Pie with cottage cheese and apricots is a delicious healthy dessert. Recipes for cottage cheese pies and apricots from different types of dough

Pie with cottage cheese and apricots is a delicious healthy dessert. Recipes for cottage cheese pies and apricots from different types of dough

Apricots are fruits of summer and the sun, tasty not only fresh, but also as a jam or a filling for baking. There are lots of options for pies with apricots. For their preparation can be used various dough - yeast, shortbread, biscuit and other types. Excellent in the filling of apricots combined with cottage cheese. The curd layer in the cake or cake calmly replaces the cream: it is soft, soft, fragrant. Cottage cheese absorbs well the flavors of additives and different tastes, it goes well with a variety of berries and fruits. Apricots are a good option, since they are quite sweet, and light sour curd is appropriate here.

Basic principles for making cottage cheese and apricot pies

Rules for making cottage cheese and apricot baking are primarily related to the type of dough that is chosen for the cake. Here you need to follow the recommendations as accurately as possible.

It is desirable to grind curd cheese for filling - skip through a meat grinder or a blender, especially if it is harsh on its own.

Apricots are used for fresh, canned pies, in some recipes it is required to make jam, jam, and jam from them. To do this, apricots are washed, sometimes peeled from the skin, cleaned the bones, crushed and boiled with sugar and other additives.

Apricots for pies, it is desirable to choose more ripe.

Served with cottage cheese pies and apricots, both warm and cold.

Most often, such baking requires butter and vegetable oil, sugar, eggs, flour. It is possible to use sour cream, cocoa, coffee, chocolate, soda, lemon and citric acid, herbs, spices and spices.

Often, a simple cake with apricots and cottage cheese is sprinkled on top with a fine grain. This is a self-made crumb from flour, oil and other additives.

Simple shortcake with cottage cheese and apricots

Although the recipe is simple, the dessert is just wonderful! Many housewives need only this recipe for cottage cheese and apricot pie to periodically delight their loved ones. The main thing here is to get the hang of making shortcrust dough. However, it does not require any special wisdom.


  • A pack of butter or margarine
  • Two glasses of flour - approximately
  • Two whole chicken eggs plus one yolk
  • 300-500 grams of fresh curd
  • 200 grams of fresh apricots
  • Vanillin or vanilla sugar
  • A glass of granulated sugar.

Method of preparation

  1. Hold the oil at room temperature so that it softens slightly, but does not melt.
  2. Pour some flour into a bowl, grate the butter, periodically sprinkle the flour.
  3. Grind the flour and butter with your hands to a fine oily crumb. If large lumps are obtained, add more flour.
  4. At the end of the rubbing pour the yolk - you can just a couple of spoons of water, but with a yolk more tender.
  5. Knead a soft dough and let it cool for half an hour.
  6. Slightly roll it out or stretch it with your hands, put in shape and gently stretch, leveling along the bottom. To form higher bumpers.
  7. Prick the dough in several places with a fork and send it to a warm oven at medium temperature.
  8. The dough should be baked for about 10 minutes, keep an eye on so that it will not redden much.
  9. In the meantime, make the filling.
  10. Wash apricots, you can remove the skin, you can leave.
  11. Divide them in half and remove the bones.
  12. Chop cottage cheese with a blender, add sugar, eggs, vanillin, beat a little.
  13. You can put apricots in a container with dough and pour the filling. You can, on the contrary, pour out the curd mass, and spread the halves of the fruit on top, slightly pressing. This option is more elegant. However, in the first apricots better soaked with the sweetness of the filling.
  14. It is possible to cut them all the less and interfere with the curd mixture - the choice is the hostess.
  15. In any case, the cake should be in the oven for another 15-20 minutes.
  16. When baking is red on top, you can get it.
  17. This cake should cool for at least half an hour before serving.

Jelly pie with cottage cheese and apricots

Fruit cakes are often gelled - baking becomes very beautiful. And for fruits it is a good use case, because they remain fresh.


  • 150 grams of butter or margarine
  • A quarter of a teaspoon of soda
  • Vinegar
  • Two glasses of flour
  • 1 pound of cottage cheese
  • Three eggs
  • Two glasses of sugar
  • Approximately 15 apricots of good maturity.
  • Gelatin packaging or special cake jelly.

