the rolled dough. Pierce the top of the pie with a fork, cover with a baking foil and bake in a preheated oven at 180 C ~ 35 minutes, then remove the foil and let the pie to roast for ~ 25 minutes. Enjoy your meal!

>> You can bake a pie uncovered with a baking foil, only the top of the pie will get brown more.

>> The pie is delicious cold, and warmed up.

Senovinis varškės pyragas

Jau keletą kartų keptas, išbandytas ir pasitvirtinęs, puikaus skonio varškės pyragas. Vienas tokių, kuriuos laikas nuo laiko vis norisi išsikepti. Šį receptą sužinojau iš mamos senos draugės, kuri turi visą lobyną gardžių, senovinių receptų. Jais nuolat vis pasidalina su mano mama. Receptas senovinio pobūdžio, nesudėtingas, su reikalingiausias produktais, bet skonis – superinis! Juk sakoma, kartais mažiau yra geriau, šiuo atveju – skaniau. Ir tikrai, be jokių įmantrių produktų galima išsikepti skaniausią pyragą!

Kaip žinia, seni receptai – geri receptai, laiko patvirtinti ir gaminant pagal juos, visada aišku, kad rezultatas bus tikrai geras. Taip yra ir šiuo atveju. Pyrago viršus iškepa traškus, o vidus ir pagrindas išlieka minkšti ir sultingi. Žinoma, receptą galite interpretuoti pagal save, pridėdami razinų, kitų džiovintų uogų ar vaisių, uogienės ar panašių priedų. Bet kaip ir minėjau, kartais paprasčiau yra skaniau.

Šį pyragą kepiau iš pusės porcijos, tad toks ir maniškis receptas, kadangi tuo metu, kai kepiau, nebuvo tiek valgytojų dideliam varškės pyragui. Bet jei Jūsų šeimyna didelė, ar turite pavaišinti ne vieną svečią, tuomet BŪTINAI siūlau kepti dvigubą porciją, pamatysite, kuo daugiau pyrago – tuo skaniau! 🙂

Reikės:

{tešlai}

175 g miltų

125 g šalto sviesto

1 kiaušinis

0,5 valg. š. grietinės

1/3 arb. š. druskos

{įdaras}

400 g varškės (riebios)

2 kiaušiniai

6,5 valg. š. cukraus

0,5 valg. š. miltų (jei varškė skystesnė)

1 arb . š. vanilinio cukraus

pora lašų vanilės aromato ar 0,5 arb. š. vanilės ekstrakto

Gaminimas:

  1. Tešlai skirtus produktus (išskyrus sviestą) sumaišyti, po to sutartuoti stambiai sviestą ir sumaišyti su visa tešla. Tešlą dėti į šaldytuvą, palikti pernakt, arba bent 3 h, kad sustengtų, arba dėti į šaldiklį geram pusvalandžiui.
  2. Įdarui visus ingridientus sumaišyti.
  3. Kai tešla sustengs, 2/3 tešlos iškočioti, iškloti sviestu pateptą kepimo formą, sudėti įdarą, išlyginti, likusią tešlos dalį iškočioti ir uždengti pyrago viršų. Pyrago viršų subadyti šakute, uždengti kepimo folija ir kepti 180 C įkaitintoje orkaitėje ~35 min, tuomet nuimti foliją ir leisti pyragui apskrusti ~25 min. Skanaus!

>> Galite pyragą kepti ir neuždengtą folija, tik tuomet pyrago viršus labiau apskrus.

>> Pyragas gardus ir šaltas, ir pašildytas.

 

Reklama

Komentarų: 12 Pridėkite savo

  1. I just love cheese pies and this one looks especially good. Will give it a try soon! 🙂

    Paspaudė "Patinka": 1 person

    1. lithuanianintheusa parašė:

      I bet you’ll really enjoy this one then 🙂

      Paspaudė "Patinka": 1 person

  2. Elizabeth parašė:

    I believe “curd cheese“ is what we call cottage cheese, but if I’m wrong, please let me know. I want to make this! And thank you for following The Comfortable Coop!

    Paspaudė "Patinka": 1 person

    1. lithuanianintheusa parašė:

      Hello, well, there is a slight difference. The curd cheese, which I am using, is not salty and quite dry cheese, and cottage cheese as I’ve seen and bought here in the USA is very liquid, salty and with those larger curd grains. Since I am living in the USA currently, I have never seen a dry cottage cheese, so I am buying my curd cheese (cottage cheese) in russian shops. They have plenty of them. But maybe you’ll find dry cottage cheese in American supermarkets 🙂

      Paspaudė "Patinka": 1 person

      1. Elizabeth parašė:

        I’m going to try to find a Russian shop. I want to follow the recipe as closely as possible. Maybe if I can’t find curd cheese I can squeeze the liquid out of cottage cheese.

        Patinka

  3. I also call it cottage cheese, in Australia we have cottage cheese very similar to what you described. Some supermarkets have a variety that they call European style cottage cheese and we also have one company which makes pressed cottage cheese with less liquid, shaped similar to what I remember we called in Latvia Lithuanian cheese. When baking with this cheese extra sour cream is needed. But I make my own cottage cheese on regular basis and in my opinion it tastes more interesting and gives baking products better taste and texture, compared to ricotta cheese, very popular everyday item in Australia. I can’t even imagine my cooking and baking without cottage cheese. Thank you for sharing your recipe.

    Paspaudė "Patinka": 1 person

    1. lithuanianintheusa parašė:

      Thank you for your comment 🙂 Well, sometimes the same product can be named in a different name according to the country. But if you ever tried Lithuanian chese so that is the cottage cheese which I am talking about 🙂 I hope you’ll enjoy the pie made with your homemade cheese 🙂

      Patinka

  4. I must try this! I’m a big cheese lover 😋

    Patinka

    1. lithuanianintheusa parašė:

      Then must to put in your bucket list!😊🌻

      Paspaudė "Patinka": 1 person

  5. Hilda parašė:

    I remember eating this when I lived in Russia, and have been looking for a good, authentic recipe – so I thank you for posting this and look forward to having it again. I think my family would appreciate it for Easter. And thanks for the follow!

    Patinka

    1. lithuanianintheusa parašė:

      I am so happy you found what you’ve been looking for 😊 enjoy the pie and have a great Easter! 🌷😊

      Patinka

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