Ingredients

Dough

100 grams (3.5 ounces) cottage cheese
30 grams (1 ounce) sour cream
100 grams (3.5 ounces) flour (50/50 rice and wheat blend)
1 egg
1/2 teaspoon baking powder
1 tablespoon sugar or equivalent sweetener
We recommend:

Filling

100 grams (3.5 ounces) blueberries (or other berries)
400 grams (14 ounces) sour cream
1 egg
35 grams (1.5 ounces) cornstarch
Vanilla
5 tablespoons sugar or equivalent sweetener
We recommend:

Instructions

Step 1

Prepare the Dough

Mix cottage cheese, egg, sweetener, and sour cream together.
Add sieved flour with baking powder and mix well.
Place the dough in a greased 18 cm (7 inches) baking form. The dough will be quite sticky. Form the base and sides, around 3-4 cm (1.5 inches) high, depending on the diameter of your form.

Step 2

Prepare the Filling

Blend the blueberries.
Mix sour cream, egg, and sweetener. Add vanilla and cornstarch, and mix well to avoid lumps.
Add the blueberry sauce to the mixture.

Step 3

Assemble and Bake

Pour the filling into the dough.
Bake in a preheated oven at 180°C (350°F) for 35 minutes.

Step 4

Cool and Serve

Let it cool completely. It's incredibly delicious!

Servings

Serving Suggestions and Ideas:

Our Blueberry-Sour Cream Pastry is a crowd-pleaser any way you slice it! 💕 For a delightful afternoon tea, serve it with a dollop of freshly whipped cream and a sprig of mint on top. Add a splash of elegance with a light dusting of powdered sugar—trust us, it’s a *chef’s kiss* moment! 😘

If you’re feeling extra indulgent, pair each slice with a scoop of vanilla ice cream drizzled with homemade blueberry syrup. Or, keep it simple yet satisfying by enjoying it with a freshly brewed cup of coffee—perfect for those serene mornings. ☕️

Hosting a party? 💃 Transform this recipe into charming mini tarts by using smaller pastry forms—your guests will be reaching for seconds in no time! 🍽️

Equipment

Variations

Gluten-Free Variation:

  • Replace the wheat flour with the same quantity of gluten-free flour blend. Ensure it contains a binding agent like xanthan gum for the best results.

Vegan Variation:

  • Swap cottage cheese and sour cream with equivalent vegan versions. Opt for silken tofu or coconut yogurt for a creamy texture.
  • Use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) as an egg replacement.

These tweaks ensure everyone can enjoy this delightful pastry! 🌱

Faq

  • What can I use if I don’t have a sieve?

    If you don’t have a sieve, you can use a fine-mesh strainer to sift the flour and baking powder.

  • Can I use frozen blueberries instead of fresh ones?

    Absolutely! Just make sure to thaw and drain them well to prevent excess moisture in the filling.

  • How do I prevent the pastry from sticking to the baking form?

    Greasing the form thoroughly or using parchment paper helps in preventing sticking.

  • Can I prepare the dough in advance?

    Yes! The dough can be prepared a day ahead and kept in the fridge. Allow it to come to room temperature before assembling.

  • How can I make the filling thicker?

    Adding a bit more cornstarch or using a thicker variety of sour cream can help achieve a thicker filling consistency.

  • Can I add other flavors to the filling?

    Feel free to get creative! Lemon zest, almond extract, or a splash of liquor can add fantastic depth to the filling.

Nutrition facts

Blueberry Sour Cream Pastry
Recipe Yield:8 servings
Calories:Per serving: 180-220 calories
Calories (Min - Max):180 - 220
Total Fat:8g
Saturated Fat:4g
Protein:6g
Total Carbohydrate:25g
Total Sugars:10g