Curd snail from lavash with black currant
8 servings
60 minutes
Cottage cheese snail with black currants is a delicate and aromatic dish of Russian cuisine that embodies the harmony of lightness and rich flavor. The recipe's origins lie in traditional baking, where cottage cheese, berry fillings, and dough create a cozy gastronomic symphony. Light lavash replaces classic dough, giving the dessert airiness and simplicity in preparation. The filling of cottage cheese, vanilla, and black currants offers sweet freshness with a slight tartness. Soaking in a kefir mixture makes the snail juicy and soft. The dish is perfect as a light breakfast, dessert, or pleasant addition to a cup of tea. Baked in the oven or slow cooker, the snail acquires a golden crust while the berry aroma fills the kitchen with coziness. Its simplicity and elegance make this recipe a find for lovers of cottage cheese treats.
1
Mix the cottage cheese with the egg, vanillin, and sweetener until smooth.
- Low-fat cottage cheese: 600 g
- Chicken egg: 2 pieces
- Vanillin: 5 g
- Sugar substitute: to taste
2
Add currants to the cottage cheese mixture and gently mix.
- Blackcurrant: 100 g
3
Cut the lavash into strips about 15 cm wide.
- Armenian lavash: 185 g
4
Generously place cottage cheese at the beginning of each strip and roll into tubes.
- Low-fat cottage cheese: 600 g
5
Arrange the cheese sticks in a circle in the mold, starting from the edges.
6
Whisk the kefir separately with the second egg and sugar substitute.
- Low-fat kefir: 120 ml
- Chicken egg: 2 pieces
- Sugar substitute: to taste
7
Pour the tubes with kefir mixture and leave for ten to fifteen minutes to soak.
- Low-fat kefir: 120 ml
8
Bake in the oven at 180 degrees for thirty minutes, or in a slow cooker at 170 degrees for sixty minutes.
9
Cool in the mold.