Prunes stuffed with cottage cheese and nuts
4 servings
30 minutes
Prunes stuffed with cottage cheese and nuts is an exquisite dessert of Russian cuisine that combines the tenderness of cottage cheese, the crunch of walnuts, and the rich sweetness of prunes. This dish has roots in the traditions of ancient Russian gastronomy, where simple yet harmonious flavor combinations were valued. Moisture-soaked prunes become soft and velvety, perfectly complementing the delicate cheese filling with a hint of nuttiness. Baked in the oven and covered with a thick sour cream sauce, it acquires a pleasant caramel texture and refined tartness. This dessert is suitable for both everyday tea time and festive tables, surprising with its simplicity and depth of flavor.
1
Soak prunes in cold boiled water and remove the pits.
- Prunes: 60 g
2
Pass the cottage cheese through a sieve, mix it with groats, egg yolk, sugar, and finely chopped roasted nuts; stuff this mixture into prunes, place them in a greased pan, add a little water, and bake in the oven.
- Curd cheese (tvorog): 60 g
- Egg yolk: 1 piece
- Sugar: 10 g
- Semolina: 5 g
- Walnuts: 25 g
- Butter: 3 g
3
Evaporate the sour cream halfway, pour it over the prunes, and serve it at the table.
- Sour cream: 50 g
