Raspberry Puff Pastry Pie with Cottage Cheese

This raspberry puff pastry pie with cottage cheese combines a crisp pastry base, a soft lemon-scented cottage cheese layer and a refreshing raspberry topping. It is baked in a 30 × 25 cm (12 × 10-inch) pan, topped with raspberries and gelatin, then chilled until set.

Difficultymoderate

Preparation45 minutes

Baking35 minutes at 190 °C (374 °F)

Total timeabout 2 hours 15 minutes

Recipe at a Glance

• Make a smooth filling with cottage cheese, sour cream, eggs, sugar and semolina.
• Roll the puff pastry to fit a 30 × 25 cm (12 × 10-inch) pan and cover it with the cottage cheese mixture.
• Bake the base at 190 °C (374 °F) for 35 minutes and let it cool.
• Add the raspberry gelatin topping and chill the pie for 1 hour 30 minutes.

Crisp Pastry, Creamy Filling and Raspberries

Puff pastry forms the base, while cottage cheese with lemon zest and vanilla sugar bakes into a soft, stable layer. The cooled base is covered with cooked raspberries and gelatin, then refrigerated until the raspberry layer is completely set.

Another Crisp Berry Dessert

Try this crispy strawberry cream cheese phyllo galette →

Ingredients for a 30 × 25 cm Pan

• 500 g frozen raspberries
• 300 g puff pastry
• 500 g cottage cheese
• 1 cup sour cream (180 g)
• 1 packet vanilla sugar
• 8 tablespoons granulated sugar
• 1 teaspoon grated lemon zest
• 3 heaped tablespoons wheat semolina
• 2 eggs
• 6 gelatin sheets (10 g)

Instructions

Prepare the cottage cheese mixture: Place the cottage cheese and sour cream in a bowl. Add 5 tablespoons granulated sugar, the vanilla sugar, eggs, wheat semolina and lemon zest.

Mix the filling: Whisk everything together until smooth.

Roll out the puff pastry: On a lightly floured work surface, roll the puff pastry to fit a 30 × 25 cm (12 × 10-inch) baking pan.

Prepare the pastry base: Line the bottom of the pan with parchment paper and place the rolled puff pastry on top. Prick the entire surface of the pastry with the tip of a knife.

Add the cottage cheese filling: Pour the prepared mixture over the pastry and level it if necessary so the layer is evenly thick.

Bake the pie: Place the pan in an oven preheated to 190 °C (374 °F) and bake for 35 minutes.

Cool the base: Remove the baked cottage cheese base from the oven and leave it to cool.

Prepare the raspberries: Place the frozen raspberries in a saucepan, add 200 ml water and sprinkle with the remaining 3 tablespoons granulated sugar.

Prepare the gelatin: Soak the gelatin sheets in cold water for 5 minutes. When the raspberries come to a boil, remove the saucepan from the heat, add the squeezed gelatin sheets and whisk for about 1 minute, until the gelatin dissolves and combines with the raspberries.

Top and chill the pie: Pour the raspberry mixture over the cooled cottage cheese base. Refrigerate for 1 hour 30 minutes, or until the gelatin is set.

Slice and serve: Cut the chilled raspberry pie into your preferred shapes. Serve with ice cream and whipped cream if desired.

A Delicate Flourless Dessert

Save this recipe for a fluffy lemon ricotta cake →

How to Add Gelatin Correctly

Soak the gelatin sheets in cold water for 5 minutes, squeeze them well and whisk them into the hot raspberries after removing the saucepan from the heat.

Frequently Asked Questions

What size baking pan do I need?

Use a 30 × 25 cm (12 × 10-inch) baking pan.

Can I use frozen raspberries?

Yes. This recipe uses 500 g frozen raspberries.

How long should I bake the cottage cheese base?

Bake it for 35 minutes in an oven preheated to 190 °C (374 °F).

How long should I chill the raspberry pie?

After adding the raspberry topping, refrigerate the pie for about 1 hour 30 minutes, or until the gelatin is set.