Authentic Germanamish Custard Cheese Pie Recipes

AMISH CUSTARD COTTAGE CHEESE PIE

Steps:

• Place cottage cheese in strainer and let drain for about 1 hour or until most of liquid has been drained.
• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, combine cottage cheese, sugar, flour, lemon juice, salt, egg yolks, evaporated milk, and regular milk. Mix well.
• In a separate clean bowl, beat egg whites until firm. Fold into batter until smooth. Pour into pie crusts.
• Bake for 15 minutes at 425 degrees F (220 degrees C), then reduce oven to 350 degrees F (175 degrees C) and bake for an additional 25 minutes or until knife inserted in center comes out clean.
• Cool on racks, then refrigerate. Flavor improves if served a day after baking.

GREEK CHEESE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
• Mix feta cheese and eggs together in a bowl for the filling; set aside.
• Lay out 1 sheet of phyllo on a work surface and brush liberally with olive oil. Top with another sheet and brush with oil. Repeat for a total of 4 sheets, but do not brush the top of the fourth sheet. Transfer the stack of oiled sheets to one of the greased cake pans. Drape over the bottom of the pan, trying not to be too perfect about it; you want some folds and wrinkles in the phyllo.
• Spread 1/2 of the filling over the phyllo in an even layer. Fold the overhanging phyllo over the filling, again letting natural folds and wrinkles occur. Loosely lay 1 sheet of phyllo over the top, brush with oil, and use the oiled brush to pat down the sides all around the circumference of the cake pan.
• Repeat with remaining phyllo, oil, and filling to assemble the second pie.
• Bake the cheese pies in the preheated oven until the tops are a deep golden brown, 45 to 60 minutes. Let cool for 20 minutes before slicing. Serve warm or at room temperature.

AUTHENTIC HUNGARIAN PASTRIES

Steps:

• Prepare the fruit filling by putting the apricots in a saucepan. Add water just to cover.Cook until soft, being very careful not to let it burn. You may have to add more water to prevent this.
• When fruit is soft, add the sugar and cook until thick. When thickened, remove from heat and puree in a food processor. Let cool slightly, then put into a freezer bag. When you are ready to use the filling just snip off the corner of the bag. (You may have extra filling left over at the end- it can be frozen for the next time).
• Prepare pastry: Mix the dough ingredients together with a pastry blender. Roll out onto parchment paper or a lightly floured board to about 1/4" thick rectangle.
• Using a sharp knife (or a pie crust wheel), cut the dough into 3" X 3" squares.
• With a sharp knife, cut the dough diagonally from each corner to within 1/2-inch of center of each square.
• Put about 1 teaspoons of the filling in the center of each square.
• Fold every other corner of the square to the center to form a pinwheel shape, overlapping the dough at the center and pushing down gently to seal in center.
• Transfer cookies to a lightly greased cookie sheet. (They dont really expand so you dont have to worry about leaving a lot of space in-between.).
• Bake at 350 for 20 minutes on a lightly greased cookie sheet. Do not let get brown or burn.
• Dust with powdered sugar when cooled.

TRADITIONAL CZECH COTTAGE CHEESE PIE

Steps:

• Slightly mash cottage cheese.
• Stir in eggs, milk, sugar, and lemon juice; mix well.
• Stir in raisins.
• Pour into pie shell.
• Bake in 375 degree Fahrenheit oven for 40 minutes or until knife inserted in center comes out clean.