Method of preparation

  1. Combine half a cup of sugar, one egg, slightly beat.
  2. Add melted butter, quenched with vinegar, baking soda, flour, knead dense dough.
  3. Roll it to the size of the form, lay out, raising the sides.
  4. The remaining sugar, two eggs and cottage cheese are whipped with a blender. If the mass is very liquid, fix it with a spoon or two of flour.
  5. Put this mixture on the dough and put it in the oven.
  6. Put in a warm oven. Oven at an average temperature of 20-15 minutes.
  7. Slightly open the oven and so cool.
  8. Meanwhile, make jelly according to the instructions on the pack of gelatin or ready-made jelly. If gelatin is taken, then it will need fruit syrup.
  9. Put the peeled halves or apricot slices on the cooled cake.
  10. Carefully pour gelatin over them. Wait 5-10 minutes. Pour the rest of the jelly.
  11. Let the cake stand in the refrigerator for several hours.

Yeast tart with cottage cheese, apricots and streysel

Shtreizel - tasty flour crumb, and decoration, and addition for baking. She came from German cuisine and caught on in many dishes. Including in the curd-fruit pies. Ingredients


  • Incomplete glass of milk
  • Approximately two glasses of flour.
  • Dry yeast - 20 grams
  • Half a pack of butter or margarine
  • Egg
  • Three spoons of sugar
  • A pinch of salt


  • 200 grams of apricots, fresh or canned
  • 300 grams of cottage cheese
  • Two eggs
  • Glasses of sugar
  • One lemon
  • At the request of a handful of raisins
  • Spoon with a hill of semolina.


  • 100 grams of flour
  • Approximately 50 grams of butter
  • A pair of tablespoons of sugar.

Method of preparation

  1. Heat some milk. Add yeast and sugar. Let stand for about five minutes.
  2. Then pour in the melted butter, the egg, pour in the flour - for one start, add salt.
  3. Knead the dough, it should be soft and not sticky. Adjust the consistency by adding flour.
  4. Remove to a warm place for half an hour.
  5. After the right time, pour a little bit of vegetable oil into the palm and mix the dough with this hand. Leave another 20-30 minutes.
  6. Rinse apricots, split in half, remove bones. If canned, drain off syrup.
  7. Cut lemon zest, chop, squeeze juice out of fruit.
  8. Pour boiling water over raisins, let stand for ten minutes, drain the water, sort out.
  9. Separate yolks from proteins.
  10. Combine egg yolks, sugar, cottage cheese, zest and juice, semolina, mix well.
  11. Whip proteins, mix in curd mass.
  12. Pour out raisins, mix gently.
  13. Roll out the dough and put in shape. Let it warm for about ten minutes.
  14. Spread out curd mass, over - apricots. If they are fresh, slightly sprinkle with sugar.
  15. Put in the oven at medium temperature for 20 minutes.
  16. In the meantime, make a straysel. Flour, butter and sugar to rub hands until the formation of crumbs.
  17. Pull out the cake, sprinkle the crumb between the apricot halves, put in the oven for another 20 minutes.
  18. Pull out, cover with a napkin, cool. Serve warm.

Chocolate cake with cottage cheese and apricots

Chocolate dough goes well with cottage cheese and apricot filling. Extra chocolate notes are made with cocoa powder.



  • About two glasses of flour
  • Half a cup of sugar
  • A pack of butter or margarine
  • Half a teaspoon of soda
  • Vinegar or Citric Acid
  • 1-2 eggs depending on size
  • 2-4 tablespoons of cocoa powder


  • Pounds of cottage cheese
  • A glass of sugar
  • 1 pound of fresh apricots - if canned, take more
  • A glass of sour cream
  • Package of vanilla pudding - can be replaced with a spoon of starch
  • Vanillin or vanilla sugar

For Straysel:

  • 100 grams of oil
  • Incomplete glass of flour
  • Tablespoon of cocoa powder
  • Half a cup of sugar

Method of preparation

  1. Dry ingredients for the dough mix together.
  2. Combine butter and egg, grind, mix with dry ingredients and knead the dough.
  3. Let lie in the cold for 15 minutes.
  4. Punch the curd with a blender.
  5. Peel apricots, remove bones and cut into cubes.
  6. Add sour cream, eggs, sugar, vanillin, pudding or starch, apricots to cottage cheese. To mix everything.
  7. Stir to add flour to mix with cocoa, add butter, grind, add sugar, make crumb.
  8. Collect the cake: put curd on the rolled dough in the form, sprinkle with crumb.
  9. Cake is baked for about an hour in a medium heat oven.

“Paradise Pie” made from apricot curd

Coffee and chocolate cake plus cottage cheese souffle and apricot layer - such a dessert is worthy of a festive table. Tasty and very beautiful!


