Prepare all the ingredients to make cooking easier and not be distracted by searching for food in the refrigerator. For cottage cheese casseroles, it is best to use a homemade product that is not very high in fat (as a rule, there are two types of cottage cheese on the market - high-fat and low-fat). But this time I bought a store-bought 5% and the casserole came out as tasty and fluffy as usual.
Place the cottage cheese in a large deep bowl (since there will be a lot of ingredients and you will need space for mixing). If the cottage cheese is dry and lumpy, you need to grind it through a sieve or mash it with a fork until smooth. Separate the whites from the yolks and stir the yolks into the cottage cheese. Set the whites aside. Make sure that the white is clean, without moisture or yolk fat.
Add potato (or corn) starch, sour cream and granulated sugar to the bowl with cottage cheese. The amount of sugar can be adjusted according to your taste, as the amount of sugar depends on the type of apple and your preference.
The dough will already be runny, don’t be alarmed – it will thicken after baking. Add baking powder and cinnamon to the cottage cheese ingredients.
Prepare the apples for casserole - remove the seeds and tail from the fruit, cut them into large cubes. Many people also remove the peel, but it contains a large amount of vitamins, so I chop the apples along with it without removing it. Stir.
Beat the egg whites in a separate deep bowl until stiff peaks form using a mixer, immersion blender, or hand-held kitchen whisk. You can add a pinch of salt, so the whites will whip up faster.
Gently fold the whites into the dough from bottom to top so that the airiness of the whites is transferred to the casserole.
Prepare a baking dish by greasing it with butter. If desired, you can sprinkle it with breadcrumbs or cover the bottom with parchment paper.
Place the almost liquid bulk curd mixture with apples in a springform pan. Smooth the surface with the back of a spoon and place in the oven preheated to 160 degrees for 60 minutes.
Check readiness with a match; if it’s dry, you can take it out. Remove the casserole dish from the oven and let it cool slightly at room temperature.
Release the casserole from the pan.
Let the casserole cool completely, decorate as desired and cut into portions.
Juicy, sweet, tasty and healthy – could there be a better dessert?
How to choose apples
- Examine the fruit carefully. There should be no dots or brown spots on the apple, indicating that the process of rotting has begun. The glossy surface of a fruit that resembles a fake? This is a wax film with which it is covered for better preservation. Such fruits can be eaten only after thorough treatment with soapy water.
- Feel the surface. A hard apple indicates its freshness; too soft indicates flabby pulp, which may be old or spoiled inside.
- Smell the fruit. A fresh apple has almost no smell, while a pronounced fruity smell indicates possible rotting of the fruit under the peel.
- Buy domestic fruits. Imported ones are always picked unripe so that they are well stored and do not spoil in transit. This suggests that they contain less vitamins than the fruits of Russian gardening.
Cottage cheese casserole with apple layer
Products:
- 400 g cottage cheese;
- 2 sweet aromatic apples;
- Half a glass of semolina;
- 3 tbsp. Sahara;
- 2 eggs;
- 1 tbsp. butter;
- vanillin, cinnamon to taste.
Step-by-step description of the recipe:
- We rub the cottage cheese through a sieve, then add sugar, eggs, melted butter, and vanillin. Or immediately combine with sugar and eggs, then beat with a blender, then the mass will be as soft as bird’s milk. Then add semolina and mix so that there are no lumps.
- Let's prepare a baking dish. We lubricate it with any oil, but it is preferable to use vegetable oil, since then the edges will not burn. Sprinkle the pan with semolina so that the casserole does not stick to the walls and can be easily removed after the oven.
- Peel the apples and cut into thin slices.
- Lay out the first layer of half the amount of cottage cheese. We level it and place the apple slices evenly. Cover them again with a layer of curd. Sprinkle with cinnamon and place in the oven, already preheated to 180 degrees.
- Bake for 20-30 minutes. The baking time depends on the width of the pan; in a wide, low pan everything will bake faster.
- We don’t cut it right away, let it sit for a while so that the hot curd mass thickens as it cools and stops being sticky.
This casserole with a layer of apples will taste better if you top it with sour cream.
