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In a kettle, put the milk, oil, sugar and transfer to the heat.
Stir to melt the sugar and when it starts to boil, take the kettle off the stove.
Let the mixture cool well.
When it has cooled, pour it into a bowl, add the egg, salt, vanilla, grated lemon peel and baking soda with a little lemon juice.
Mix everything well, start and gradually incorporate the flour.
As much as possible, mix with a spoon, when it becomes too hard, knead by hand.
We must obtain a homogeneous and non-sticky dough.
Divide the dough into two equal pieces.
Melt the butter and let it cool.
We mix the cheese with the eggs and the sugar.
Add melted and cold butter, then flour, grated lemon peel and vanilla.
At the end, we incorporate the raisins.
We take the first piece of dough, we spread a sheet according to the dimensions of the tray we use.
Line a 23 / 28cm tray with butter and baking paper, place the first sheet, prick it with a fork and sprinkle with breadcrumbs.
Pour the filling, level it, sprinkle a little breadcrumbs again.
We take the other piece of dough, spread a sheet and place it on top. We prick it with a fork from place to place.
Put the pie in the hot oven, at 170-180 degrees C, for 40-50 minutes, until it browns on top and is baked.
When it is ready, take it out of the oven and let it cool.
Powder it with sugar, portion it and serve.