Cheesecakes with carrots and dried apricots
4 servings
30 minutes
Carrot and dried apricot syrniki are a bright example of Russian home cooking, where traditional flavors harmoniously blend with unexpected ingredients. Dried apricot adds a light fruity sweetness to the dish, while carrot provides tenderness and juiciness. Baked under a layer of sour cream, the syrniki acquire a soft, creamy texture and an appetizing golden crust. Historically, syrniki are a favorite breakfast or dessert in Russian cuisine, and the addition of carrot and dried fruits makes them a nutritious and filling dish. They can be served with honey, jam, or simply with sour cream, enjoying the richness of flavors and subtle aromas. This treat is perfect for cozy family breakfasts or warm gatherings with loved ones, creating an atmosphere of home comfort and gastronomic pleasure.
1
Finely chop the carrot and sauté it with 5 g of oil and a small amount of water until all the liquid evaporates, then cool.
- Carrot: 20 g
- Butter: 10 g
2
At the same time, finely chop the dried apricots, strain the cottage cheese, and mix it with half of the flour, some sour cream, sugar, an egg, dried apricots, and carrots, knead everything, divide into 3 parts, roll in flour, shape into cheese pancakes, and bake in the oven, previously pouring sour cream over it.
- Dried apricots: 15 g
- Cottage cheese: 120 g
- Wheat flour: 30 g
- Sour cream: 30 g
- Sugar: 15 g
- Chicken egg: 2 pieces
- Wheat flour: 30 g
- Sour cream: 30 g