The pie is made using puff pastry, which is so easy to use. I keep it in my freezer and make my Puff Pastry Breakfast Roulade or these Honey-Glazed Apple and Blueberry Pastry Cups. It's so convenient.
Jump to:
Ingredients
- Apples
: choose a combination of firm and tart apples, such as Granny Smith, Honeycrisp, Braeburn, Golden Delicious, and any other tart apple. Firm and sour apple varieties hold well during the cooking process and don't turn watery or mushy in your pie. Avoid McIntosh and Red Delicious apples; they fall apart when baked. I use Granny Smith apples and the pie turns out amazing every time! You can see whole apple slices when you cut into the pie and they taste phenomenal! - Seasoning: just ground cinnamon and a little bit of brown sugar for the apples. You will also need one some vanilla sugar for the cottage cheese filling.
- Cottage cheese: choose pressed cottage cheese.
- Vanilla Yogurt: will add sweet vanilla flavor and soften our dry-pressed cottage cheese so we can spread it easier on the pastry dough.
Dried cranberries: will add sweetness and a little bit of a sour taste. - Sliced almonds: blanched sliced almonds will add a little bit of crunch. I purchase a small package of already sliced almonds.
Puff Pastry: we will only need one sheet. It's a quicker, easy-to-make pie, so store-bought frozen puff pastry is perfect. Follow package instructions to thaw.
*** See the full list of ingredients in the recipe card at the bottom of this post.
Substitutions and variations
- Vanilla Yogurt: you can also use plain Greek yogurt, just add about 1/2 teaspoon of pure vanilla extract to the yogurt or directly to the cottage cheese.
- Dried Cranberries: You may like to use raisins instead, but because they are sweeter you can use 1/3 of a cup. If you like the sweetness, use 1/2 cup of raisins.
- Sliced almonds: instead of the almonds you can use crushed walnuts or pecans, or a combination of different nuts
. - Make it a berry pie: gently stir in some berries into the cottage cheese.
Preparation
STEP1: Preheat the oven to 400 degrees Fahrenheit
STEP 2: Prepare the apples
Peel, core and slice the apples into 1/4" slices. Place them into a small mixing bowl and stir in the cinnamon and brown sugar until well combined. Set aside.
STEP 3: Prep the cottage cheese
Place the cottage cheese, vanilla yogurt, vanilla sugar, dried cranberries, and sliced almonds in a large mixing bowl and mix well to combine.
STEP 4: Roll puff dough
Place a sheet of parchment paper on a dry surface and lightly dust it with flour. Place the thawed puff pastry over the dusted parchment paper and roll it out to flatten. Cut the dough in half lengthwise, set aside one half of the puff pastry and carefully transfer the other half with parchment paper onto a baking sheet.
STEP 5: Add cottage cheese & Apples
Spread the cottage cheese mixture over the puff pastry that's on the baking sheet, making sure to leave some room on all edges of the puff pastry. Arrange the cinnamon and brown sugar-seasoned apple slices on top of the cottage cheese mixture.
STEP 6: Brush edges with egg wash
Beat the egg in a small bowl, and using a silicone or pastry brush, apply the egg wash around the edges.
STEP 7: Top with puff pastry
Place the second puff pastry sheet over the apples and gently lift/fold the edges of the bottom pastry sheet over the top one to seal the two pastry sheets together.
STEP 8: Add egg wash & seeds
Cut 5 or 6 evenly spaced slits on the right and left sides of the pastry. Be careful not to cut all the way through. Brush the pastry with egg wash and sprinkle the top with poppy seeds or sesame seeds.
STEP 9: Bake!
Place the pie in the preheated oven. Bake at 400 degrees Fahrenheit until the pastry is golden brown, about 25-30 minutes.
Serving suggestions
The pie is best served warm.
Like in our Maple Cinnamon Baked Apples recipe, you may also like to serve it with a scoop of vanilla ice cream!
Top Tips
- choose firm, slightly tart, and sweet apples. Granny Smith, Honeycrisp, or Braeburn apples work well for pies.
