Nalistniki with cottage cheese

Prepared by: Vika Vasilenko

03/12/2018 Cooking time: 1 hour 30 minutes

Save

I cooked)

Estimate

Nalistniki belong to Ukrainian and Belarusian cuisines. Are these regular pancakes? Not really, they are thinner and more elastic, making it convenient to wrap the filling in them. And the pancake itself is neutral in taste.

Description of preparation:

Now I will show you how to prepare nalistniki with cottage cheese and raisins.
These are miniature tubes-envelopes with filling. To make the curd filling juicy, I add a large egg, sugar and raisins. After baking, the curds acquire a delicious fried crust, and the inside of the cottage cheese becomes even softer and more tender depending on the temperature. Try it! Purpose: For breakfast / Afternoon snack / Inexpensive Main ingredient: Dairy products / Cottage cheese / Dough Dish: Baked goods / Nalistniki / Filled dishes Geography of cuisine: Belarusian / Ukrainian / European

Ingredients:

Milk - 1 glass (for pancakes)
Water - 1 glass (for pancakes)
Wheat flour - 1 Cup (for pancakes)
Egg - 2 pieces (for pancakes)
Vegetable oil - 100 Milliliters (for pancakes)
Sugar - 2 tbsp. spoons (for pancakes)
Cottage cheese - 500 grams (for filling)
Egg - 1 piece (for filling)
Raisins - 60 grams (for filling)
Sugar - 2 tbsp. spoons (for filling)
Butter - 50 grams
Sugar - 2 tbsp. spoons

Number of servings: 4-5

Recipe 1: Milk pancakes with cottage cheese in a frying pan

Ingredients:

wheat flour – 1 tbsp.;
milk – 400 ml;
sugar – 2 tbsp. l;
salt – ½ tsp;
vegetable oil – 1 tbsp. l;
chicken eggs – 2 pcs.;
cottage cheese – 200 g.

Preparation

Sift premium wheat flour into a bowl in which we plan to knead the dough.

Beat in a chicken egg, after washing it and drying it. Add salt.

Pour in milk. You can dilute it with water if desired. That is, take half milk and half water. But this is an optional step.

Stir everything well so that there are no lumps. If they still remain, strain the dough through a strainer. We look at the consistency of the dough. It should be liquid and flow easily from a spoon.

Everyone's flour is different, so you need to adjust its amount according to your dough. If it turns out thick, add milk. If it turns out liquid, then add more flour.

Grease the frying pan with oil and heat it well. Pour in half a ladle of dough. Distribute it in the pan and fry over medium heat for a minute until browned.

Carefully turn over and fry for another half a minute.

Fry all the pancakes this way.

Let's prepare the filling. Place the cottage cheese in a bowl, mash it with a fork, add salt, and beat in the egg.

Mix everything well. If desired, you can add raisins or other dried fruits and sugar.

Place one or two spoons of curd mixture on the pancake.

Roll it up into a tube.

This is how we form all the sheets. Fry in vegetable oil on all sides or simmer in the microwave. Can be finished in the oven. The filling contains a raw egg, so this step must be organized. The choice of cooking method is up to the hostess.

Serve the finished pancakes with cottage cheese warm. Place two pancakes on a serving plate and garnish with mint sprigs. Place homemade jam, honey or sour cream next to it. We choose tasty additives according to our preferences. Delicate, delicious pancakes will delight adults and children. Delicious with tea or fresh juice.

How to cook “Nalistniki with cottage cheese and raisins”

1. Prepare the ingredients for the pancakes and filling, as well as a piece of butter and sugar for baking. Let's get started!

2. Combine eggs with sugar and flour, pour in milk during the process. Using a mixer, combine the mixture until smooth.

3. Pour in the vegetable oil, whisk into the dough and add water. Stir, the dough is ready!

4. Fry the pancakes in a hot non-stick frying pan. They are thinner than regular ones, but elastic due to the large amount of oil.

5. Pour boiling water over the raisins and leave for 5 minutes, then drain the water completely.

6. Combine the cottage cheese with the egg and sugar, mix the cottage cheese well with a fork so that large lumps break up in the process.

7. Add raisins, stir. The filling is ready.

8. Now we move on to stuffing the sheets. Cut each pancake into 4 pieces. Place a teaspoon of filling on the edge of each quarter. Fold the sides inward first.

9. Roll tightly.

10. Do the same with the rest of the pancakes and filling.

11. Grease a refractory pan with butter. Lay the sheets in one layer. I baked in two forms, since I get quite a lot of them.