Cottage cheese and apple casserole in the oven with semolina
The recipe for cottage cheese casserole with apples in the oven is an appetizing dish that turns out very tender and juicy. Before cooking, fruits must be washed, peeled and pitted. If you take sour green apples, how much sugar can you add, if you use sweet red ones? reduce.
You will need:
- sugar - 2/3 cup;
- cottage cheese - 1 kg;
- eggs - 3 pcs.;
- cream - 100 g;
- semolina - 4 tbsp. l.;
- soda, salt - a pinch;
- apple - 3 pcs.
Preparation
- Pour cream over semolina. Let the mass swell, leaving it for 20 minutes in a warm place.
- Mix cottage cheese with yolks, sugar, soda and swollen semolina.
- Beat the whites with a pinch of salt until stiff.
- Place the whites into the main mixture.
- Place the apples in a greased pan. Pour the curd mixture over the apples and cook for 40 minutes at 180°C.
To prepare a casserole with apples in a slow cooker, cook the dish using the “Baking” mode for 60 minutes. If instead of a casserole you want to get an apple-curd cake, lay out the mixture alternately: a layer of curd mass, a layer of apples, and so on. The taste of both the cake and the cottage cheese-apple casserole in the oven will be improved by cinnamon, orange or lemon zest, and vanillin.
Don’t forget: people with duodenal ulcers and gastritis should consume apples and dishes with them with caution. Coarse fiber, as well as high acid content in fruits, can cause increased gas formation and colitis.
↑ Tips
- If sour cottage cheese is used for the casserole, then the amount of sugar needs to be increased.
- Apples in the recipe can be replaced with pears, apricots, canned pineapples and other fruits.
- The casserole with apples and cottage cheese will be tastier if you first roll the apple pieces in sugar and cinnamon.
- It is better to choose semolina from durum wheat.
- Experiment with different additives. It can be raisins, candied fruits, various nuts, dried apricots or prunes, dried cranberries and much more - whatever your imagination suggests.
- If the apples are too juicy, it is better to first fry them in a dry frying pan. Otherwise, excess liquid will not allow the casserole to bake well.
- If time permits, it is advisable to boil the semolina and then add it to the dough in the form of porridge. This will make the product taste more delicate, and it will hold its shape better.
- There is no need to make the casserole too high. It may not bake inside, but burn underneath.
- The same thing can happen if you violate the temperature during baking. The maximum temperature for preparing dessert is 200 degrees.
- To give the dish a more interesting and rich taste, use several varieties of apples at once.
- Choose cottage cheese with high fat content - it is softer and sweeter. If, nevertheless, you decide to give preference to a low-fat product, increase the amount of sugar or honey.
Multicooker recipes
With raisins
Cottage cheese casserole with apples in a slow cooker turns out evenly baked, without a soggy middle or burnt bottom. When chopping the cottage cheese, try to get rid of dense lumps. To make the dish dietary, take low-fat cottage cheese and replace some of the regular sugar with brown sugar (it is healthier and less sweet).
You will need:
- semolina - 5 tbsp. l.;
- apples - 4 pcs.;
- cottage cheese - 700 g;
- butter - a piece;
- cinnamon - 1 tsp;
- egg - 1 pc.;
- raisins - 30 g;
- sugar - 5 tbsp. l.
Preparation
- Grind the cottage cheese through a sieve to soften it.
- Beat the egg with a mixer until foamy, then add 3 tbsp. l. sugar and beat until fluffy.
- Grate the apples on a fine grater.
- Add 4 tbsp to the cottage cheese. l. semolina, raisins, remaining sugar, salt, applesauce. Stir.
- Add the beaten egg into the resulting mixture. Stir.
- Add cinnamon to the dough.
- Grease the container with oil and sprinkle with the remaining semolina. After pouring the dough into the bowl, cook the dish in the “Multi-cook” mode for 60 minutes at 120° C.
