Pear pie made from shortcrust pastry: step-by-step recipes with photos, with cottage cheese, apple, ricotta, in the oven

Quick cake with ricotta and lemon zest

Delicate, airy, and, most importantly, healthy mini-pie can be prepared from simple and affordable ingredients. For the cupcake you will need:

• ricotta – 250 g;
• eggs – 2 units;
• sugar – 75 g;
• butter – 50 g;
• flour – 80 g;
• baking powder – 5 g;
• lemon zest – 1 tbsp. l.;
• salt – ¼ tsp.

All products must be removed from the refrigerator in advance so that they warm up to room temperature.

One of the simplest recipes for baking with ricotta involves following these steps:

1. Preheat the oven to 180°.
2. With a mixer on high speed, beat the soft butter and sugar.
3. Add eggs to the creamy mixture one at a time.
4. Add ricotta and lemon zest.
5. Mix flour with salt and baking powder and add to the rest of the ingredients.
6. Knead into a thin dough with a spoon. Place it in a greased pan and place in the oven for 30 minutes.
7. Bake the cake until the toothpick is dry.
8. Remove the pan from the oven, cool the cake a little, then top it with icing sugar or sprinkle with powder if desired.

Ingredients:

• Butter or margarine - 50 grams
• Egg - 2 pieces (one for the dough, one for the filling)
• Salt - 1/2 teaspoon
• Baking powder - 1 teaspoon (or soda slaked with lemon juice)
• Flour - 150-200 grams
• Ricotta - 210 grams (or Almette, Buco, Philadelphia)
• Basil, bunch – 1 piece
• Tomatoes of different varieties - 4-6 pieces
• Grated Parmesan cheese - 1/2 cup
• Parsley, fresh — — To taste
• Black pepper, salt - - To taste
• Pesto — — To taste (optional)

Number of servings: 8-9

Cheesecake with ricotta in the oven

Dense texture, delicate taste and amazing lemon aroma - and these are not all the advantages of this type of baking with ricotta. Shortcrust pastry cheesecake is prepared from the following ingredients:

• 1 egg;
• 50 g butter;
• 3 tbsp. l. granulated sugar;
• 140 g flour;
• 1 tsp. baking powder.

For the cheese filling you will need:

• 500 g ricotta;
• 3 eggs;
• 5 tbsp. l. Sahara;
• 30 ml lemon juice;
• 1 tbsp. l. lemon zest;
• ½ tsp. vanillin.

Step-by-step preparation of cheesecake in the oven:

1. Beat the butter with a mixer until fluffy. Add sugar, egg and beat again until smooth. Sift the flour with baking powder and knead into a smooth shortbread dough. Wrap it in film and put it in the refrigerator for half an hour.
2. Roll out the chilled dough into a circle and, using a rolling pin, transfer it into a baking dish with a diameter of 18 cm. Distribute the layer along the bottom and walls, forming sides 3-4 cm high. Cover the dough with parchment, put peas or beans on top as a weight, and place shape into an oven preheated to 200° for 20 minutes.
3. Meanwhile, prepare the ricotta and sugar filling by mixing the ingredients with a hand whisk. Add eggs one at a time into the cheese mixture, add grated zest and lemon juice. Place the filling inside the cooled crust.
4. Reduce oven temperature to 160°.
5. Place the mold inside a larger deep baking tray, after pouring water into it.
6. Bake the cheesecake in a water bath for 60 minutes. After this, open the oven door slightly and leave the dessert in it until it cools completely.
7. Before serving the cheesecake, it needs to be cooled well. To do this, it is recommended to cover the mold with the cooled dessert with film and place it in the refrigerator overnight.

Shortbread pie with pears and nuts

To make this pie, you can use ready-made dough or make it yourself.

You will need

for test:

120 g flour, 1 tbsp. sugar, 0.5 tsp. salt, 120 g butter, 1 egg, 0.5 tsp. grated lemon zest, 1 tbsp. cold water;

For filling:

2 pears, 150 g sugar, 300 ml heavy cream, 2 tbsp. cognac, 1 tsp. vanillin, 150 g nuts.

Cooking . Mix flour, sugar, salt and zest. Add cold butter and rub into crumbs. Add the egg and water and knead the dough. Roll it into a ball, wrap it in film and put it in the refrigerator for 1 hour. For the filling, heat the cream in a saucepan, add cognac, sugar and diced pears and cook, stirring until thickened. Then remove from heat, add chopped nuts, stir and let stand for 15 minutes. Roll out the dough and place it in a mold, forming sides. Prick the dough with a fork and bake in an oven preheated to 220 degrees for 8 minutes. Then add the filling and bake for another 25-30 minutes at 200°C. Cool the finished pie completely before serving.

