Finnish Cheese Pie
I am obsessed with this recipe. I was stunned when I put the first bite in my mouth, just about two hours out of the oven. Delicate flavor and lovely buttery texture. Just luscious. The next day it got a bit soft, and though still highly edible, it wasn't the same. I found that if I toasted it in the oven for about 10 minutes and waited for it to cool, it had almost the same mouth effects as it did fresh out of the oven. I ate the whole thing by myself in two days. Pretty much all I had to eat both days.
Finnish Cheese Pie
3/4 c. butter
1/3 c. sugar
1 egg
2 T water
1-1/2 c. all purpose flour
1/2 tsp baking powder
Filling
1 cup ricotta cheese or sieved creamy cottage cheese (I used Daisy low fat small curd cottage cheese, which I drained the liquid from)
2 T melted butter
4 T heavy cream
4 T sugar
1 tsp vanilla
1/2 c. raisins
Lightly grease and dust with flour an 11 inch tart or 9 inch quiche pan (I used two small scallop-edged non stick cake pans, worked out very well).
Cream the butter and sugar together. Add the egg and water, blending well. Add the flour and baking powder and mix until dough is stiff.
Turn 2/3 of the pastry into the prepared pan and press to cover the bottom and sides of the pan. An essential step to this is using flour on your finger tips because the dough is incredibly sticky. The floured fingers really do the trick though. ALSO, highly recommend refrigerating the remaining dough(I actually put it in the freezer), it will be so much easier to roll out when you need it)
In a bowl, combine the cheese, butter, cream, sugar, vanilla, eggs and raisins. Pour the mixture into the dough-lined pan(s) in an even layer.
Roll out remaining dough and cut into strips. Lay strips in criss-cross fasion over the cheese filling. Let rise 30 minutes (the cheese filling is what "rises")
Preheat oven to 375 degrees degrees F. Bake for 20-30 minutes until crust is golden and filling is bubbly. Allow to cool and serve in slices or squares.
Finnish Cheese Pie
3/4 c. butter
1/3 c. sugar
1 egg
2 T water
1-1/2 c. all purpose flour
1/2 tsp baking powder
Filling
1 cup ricotta cheese or sieved creamy cottage cheese (I used Daisy low fat small curd cottage cheese, which I drained the liquid from)
2 T melted butter
4 T heavy cream
4 T sugar
1 tsp vanilla
1/2 c. raisins
Lightly grease and dust with flour an 11 inch tart or 9 inch quiche pan (I used two small scallop-edged non stick cake pans, worked out very well).
Cream the butter and sugar together. Add the egg and water, blending well. Add the flour and baking powder and mix until dough is stiff.
Turn 2/3 of the pastry into the prepared pan and press to cover the bottom and sides of the pan. An essential step to this is using flour on your finger tips because the dough is incredibly sticky. The floured fingers really do the trick though. ALSO, highly recommend refrigerating the remaining dough(I actually put it in the freezer), it will be so much easier to roll out when you need it)
In a bowl, combine the cheese, butter, cream, sugar, vanilla, eggs and raisins. Pour the mixture into the dough-lined pan(s) in an even layer.
Roll out remaining dough and cut into strips. Lay strips in criss-cross fasion over the cheese filling. Let rise 30 minutes (the cheese filling is what "rises")
Preheat oven to 375 degrees degrees F. Bake for 20-30 minutes until crust is golden and filling is bubbly. Allow to cool and serve in slices or squares.