This poppy seed cottage cheese pie is a showstopper: a tender, buttery crust filled with creamy cottage cheese swirled with poppy seeds. It slices beautifully and tastes even better the next day after chilling. If you love cottage cheese baking, try the Royal Cottage Cheese Crumb Pie (Vatrushka) or the Cloud-Light Baked Cottage Cheese Casserole next.
Ingredients
For the crust: 130 g (4.5 oz) cottage cheese, 1 egg, 7 g (1.5 tsp) butter, 80-110 g (2/3-3/4 cup) flour, 5 g (1 tsp) baking powder, pinch of salt, 2-3 g sweetener.
For the filling: 250 g (9 oz) soft cottage cheese, 2 eggs, 40 g (1/3 cup) cornstarch, 1 tsp vanilla sugar (optional), 60 g (1/3 cup) poppy seeds, sweetener to taste.
Instructions
- Pour boiling water over the poppy seeds; rest 20 minutes, then squeeze very dry.
- Crust: mix all crust ingredients into a soft dough that barely sticks to your hands (adjust flour as you go).
- Roll 3-4 mm thick on a floured surface; cut a circle plus sides and line the pan. Prick the bottom with a fork; pre-bake at 180°C (350°F) for 10 minutes. Cool.
- Filling: mix everything, divide in half; stir the poppy seeds into one half. Spoon the two fillings alternately into the center of the crust.
- Bake 20-30 minutes at 180°C (350°F). Cool in the turned-off oven; ideally chill overnight to set.
Tips
- Squeeze the soaked poppy seeds very dry, or the filling may turn watery.
- Let the pie cool completely, then chill overnight for clean, neat slices.
- For another cottage cheese dessert, save the Chocolate-Glazed Cottage Cheese Bars for your next bake.
Nutrition
Nutrition per 100 g: 245 kcal, protein 15 g, fat 8 g, carbs 27 g. For more baking inspiration, browse Allrecipes, and see the USDA for general nutrition guidance.