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Dessert tender pie with sweet cheese and raisins

Dessert tender pie with sweet cheese and raisins

For the sheets, mix all the ingredients and knead an elastic dough that we will leave in the kitchen until we take care of the filling.

Mix the cheese with the sugar, salt powder, lemon peel and vanilla.

Mix the eggs for about 3 or 4 minutes, then lightly add the cream cheese. Mix until well incorporated. Add flour and raisins and mix a little more.

We take care of the sheets: We divide the cake in two.

Sprinkle flour on a baking sheet and then on a rolling pin, and a little on the dough and spread the pie sheet. You will see that it stretches very easily and very quickly.

Line the tray with oil and flour and put the first sheet. Prick the sheet with a fork on the entire surface. On top we put the cream and then the second sheet, which we will spread lightly on the baking sheet, then we will turn it directly over the cream cheese and we will carefully peel off the paper. It seems to me a very practical method of stretching a sheet, do not bother or break. Of course if you have another method, use it :)

Gently prick the sheet with a fork from place to place and bake the pie for 35 or 40 minutes. We take out the pie, leave it to cool, powder it if we want and serve it with pleasure :) It's so tender and delicious!



Pie with sweet cheese and raisins

We offer you a very quick recipe for pie with sweet cheese and raisins, prepared with pie sheets from Bella.

Ingredient:

  • Beautiful fine pie sheets 12 pcs.
  • fat cheese of cows 1.1 kg
  • fat cream (at least 20% fat) 350 g
  • eggs 5 pcs. big
  • sugar cough 350 g
  • flour 2 tbsp (45 g)
  • raisins 200 g
  • vanilla sugar 2 sachets
  • rum essence 2 ampoules
  • grated peel of a lemon and an orange
  • butter 60 g
  • powdered sugar for serving

Method of preparation:

  1. Grease the tray with oil and a little margarine in which you will bake the pie.
  2. In a separate bowl, prepare the filling.
  3. Arrange the pie, greasing each sheet with 1 teaspoon of melted margarine, and on each of the three sheets, place the filling.
  4. Bake the pie in a preheated oven to 180 ° C. Keep the pie in the oven until golden.

After removing the pie from the oven, sprinkle it with a little water and cover it with a towel for about 10-15 minutes, until it becomes tender. Serve the pie hot. Good appetite!

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In a bowl, mix the sweet cottage cheese with the sugar and vanilla pods. After they have blended well, add the eggs and mix again. Add the grated orange peel, raisins and cranberries and mix everything with a spatula.

Melt the butter and start assembling the pie.

In a pan greased with melted butter, add a sheet of pie, leaving the edges out. Grease the sheet with butter and add the second sheet of pie that you also grease with melted butter. Do the same with 6 other sheets. Add them, grease them every time and be sure to leave the edges out. Then place a crumpled sheet in the middle and grease it with butter again and add half of the cheese filling prepared earlier. Over it, crumble a sheet of pie that you grease with butter, put another one, grease it with butter and then add the other half of the cheese filling. Add another sheet of pie that you grease with butter and then start gathering the edges towards the middle of the tray. As you gather them, grease them again with melted butter. Do the same with all the edges until you finish them. At the end, take a sheet of pie, break it into strips and put it in the middle. Grease this one with melted butter.

Put in the oven, in the preheated oven at 170 ° C, for 45 - 50 minutes or until nicely browned.

Take it out of the pan, let it cool a bit and then powder it with powdered sugar and serve with a glass of red wine, Rouge de Roumanie, a healthy blend of large varieties: Cabernet Sauvignon and Merlot. One brings robustness and intensity, the other elegance, subtle and velvety perfumes.

Rouge de Roumanie wine is at first straight, letting the flow of time be marked with perfect olfactory and taste references, a wine that manages to assert its special origin and give the wealth of a noble cattle.


Rolls with sweet cheese and raisins no. 03

Coiled Snake (Puff pastry with Cheese and Raisins). Cooking Recipes & # 8211 Cheerful Cheers Rolls With. When I finished making this tray of cheese rolls, ma. Quick and extremely tasty puff pastry cakes with cheese and raisin filling. These rolls are irreplaceable. For the greedy and not only, BELLA together with JamilaCuisine v. We propose a very quick recipe for pie with sweet cheese and raisins, prepared with pie sheets from Bella. Ingredient: Beautiful fine pie sheet 12 pcs.

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Pie with sweet cheese and raisins

The other day I had a craving for pie with sweet cheese and raisins and I decided to do it on the weekend. It came out very tasty, creamy and fragrant.

The sheets of tender dough are the same as for the apple cake. In fact, my grandmother always made two trays (which is true, the trays were smaller enough to fit in the wood oven): one with apples and one with sweet cheese. I prefer the one with sweet cheese, and my sister the one with apples.

Recipe is for a tray cake of about 36 * 24 cm. We need:

  • 500g flour
  • 250g butter at room temperature
  • a pinch of salt
  • an egg
  • 2 tablespoons sour cream or yogurt
  • 50g caster sugar (finer)
  • a sachet of baking powder
  • 1kg sweet cheese
  • 180g old cough
  • 5 eggs
  • 130g butter at room temperature
  • 70g gray
  • 40g flour
  • 100g raisins
  • 2 teaspoons vanilla extract
  • grated peel of a lemon

How I did:

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I heated the oven to medium heat (180ºC).

I prepared first filling. I crushed the sweet cheese, passing it through a sieve and put it in a large bowl. I added soft butter and sugar and mixed to incorporate. I added eggs, vanilla extract and grated lemon peel, flour and starch and mixed again to incorporate. At the end I added and incorporated the raisins. I put the filling aside until I prepared the dough.

For tender dough, I sifted the flour together with the salt and baking powder on the worktop. I added the sugar and soft butter (at room temperature) and kneaded them well. I made a hole in the middle, where I put the egg and sour cream, then kneaded again until the dough was bound.

I divided the dough into two equal parts. I spread a sheet the size of a tray (I used a 36 * 24cm tray), took the twister and transferred it to the tray. I straightened the edges and pricked the sheet from place to place with a fork (not to swell when baked). I put the filling over the sheet and leveled it.

I spread out the second sheet and put it over the sweet cheese filling. It broke on one side, but I patched it. I also pricked this second sheet from place to place with a fork, then I put the tray in the oven.

I baked the cake for 55 minutes on medium heat (180ºC) until the top sheet started to brown.

I let the sweet cheese pie cool, then I powdered it with sugar and cut it into slices for serving.


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