Cottage cheese casserole with dried apricots, apples and brioche
8 servings
120 minutes
Cottage cheese casserole with dried apricots, apples, and brioche is a refined dessert steeped in the traditions of Russian cuisine. Its history traces back to home recipes where cottage cheese was valued for its delicate texture and rich flavor. Dried apricots add a pleasant fruity sweetness to the casserole, while apples provide a refreshing note. Brioche, toasted to a crispy crust, makes the dish airy and texturally rich. The aroma of cinnamon and honey sweetness create a harmony of flavors that warm the soul. The casserole is suitable for cozy family breakfasts as well as elegant tea parties. It can be served warm or chilled — in any case, it delights with its rich, balanced notes and tender consistency.
1
Prepare all the ingredients.
2
Whip the sour cream in a blender with the cottage cheese until smooth and homogeneous.
- Curd cheese (tvorog): 350 g
- High-fat sour cream: 350 g
3
Mix the dried apricots, honey, cinnamon and whip again.
- Dried apricots: 100 g
- Honey: 150 g
- Ground cinnamon: to taste
4
Slice the buns like for toasts.
- Bread roll (bun): 300 g
5
Grease them with half the butter and place under the grill or in an oven preheated to 180 degrees to dry until crispy.
- Butter: 50 g
6
Grease the high-sided mold with butter, then layer with cottage cheese and sour cream, followed by a layer of bread and another layer of cottage cheese.
- Butter: 50 g
- Curd cheese (tvorog): 350 g
- High-fat sour cream: 350 g
- Bread roll (bun): 300 g
7
Remove the core from the apples and slice them into thin wedges.
- Apple: 300 g
8
Sprinkle the apples with lemon juice.
- Lemon: 0.5 piece
9
Arrange the apples on top in a beautiful pattern.
10
Send the casserole to a preheated oven at 180 degrees for 25 minutes.
11
The casserole can be served warm or allowed to cool and steep.