No Bake Ricotta Recipe

You can put absolutely any berries inside this delicate cheesecake. But there is no way to replace ricotta. It is thanks to this cheese that the dessert turns out light and low-fat. In addition, preparing it is not difficult at all:

1. Prepare a springform pan with a diameter of 20 cm.
2. Melt 70 g butter in the microwave.
3. Grind cookies (300 g) in a blender. Add butter to the resulting crumbs and mix.
4. Place the crushed cookies in the mold and press down using the bottom of the glass. Place in the refrigerator while the filling is being prepared.
5. Beat the ricotta (500 g) with a mixer at low speed. Add 200 ml of natural yoghurt, powdered sugar (5 tbsp) and vanillin. Mix.
6. Soak gelatin (2 tbsp) in water (6 times more than powder).
7. Mix black currants or blueberries with powdered sugar (2 tbsp) and half of the swollen gelatin.
8. Whip 33% fat cream (200 ml) until fluffy peaks form. Heat the gelatin, cool slightly and add to the cream.
9. Combine them with the cheese mixture. Divide it into 2 equal parts. Add berries to one half and immediately distribute it over the crust. Place the second part of the filling on top.
10. Place the cheesecake pan in the refrigerator for 10 hours.

Now let's prepare the ricotta cream.

Cream is the main component of the entire dessert. Therefore, it should be given special attention. And since it so happens that we don’t use mascarpone in this recipe, we need to try especially hard to make it tasty. It will turn out quite tasty and sweet if you look at all the ingredients. But we have one twist that some may like, but others may not. And this is a hazelnut. Yes, we will add it to the cream. But, of course, before that you just need to grind the nuts. See for yourself whether you want to experiment and add elements that crunch on your teeth to the most delicate cream. But they will definitely combine in taste.

The ricotta must be stirred with a mixer to make it homogeneous. We add natural yogurt and sugar or powdered sugar to it. Mix everything well with a spatula. And at the same moment you can add finely crushed nuts. Stir again. The cream is ready!

Cheesecakes with ricotta

Surprisingly soft buns with a juicy filling inside are suggested to be prepared according to the following baking recipe. If necessary, ricotta can be replaced with low-fat cottage cheese.

The whole cooking process looks like this step by step:

1. It is convenient to knead the dough in a bread machine using dry instant yeast, which can be added directly to the flour without making dough. So, you need to break 1 egg into the bowl of the device, pour in 50 ml of melted butter and 1 glass of milk. Add 400 g of flour, a pinch of salt and a teaspoon of yeast. Select the dough kneading program on the display. This process usually takes 1 hour 30 minutes.
2. Divide the kneaded dough into 10 equal parts, forming balls. Cover them with a towel and leave on the table for 30 minutes.
3. Make the filling from ricotta (250 g), sugar (50 g) and 1 egg. Mix the ingredients with a fork or whisk.
4. Use a glass to make a hole in each ball of dough.
5. Transfer the cheesecake preparations to a baking sheet.
6. Place ricotta filling inside each cavity. Brush the edges of the dough with egg.
7. Bake the cheesecakes for 25 minutes in an oven preheated to 190°.

Baking with ricotta and apples

You can't find a person who doesn't like this pie. Traditionally, ricotta is used to prepare it. Baked goods based on this cheese perfectly combine delicious shortbread dough and a delicate, melt-in-your-mouth filling. Well, you need to prepare such a pie according to the following step-by-step instructions:

1. Prepare the oven by preheating it to 200°.
2. Beat softened butter (150 g) with powdered sugar (100 g) with a mixer. Add flour (200 g) and knead the dough. Distribute it over the mold (diameter 24 cm) to create low sides.
3. Beat the ricotta (250 g) with a submersible blender with vanilla sugar (1 tsp) and regular sugar (100 g).
4. Peel and seed apples (3 pcs.), cut into thin slices.
5. Place the cheese filling on the dough and distribute the apple slices on top. If desired, sprinkle sugar and cinnamon on top.
6. Bake the cake for 10 minutes, then reduce the temperature to 180° and continue cooking for another 30 minutes.

Shortcake with pear and almonds

A very tasty shortcrust pastry pie filled with apples and pears. ...

A very tasty shortcrust pastry pie filled with apples and pears. At the same time, it is absolutely easy to prepare, it will decorate a home lunch or dinner, and indeed any holiday table!

Ingredients:

Preparation:

For the dough, I mix all the ingredients and knead with my hands into a soft and non-sticky dough. I wrap it in film and leave it in the refrigerator for 2 hours.

I carefully roll out the dough into a circle with a rolling pin, and then distribute it into a mold (28 cm in diameter). I pay a lot of attention to the sides of the future cake - I even it out in height and thickness.

“Honey” apples and “Pakhan” pears are quite large in size (so out of two, only one apple was used) and quite sweet.

I cut the peel off the fruit, remove the core and cut it into large slices. I put them in the form.

I beat the eggs with sour cream, sugar and starch and pour this mixture over the pie. I preheat the oven to 180-200 C and bake the pie for 40 minutes. Then sprinkle with almonds and bake for another 10 minutes.

You can sprinkle cinnamon on top, or put it on the table for lovers.

