Biezpien Maizîtes

Biezpien Maizîtes Recipe from Latvia | Ingredients: Milk, Flour, Yeast, Cottage Cheese, Raisins, and More

Region / culture: Latvia | Preparation time: 2 hours | Cooking time: 30-50 minutes | Servings: 8-10

Introduction

Biezpien Maizîtes, a delightful pastry hailing from the heart of Eastern European cuisine, offers a perfect blend of creamy cottage cheese filling encased in a soft, yeasty dough. This recipe is a testament to the simplicity and richness of traditional baking, providing a comforting treat that's both satisfying and surprisingly light. Ideal for breakfast, brunch, or a sweet snack, Biezpien Maizîtes invites you to explore the flavors of a region renowned for its dairy products and baking heritage.

History

The origins of Biezpien Maizîtes can be traced back to the rural kitchens of Eastern Europe, where dairy farming has been a way of life for centuries. Cottage cheese, a staple ingredient in many Eastern European diets, is celebrated for its versatility and nutritional value. Over time, inventive home cooks began incorporating it into pastries, creating a variety of cheese-based treats. Biezpien Maizîtes emerged as a beloved recipe, cherished for its simple ingredients, which were often readily available in household pantries. This pastry reflects the region's culinary ingenuity and the tradition of sharing hearty, homemade meals with loved ones.

Ingredients

1 cup milk
2.5 cups flour
1 package (1 tbsp) yeast
5 tbsp butter
5 tbsp sugar
0.5 tsp salt
2 lb (907 g) dry cottage cheese
raisins (to taste)
10 tbsp sugar
1 package Oetker's vanilla sugar
1 package Oetker's vanilla pudding powder
juice of half a lemon
2 eggs, separated

How to prepare

Dough

Put milk in a saucepan and heat until bubbles start to form.
Let it cool until lukewarm.
Then add one tablespoon of sugar, yeast, and let it stand for about 10 minutes.
Add enough flour to make a soft dough.
Let this rise for 20 minutes.
Cream butter, add sugar and salt.
When the dough has risen (for the 20 minutes), add the butter mixture and remaining flour.
Let it rise for about one hour.

Filling

Beat cottage cheese with a fork (or run through a Cuisinart-type food processor) to break up the lumps.
Add sugar, vanilla sugar, pudding powder, lemon juice, egg yolks, and raisins.
Beat well.
Whip egg whites and fold them into the cottage cheese mixture.

Pastries

Preheat the oven to 325°F (163°C).
Roll out the batter onto a cookie sheet and spread it with the filling.
Alternatively, make a number of small, Danish-style pastries and spoon the filling into the center of each one.
Bake for 30 – 50 minutes. Put them on a rack to cool.
If made in a sheet, cut them only when cooled.
This has fewer calories than a traditional cheese Danish but tastes just as good, if not better!

Variations

Consider adding a twist to the traditional recipe by incorporating different fillings such as blueberries, strawberries, or even a hint of cinnamon for a spiced version. For a lighter filling, ricotta can be used in place of cottage cheese.

Cooking Tips & Tricks

To ensure your Biezpien Maizîtes turn out perfectly, consider these tips:

- Ensure the milk is lukewarm before adding the yeast; too hot, and it may kill the yeast, too cold, and it won't activate.

- When making the dough, add the flour gradually to achieve the right consistency without making it too dense.

- For the filling, thoroughly breaking up the cottage cheese will create a smoother, creamier texture.

- Gently folding the whipped egg whites into the cottage cheese mixture helps incorporate air, making the filling lighter.

- Don’t overwork the dough to keep the pastries tender.

Serving Suggestions

Serve Biezpien Maizîtes warm or at room temperature, dusted with powdered sugar or accompanied by a dollop of sour cream or a drizzle of honey for added sweetness. They pair wonderfully with a cup of coffee or tea.

Cooking Techniques

Achieving the perfect Biezpien Maizîtes involves mastering the yeast dough and ensuring the filling is creamy and flavorful. Techniques such as proofing the yeast properly and folding whipped egg whites into the filling without deflating them are key.

Ingredient Substitutions

For a lactose-free version, use lactose-free milk and a dairy-free butter alternative. Gluten-free flour blends can replace regular flour for those with gluten sensitivities.

Make Ahead Tips

The dough for Biezpien Maizîtes can be made ahead and refrigerated overnight, allowing the flavors to develop further. Simply let it come to room temperature before rolling out and filling.

Presentation Ideas

For an elegant presentation, serve individual pastries on plates garnished with fresh berries and mint leaves. A light dusting of powdered sugar adds a touch of sophistication.

Pairing Recommendations

Biezpien Maizîtes pair beautifully with light, fruity wines such as Riesling or a sparkling Prosecco. For non-alcoholic options, consider a fresh berry smoothie or a floral herbal tea.