Cottage cheese and apple casserole in a slow cooker turns out very tender and light. If you want to make the consistency thicker, add more eggs to the dish, will it be fluffy? more semolina. After completing the mode, let the dish cool for a quarter of an hour so that it does not fall into pieces when serving. If you don’t have time to wait, place the bowl in a container of cold water for a quarter of an hour.
With nuts and dried fruits
Cottage cheese and apple casserole in a slow cooker is a dish that both adults and children will enjoy. In addition to raisins and apples, dried apricots, dried dates, cherries, strawberries, etc. can be used as a filling in the dish. The amount of kefir in the recipe depends on the moisture content of the cottage cheese, but it is better to leave the mixture a little dry than to over-moisten it. To prepare steamed cottage cheese casserole with apples and raisins, pour water into a bowl, place the mixture in a steam container and cook on the “Steam” program for 60 minutes.
You will need:
- cottage cheese - 400 g;
- semolina - 3 tbsp. l.;
- kefir - 150 ml;
- sugar - 3 tbsp. l.;
- raisins, chopped nuts;
- apples - 2 pcs.;
- eggs - 2 pcs.
Preparation
- Pour kefir over the semolina and let the mixture steep for 20 minutes.
- Mix eggs with sugar.
- Mix cottage cheese, grated apples, eggs and swollen semolina thoroughly. Add nuts and raisins, stir again.
- Cook in a multicooker bowl greased with oil on the “Baking” or “Cake” mode for 80 minutes.
The advantage of this method is that apple casserole in a multicooker can be prepared using the delay start timer, having previously placed the ingredients in the bowl. If, as a result of damage or wear to the coating, the dish does not easily move away from the multicooker bowl, line its surface with cooking paper.
Kefir in the recipe can be replaced with yogurt or milk mixed with sour cream (1:1): this way the mass will be less sour, and the consistency of the dish? more tender.
Cottage cheese casserole with apples
Kitchen tools and utensils: deep bowl, knife and board, spoon or spatula, smaller bowl, mixer, baking dish.
Ingredients
| Cottage cheese (choose fat content as desired) | 400 g |
| Sour cream (choose fat content as desired) | 2 tbsp. l. |
| Chicken eggs | 2 pcs. |
| Semolina | ½ cup |
| Sugar | 3-6 tbsp. l. |
| Apple (green) | 1 PC. |
| Butter | for the form |
Choosing the right ingredients
Cottage cheese is one of the products that spoils quickly. If you buy it at the market or from farmers, always first pay attention to the container in which the product is placed and the neatness of the seller. Visually evaluate the cottage cheese you like; it should be uniform, white or creamy. Smell - fresh cottage cheese has a delicate creamy smell with a slight sourness; if it smells sour, then it is already a stale product.
Be sure to try the cottage cheese - it should contain a slight sourness, but it should not be sour. It shouldn’t be sweet either; if you feel a sweetish taste, it means they tried to hide the shortcomings with the help of sugar; you don’t need to use such cottage cheese.
When buying cottage cheese in a store, pay attention to the packaging: it should be sealed, dry, and without blisters. It is better to choose a product in a hard or plastic container, as it guarantees the safety of the product and eliminates the risk of bacteria and microorganisms getting inside. Products in soft and wet packaging should not be taken. Carefully read the information on the packaging and what is stated by the manufacturer in the composition. If you buy cottage cheese, then the only ingredients allowed are:
- natural milk;
- leaven;
- calcium chloride;
- rennet extract.
If you see milk powder, vegetable fats, sorbic acid (E 202) or other preservatives in the composition, then this product cannot be called natural cottage cheese.
Pay attention to the production date and shelf life. It is better to choose cottage cheese whose shelf life does not exceed 7 days, but the closer to the release date (1-2 days from the date of release), the better.
Step-by-step preparation
- Place cottage cheese from packs (400 g) into a deep bowl and mash with a fork.
- Add 2 tablespoons of sour cream to the bowl and stir.
- Take 2 chicken eggs and separate the whites from the yolks. Do this carefully so as not to catch the yolk with the sharp edge of the shell.
- Place the yolks into the cottage cheese and stir.
- Add 0.5 cups of semolina to the mixture, stir and let it swell.