- slice the apples evenly to ensure they cook uniformly
- make sure to reate steam vents in the top layer of pastry to allow the steam to escape during baking. This helps prevent the pie from becoming soggy and the top from puffing up too much.
Frequently Asked Questions
The beauty of this recipe is that the cottage cheese layer topped over the bottom piece of the puff pastry protects the puff pastry from the juices of the apples, The Normally you would have to "blind bake", or prebake, the bottom puff pastry layer before toppinng it with the apples, but our cottage cheese mixture works as the barrier and prevents the puff pastry from becoming soggy.
Yes, you can assemble the pie a few hours in advance and refrigerate it until you're ready to bake. You can also freeze the pie before baking. Assemble it, wrap it tightly in plastic wrap or aluminum foil, and place it in the freezer. When you're ready to bake, allow it to thaw in the refrigerator overnight before baking as usual.
Peeling the apples is optional and depends on your preference. Some people like the added texture and nutrients of apple skins, while others prefer a smoother filling.
Storage and reheating suggestions
Store the pie in an airtight container in the refrigerator for upto 4 days. It's best to reheat the leftover pie in a 350 or 375 degrees Fahrenheit preheated oven for about 15 minutes to serve warm. Reheating inthe microwave is not recommended because the pie can turn out soggy.
You may also like these
Recipe
Cottage Cheese and Apple Pie
Ingredients
- 2 apples peeled and cored - Granny Smith is best
- 1 teaspoon ground cinnamon
- 2 tablespoons brown sugar
- 250 gm cottage cheese dry pressed
- 2 tablespoons vanilla yogurt
- 8 gm vanilla sugar one small pouch
- 1/2 cup dried cranberries
- 70 gm. sliced almonds
- 1 handful flour for dusting
- 1 sheet frozen puff pastry thawed
- 1 small egg for egg wash
- 2 tablespoons poppy seeds or sesame seeds, or a combination of both
Instructions
- Preheat oven to 400 degrees Fahrenheit
- Prepare the apples: peel, core and slice the apples into 1/4" slices. Place them into a small mixing bowl and stir in the cinnamon and brown sugar until well combined. Set aside.
- Prepare the cottage cheese mixture: place the cottage cheese, vanilla yogurt, vanilla sugar, dried cranberries, and sliced almonds in a large mixing bowl and mix well to combine.
- Place a sheet of parchment paper on a dry surface and lightly dust it with flour. Place the thawed puff pastry over the dusted parchment paper and roll it out to flatten. Cut the dough in half lengthwise (a pizza roller works great), set aside one-half of the puff pastry and carefully transfer the other half with parchment paper onto a baking sheet.
- Spread the cottage cheese mixture over the puff pastry that's on the baking sheet, making sure to leave some room on all edges of the puff pastry. Arrange the cinnamon and brown sugar-seasoned apple slices on top of the cottage cheese mixture. Beat the egg in a small bowl, and using a silicone or pastry brush, apply the egg wash around the edges.
- Place the second puff pastry sheet over the apples and gently lift/fold the edges of the bottom pastry sheet over the top one to seal the two pastry sheets together. Cut 5 or 6 evenly spaced slits on the pie. Be careful not to cut all the way through. Brush the pastry with egg wash and sprinkle the top with poppy seeds or sesame seeds.
- Carefully transfer the parchment paper with the pastry onto a baking sheet and place in the preheated oven. Bake at 400 degrees Fahrenheit until the pastry is golden brown, about 30 minutes.
- Allow to cool for about 5 minutes and cut into even pieces.
Notes
- This recipe (nutrition calculation) is made based on 8 portions.
- choose firm, slightly tart, and sweet apples. Granny Smith, Honeycrisp, or Braeburn apples work well for pies.
- slice the apples evenly to ensure they cook uniformly
- make sure to reate steam vents in the top layer of pastry to allow the steam to escape during baking. This helps prevent the pie from becoming soggy and the top from puffing up too much.
Comments
No Comments