Pumpkin and Apple Casserole

A delicious pumpkin and apple casserole topped with a layer of tender cottage cheese with a hint of cinnamon. This casserole turns out simply delightful! When serving the casserole, you can drizzle it with sour cream, honey, or jam. The most challenging part of this recipe is waiting for it to cool down...

Pumpkin

2.2 lbs (peeled and diced)

Semolina

0.5 cup

Cottage Cheese

2.2 cups

Apples

2.2 lbs

Eggs

2 units

Breadcrumbs

0.5 cup (white)

Sugar

0.5-0.75 cup

Vanilla Sugar

2 tsp

Cinnamon

2 tbsp

Lemon

1/2 unit (juice)

Butter

To prepare the pumpkin and apple casserole, boil peeled and diced pumpkin until soft, drain excess liquid. Mix 2-3 tbsp sugar with semolina. Mash the pumpkin with this mixture and let it sit for 20 minutes to allow the semolina to swell.

Peel and chop the apples into medium-sized pieces. Occasionally stir the apples and sprinkle with lemon juice to prevent browning. Then, slightly stew the apples in a dry skillet until they become soft but not falling apart.

Now, take the pumpkin mixture and add 1 egg, vanilla sugar, and 3 tbsp breadcrumbs. Mix everything together.

Generously grease a baking dish with butter and sprinkle with breadcrumbs. Spread the pumpkin mixture evenly in the dish and sprinkle with 1 tbsp ground cinnamon.

Next, layer the apples on top and sprinkle with 1 tbsp cinnamon.

Then, separate the egg yolk from the egg white. Place the egg white in the refrigerator, and mix the yolk with the cottage cheese, adding 2-3 tbsp sugar. Beat the egg white until stiff peaks form and fold it into the cottage cheese mixture carefully and thoroughly.