Cheesecakes with corn flour, nuts and dates
4 servings
30 minutes
Corn flour pancakes with nuts and dates are a delicate treat with a crispy golden crust and a soft, aromatic heart. This recipe combines Italian traditions of using polenta and a classic love for cottage cheese pastries. Dates add natural sweetness, while nuts provide rich flavor and a light crunch. Corn flour gives the pancakes a unique texture and appetizing hue. They can be served with thick sour cream and pieces of dates, highlighting the harmony of flavors. Such pancakes are perfect for a leisurely breakfast or cozy family tea time, filling the home with warmth and the aromas of baking.
1
In a deep bowl, mash the cottage cheese well.
- Curd cheese (tvorog): 500 g
2
Add egg, sugar, powdered sugar, semolina, and flour (50 grams for the dough). Mix well and add finely chopped dates and crushed nuts.
- Chicken egg: 1 piece
- Vanilla sugar: 30 g
- Icing sugar: 15 g
- Semolina: 25 g
- Cornmeal: 250 g
- Dates: 5 piece
- Nuts: 30 g
3
Pour cornmeal (polenta) onto a tray or table, shape 12 cheese pancakes nearby, and thoroughly coat them with polenta on all sides.
- Cornmeal: 250 g
4
Heat a pan with vegetable oil and fry the syrniki on medium heat on both sides until golden brown.
- Cornmeal: 250 g
- Sour cream: 2 tablespoons
5
Reduce the heat and continue frying on low for a few more minutes under a lid. Alternatively, place on a baking sheet and finish in a preheated oven for 2-3 minutes to give them fluffiness.
6
Before serving, add sour cream and a few pieces of dates, and sprinkle with powdered sugar.
- Dates: 5 piece
- Icing sugar: 15 g
