Middle Eastern · Dessert
Sweet Cheese Filled Pancake Pies
A lightened riff on Middle Eastern sweet cheese pancakes, where thin semolina-flecked batter is wrapped around a orange-and-vanilla cottage cheese filling, baked in individual tart tins instead of fried, and finished with fresh raspberries and cinnamon.
$1
20 minsPrep
16 minsCook
46 minsTotal
MediumLevel
Nutrition per serving
187Calories
9.5gProtein
5.5gFat
24gCarbs
10.7gSugar
2.1gFiber
194mgSodium
52mgChol
3.7gSat Fat
161mgPotassium
92mgCalcium
1mgIron
0.4mcgVitamin B12
7.1mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Sauvignon Blanc
local
Turkish Tea
international
vegetarian
sweet-spot
Instructions
1
Whisk the flour, semolina, egg and skim milk together into a thin, lump-free batter and rest it for 10 minutes.
2
Heat a lightly oiled nonstick pan and pour two thin rounds of batter, swirling to coat; cook each for about 1 minute per side until just set with no colour, then cool flat on a rack.
3
In a bowl, mash the drained low-fat cottage cheese with the sugar, orange zest and vanilla extract until smooth and evenly combined.
4
Divide the cheese filling between the two pancakes, fold each into a neat parcel, and press gently to seal.
5
Brush the two 8cm individual tart tins with melted coconut oil, nestle a filled parcel into each, and brush the tops lightly with the remaining oil.
6
Bake at 190°C/375°F for 14-16 minutes until the parcels are golden at the edges and the filling is just set.
7
Cool in the tins for 5 minutes, then top each warm pie with halved raspberries and a light dusting of ground cinnamon before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.7 oz20g sifted all purpose flour
- 0.4 oz10g semolina
- 1/21/2 eggs, beaten (25g)
- 1.9 oz55g skim milk
- 3.2 oz90g drained and mashed cottage cheese lowfat
- 0.4 oz12g sugar white
- 0.2 oz6g zested orange
- 0.1 oz3g vanilla extract
- 0.2 oz6g melted, for brushing coconut oil
- 1.4 oz40g halved raspberry
- 0 oz1g cinnamon ground
