{"id":3819,"date":"2026-07-25T22:57:41","date_gmt":"2026-07-25T22:57:41","guid":{"rendered":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-croatas\/pita-croata-dulce-de-queso-fresco\/"},"modified":"2026-07-25T22:57:41","modified_gmt":"2026-07-25T22:57:41","slug":"pita-croata-dulce-de-queso-fresco","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-croatas\/pita-croata-dulce-de-queso-fresco\/","title":{"rendered":"Pita croata dulce de queso fresco"},"content":{"rendered":"\n<style>\n\/* Compact editorial recipe layout v2.5 \u2014 scoped to this recipe section. *\/\n#recipe-es-hr-sweet-farmer-s-cheese-pie{\n  --gj-bg:#f5f2eb;--gj-surface:#fffdfa;--gj-surface-soft:#f8f4ec;--gj-ink:#1d2421;--gj-ink-soft:#414a46;\n  --gj-muted:#656c68;--gj-gold:#8f6318;--gj-gold-deep:#7d4f13;--gj-gold-soft:#efe2c8;\n  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figcaption{position:static;width:auto;max-width:none;border:0;border-radius:0;background:var(--gj-night);backdrop-filter:none}#recipe-es-hr-sweet-farmer-s-cheese-pie .gj-hero::after{display:none}}\n@media (prefers-reduced-motion:reduce){#recipe-es-hr-sweet-farmer-s-cheese-pie *,#recipe-es-hr-sweet-farmer-s-cheese-pie *::before,#recipe-es-hr-sweet-farmer-s-cheese-pie *::after{scroll-behavior:auto!important;transition-duration:.01ms!important;animation-duration:.01ms!important;animation-iteration-count:1!important}}\n@media print{#recipe-es-hr-sweet-farmer-s-cheese-pie{width:100%;max-width:none;margin:0;padding:0;overflow:visible;border:0;border-radius:0;background:#fff;box-shadow:none;color:#000;font-size:10.5pt;line-height:1.42;content-visibility:visible}#recipe-es-hr-sweet-farmer-s-cheese-pie .gj-hero{display:none}#recipe-es-hr-sweet-farmer-s-cheese-pie .gj-title{font-size:24pt}#recipe-es-hr-sweet-farmer-s-cheese-pie .gj-fact,#recipe-es-hr-sweet-farmer-s-cheese-pie .gj-nutri-row>div,#recipe-es-hr-sweet-farmer-s-cheese-pie .gj-ing-group,#recipe-es-hr-sweet-farmer-s-cheese-pie .gj-info-card,#recipe-es-hr-sweet-farmer-s-cheese-pie .gj-steps>li,#recipe-es-hr-sweet-farmer-s-cheese-pie .gj-pull,#recipe-es-hr-sweet-farmer-s-cheese-pie .gj-rail,#recipe-es-hr-sweet-farmer-s-cheese-pie .gj-close{break-inside:avoid;box-shadow:none}#recipe-es-hr-sweet-farmer-s-cheese-pie .gj-rail{background:#fff;color:#000;border:1px solid #999}#recipe-es-hr-sweet-farmer-s-cheese-pie .gj-rail *{color:#111!important}#recipe-es-hr-sweet-farmer-s-cheese-pie .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:10px;color:#666;font-size:9pt;letter-spacing:.05em}}\n<\/style>\n<section id=\"recipe-es-hr-sweet-farmer-s-cheese-pie\" lang=\"es\" dir=\"ltr\" aria-labelledby=\"recipe-title-es-hr-sweet-farmer-s-cheese-pie\">\n<header class=\"gj-masthead\"><p class=\"gj-eyebrow\">Cocina croata \u00b7 Pastel casero de bandeja \u00b7 Receta<\/p><h2 class=\"gj-title\" id=\"recipe-title-es-hr-sweet-farmer-s-cheese-pie\"><span class=\"gj-title-main\"><b>Pita croata dulce de queso fresco<\/b> entre dos masas quebradas<\/span> <span class=\"gj-title-accent gj-serif\">con lim\u00f3n y vainilla<\/span><\/h2><p class=\"gj-sub\">Relleno de queso fresco, lim\u00f3n y vainilla entre dos masas quebradas, horneado como una plancha baja y enfriado antes de cortar cuadrados limpios.