Dill and cottage-cheese pie can reconcile sweet and savoury camps in one baking tray. Only the marker between the halves must be taken seriously, because they smell confusingly similar while baking.
Method, step by step
- Knead the yeasty, soft dough, then let it double in size and flatten into a pan. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
- Divide the cottage cheese into two parts: add sugar, vanilla and lemon to one, salt and sour cream to the other; dill goes into both. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Spread the two fillings on separate halves of the baking sheet, spread the top thinly with sour cream. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
- Bake at 180 °C until golden brown, then cut it lukewarm so that everyone can find their own side.
Practical tips and common mistakes
- Mark the two halves of the baking sheet with a small strip of dough, otherwise the sugary and salty camp will continue to argue in a blind test.
- When baking, measure accurately, and use the butter and eggs at the temperature required by the recipe.
- Let it cool completely or rest before slicing: the cutting surface will be nicer and the texture will be more orderly.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
