Blueberry Sour Cream Puff Pie
0
1311
Kitchen
World
Calorie content
226.9 kcal
Portions
4 port.
Cooking time
55 minutes
Proteins *
5.2 gr.
Fats *
9.5 g
Carbohydrates*
42.1 gr.
If you like pies with a minimum amount of dough and lots of toppings, this recipe is worth checking out. Take a thin layer of ready-made puff pastry as a base. For the filling, mix the ricotta with sour cream - this combination gives a very delicate texture and soft creamy taste at the exit. Of course, you can add traditional cottage cheese instead of ricotta and the result will be different, but still delicious. It is important to use exactly fatty sour cream - it will provide the right taste and dense texture to the filling.
Ingredients
Cooking process
Defrost puff yeast-free dough in advance. On a floured work surface, roll it out with a rolling pin to the size of a baking dish. We take into account that the edges of the dough will have to form bumpers. Grease the baking dish with vegetable oil or cover it with oiled parchment and immediately put the rolled dough into it. Pull the sides up, as in the photo.
Preheat the oven to a temperature of 170 degrees. Place the cake pan on the middle level of the preheated oven and bake for fifty to fifty-five minutes. Remove the finished cake from the oven and let it cool completely. We transfer the pastries to a dish and serve to the table, cutting into portions.
Bon Appetit!