Stunning Swiss Pie: The Perfect Alternative to Kulich for Easter! 0 8

Dreaming of adding a fresh touch to your Easter menu? Then boldly try baking a Swiss pie – it's not just extraordinarily delicious, but also a truly original substitute for the traditional paskha! We share with you a simple and clear recipe, revealing all the culinary secrets.

Exquisite Ingredients for Your Masterpiece

For the Dough

Wheat flour – 200 g

Sugar – 2 tbsp

Salt – 1 tsp

Lemon – 0.5 pcs. (zest)

Butter 82% – 80 g

Ice water – 125 ml

For the Filling

Apricot jam – 5 tbsp

Milk – 400 ml

Vanilla extract – 1 tsp

Salt – 1 pinch

Corn flour – 4 tbsp

Lemon – 0.5 pcs. (zest and juice)

Butter 82% – 1 tbsp

Sugar – 3 tbsp

Walnuts – 60 g

Chicken eggs – 3 pcs.

Raisins – 100 g

Powdered sugar – to taste

Step-by-Step Preparation: Creating Magic

In a large bowl, combine the flour, sugar, salt, and fragrant lemon zest. Add the chilled butter, cut into small cubes, and gently rub it into the flour mixture with your fingertips until you achieve a crumbly texture. Form a well in the center, pour in the ice water, and carefully mix until a homogeneous dough forms. It is important not to overwork the dough so that it does not become too dense. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least one hour.

Roll out the chilled dough and carefully place it into a round tart pan with a diameter of 26 cm. To keep the base perfect, place the pan with the dough in the freezer while you prepare the filling.

In a saucepan, bring the milk with vanilla extract and a pinch of salt to a boil. Gradually add the corn flour and mix thoroughly. Reduce the heat to low and cook for about 10 minutes, stirring constantly, until the mixture thickens. Remove the saucepan from the heat, add the lemon zest, freshly squeezed lemon juice, butter, sugar, and chopped walnuts. Mix everything well and let the filling cool for at least 10 minutes.

Preheat the oven to 200°C. In a clean bowl, beat the egg whites with a mixer until stiff, glossy peaks form. When the corn mixture has cooled slightly, add the egg yolks one at a time, then gently fold in the whipped egg whites, and finally, add the raisins.

On the dough base, first evenly spread the apricot jam, then layer the prepared filling. Bake the pie in the preheated oven for about 40 minutes, until its top turns an appetizing golden color and the bottom is fully baked.

Cut out a charming bunny shape from parchment or wax paper – this can be done by hand or using a cookie cutter as a stencil. Carefully place the bunny in the center of the cooled pie. Once the dessert is completely cool, generously dust it with powdered sugar. Remove the stencil – and your Easter masterpiece is ready!