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Freshly baked dill and curd cheese pie, baked golden brown, cut into slices on a tray.
Dill and curd cheese pie filled with fresh dill and curd cheese, baked golden brown.

Dill and curd cheese pie

Author: Flavelo
Recipes Cakes and Desserts
The dill-curd cheese combination is one of Hungarian cuisine's most divisive yet characteristic flavour pairings. In this cake, the crumbly, buttery pastry bed (linzer style) meets creamy, slightly tart curd cheese, made fresh by the scent of dill. Not cloying, not too sweet, a perfect transition between dessert and savoury cake.
🕒 Prep Time 30 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 40 mins
🍽️ Servings 5 servings
🔥 Calories 340 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Baking tray (approx. 20x30 cm)
  • Mixing bowl
  • Rolling pin
  • Fork

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

For the dough, mix the flour with the icing sugar and salt, then crumble in the cold butter with quick movements.

Tip: It's important the butter doesn't melt completely; small pieces should remain, this will make the dough crumbly.
2 ✓

Add one egg and approx. 50g sour cream. Knead together quickly, wrap in cling film, and refrigerate for 30 minutes.

Tip: During resting, the gluten strands relax, making rolling easier, and the butter firms up again.
3 ✓

For the filling, mash the curd cheese with a fork. Mix in the remaining sour cream (100g), the other egg, finely chopped dill and sugar.

Tip: Taste the filling before baking to see if it's sweet enough for your taste.
4 ✓

Roll out the dough to the size of the tray and line the buttered tray with it. Prick with a fork.

Tip: Pricking prevents the dough from bubbling up during baking.
5 ✓

Smooth the filling on top. Bake in a preheated oven at 180°C for 35-40 minutes until the edges and top are golden brown.

Tip: Wait until it cools to lukewarm, then it's easier to slice.

Recipe FAQ

Why did the filling get watery?
The curd cheese was too wet. Use crumbly, drier curd cheese, or drain it beforehand.
Can I use dried dill?
Preferably not, fresh dill flavour is much more intense and fresh for this dish.

Ingredients

  • 300 g plain flour
  • 150 g cold butter
  • 50 g icing sugar
  • 150 g sour cream (half for dough, half for filling)
  • 2 eggs (1 for dough, 1 for filling)
  • 500 g curd cheese
  • 1 bunch fresh dill
  • 1 pinch salt
  • 3 tbsp sugar (for filling, to taste)