Golden Flaky Puff Pastry Pie with Sweet Cottage Cheese
Cottage Cheese Pie
A light, flaky puff pastry filled with creamy vanilla-scented cottage cheese and golden raisins. Simple and elegant.
Nutrition (per serving)
There is something truly magical about the contrast between shatteringly crisp puff pastry and a warm, creamy cheese filling. This Cottage Cheese Puff Pie is my go-to when I want a dessert that feels sophisticated but takes very little effort to assemble. It’s a bit like a giant cheese Danish, filled with a sweet, vanilla-scented center that melts in your mouth with every bite. The way the layers of dough rise and brown in the oven makes for a stunning centerpiece that smells absolutely heavenly as it bakes.
I love serving this pie during a cozy weekend brunch or as a light ending to a family dinner. The addition of golden raisins adds little bursts of sweetness, while the lemon zest keeps the filling bright and fresh. If you aren't a fan of raisins, you can easily swap them for dried cranberries or even chocolate chips. Whether you enjoy it warm from the oven or chilled the next day, it’s a crowd-pleaser that never fails to impress. It's rustic, comforting, and just the right amount of sweet.
Ingredients
- Frozen puff pastry, thawed:1 lb
- Cottage cheese (small curd or dry curd):16 oz
- Granulated sugar:½ cup
- Large eggs:2 pcs
- Vanilla extract:1 tsp
- Lemon zest:1 tbsp
- Golden raisins:½ cup
- Egg (for egg wash):1 pc
- Milk (for egg wash):1 tbsp
- Powdered sugar (for dusting):1 tbsp
Instructions
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Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
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In a medium bowl, combine the cottage cheese, two eggs, sugar, vanilla extract, lemon zest, and golden raisins. Mix well until everything is evenly incorporated.
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On a lightly floured surface, roll out one sheet of puff pastry into a 12-inch square. Carefully transfer it to the prepared baking sheet.
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Spread the cottage cheese filling over the center of the pastry, leaving a 1-inch border all around the edges.
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Roll out the second sheet of puff pastry to the same size and place it over the filling.
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Press the edges of the top and bottom pastry sheets together. Use a fork to crimp the edges firmly to seal the pie.
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In a small bowl, whisk together the remaining egg and the milk. Brush this egg wash generously over the entire top of the pastry.
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Using a sharp knife, cut 3-4 small slits in the top of the pie to allow steam to escape during baking.
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Bake for 30 to 35 minutes, or until the pastry is puffed high and has turned a deep golden-brown color.
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Allow the pie to cool on the baking sheet for at least 15 minutes. This helps the cheese filling set. Dust with powdered sugar before slicing and serving.
Tips & Notes
- If your cottage cheese is very watery, drain it in a fine-mesh sieve for 20 minutes before mixing to prevent a soggy bottom.
- For an extra crunch, sprinkle some coarse sanding sugar over the egg wash before putting the pie in the oven.
- Make sure your puff pastry is cold when it goes into the oven; this ensures the maximum number of flaky layers.
- Serve with a dollop of sour cream or a drizzle of honey for a more traditional European flavor profile.
