Apricot pie in German "Shtroyzel"

1.2 kg canned apricots

600 g wheat flour
some flour to choose? we'll show

225 g powdered sugar

200 g cottage cheese

125 g butter

1 egg

4 tablespoons vegetable oil

2 tablespoons vanilla sugar

1/2 tsp cinnamon

salt

Stir cheese with vegetable oil, milk, vanilla sugar and powdered sugar, egg and drive properly knead the mass, gradually adding 400 g of flour, knead the dough.

Put the dough on a greased baking sheet and roll out into a circle.

Mix remaining flour with butter and powdered sugar until smooth for topping, adding cinnamon and vanilla sugar.

Share on dough apricots cut in half, sprinkle with topping.

Baked apricot pie in German "Shtroyzel" in a preheated 180 degree oven for half an hour until tender and browned.