Layered pastry with cheese and jam. Today's recipe.

For the filling, use blueberry, apricot, or cherry jam. Alternatively, you can use fresh berries cooked with sugar and starch for five minutes instead of jam.

Ingredients:

• puff pastry – 500 g;
• cottage cheese – 350 g;
• sugar – 4 tbsp;
• lemon juice – 1 tsp;
• egg – 1 pc;
• berry jam – 150 g;
• fresh berries – 200 g;
• milk – 1 tbsp;
• powdered sugar – ½ cup;
• almond flakes to taste.

Preparation method:

To prepare this pie, first beat the cottage cheese with sugar and lemon juice until smooth, as noted by “Rud’”.

Thaw the pastry according to the package instructions and roll it out on a sheet of parchment into a rectangle 5 mm thick, measuring 30x40 cm.

Position the dough so that the narrow side is facing you, and divide it into three parts. Cut the left and right sections into thin strips at a 45° angle, leaving the middle section intact.

In the center, place the cheese filling, evenly distributing the jam or sugar-mashed berries, and add a few fresh berries on top.

Fold the dough sections from both sides over the filling, then alternately cover it with the strips of dough to form a braid.

Transfer the pie to a baking sheet lined with parchment, brush with beaten egg mixed with water, and bake in a preheated oven at 190°C for 20–25 minutes until golden brown. Allow the pie to cool.

Prepare the glaze by mixing powdered sugar with milk and evenly cover the cooled pie with it. Decorate with berries and almond slices.