  • A glass of flour
  • Three eggs
  • Two glasses of granulated sugar
  • Vanillin
  • A teaspoon of instant coffee
  • Tablespoon of cocoa powder
  • Half a teaspoon of soda
  • Vinegar
  • 1 pound of cottage cheese
  • A glass of sour cream
  • Two tablespoons of gelatin
  • Half a cup of water
  • A pound of apricots.

Method of preparation

  1. For the dough, beat the eggs with sugar.
  2. Add coffee and vanilla, cocoa, extinguished with vinegar soda, mix.
  3. Pour the flour and beat everything.
  4. Pour the sponge cake in the oven and bake in the middle heat.
  5. Cool, cut along in two.
  6. Sprinkle the peeled apricots with a spoonful of sugar and hold on the fire until boiling, to soften slightly.
  7. Soak gelatin in water, hold it for about twenty minutes, then heat it in a microwave or in a water bath.
  8. For a souffle, blend sour cream, cottage cheese, sugar with a blender. Krupinok should not remain.
  9. Part of the cream is set aside so as to decorate the cake.
  10. Pour gelatin into the rest of the stream, whipping constantly.
  11. Put the cake in a detachable form, half the souffle, put apricots.
  12. Pour the rest of the soufflé onto them and cover gently with a second cake top.
  13. Remove for freezing for a couple of hours in the fridge.
  14. Then pull the cake out of the mold. You can dip the pre-form in hot water.
  15. Place the cake on a dish, coat with cream, decorate with apricot pieces. Still hold in the cold.

Kirsch - a variant of cottage cheese and apricot pie with biscuit rolls

The whole trick of this cake - in the original design. The dough is biscuit, the filling - cottage cheese soufflé with apricots.


For the test

  • 4 eggs
  • 4 spoons with a pile of sugar
  • 4 tablespoons of water
  • 4 tablespoons of flour
  • One spoon of potato starch
  • Baking powder - bag.

For the filling

  • 3 tablespoons of apricot jam - can be cooked from a glass of apricots and a glass of sugar
  • A bag of gelatin
  • A glass of high fat cream
  • A glass of sugar
  • Three squirrels
  • 1 pound of cottage cheese
  • 10 ripe apricots.

Method of preparation

  1. For the sponge cake, beat the eggs and sugar until a good increase.
  2. Then at a low speed mixer pour water.
  3. Flour, baking powder, starch mix and gently pour into the egg mixture.
  4. It is not necessary to beat, just knead with a spoon or a spatula.
  5. Pour the dough into two baking sheets and bake in a warm oven for 5-10 minutes at high temperature.
  6. When cool, lay out of the mold, turning it on the kitchen board.
  7. One and the cake layers to smear with apricot jam and roll roll. Press lightly, let it lie down.
  8. Put a cling film in the cup.
  9. Put the slices of roll, cut into a centimeter width of three, across the entire surface tightly to each other.
  10. While biscuits were baked, it was necessary to make a cream souffle.
  11. Soak gelatin in water, heat after 20 minutes, but do not boil.
  12. Whip cream with a spoon of sugar.
  13. Separately whip proteins with the rest of the sugar.
  14. Mix the two masses, add the curd.
  15. Put a part of the cream in a slightly cooled gelatin, stir it, and pour this mixture into the main curd mass. Mix very well.
  16. Cut fresh apricots into slices and put in cream.
  17. Put the third part of the cream in a bowl with rolls.
  18. Cut out two circles from the second biscuit. One diameter bowl with rolls, the second time and a half less.
  19. Put the smaller circle on the cream, top it with the rest of the curd mass.
  20. We harbor the second round and ship for an hour to cool.
  21. Then we turn our work on the dish, remove the film.
  22. Heat up the remainder of the jam and lubricate the entire surface with a thin layer.
  23. You can decorate the cream with whipped cream, setting aside a little while preparing the cream.

Cunning and secrets of cooking cottage cheese and apricot pies

  • Apricots in a cream should preferably be put after heat treatment, at least a little adding them with sugar. Fresh, you can add only very ripe and sweet apricots. Otherwise, it will be sour in combination with cottage cheese.
  • The amount of sugar indicated in the recipes can vary depending on the acid of the curd and the fruit.
  • So that the curd filling during heat treatment does not release excess moisture and does not soak the dough, semolina, starch or dry vanilla pudding should be added to it.
  • The jellied cakes of cottage cheese and apricots are cut cold, dipping a knife into hot water.
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