AI GeneratedFinnishMediumnordic · Finland
Rahkapiirakka
A beloved Finnish curd cheese pie with a crumbly butter pastry shell and a creamy, lightly sweet quark filling that melts on your tongue.
70 min 8 servings
vegetariannut-freehalal
A beloved Finnish curd cheese pie with a crumbly butter pastry shell and a creamy, lightly sweet quark filling that melts on your tongue.
Allergen Warning
Contains: gluten, dairy, eggs
Equipment needed
oven, pie dish, mixing bowl, electric mixer
Make the crust by mixing flour, 40g sugar, and cold cubed butter until crumbly, then press into a pie dish.
Pre-bake the crust at 200C for 10 minutes until lightly set.
Beat quark, sour cream, remaining sugar, egg yolks, vanilla sugar, and lemon zest until smooth.
Whip egg whites to stiff peaks in a separate bowl.
Gently fold the whipped egg whites into the quark mixture to keep the filling light and airy.
Pour the filling into the pre-baked shell and smooth the top.
Bake at 175C for 35-40 minutes until the filling is set with a slight wobble in the center.
Cool completely before serving, as the filling firms up as it chills.
Storage Instructions
Refrigerate up to 4 days. The filling firms up nicely when chilled. Freeze for 2 months. Serve at room temperature or slightly chilled for best texture.
Cultural Context
Quark (rahka) is a staple of Finnish dairy culture, and rahkapiirakka showcases it at its best. This pie is a coffee table (kahvipoydan) essential at Finnish gatherings, where offering at least seven different pastries was once the expected standard.