Cheesecakes with dried apricots and walnuts
2 servings
20 minutes
Cottage cheese pancakes with dried apricots and walnuts are a delicate treat reflecting the warmth of Armenian cuisine. The origins of this dish are linked to a traditional love for dairy products and nuts, which are considered symbols of abundance in Armenia. Dried apricots give the pancakes natural sweetness and a light fruity tang, while walnuts add crunchiness and a rich aroma. They are perfect for breakfast or as a dessert, especially with a cup of fragrant tea. These pancakes turn out fluffy and golden brown, with a tender texture and rich flavor. Sprinkled with powdered sugar, they become a true decoration for family gatherings, evoking warm memories and creating a cozy atmosphere.
1
Soak the dried apricots in water.
- Dried apricots: 50 g
2
Pass the cottage cheese through a sieve.
- Curd cheese (tvorog): 200 g
3
Add sugar, egg, sifted flour, and semolina. Mix well.
- Sugar: 2 tablespoons
- Chicken egg: 1 piece
- Wheat flour: 2 tablespoons
- Semolina: 1 tablespoon
4
Chop walnuts and dried apricots. Add to the dough.
- Walnuts: 50 g
- Dried apricots: 50 g
5
Roll the dough into a sausage and cut it into circles.
6
Heat oil in a pan and add the cheese pancakes.
- Vegetable oil: 50 ml
7
Fry the syrniki for 2 minutes on each side.
8
Place the hot cheese pancakes on a plate and sprinkle with powdered sugar.
- Icing sugar: 2 tablespoons