<\/p><ul class=\"gj-meta\" aria-label=\"Informaci\u00f3n esencial de la receta\"><li>Categor\u00eda: <strong>Postre<\/strong><\/li><li>Cocina: <strong>Croata<\/strong><\/li><li>M\u00e9todo: <strong>Horneado<\/strong><\/li><li>Dificultad: <strong>Intermedia<\/strong><\/li><\/ul><\/header>\n<dl class=\"gj-facts\" aria-label=\"Tiempo, cantidad y calor\u00edas\"><div class=\"gj-fact\"><dt>Raciones<\/dt><dd>16 porciones<\/dd><\/div><div class=\"gj-fact\"><dt>Preparaci\u00f3n<\/dt><dd>45 min<\/dd><\/div><div class=\"gj-fact\"><dt>Cocci\u00f3n<\/dt><dd>50 min<\/dd><\/div><div class=\"gj-fact\"><dt>Enfriado<\/dt><dd>2 h<\/dd><\/div><div class=\"gj-fact\"><dt>Total<\/dt><dd>3 h 35 min<\/dd><\/div><div class=\"gj-fact\"><dt>Por raci\u00f3n<\/dt><dd>\u2248 380 kcal<\/dd><\/div><\/dl>\n<figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Sweet-Farmers-Cheese-Pie-3.webp\" alt=\"Porciones de pita de queso fresco con az\u00facar glas, taza de caf\u00e9 y pala de pastel\" width=\"1000\" height=\"563\" loading=\"lazy\" decoding=\"async\"><figcaption>La pita se corta en cuadrados despu\u00e9s del enfriado, dejando visible el relleno p\u00e1lido y ligeramente granulado.<\/figcaption><\/figure>\n<section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-es-hr-sweet-farmer-s-cheese-pie\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span><h3 id=\"recipe-origin-es-hr-sweet-farmer-s-cheese-pie\">Dos capas friables y un centro de queso que conserva textura<\/h3><\/div><div class=\"gj-intro-grid\"><div class=\"gj-copy-col\"><p class=\"gj-dropcap\">La pita dulce de queso fresco pertenece a la reposter\u00eda dom\u00e9stica continental de Croacia y no debe confundirse con una tarta moderna de queso crema. Se hornea como una plancha rectangular, con una capa inferior y otra superior de masa quebrada que encierran un relleno abundante de queso de vaca, huevos y az\u00facar. El interior permanece p\u00e1lido, h\u00famedo y ligeramente granuloso, porque el queso fresco conserva su estructura. Una fina capa de az\u00facar glas completa el aspecto sin esconder el color dorado de la masa ni convertir el postre en una pieza de pasteler\u00eda excesivamente pulida.<\/p><blockquote class=\"gj-pull\">El corte limpio no se consigue con m\u00e1s harina, sino dejando que el relleno se enfr\u00ede y termine de asentarse.<\/blockquote><p>La elecci\u00f3n del queso determina buena parte del resultado. Debe ser fresco, \u00e1cido y suficientemente escurrido para sostenerse, pero no tan seco como para formar grumos duros. Cuando contiene mucho suero, la base se reblandece y el centro tarda demasiado en fijarse. Un reposo en colador durante treinta minutos suele bastar. No se busca un relleno completamente liso: una textura fina y apenas granulada distingue esta pita de una cheesecake elaborada con queso crema. La s\u00e9mola absorbe humedad sobrante y estabiliza el corte sin volver el interior harinoso.<\/p><p>La masa se trabaja como una quebrada sencilla. La mantequilla fr\u00eda se integra con la harina hasta obtener migas peque\u00f1as; despu\u00e9s se a\u00f1aden az\u00facar, huevos y una cantidad m\u00ednima de l\u00edquido. El amasado termina en cuanto el conjunto se sostiene. Si se trabaja demasiado, se desarrolla gluten y las capas pierden friabilidad. El reposo en fr\u00edo permite que la harina absorba humedad y que la mantequilla recupere firmeza. Dividir la masa antes de refrigerarla facilita estirar dos rect\u00e1ngulos de grosor parecido sin recalentarla con las manos.