Rákóczi Pie

Category: Desserts Tags: Curd Cheese, Peach Jam

Rákóczi túrós is a Hungarian curd cheese pie!

The base is a thin shortcrust pastry, followed by a layer of peach jam, then a layer of sweetened curd cheese that is topped with meringue.

A perfect combination for a delicious and light dessert!

Ingredients

• Shortcrust P - Flour: 

  220 grams

• Shortcrust P - Almond Flour: 

  80 grams

• Shortcrust P - Butter: 

  150 grams

• Shortcrust P - Sugar: 

  80 grams

• Shortcrust P - Salt: 

  a pinch

• Shortcrust P - Egg Yolk: 

  1

• Shortcrust P - Egg: 

  1

• Peach Jam: 

  3 Tablespoons

• Filling - Curd Cheese: 

  300 grams

• Filling - Sour Cream: 

  3 Tablespoons

• Filling - Lemon Zest: 

  1 lemon's zest

• Filling - Sugar: 

  40 grams

• Filling - Egg: 

  1

• Meringue - Sugar: 

  70 grams

• Meringue - Egg Whites: 

  70 grams ( about two eggs )

Directions

Good things take time – they say.

This one requires patience and attention.

Shortcrust Pastry :

1. I usually make the crust in a food processor.
2. Place flour, almond flour, sugar, salt, butter in it and pulse until coarse meal forms.
3. Add the egg yolk, one egg, and pulse when the dough has formed.
4. Cover tightly with plastic wrap the dough and put it in the fridge overnight.
5. On the next day, on a lightly floured surface, roll out the dough disc into a 23 cm circle.
6. Transfer to the pie dish and press into the bottom and the sides of the pan and trim off any excess crust.
7. Peak a few times.
8. Freeze for 30 minutes before baking it.
9. Preheat oven to 180°C.
10. Line chilled crust with parchment paper and push it lightly against the bottom and the sides of your crust.  Then heavy it down with baking beans (or beans or rice).
11. Bake for 15 minutes.
12. After 15 minutes remove the paper with the beans, and bake for 15 more minutes.
13. Remove from the oven and set aside for a while.

Filling time :

1. In a medium bowl press the curd cheese or ricotta through a sieve to prepare the filling.
2. Stir the egg yolk with the sugar until nearly white then add the curd cheese, the sour cream.
3. Flavor it with the grated zest of a carefully washed lemon and then add and fold in the whipped egg white as well.
4. Set aside.

Baking Time :

1. First, spread a thin layer of peach jam on the baked shortcrust pastry.
2. Pour over it the curd cheese cream.
3. Bake for 20 minutes.

Meringue :

1. Whip the egg whites till they are half-hard, then continue to whip till hard while adding the sugar little by little.
2. Fill the whipped egg white into a frosting bag with a star-shaped nozzle and draw a circle on top of the curd cheese cream.
3. In the middle spread carefully a tablespoon of peach jam.
4. Put the pie back into the oven for another 15 minutes.
5. At this point turn the heat down to about 130 ºC and continue baking to dry the meringue on top for about 15 minutes.
6. The last step is optional, you can toast the meringue using a kitchen torch.

How Beautiful it is! – and can’t wait to taste it.