Pumpkin and Apple Casserole

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

Pumpkin

1 kg (peeled and diced)

Semolina

100 g (5 tbsp.)

Cottage Cheese

500 g

Apples

1 kg

Eggs

2 pcs.

Breadcrumbs

3 tbsp. (white)

Sugar

4-6 tbsp.

Vanilla Sugar

10 g

Cinnamon

2 tbsp.

Lemon

1/2 pc. (juice)

Butter

To prepare the pumpkin and apple casserole, boil the 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 for the semolina to swell.

Peel and chop the apples into medium-sized pieces. Periodically mix the apples and sprinkle with lemon juice to prevent them from browning. Then, sauté the apples in a dry skillet until they are tender 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 and sprinkle with 1 tbsp. cinnamon.

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