<\/p><\/div><div class=\"gj-copy-col\"><p>La base se pincha y se hornea brevemente antes de recibir el relleno. Este paso no pretende dorarla, sino formar una pel\u00edcula seca que limite la absorci\u00f3n de humedad. El queso se mezcla con huevos, az\u00facar, s\u00e9mola, vainilla y ralladura de lim\u00f3n solo hasta que no queden bolsas de clara. Batir en exceso incorpora aire y provoca que el centro suba mucho en el horno para despu\u00e9s hundirse. La capa superior se coloca sin comprimir; unos peque\u00f1os orificios permiten que el vapor escape y evitan bolsas que deformen la superficie.<\/p><p>El horneado termina cuando la parte superior es dorada y el centro conserva un movimiento leve, no l\u00edquido, al sacudir la bandeja. La temperatura interna contin\u00faa subiendo durante los primeros minutos fuera del horno. Cortar caliente parece tentador, pero produce bordes quebrados y un relleno que se desplaza. La pita se deja templar en el molde y despu\u00e9s se enfr\u00eda al menos dos horas. Solo entonces se espolvorea con az\u00facar glas y se marca en cuadrados con un cuchillo fino, limpi\u00e1ndolo entre cortes.<\/p><p>A temperatura ambiente, el aroma de lim\u00f3n y vainilla se percibe mejor que reci\u00e9n salido del frigor\u00edfico. Las porciones son relativamente peque\u00f1as porque la combinaci\u00f3n de mantequilla, huevos y queso es concentrada. El postre funciona junto a caf\u00e9 sin az\u00facar o t\u00e9 negro, y tambi\u00e9n como pieza de una mesa de dulces caseros. Se conserva bien durante varios d\u00edas, aunque la humedad del relleno va suavizando las capas. Un calentamiento fuerte no mejora la textura; basta con dejar cada porci\u00f3n fuera del fr\u00edo antes de servir.<\/p><\/div><\/div><\/section>\n<aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-es-hr-sweet-farmer-s-cheese-pie\"><div class=\"gj-rail-head\"><div><p class=\"gj-rail-kicker\">De las migas fr\u00edas al cuadrado estable<\/p><h3 id=\"recipe-timeline-es-hr-sweet-farmer-s-cheese-pie\">Ritmo de preparaci\u00f3n<\/h3><\/div><p class=\"gj-rail-total\">Activo: 1 h 35 min \u00b7 Enfriado: 2 h<\/p><\/div><ol class=\"gj-rail-track\"><li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Preparar la masa quebrada y escurrir el queso.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT35M\">0:35<\/time><span>Estirar la base y darle un horneado breve.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT55M\">0:55<\/time><span>A\u00f1adir el relleno y cubrir con la segunda masa.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT1H35M\">1:35<\/time><span>Sacar dorada y enfriar por completo antes de cortar.<\/span><\/li><\/ol><p class=\"gj-rail-sum\"><strong>La receta en breve.<\/strong> La masa quebrada se prepara con harina, mantequilla fr\u00eda, az\u00facar y huevos, se divide y reposa para poder estirar dos capas finas. La base recibe un horneado breve que la protege de la humedad. El queso fresco bien escurrido se mezcla con huevos, az\u00facar, s\u00e9mola, vainilla y lim\u00f3n sin incorporar demasiado aire. El relleno se extiende en una capa uniforme, se cubre con la segunda masa y se hornea hasta que la superficie queda dorada y el centro apenas tiembla. Dos horas de enfriado estabilizan la estructura. El resultado son diecis\u00e9is cuadrados de centro h\u00famedo y ligeramente granulado, con bordes friables y una capa discreta de az\u00facar glas.