Traditional Czech Cottage Cheese Pie Recipes

Steps:

• Place cottage cheese in strainer and let drain for about 1 hour or until most of liquid has been drained.
• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, combine cottage cheese, sugar, flour, lemon juice, salt, egg yolks, evaporated milk, and regular milk. Mix well.
• In a separate clean bowl, beat egg whites until firm. Fold into batter until smooth. Pour into pie crusts.
• Bake for 15 minutes at 425 degrees F (220 degrees C), then reduce oven to 350 degrees F (175 degrees C) and bake for an additional 25 minutes or until knife inserted in center comes out clean.
• Cool on racks, then refrigerate. Flavor improves if served a day after baking.

Steps:

• Let butter soften in a bowl.
• When very soft mix butter and cottage cheese together.
• Add salt and sugar.
• Add flour last and mix by hand. To get dough to the consistency of pie dough.
• Put the dough in wax paper in the refrigerator overnight.
• If you want to bake it today leave the dough in the refrigerator at least for 3 hours.
• Then take it out and divide it into 3 parts.
• Take 1 part of the dough and put it on a floured table. Flatten the dough to a 1/8 of inch thick.
• Then take a small juice glass and cut round circle in the dough. (Put some flour on the rim of the glass if the dough start to stick). Take your thumb and make a dent in the middle of the dough. Fill it with apricot or any jam.
• Bake at 350 for about 15-20 minutes or until lightly brown.

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Separate the eggs.
• Press the cheese through a sieve 2 times. Add the butter, sugar, salt, flour, lemon zest, unbeaten egg yolks, raisins, chopped walnuts and milk. Stir well.
• Beat the egg whites until stiff peaks form. Fold the egg whites into the cream cheese mixture.
• Bake at 400 degrees F (205 degrees C) for 30 minutes or until browned and firm.

Steps:

• Preheat oven to 425º F.
• Place cottage cheese in strainer and let drain for about 1 hour or until most of liquid has been drained.
• Combine all ingredients except egg whites; mix well.
• Beat egg whites until firm.
• Fold into batter until smooth.
• Pour into pie crusts.
• Bake for 15 minutes then reduce oven to 350º and bake for an additional 25 minutes or until knife inserted in center comes out clean.
• Cool on racks.
• Refrigerate.
• Flavor improves if served a day after baking.

Steps:

• Combine cheese, sugar, salt, flour, beaten egg yolks, and flavoring. Mix well.
• Add milk slowly to make smooth mixture.
• Fold in beaten egg whites, then pour in pastry shell.
• Bake in 350 degree oven for 40 minutes, until set.

Steps:

• For the dough: dissolve 1 teaspoon salt in water and mix it with flour and vinegar.
• Knead for 10-15 minutes to get a soft dough.
• Divide the dough into at least 5 little balls and roll each into 10-15 cm circle.
• Melt the fat and mix it with oil in a pot. Do not heat it too much over room temperature!
• Put the 5 rolled dough circles into the pot containing fat and oil mix and let it rest for about 10 minutes.
• Meanwhile mix the ingredients for the fill: cottage cheese, salt, sour cream.
• I suggest you use a plastic tablecloth to protect the table from fat and to have a nice even surface for stretching the dough.
• Take one of the dough circles from the fat and put it on the table. Press on it with your hands to spread it as much as you can and then begin stretching it by lifting the edges and carefully pulling towards yourself. Stretch it from all sides as much as you can. Don't worry if a few holes start appearing.
• Scatter some of the fill on the thinly stretched dough.
• Fold the dough a few times to close the fill inside and set it aside.
• Repeat the same with other 3 dough circles but leave at least one aside.
• When you have at least 4 stretched, filled and folded portions, stretch the last one, put a little less fill on it than before, then put the previous 4 portions in the center of it, put some fill on them and fold the edges over them.
• Very carefully transfer this gentle mass into a baking pan and bake at 200°C for 50 minutes until it gets a dark golden colour.
• It is advisable to turn it over after 25 minutes of baking so the juices inside spread more evenly.

Steps:

• In a large skillet, cook lamb, carrots and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in flour, parsley, Italian seasoning, salt and pepper until blended. Gradually add broth and wine; stir in tomato paste and brown sugar. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened, stirring occasionally. Stir in peas., Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 10-15 minutes or until tender., Preheat oven to 400°. Transfer meat mixture into a greased 9-in. deep-dish pie plate. Drain potatoes; mash with milk and butter. Stir in 1/2 cup cheese, salt and pepper. Spread over meat mixture; sprinkle with remaining cheese., Place pie plate on a foil-lined baking sheet (plate will be full). Bake 20-25 minutes or until the top is golden brown.