- Beat the whites with 3 tablespoons of sugar (if you like it sweeter, you can add more sugar) until white foam. It is not necessary to whip until stable peaks form; you just need to get a dense airy mass.
- Gradually add the whipped whites to the main mixture and fold them in gently.
- Wash the apple, peel it, cut it in half, remove the core. Cut one half into cubes and the other into slices.
- Carefully mix the apple cubes with the curd mass.
- Prepare a baking dish by greasing it with butter and sprinkling with semolina.
- Pour the prepared mixture into the mold and smooth the surface with a spoon.
- Place apple slices beautifully on top and sprinkle with sugar.
- Place the pan in a preheated oven and bake for 30 minutes at 200 degrees. Remove the pan and the casserole has risen and browned. Let it cool a little and you are ready to serve.
How to serve
Cottage cheese casserole with apples can be served either warm or cold. When the casserole has cooled slightly in the pan, cut it into portions and serve, topped with sour cream, and if the casserole is not sweet enough for you, then with honey, condensed milk or jam.
Apple-curd pie
The recipe for cottage cheese pie with apples is good for preparing a beautiful and tasty holiday dish. When mixing the dough base, the margarine should be warm and the eggs should only be from the refrigerator. To prepare an apple-curd pie recipe for a diabetic, it is recommended to add sorbitol to the dish instead of sugar.
You will need:
- vegetable oil - 1 tsp;
- margarine - 120 g;
- sugar - 1.5 cups;
- baking powder - sachet;
- flour - 2 cups;
- vegetable oil - 1 tsp;
- sour cream - 100 g;
- cottage cheese - 200 g;
- cinnamon - 1 tsp;
- apple - 3 pcs.
Preparation
- Mix the sifted flour with your hands with half a glass of sugar, baking powder and margarine until you obtain crumbly crumbs.
- Beat eggs, sour cream, remaining sugar, cottage cheese until smooth. Add cinnamon, diced fruit and stir.
- Place most of the crumbs in a greased baking dish.
- Place the filling on top of the crumbs, and the rest of the crumbs on top of the filling.
- Cook in the oven at 170°C for 45 minutes.
If the oven has the “Top Heat” function, set it a quarter of an hour before the end - this will allow the top crust of the dish to dry out and become crispy. You can also grate the apples for the filling, making the pie softer. And to make the dish even easier on the stomach, replace the wheat flour with oatmeal.
Casserole with cottage cheese and apples is a healthy and unpretentious dish that always turns out juicy and tasty, you just need to follow the simple advice of experienced chefs. Bon appetit!
Cooking with pumpkin
Casserole with pumpkin and apples is an incredibly delicious pastry in which all ingredients are perfectly combined, and cinnamon adds a special, spicy note.
Required Products:
- cinnamon and vanillin;
- two spoons of semolina;
- about 400 g of cottage cheese;
- 50 g granulated sugar;
- two eggs;
- 300 g peeled pumpkin;
- apple;
- approximately 30 g butter.
Cooking process:
- Cut the pumpkin into small pieces and boil until soft.
- While this process is going on, prepare the cottage cheese, knead it well and combine it with eggs, vanillin, starch and sugar.
- We turn the finished pumpkin into puree using a blender or food processor. Add semolina and a little sugar to it, let it sit for a while so that the cereal swells.
- Peel the apples, place them in a frying pan, sprinkle with cinnamon and fry for a couple of minutes.
- Place the pumpkin mixture in a baking dish, distribute the apples on top and finish with the curd mixture. Keep this incredible delicacy in the oven at 200 degrees for about half an hour.
Required Ingredients
| Semolina | 2 tbsp. l. |
| Cottage cheese | 500 g |
| Apples | 3 pcs. |
| Eggs | 5 pieces. |
How to choose ingredients
Since the main ingredient of such a casserole is cottage cheese, it is this that you need to pay the most attention to. First, you need to make sure that no vegetable oils were used when preparing the cottage cheese. Secondly, cottage cheese must be made without the use of starch. To avoid a huge number of experiments and different experiences with cottage cheese, I suggest you use homemade cottage cheese.