<\/p><\/aside>\n<section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-es-hr-sweet-farmer-s-cheese-pie\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span><h3 id=\"recipe-ingredients-es-hr-sweet-farmer-s-cheese-pie\">Ingredientes<\/h3><\/div><div class=\"gj-ing-grid\"><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-1-es-hr-sweet-farmer-s-cheese-pie\"><h4 id=\"recipe-ing-1-es-hr-sweet-farmer-s-cheese-pie\">Para las dos capas de masa<\/h4><ul><li><strong>500 g de harina de trigo<\/strong><\/li><li><strong>250 g de mantequilla sin sal, fr\u00eda y en cubos<\/strong><\/li><li><strong>140 g de az\u00facar fino<\/strong><\/li><li><strong>2 huevos grandes<\/strong><\/li><li><strong>10 g de levadura qu\u00edmica<\/strong><\/li><li><strong>2 g de sal fina<\/strong><\/li><li><strong>30 ml de leche fr\u00eda<\/strong><em>A\u00f1adir solo lo necesario para unir la masa.<\/em><\/li><\/ul><\/section><\/div><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-2-es-hr-sweet-farmer-s-cheese-pie\"><h4 id=\"recipe-ing-2-es-hr-sweet-farmer-s-cheese-pie\">Para el relleno y el acabado<\/h4><ul><li><strong>1 kg de queso fresco de vaca, bien escurrido<\/strong><em>Debe quedar h\u00famedo, pero sin suero libre.<\/em><\/li><li><strong>180 g de az\u00facar fino<\/strong><\/li><li><strong>4 huevos grandes<\/strong><\/li><li><strong>60 g de s\u00e9mola fina de trigo<\/strong><\/li><li><strong>1 cucharadita de extracto de vainilla<\/strong><\/li><li><strong>Ralladura fina de 1 lim\u00f3n sin tratar<\/strong><\/li><li><strong>20 g de az\u00facar glas<\/strong><\/li><\/ul><\/section><aside class=\"gj-ing-note\"><strong>Al\u00e9rgenos y sustituciones.<\/strong> Contiene gluten, leche y huevo. Un queso tipo ricotta bien escurrido puede sustituir al queso fresco; una mezcla sin gluten requiere una formulaci\u00f3n espec\u00edfica para masa quebrada.<\/aside><\/div><\/div><\/section>\n<section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-es-hr-sweet-farmer-s-cheese-pie\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span><h3 id=\"recipe-method-es-hr-sweet-farmer-s-cheese-pie\">Preparaci\u00f3n, paso a paso<\/h3><\/div><h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Preparar las masas<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Formar migas con la mantequilla<\/p><p class=\"gj-step-x\">Mezclar harina, levadura qu\u00edmica y sal. Frotar la mantequilla fr\u00eda con la harina hasta obtener migas peque\u00f1as y uniformes.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Unir y enfriar<\/p><p class=\"gj-step-x\">A\u00f1adir el az\u00facar y los 2 huevos. Incorporar la leche poco a poco, solo hasta formar una masa. Dividir en dos piezas, aplanar y refrigerar 30 minutos.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Prehornear la base<\/p><p class=\"gj-step-x\">Calentar el horno a 180 \u00b0C. Estirar una pieza para un molde de 30 \u00d7 22 cm, colocarla, pincharla y hornear 10 minutos sin dejar que se dore.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Rellenar y hornear<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Mezclar el centro de queso<\/p><p class=\"gj-step-x\">Combinar queso fresco, 180 g de az\u00facar, 4 huevos, s\u00e9mola, vainilla y ralladura de lim\u00f3n hasta obtener una mezcla uniforme, sin batir en exceso.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Montar la pita<\/p><p class=\"gj-step-x\">Extender el relleno sobre la base tibia. Estirar la segunda masa, colocarla encima y pincharla con un tenedor para liberar el vapor.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Hornear hasta fijar<\/p><p class=\"gj-step-x\">Hornear 40 minutos a 180 \u00b0C. La capa superior debe quedar dorada y el centro mostrar solo un movimiento leve al mover el molde.