Pie with ricotta and strawberries

The following recipe will especially appeal to fans of simple and quick baking. The ricotta in this pie makes the dough moist, and the berries add a tender and juicy note. Preparing a quick pastry for tea couldn’t be easier:

1. Heat the oven to 180°.
2. Grease a baking dish with olive oil.
3. Beat eggs (2 pcs.) at maximum mixer speed for 5 minutes. The egg mass should become fluffy and snow-white.
4. Without stopping whisking, add 150 g of sugar.
5. Separately, sift flour (200 g) with baking powder (½ tsp).
6. Gently, literally spoon by spoon, add the dry mixture into the egg mass.
7. Add ricotta (120 g) ground through a sieve to the almost finished dough and pour in olive oil (2 tbsp.). Mix.
8. Transfer the dough into the mold, smooth it with a spatula and place in the oven for 40 minutes.

Shortbread pie with pears and confiture

I propose to prepare the perfect shortcrust pastry and pear pie based on it. The recipe is very easy to remember, because the ingredients are taken in the ratio - 1 part sugar, 2 parts butter, 3 parts flour, i.e. one, two, three. This easy fruit pie makes a great dessert any time of year. With hot tea in winter and autumn or with cold compote in hot summer. Crispy, with the taste of pears and peach confiture, it will not leave anyone indifferent to such simple, but at the same time, exquisite pastries. To obtain a larger amount of dough, the proportion is as follows: 100 g sugar, 200 g butter, 300 g flour and 3 eggs.

Ingredients for “Shortcake with pears and jam”:

Dough

• Powdered sugar - 25 g
• Butter (room temperature) - 50 g
• Chicken egg - 1 pc.
• Wheat flour / Flour – 150 g

Filling

• Pear (medium) - 2 pcs.
• Confiture (I used peach) - 1 tbsp. l.

Additionally

• Powdered sugar (optional) - 1 tsp.

Cooking time: 40 minutes

Recipe for “Short pie with pears and jam”:

Cut the butter into cubes. Place the butter in a mixer bowl, add all the powdered sugar and beat with a mixer at high speed for 10 minutes until smooth and fluffy. Add egg, beat.

Without turning off the mixer, but reducing the speed to medium, add all the flour. Stir just until the lumps disappear, 1-2 minutes is enough. Use a spatula to form the dough into a ball. The dough is soft and elastic. Wrap in cling film and refrigerate for 30–40 minutes.

Peel the pears, remove the cores, cut into plastic pieces. Line a 20cm springform baking dish with baking paper and grease with butter. Place the dough in the mold and spread it over the mold with your hands, making a small side. It was convenient for me to knead the dough through cling film and with a small roller.

Prick the dough with a fork, brush with confiture, and place the pears in a circle. Grease the pears with confiture.

Bake in a preheated oven at 180-200*C for 30-40 minutes, until golden brown. Keep an eye on your oven.

Cool the finished pie slightly in the pan.

Release from mold. Let cool completely on a wire rack. My confiture turned out liquid, but that’s what I wanted. To thicken the confiture, you need to add a little starch to it, heat it slightly in a saucepan, but do not boil. Cool and apply to the dough.

Enjoy your tea!!!

Tartlets with berries and ricotta

For such baking you will need ready-made shortbread dough. It can be prepared in advance and refrigerated overnight. Then the process of preparing dessert will go faster. Here's how to prepare this version of baking with ricotta:

1. Set the oven temperature to 180°.
2. Roll out the chilled dough into a thin layer and cut out the pieces using tartlet molds.
3. Distribute the dough along the bottom and sides of the molds.
4. In a blender bowl, beat 200 g ricotta, 100 ml heavy cream, 50 g caster sugar and ½ teaspoon vanilla extract.
5. Add 1 whole egg and 1 yolk to the resulting mass. Beat the curd and cream mixture again.
6. Put some berries (raspberries, blueberries, currants) into each mold with dough and pour the ricotta filling on top.
7. Bake the tartlets in the preheated oven for 17 minutes.

Italian Easter ricotta pie

You can prepare this version of sweet pastries not only for Easter, but also on any other day, for example, when guests arrive. The delicious filling of sugar, cheese, cinnamon and chocolate will appeal to everyone without exception.

We offer a detailed recipe for sweet pastries with ricotta:

1. Place the wet cheese (500 g) in a colander, cover with cling film and refrigerate overnight.
2. For the dough, beat 220 g of butter with sugar (½ tbsp.) into a soft, creamy mass. Then add the orange zest and first add the yolks (2 pcs.), one at a time, and only after that the whole eggs (2 pcs.).
3. Sift 3 cups of flour, a pinch of salt and a teaspoon of baking powder into the dough.
4. Divide the dough into 2 unequal parts (one larger and the other smaller) and cool it well.
5. Prepare the filling from ricotta, 100 g sugar, beaten eggs (3 pcs.) and cinnamon (½ tsp). Add 80 g of chocolate chips to it.
6. Spread most of the dough into the pan and place the filling on top. Cover it with wide strips of dough in the form of a lattice, cutting them out from the smaller part.
7. Bake the cake at 160° for 1 hour.

Recipe Open pie with ricotta 31032018. Calorie content, chemical composition and nutritional value.

Nutritional value and chemical composition of "Open Ricotta Pie 31032018".

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Open Pie with Ricotta 31032018 is 205 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.