Naliforniki with cottage cheese: a recipe for cooking

In this article, we will tell you how to prepare pellicola with cottage cheese. This dish of Ukrainian cuisine - the subject of national pride, along with borsch, vareniki, Greeks, zavyvivtsyami ... But stop! Let's return to the peasants. They come with a variety of fillings. At weddings they are served with chopped chicken or minced meat. On christenings - sweet, with raisins, apples, or cherries under sour-honey sauce. On weekdays - with cabbage, mushrooms, liver, brynza. In general, the filling for this dish can be the same products as for vareniki. But the classics of the genre were and are pellicles with cottage cheese. And the preparation of the dough for them is a bit like the process of kneading the base for Russian pancakes. But there is in it and its own specificity. Let's look into it.

Ingredients for dough

Russian pancakes, French crepes, Mexican tortillas, English punkcakes - they have a lot in common. A little aside from these, of course, delicious national dishes are Ukrainian pellicides: with cottage cheese, meat, any other stuffing. They do not just fry in a frying pan, but then they are baked in the oven under sauce or sour cream. Therefore, the dough for floury envelopes should be special. Each region of Ukraine has its own nuances. In Galicia, the peasants cook on sour milk or serum. In Central Ukraine - on a fresh product. Somewhere add soda, and somewhere - starch. But eggs are an obligatory ingredient, and not any, but domestic ones. The brighter the yolks, the more elastic the dough will turn out to be. There is one more difference of this dish from Russian pancakes. You can add a little vegetable oil to the base.

Dough

It is with his kneading that we begin to prepare Ukrainian pellicola with cottage cheese (photo). Recipe will help us understand all this and so simple enough process. The dough is kneaded in two stages. First it is made very thick (like a pancake), and then, after half an hour, bred with a lot of milk. But we start with the fact that we rub four eggs with a third glass of sugar. Add a pinch of salt and about six tablespoons of wheat flour. We raise a small amount of milk - we cast about a quarter or half a glass of the liter. Thick dough is left at room temperature for thirty minutes. After that, top up the rest of the milk, mix thoroughly. The dough should turn out to be very liquid, but do not be scared of it. Some housewives add a couple of spoons of sunflower oil. Others do not do this, but fry puffers, after having tasted a frying pan with a piece of fat planted on a fork.

Baking

To get tasty - and, most importantly, whole - pancakes, we need to have a good cast-iron frying pan with a thick bottom. Each Ukrainian lord has a special "patelnia for the nastnevnikov" in the household - a small diameter, so that it would be easier to turn the pancake. The frying pan is well heated, but we do not heat it. Pour a little dough. We shake the frying pan so that it spreads evenly. If vegetable oil has been added to the dough, do not separately pour it into the pan. It must be remembered that after the frying, the women with the curd will "reach" in the oven, so it is important not to over-dry them. It will even be better if the pancakes come out slightly damp. You can turn them around when the edges are slightly podsushatsya and will rise. If the dough is mixed correctly, the pancakes will turn out to be very thin, translucent, but durable and elastic. Fold them in a pile in a plate and immediately cover, so that the steam softens the dough.

Filling

If you want to cook real Ukrainian pellicola with cottage cheese, do not stint on good farm cheese. The low-fat product behaves badly in the oven and can spoil the whole dish. Classics of the genre suggests two variants of nalstnikov with cottage cheese: dessert and unsweetened. Let's start with the first one. A kilogram of fresh fat cottage cheese is kneaded with a fork and kneaded with two eggs and two-thirds of a glass of sugar. You can add another bag of vanillin for taste. In the unsweetened version, simply limit the amount of sugar and add a few pinch of salt. The weight should in no case turn out to be liquid. If this happens, wring out the stuffing in the gauze. To form the pellicle is simple: for pancake we put a spoonful of stuffing, wrap it in an envelope or a tube. Similarly, this dish is prepared with any other stuffing.

Stitched noodles with cottage cheese in the oven

Deep dishes made of refractory ceramics are lubricated with butter. Fold it in rows with finished tubes or envelopes. We shift them pieces of butter. We warmly heat the oven. We cover the dishes and put on a minimum fire for an hour. Attention: you do not need to regurgitate butter, otherwise the pimples will be dried, but not steamed. If you want to make the dish more economical, bring the pancakes to the ready in the pan. But be sure to fry the pancakes in butter. Or pour the pancakes in the oven with sour cream sauce. Serve the peasants in clay painted bowls. Separately put on the table sour cream, honey and jam (for a dessert version) or sliced green onions and dill for unsweetened pancakes.

Variations of nalstnikov with cottage cheese

The filling of these Ukrainian pancakes can be a myriad. But if you decided to make them with cottage cheese, then your fantasy will not be limited to certain canons. You can cook them with cherries or vanilla, dried apricots or poppy seeds. Especially tasty nastniki with cottage cheese and raisins. The process of preparing the filling is extremely simple. Soak the washed raisins (for a kilogram of cottage cheese will require 100 grams) in boiling water. When it swells, mix the fatty village cottage cheese with yolks, sugar, vanilla. In the end, add the strained raisins. Stuff the filling on a pancake, roll with a tube. Place the epistles in a mold, not only adding pieces of butter, but also sprinkling caramelized sugar on top. The Poltava variant of this dish assumes also a smearing of each pancake with sour cream. Bake at 160 ° C for about an hour. Serve with sour cream, blended with condensed milk.