12. Using a silicone brush with melted butter, grease the sheets.

13. Sprinkle with sugar and place in the oven for 15-20 minutes, temperature - 180 degrees.

14. Done!

15. Help yourself!

LiveInternetLiveInternet

We steam the raisins in advance, rinsing them and pouring them with warm boiled water - the raisins will become soft, as it should be for such a delicate filling.

Let's bake some pancakes. For the dough, beat the eggs with sugar and salt for a minute with a mixer at medium speed until light and fluffy. Then alternately sift some of the flour, stir, pour in some of the slightly warm milk, stir, add the flour again - and so on in 3-4 steps, add all the ingredients. There will be lumps in the dough, but we will beat it with a mixer and it will become smooth.

Now pour in the sunflower oil, mix again – and you’re ready to bake!

We take a frying pan that is dry and clean, grease its surface with an even but thin layer of sunflower oil (it is enough to grease it before the first portion of dough), and heat it properly over medium-high heat. Pour the dough into a ladle, spread it and bake until lightly browned on one side; then, turning it over with a thin wide spatula, on the other.

There is no need to fry too much, because then the pancakes will have brittle, crispy edges and will be difficult to wrap; It’s better to let the pancakes be slightly pale - anyway, when baking, the dough will reach the right condition. We remove the finished pancakes onto a plate and stack them in a pile - after lying on top of each other in the warmth, they will become soft, even if they are fried. You can also grease it a little with oil, but I think this is unnecessary: in this recipe there will be enough oil later.

When all the pancakes are baked and cooled, you can prepare the filling. There is no need to make this in advance, as the cottage cheese mixed with sugar and eggs may become too wet.

Knead the curd with a fork, combine with sugar, eggs, vanilla.

Add the raisins squeezed out of the water and mix well. The filling is ready!

Prepare pancakes, filling, sour cream and melted butter.

Let's start forming the foliages. Place the pancake on a plate or board (you can have more than one pancake, but three or four at once), and cut it into quarters. On each one, stepping back a couple of centimeters from the edge, place a good teaspoon of curd filling.

And we begin to wrap: the right and left edges of the segment - towards the middle...

Then the wide edge goes to the center, and we roll it up.

These are the cute sheets you get! Prepare a large dish or board so that you have somewhere to put them in the meantime.

Now let's decide how you want to cook: quickly, with a crispy top, or slowly, but very tender?

First option: high-speed. Nalistniki with sugar crust

For this recipe, we need a shallow but wide baking dish, since we will place the pancakes in one layer. Melt butter, 20-25 grams.

Lightly grease the mold with oil and place the sheets of paper tightly next to each other. Generously brush the top of the pancakes with the rest of the butter using a pastry brush, and then just as generously add sugar.

Place in a hot oven and bake at 220C for about 15 minutes. Watch to make sure they don’t burn - everyone’s oven is different; who needs 20 minutes at 230, and for whom 10 at 200C is enough. During baking, the sugar melts and, in the company of butter, forms a golden-brown, crispy crust.

Place the finished foliage on plates, pour over cold sour cream and serve with honey or jam!

Second option: long. Super-tender nalistniki in sour cream

And for this option you will need a deep form (and definitely a solid one), because we lay the sheets in several layers. They simmer in the oven, as if in an oven, soften in butter and sour cream, and turn out deliciously tender, so much so that you even need to carefully remove them from the mold with a spoon.

So, grease the mold with oil. Place one whole pancake on its bottom. We also grease it with melted butter and begin laying the sheets.

Laying the first layer next to each other, grease with butter and sprinkle with sugar.

Then lay out the second layer. You can generously top it with delicious homemade sour cream. You can also buy it from the store, the fat content doesn’t matter, in general, but the thicker it is, the tastier it is.

Place the next layer on top, butter and sugar again, and so on until the height of the mold is sufficient.

Grease the top layer with butter and sprinkle with sugar, and then cover the mold with a lid. If there is no lid, you can take a sheet of foil.

We simmer the milkweed in sour cream at 150-160C for about 1 hour - when you see that the sour cream is already boiling, you can turn it off. Let them sit in the switched off oven for another 10-15 minutes, and then you can take out and try the sheets!

Carefully remove tender pancakes from the mold with a spoon and place on plates.

Pour with sour cream, jam, syrup or honey.

Who likes what additive to pancakes?

And let's treat ourselves!