Sweet cheese and raisin pie

Sweet Cheese and Raisin Pie

There are days when I crave something simple, made with readily available ingredients, and sweet cheese and raisin pie always makes the list. It's not complicated, but it requires a few organized steps to turn out just right. Raisins are a must, and the combination of sweet cheese and telemea cheese really gives it the right texture.

Quick Info

Total Time: 1 hour 30 minutes
Preparation Time: 35-40 minutes
Baking Time: 40-50 minutes
Servings: 10-12
Difficulty: Medium
Recipe Type: Homemade Dessert

Ingredients

1 package of phyllo pastry
600 g sweet cow cheese
200 g telemea cheese
100 g raisins
1 cup sugar (approx. 200 g)
3 packets of vanilla sugar
6 eggs
1 teaspoon vanilla extract
1 teaspoon rum extract
Grated orange zest
Grated lemon zest
100 g sour cream
2 tablespoons semolina
Oil for greasing the pastry

Instructions

1. Soak the raisins in cold water with a few drops of rum extract. Let them sit for 30 minutes, then drain well in a sieve.

2. If the sweet cheese has whey, drain it as well as you can. Grate the telemea cheese or crumble it with a fork.

3. In a large bowl, combine the sweet cheese, telemea, drained raisins, 4 eggs, sour cream, vanilla extract, sugar, vanilla sugar, grated lemon zest, and orange zest. Mix everything thoroughly with a spatula or by hand to ensure even distribution.

4. Add the two tablespoons of semolina and incorporate it. Set the mixture aside while you prepare the pastry.

5. If using fresh phyllo pastry, keep it covered with a damp towel to prevent drying out. If frozen, remove it in advance (at least 30 minutes before starting).

6. For each roll, take three sheets of phyllo. Brush each one lightly with oil using a pastry brush, then layer them on top of each other. Place some of the filling along one edge and roll it up. Tuck in the ends by twisting them to prevent the filling from leaking out.

7. Continue in the same manner with the remaining sheets and filling until finished.

8. Transfer the rolls to a baking tray lined with parchment paper, placing them side by side.

9. Brush the tops with a little oil.

10. Beat the remaining eggs (2 eggs) with 2 tablespoons of milk (optional; milk helps with color) and pour it evenly over the pie.

11. Place the tray in a preheated oven at medium heat (180°C). Bake for 40-50 minutes, until it is nicely golden on top.

12. Remove the tray, let it cool slightly, then sprinkle with powdered sugar.

13. You can serve the pie warm or cold. The texture remains good even after cooling.

Why I Make This Recipe Often

This pie is made with common ingredients and doesn't involve many complicated techniques. It keeps well in the refrigerator for a few days and is just as good the next day. It's the kind of dessert that doesn't linger long on the table.

Tips and Variations

Tips

- If the sweet cheese is very wet, let it drain in a sieve for at least 30 minutes before using.
- Do not leave the pastry sheets uncovered, as they dry out quickly and become difficult to work with.
- The filling should be thick, not runny; otherwise, the pie will leak.

Substitutes

- Telemea cheese can be omitted or replaced with ricotta, but the final result will be milder in flavor.
- If you don't have raisins, you can use dried cranberries or omit them altogether.

Variations

- You can add a few tablespoons of chopped walnuts or a bit of poppy seeds to the filling.
- For flavor, you can use only lemon zest if you don’t have orange zest.

Serving Ideas

- A slice of pie alongside coffee or tea.
- It can be served with plain yogurt for breakfast.
- It also works well as a dessert for a regular meal.

Frequently Asked Questions

1. What type of sweet cheese do I use?
I use store-bought sweet cow cheese, usually with a fine texture. If it has a lot of whey, it needs to be drained well beforehand.

2. Should the phyllo pastry be fresh or can I use frozen?
Both fresh and frozen work. Fresh is easier to handle, but if using frozen, make sure to take it out at least 30 minutes beforehand to reach room temperature.

3. Can it be made without telemea?
Yes, but the flavor will be milder and less salty. You can use only sweet cheese, possibly with a pinch of salt.

4. Can I make the pie without raisins?
Yes, if you don’t like raisins, you can omit them or replace them with another dried fruit.

5. How thick should the filling be?
The filling should be thick enough to spread without running off the pastry.

Nutritional Values

Approximately, one serving of pie (1/12 of the tray) has about 250-300 kcal. Protein 7-9 g, carbohydrates 35-38 g, fats 8-10 g. Values may vary depending on the type of cheese, amount of oil, and portion sizes. The pie is not very dietetic, but it’s not the heaviest option among homemade desserts.

Storage and Reheating

The sweet cheese and raisin pie can be stored in the refrigerator, covered, for 2-3 days. It can also be eaten cold. If you want to reheat it, you can place it in the oven or microwave for a few minutes, but I don’t recommend leaving it too long to avoid drying out. It’s just as good the next day.

 Ingredients: 1 package of pastry sheets, 600 g sweet cheese, 200 g cow telemea cheese, 100 g raisins, 1 cup sugar, 3 sachets of vanilla sugar, 6 eggs, vanilla and rum essence, grated orange and lemon peel, 100 g sour cream, 2 tablespoons semolina, oil for greasing the sheets

 Tags:  cheese pie