Pressburger – sand yeast dough pie recipe

Pressburger is a very tasty Israel pie made of sand dough and filler of quark with plum and lemon – a classic taste combination.

Although it’s is hardly known in the world, this dish is extremely popular in Israel. Dough cooked following special technology doesn’t soak with filler though it isn’t rough.

I really love to bake and I’ve got quite a lot of pastry recipes in my collection that can make one busy for a while.

And with great pleasure I will share one more wonderful recipe with you from Sergey Borodkin.

Pressburger – sand yeast dough pie recipe

Difficulty Level: Medium

Calories: 400

Cooking Time: 105 min

Ingredients:

560 g dough
65 g sugar
80 ml milk
1 egg + 1 yolk
Half lemon peel
250 g butter
10 g salt
25 g yeast

For filler:

400 g quark
90 g sugar
2 eggs
Half lemon peel
100 g plum

Instructions:

Combine sugar, salt anf the sieved flour, mix it.
Peel the lemon, add half of the peel to flour and another half – to the quark.
Pour the milk with diluted yeast into the dough, add slightly whipped eggs, melted butter and lemon peel.
Knead dough, roll it into food wrap and put into refrigerator.

To cook the filler:

Whip 2 eggs in a separate dish.
Mix quark with lemon peel, whipped eggs, sugar and plum that you need to soak in warm water in advance.
Press juice of lemon half and intensively mix the quark to avoid lumps.
Divide the dough into 2 parts, each of the part roll into rectangle.
Put the filler into the middle of press burger, roll the edges of the dough forming a “bunch”.
Spread the filler in an even layer into the second part of dough leaving small board at the edges, make a roll of the dough.
Make small cuts with a knife on top.
Cover pressburger with whipped egg and put into 190 degrees oven for 25 minutes.