Finnish Quark Pie | Rahkapiirakka

quark

🥗Healthier: cottage cheese

💰Cheaper: ricotta

Cottage cheese is lower in fat while still providing a creamy texture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with similar properties.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and flavor complexity.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content.

Heat 2.5 liters of milk to about body temperature (42 Celsius).

In a mixing bowl, combine the warm milk with 1 deciliter of sugar and 11 g of dried active yeast; whisk to activate the yeast.

Once the yeast is bubbly, mix in 1 tablespoon of ground cardamom, 1 egg, and 1 teaspoon of salt; whisk together.

Gradually add 400 g of all-purpose flour to the mixture, mixing until combined.

Switch to a dough hook and knead the dough for about 5 minutes, adding the remaining flour as needed.

Add 100 g of soft butter to the dough, incorporating it gradually while scraping the sides of the bowl.

Let the dough proof, covered, for about 30-40 minutes until doubled in size.

In a separate bowl, prepare the filling by mixing 500 g of quark, 2 deciliters of heavy cream, 3 eggs, zest of 1 lemon, juice of 2 lemons, 2 teaspoons of vanilla extract, and 0.5 cup of raisins until well combined.

Sprinkle flour on the dough and shape it to fit a lined pan, creating a lip to hold the filling.

Let the shaped dough proof for another 15 minutes.

Preheat the oven to 400 Fahrenheit (200 Celsius).

Bake the pie for about 25 minutes until golden brown.

Allow the pie to cool completely before slicing to avoid a runny filling.

Use a pizza slicer to cut the pie into slices.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens