👨‍🍳 Instruktioner

1. 1

   For the cheese filling: In a large bowl, beat the cream cheese until smooth. Add the cottage cheese, granulated sugar, and lemon zest. Beat in the egg yolks one at a time. Stir in the sour cream and beat again. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the cheese mixture.

   💡 Proffstips: Ensure egg whites are stiff before folding to maintain lightness.
2. 2

   Preheat the oven to 350°F (175°C). Lightly butter a 13x9 inch glass baking pan.

3. 3

   Lay one sheet of filo dough in the prepared pan and lightly brush with melted butter. Repeat with a second sheet of filo dough, buttering each layer. Spread half of the cheese mixture evenly over the filo dough.

   💡 Proffstips: Work quickly with filo dough as it can dry out.
4. 4

   Spread the raspberry filling over the cheese layer. Add two more sheets of filo dough, buttering each layer. Spread the remaining cheese mixture on top.

   💡 Proffstips: Ensure even distribution of fillings for balanced flavor.
5. 5

   Spread the apricot filling over the second cheese layer. Top with two more sheets of filo dough, buttering each layer. Finish with two final sheets of filo dough, buttering the top layer.

   💡 Proffstips: Press down gently to ensure layers adhere.
6. 6

   Bake for 55 minutes, or until the top is golden brown and puffed. Let cool slightly before dusting generously with powdered sugar. Cut into squares and serve with fresh raspberries.

   💡 Proffstips: Allow the pie to cool slightly before cutting to prevent it from falling apart.