Hungarian Quark Pie is soft and it has a sweet and great vanilla taste. Easy to made.
Servings: 8 people
- 30 x 40 cm rectangular Cake Pan
Homemade Pie Crust
- 150 grams butter unsalted
- 500 grams plain flour
- 200 grams sugar
- 1 egg
- 1 tablespoon sour cream (Hungarian: tejföl)
- 1 teaspoon baking powder
For the sweet quark filling
- 1000 grams Hungarian túró (quark or cottage cheese or ricotta)
- 150 grams sugar
- 20 grams vanilla sugar
- 3 eggs
- 50 grams raisins
- 1 teaspoon zest of lemon
- 3 tablespoon semolina
Homemade Pie Crust recipe
- Stir well the butter with the sugar.
- Add the egg and the sour cream, and stir it well.
- Add 4-5 tablespoon flour and the baking powder to the mix and stir it until the batter becomes smooth and silky.
- In two part add the rest of flour to the batter and quickly make a soft dough (by hand or in a processor).
- Cover the dough tightly in food wrap and put it in the fridge for 1 hour.
The sweet quark filling
- Stir well the eggs with the sugar and the vanilla sugar.
- Add the raisins and the zest of lemon. Stir it well.
- Heating the oven to 180℃ (360°F).
- Roll out the half of the dough for 30 x 40 cm rectangle.
- Sprinkle the dough with the semolina then with the sweet quark filling.
- Roll out the other half of the dough for 30 x 40 cm rectangle and put the quark filling.
- Press the pie top and prick it with a fork at finger intervals.
- Bake it for 35-40 minutes, in a 180°C oven.
- Let it cool and serve.
The Hungarian Quark Pie is traditionally sprinkled with powdered sugar, but I think that’s unnecessary.