Serve this Cottage Cheese and Apple Pie for dessert, have it as a snack, or even for breakfast! Made with dried cranberries and cinnamon-seasoned apples! It's the perfect blend of sweet and that little bit of sour! Drizzle some honey or maple syrup as a final touch.
2tablespoonspoppy seedsor 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 create 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.