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Enfriar y cortar<\/p><p class=\"gj-step-x\">Dejar templar 30 minutos en el molde y enfriar al menos 2 horas. Espolvorear con az\u00facar glas y cortar en 16 cuadrados.<\/p><\/div><\/li><\/ol><\/section>\n<section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-es-hr-sweet-farmer-s-cheese-pie\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span><h3 id=\"recipe-practical-es-hr-sweet-farmer-s-cheese-pie\">Servicio, conservaci\u00f3n y ajustes pr\u00e1cticos<\/h3><\/div><div class=\"gj-info-grid\"><section class=\"gj-info-card\"><h4>Servicio y acompa\u00f1amientos<\/h4><p>Servir a temperatura ambiente, una porci\u00f3n peque\u00f1a por persona, con caf\u00e9 sin az\u00facar o t\u00e9 negro. El az\u00facar glas se a\u00f1ade justo antes de presentar para conservar su aspecto seco.<\/p><\/section><section class=\"gj-info-card\"><h4>Conservaci\u00f3n y recalentado<\/h4><p>Refrigerar tapada hasta 4 d\u00edas. Sacar las porciones 25\u201330 minutos antes de servir. Puede congelarse ya cortada durante 2 meses; se descongela en el frigor\u00edfico y no necesita recalentado.<\/p><\/section><section class=\"gj-info-card\"><h4>Cuatro variaciones viables<\/h4><ul><li>A\u00f1adir 40 g de pasas hidratadas y bien secas al relleno.<\/li><li>Sustituir la vainilla por 1 cucharada de ron oscuro.<\/li><li>Usar ralladura de naranja en lugar de lim\u00f3n.<\/li><li>Reducir el az\u00facar del relleno a 150 g para un perfil m\u00e1s \u00e1cido.<\/li><\/ul><\/section><section class=\"gj-info-card\"><h4>Tres observaciones de cocina<\/h4><ol><li>Escurrir el queso antes de pesar evita una base h\u00fameda.<\/li><li>Trabajar la masa lo m\u00ednimo posible conserva las capas quebradizas.<\/li><li>Esperar el enfriado completo es esencial para obtener cuadrados limpios.<\/li><\/ol><\/section><section class=\"gj-info-card gj-info-card--wide\"><h4>Equipo necesario<\/h4><ul><li>Molde rectangular de 30 \u00d7 22 cm<\/li><li>Rodillo<\/li><li>Colador fino<\/li><li>Balanza de cocina<\/li><li>Papel de horno<\/li><li>Cuchillo largo y fino<\/li><\/ul><\/section><\/div><\/section>\n<section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-es-hr-sweet-farmer-s-cheese-pie\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span><h3 id=\"recipe-nutrition-es-hr-sweet-farmer-s-cheese-pie\">Valores nutricionales por raci\u00f3n<\/h3><\/div><dl class=\"gj-nutri-row\"><div><dt>Calor\u00edas<\/dt><dd>\u2248 380 kcal<\/dd><\/div><div><dt>Carbohidratos<\/dt><dd>\u2248 38 g<\/dd><\/div><div><dt>Prote\u00ednas<\/dt><dd>\u2248 11 g<\/dd><\/div><div><dt>Grasas<\/dt><dd>\u2248 21 g<\/dd><\/div><div><dt>Fibra<\/dt><dd>\u2248 1 g<\/dd><\/div><div><dt>Sodio<\/dt><dd>\u2248 260 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><strong>Tama\u00f1o de raci\u00f3n:<\/strong> 1 cuadrado de 16. <strong>Al\u00e9rgenos principales:<\/strong> gluten, leche y huevo. Valores aproximados calculados con referencias est\u00e1ndar; el resultado real var\u00eda seg\u00fan marcas, recortes, absorci\u00f3n de grasa y tama\u00f1o de las porciones.<\/p><\/section>\n<footer class=\"gj-close\"><p class=\"gj-close-kicker\">Resultado final<\/p><p class=\"gj-close-quote\">Una masa que se quiebra con facilidad y un centro de queso que conserva una humedad limpia, sin parecer crema batida.<\/p><p class=\"gj-close-copy\">El equilibrio depende de escurrir el queso, no sobretrabajar la masa y respetar el enfriado. 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