Storage and Reheating Instructions

Store leftover Biezpien Maizîtes in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 5-10 minutes or until warmed through.

Nutrition Information

Calories per serving

Each serving of Biezpien Maizîtes contains approximately 350 calories. This makes it a relatively light option for a pastry, suitable for a satisfying snack or part of a balanced meal.

Carbohydrates

Each serving of Biezpien Maizîtes contains approximately 45 grams of carbohydrates. The primary sources include flour and sugar, providing quick energy. The presence of complex carbohydrates in the flour also offers a slower, more sustained energy release.

Fats

The fat content in Biezpien Maizîtes primarily comes from butter and the cottage cheese. Each serving contains about 15 grams of fat, of which 9 grams are saturated. These fats contribute to the pastry's rich flavor and tender texture.

Proteins

Cottage cheese is an excellent source of protein, making Biezpien Maizîtes a protein-rich pastry. Each serving offers approximately 18 grams of protein, contributing to muscle repair and growth.

Vitamins and minerals

Biezpien Maizîtes are a good source of calcium and phosphorus, thanks to the cottage cheese, promoting bone health. They also contain B vitamins, particularly B12, essential for energy production and brain health.

Alergens

The primary allergens in Biezpien Maizîtes include dairy (milk, butter, cottage cheese) and gluten (flour). Those with sensitivities to these ingredients should exercise caution.

Summary

Biezpien Maizîtes offer a balanced combination of carbohydrates, proteins, and fats, along with essential vitamins and minerals. They are a relatively calorie-light option for those seeking the comfort of a homemade pastry without overindulgence.

Summary

Biezpien Maizîtes are a delightful, traditional Eastern European pastry that combines the richness of cottage cheese with the lightness of a yeasted dough. This recipe not only offers a delicious treat but also provides a nutritious option suitable for various dietary needs. With its versatile serving and pairing options, Biezpien Maizîtes are sure to become a cherished addition to your baking repertoire.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, the sun was shining brightly, and the smell of freshly baked bread filled the air. I was visiting my dear friend Anna, who lived in a quaint little village nestled in the rolling hills of Latvia.

Anna was known for her delicious baked goods, and on that particular day, she was making Biezpien Maizîtes, a traditional Latvian dessert that translates to "cheese tarts". As I watched her expertly mix the dough, I couldn't help but be captivated by the simple beauty of the process.

"Would you like to learn how to make these, my dear?" Anna asked, her eyes twinkling with excitement.

I nodded eagerly, and she proceeded to show me step by step how to make the Biezpien Maizîtes. The dough was a delicate mixture of flour, butter, and sour cream, rolled out and cut into small circles. The filling was a creamy blend of biezpiens, a Latvian cottage cheese, sugar, and vanilla extract.

As we worked together in Anna's cozy kitchen, she shared with me the story behind the recipe. She told me that the recipe had been passed down through generations in her family, and that each woman added her own unique touch to it. Anna's version of the Biezpien Maizîtes was a tribute to her grandmother, who had taught her how to make them when she was just a young girl.

I listened intently as Anna spoke, taking in every word and savoring the opportunity to learn from her. By the time we had finished baking the Biezpien Maizîtes, I felt a deep sense of gratitude for the experience.

As I bid farewell to Anna and made my way back home, I couldn't stop thinking about the recipe. It had touched something deep within me, a longing to connect with my own culinary heritage and to honor the traditions of my ancestors.

Over the following weeks, I practiced making the Biezpien Maizîtes in my own kitchen, carefully following Anna's instructions and adding my own twists to the recipe. Each batch I made brought me closer to mastering the art of baking these delightful cheese tarts, and with each bite, I felt a sense of pride and accomplishment.

Eventually, I felt confident enough to share the recipe with my own family and friends. They were delighted by the rich, creamy filling and the flaky, buttery crust of the Biezpien Maizîtes, and soon they were asking me to make them for special occasions and gatherings.

As the years went by, the recipe became a beloved staple in my household, a reminder of the day I learned how to make it from Anna in her sunlit kitchen in the Latvian countryside. I continued to refine and perfect the recipe, experimenting with different flavors and ingredients to create my own signature version of the Biezpien Maizîtes.

Now, as I sit here, reflecting on the journey that led me to this cherished recipe, I am filled with gratitude for the gift of culinary wisdom that Anna bestowed upon me that fateful day. The Biezpien Maizîtes will forever hold a special place in my heart, a symbol of the enduring power of tradition and the joy of sharing delicious food with loved ones.

And so, whenever I bake a batch of these cheese tarts, I am transported back to that warm summer day in Anna's kitchen, where the sun was shining brightly, the smell of freshly baked bread filled the air, and the bond of friendship and culinary heritage was celebrated in every bite.