Shortbread Vatrushka with Cottage Cheese and Poppy Seed

Here's another take on cheesecake-style cottage cheese pie - a shortbread "vatrushka" with poppy seed filling. Crumbly dough, a layer of poppy seed, and a soft cottage cheese top: it's really tasty and satisfying. I recommend it, my family has already given it the seal of approval!

Shortbread Vatrushka with Cottage Cheese and Poppy Seed

A shortbread pie with two fillings: ready-made poppy seed filling and a soft cottage cheese layer with lemon juice. A satisfying homemade dessert for tea.

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Prep Time 25 minutes mins

Cook Time 1 hour hr

Chilling the dough 30 minutes mins

Total Time 1 hour hr 55 minutes mins

Servings: 8 servings

Course: Cottage cheese pies

Cuisine: Home cooking

Ingredients Method

Ingredients

  

Dough

• 100 g butter
• 1 egg
• 200 g flour
• 1 tsp baking powder
• 50 g sugar
• vanilla

Cottage cheese filling

• 250 g cottage cheese
• 1 egg
• 60 g sugar
• vanilla
• lemon juice

Poppy seed filling

• 250 g ready-made poppy seed filling

Method

 

Dough

1. Melt the butter, add the sugar and egg, and stir together.
2. Add the flour, baking powder and vanilla. Knead the dough by hand.
3. Press the dough into the pan (mine is 18 cm), forming an edge. Refrigerate for 30 minutes.

Fillings and Baking

1. Take the base out and spread the poppy seed filling over it.
2. Blend the cottage cheese with sugar, vanilla, lemon juice and egg into a smooth mixture. Spread the cottage cheese mixture over the poppy seed filling.
3. Bake the vatrushka for 1 hour at 170-180 °C (340-355 °F).
4. Remove and let cool. That's it - enjoy!