Ingredients
| Puff dough: 300 g fine wholegrain spelt flour 2-3 TBSP fine wheat flour 180 g butter 85 g powdered sugar (can be ground cane sugar) 1 egg 80 ml milk 4-5 g baking powder grated lemon peel with no prior chemical treatment |
| Curd cheese filling: 750 g cur cheese (2 x soft, 1 x full fat) you can make it finer with 3 TBSP sour cream ca. 130 g sugar (you can replace with hone to desired sweetness) a package of vanillin sugar 2-3 TBSP Nomina porridge 1 egg grated lemon peel with no prior chemical treatment preserve - peach, apricot |
| Streusel topping: 150 g fine wholegrain spelt flour 75 g butter 50-60 g powdered sugar cinnamon |
How to prepare
Use the softened butter and the remaining ingredients to knead the dough and let it stand in cold for at least 30 minutes. Prepare the filling by placing all of the ingredients into a food processor and having them stirred. The more whipped the curd cheese is, the more puffy the filling will be.
Roll the matured dough flat and move it onto a greased baking tray. Press it all over the tray surface and spread the prepared filling evenly on top of it. Drain the apricot halves, dice them and spread them over the pie surface evenly. If you want to be creative, you can slice the apricots into circles. The resulting pattern then resembles a frying pan with sunny side up eggs. Lastly, cover everything with the streusel topping.
Bake at 170 °C for about 35 minutes.
Tip: If you wish to use cane sugar for baking, but you only have the caster variation at your disposal, you can use a coffee grinder to make the powdered cane sugar.
