Sweet Cheese Puff Pastry Pie with Raisins
This tender sweet cheese pie features layers of flaky puff pastry filled with creamy sweet cheese, lemon zest, and juicy raisins. It is easy to prepare and bakes into a golden, delicious dessert. Perfectly suited for afternoon coffee or family gatherings, it balances refreshing citrus notes with warm vanilla sweetness.
Pastry Base
- 1 sheet puff pastry to be rolled slightly and cut into two equal halves
- 2 tbsp semolina
Cheese Filling
- 500 g sweet cheese or farmer's cheese creamy tub dessert cheese
- 100 ml heavy cream liquid
- 2 eggs
- 2.5 tsp vanilla extract
- 90 g granulated sugar
- 1.5 lemons zested
- 80 g raisins
Decoration
- 1 tbsp powdered sugar for dusting
Preparation & Assembly
Preheat the oven to 180°C (350°F) and line a 20x28 cm baking pan with parchment paper.
Roll out the puff pastry sheet with a rolling pin until slightly thinner, then cut it into two equal halves.
Place one half of the pastry into the prepared baking pan, slightly raising the edges along the sides of the pan.
Sprinkle the 2 tablespoons of semolina evenly over the pastry base.
In a bowl, lightly whisk the eggs and granulated sugar with a fork for about 2 minutes. Set aside 2 tablespoons of this egg mixture.
To the remaining egg mixture, stir in the sweet cheese, heavy cream, vanilla extract, and lemon zest using a spatula. Gently fold in the raisins.
Pour the sweet cheese filling over the pastry base in the pan.
Cover with the second half of the puff pastry sheet. Prick the top crust with a fork and brush with the reserved egg-sugar mixture.
Baking & Serving
Bake in the preheated oven for 45 to 50 minutes until golden brown.
Allow the pie to cool completely.
Dust with powdered sugar before cutting and serving.
- Measure your baking pan prior to rolling the dough to gauge how far to stretch it before cutting in half.
- Sprinkling semolina over the bottom dough helps absorb moisture from the cheese filling so the crust stays light and crisp.