- Puff pastry ready - 400 Grams
- Eggs - 3 pieces
- Curd 5% - 300 Grams
- Butter - 50 Grams
- Sugar - 2 Art. spoons
- Lemon - 0.5 pieces
- Raisins - 0,5 Cups
1. While the flaky dough is defrosting it is necessary to prepare the filling. Eggs pour into a separate bowl, mix with sugar and beat. Cottage cheese rub through a sieve so that there are no lumps, and mix with the eggs. 2. Prepare additives for the filling. Raisins pick from garbage and twigs, rinse and pour hot water for 15-20 minutes. When the raisins become soft, drain the water and dry the raisins. With half a lemon peel and grate it on a fine grater. Finished raisins and zest are added to the curd mixture. 3. Unfreeze the puff pastry roll it into a layer and cut out of it a circle in size as the diameter of the mold where the pie will be baked. Put this circle in shape. From the remainder of the dough, prepare strips. Of these, you need to make curbs for the cake and glue them to the circle. The dough should be pierced with a fork so that the dough in the pie does not swell, but rises evenly. 4. Cottage cheese mass carefully put in a mold, smooth and lubricate the surface with melted butter. 5. To the cake on top was beautiful, you can use a fork or spoon to apply various patterns on the surface. The cake is baked 20 minutes in the oven at 200 degrees.
Servings: 4