Baked cottage cheese syrniki with semolina
Cottage cheese syrniki with semolina, baked to a golden crust. Simple and delicate breakfast or afternoon snack.
- Time
- 30 min
- Serving
- 255 kcal
- Ingredients
- ≈ $1.11
- Protein
- 19 g
Ingredients
- 1 Cottage cheese 9% (tvorog)pack 300 g ≈ $3.00 90 g
- 2 Eggspack 10 pcs ≈ $1.89 0.5 pcs
- 3 Semolinapack 700 g ≈ $2.20 10 g
- 4 Sugar 4 g
- 5 Sour cream 15%pack 300 g ≈ $1.60 15 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix the cottage1 cheese, egg, semolina3, sugar, and a pinch of salt until smooth; let it rest for 10 minutes.
Preheat the oven to 180°C; line a baking sheet with parchment; shape syrniki about 4 cm in diameter and 1 cm thick; place with 2 cm apart.
Bake at 180°C for 20 minutes until the edges are golden.
Remove the baking sheet from the oven and cool the syrniki on a rack for 5 minutes, then serve warm.
Serve with sour5 cream or to taste; refrigerate up to 2 days and reheat in the oven for 5 minutes at 150°C if needed.
Optionally mash the mixture slightly with a fork for a lighter texture, or refrigerate the dough for 10 minutes before shaping.
Tips
- Why it works
- Rest the batter for 10 minutes so semolina absorbs moisture and the mixture holds shape better when baking.
- Substitutions
- Use 10g cornmeal instead of semolina for a nuttier taste; replace 15g sour cream with Greek yogurt if unavailable.
- Common mistakes
- Overbaking turns them dry. Edges should be golden but centers slightly soft; check at 18 minutes.
- Storing and reheating
- Store in an airtight container for 2 days; reheat in oven at 150°C for 5 minutes until warm.
- Serve with
- Pair with a cup of black tea or a small glass of kefir for a light, protein-rich breakfast.
In short
- A child's portion for ages 1–3; suitable from 18 months. For younger kids, halve it and purée.
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