-PASTRY INGREDIENTS-
1/4 lb Butter; Softened
1/2 c Granulated Sugar
2 md Eggs
2 ts Potato Starch
3/4 c Matzo or Cake Meal
-CHEESE PIE FILLING-
1 lb Dry Cottage Cheese or
-Farmer’s Cheese
1/2 c Sour Cream
2 tb Lemon Juice; up to
Sugar to Taste
OPTIONAL
Fresh Strawberries
Sour Cream; or
Yogurt
For those of you that have been asking, Matzo may be purchased in two
different forms; either coarsely ground into a meal or finely ground into a
flour. The coarser grind is an ideal substitute for bread crumbs, corn meal
or ground nuts in many recipes. The finer cake flour can be replaced with
regular flour in most baked goods.
Please note that matzo absorbs more moisture than all-purpose flour and as
a general rule, 1 cup of all-purpose flour should be used for each 3/4 cup
of matzo cake flour. If you can only find whole matzos, simply grind them
down in your blender or food processor to attain the desired texture and
get baking!
The Cook & Kitchen Staff offer you a lively cheese pie today that happens
to be a Kosher version of the recipe that my be used during your Passover
Preparations. This is our final Passover presentation before we move on to
some Pasta Greats to finish the month of April. We hope you’ve enjoyed the
recipes!
In a medium mixing bowl cream butter and sugar together. In a separate
bowl, mix eggs, potato starch and cake meal, then add to butter and sugar
mixture. Thoroughly combine all ingredients and spread half of batter onto
the bottom of a 9″ x 13″ greased baking dish.
Combine all cheese pie filling ingredients together and pour over dough,
spread evenly. Places reserved half of batter on top, in a crisscross
pattern if desired. Bake in pre-heated 350-F degree oven for 1-hour. Serve
with strawberries and sour cream or yogurt.
Yields
6 Servings