Golden Shortbread Cheese Lattice Pie: A European Bakery Classic

This exquisite shortbread cheese pie represents generations of Eastern European baking tradition. The delicate, buttery crust combined with a light, airy cheese filling creates a dessert that truly lives up to its golden reputation. Having perfected this recipe through countless iterations, I can confidently say it delivers the perfect balance of richness and delicacy that melts in your mouth with each bite.

Preparation Overview

• Prep Time: 40 minutes
• Chilling Time: 30 minutes
• Baking Time: 35 minutes
• Total Time: 1 hour 45 minutes
• Servings: 12
• Difficulty Level: Intermediate

Ingredients

For the Shortbread Crust

• 400g (3¼ cups) all-purpose flour
• 200g (14 tablespoons) unsalted butter, frozen
• 3 tablespoons granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon vanillin or 1 teaspoon vanilla extract
• 2 large eggs, separated (1 whole egg + 1 yolk for dough, 1 white for filling)
• 3-4 tablespoons ice water

For the Cheese Filling

• 400g (14 oz) cottage cheese or farmer’s cheese
• 2 tablespoons fine semolina
• 50g (3½ tablespoons) sour cream, plus 1 tablespoon for egg wash
• 100g (½ cup) granulated sugar
• Pinch of citric acid (⅛ teaspoon)
• 50g (⅓ cup) golden raisins
• 1 egg white (reserved from dough)

For the Egg Wash

• 1 egg yolk
• 1 tablespoon sour cream

Step-by-Step Instructions

1. Preparing the Perfect Shortbread Dough

1. Sift flour into a large mixing bowl.
2. Using the large holes of a box grater, grate the frozen butter directly into the flour, tossing occasionally to coat butter pieces.
3. Add sugar, baking powder, salt, and vanillin.
4. Make a well in the center and add:

• 1 whole egg
• 1 egg yolk (reserve white for filling)

1. Using your fingertips, start combining ingredients while gradually adding ice water.
2. Work quickly to form a shaggy dough – avoid overworking.
3. Shape into a disk, wrap in plastic film.
4. Refrigerate for 30 minutes.

2. Creating the Cheese Filling

1. In a large bowl, combine:

• Cottage cheese
• Semolina
• 50g sour cream

1. Blend until completely smooth using an immersion blender.
2. In a separate bowl:

• Beat reserved egg white with a pinch of citric acid
• Gradually add 100g sugar
• Continue beating until stiff peaks form

1. Gently fold the meringue into the cheese mixture.
2. Fold in raisins last.

3. Assembling the Pie

1. Preheat oven to 180°C (350°F).
2. Line a 9-inch pie pan with parchment paper.
3. Divide chilled dough:

• ⅔ for the base
• ⅓ for lattice

1. Roll out larger portion to 3mm thickness.
2. Transfer to prepared pan, forming edges.
3. Spread cheese filling evenly.
4. Roll remaining dough, cut into 1-inch strips.
5. Create lattice pattern on top.
6. Mix egg yolk with 1 tablespoon sour cream.
7. Brush lattice with egg wash mixture.

4. Baking to Golden Perfection

1. Bake at 180°C (350°F) for 35-40 minutes until golden brown.
2. Cool in pan for 15 minutes.
3. Transfer to wire rack to cool completely.

Expert Tips for Success

• Keep all ingredients cold for the flakiest crust.
• Drain cottage cheese if very wet.
• Toast semolina lightly for enhanced flavor.
• Create thin, even lattice strips for uniform baking.
• Allow pie to cool completely for clean slices.

Nutritional Information (per serving)

• Calories: 320
• Total Fat: 16g
• Saturated Fat: 9g
• Cholesterol: 75mg
• Sodium: 230mg
• Total Carbohydrates: 38g
• Dietary Fiber: 1g
• Sugar: 15g
• Protein: 9g

This versatile shortbread pie base works beautifully with various fillings – from fruit preserves to chocolate ganache. The cheese filling version presented here offers a perfect balance of sweet and tangy flavors, while the buttery crust provides a delightful contrast in texture. Whether served warm or at room temperature, this pie promises to become a cherished addition to your dessert repertoire.