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Butter week 2025: top 3 easy cottage cheese recipes

Erika IlyinaNews
Top 3 dishes for Butter week. Source: freepik

Butter week is coming soon. This means that housewives will be cooking pancakes and various dishes with cheese. Of course, you want each of them to be delicious in a special way.

Chef Lisa Glinska posted her top 3 easy cottage cheese recipes on Instagram. Each of them will be a perfect dish for Butter week 2025.

Syrniki with caramel sauce

Ingredients for syrniki

  • Cottage cheese 5% - 500 gr.
  • Eggs - 1 pc.
  • Yolks - 2 pcs.
  • Sugar - 20 gr.
  • Flour - 2 tbsp.

Ingredients for the sauce

  • Sugar - 100 gr.
  • Cream 30% - 100 ml.
  • Condensed milk - 50 gr.
  • Butter 82% - 75 gr.
  • Salt - a pinch

Method of preparation.

1. Rub the cottage cheese through a sieve.

2. Add the cottage cheese, sugar, flour, salt, egg and egg yolks. Mix until smooth.

3. Sprinkle the work surface with flour to coat.

4. Take a portion of the curd mass and form a ball. Flatten it, roll it in flour and use a knife to form a puck. Do this for all the syrniki.

5. Heat a frying pan with oil and fry the syrniki on both sides.

6. Put the finished syrniki on a paper towel to absorb excess fat.

7. Prepare the sauce. Heat the cream with condensed milk until it is bubbling.

8. Put the sugar in a saucepan and bring it to a dark brown caramel.

9. Pour the cream and condensed milk into the caramel in a thin stream, stirring constantly with a spatula.

10. Pour the mixture into a blender bowl, add salt, butter and punch.

11. Put the sauce in the refrigerator for a few hours to thicken it.

Cheese braid with nuts

Ingredients for the dough

  • Cottage cheese 5% - 300 gr.
  • Flour - 200 gr.
  • Chilled butter - 200 gr.
  • Baking powder - 1.5 tsp.
  • Salt - a pinch

Ingredients for the filling

  • Walnuts - 100 gr.
  • Sugar - 50 gr.
  • Cinnamon - 5 gr.
  • Butter - 30 gr.
  • Rum - 30 ml.

Method of preparation.

1. Prepare the dough. Rub the cottage cheese through a sieve.

2. Pour the flour on a baking sheet, grate the butter into the flour with a grater, and mix. At this point, add the baking powder and salt.

3. When you get crumbs, add the grated cottage cheese and knead the dough.

4. Wrap the dough in cling film and refrigerate for 1-2 hours.

5. Prepare the filling. Fry the nuts.

6. Combine all the ingredients in a measuring cup and grind them with an immersion blender until smooth.

7. Form the braid. Take the dough out of the fridge, dust the table with flour and roll it out into a 5-4 mm thick layer, 45x35 cm.

8. Spread the nut filling over the dough, spreading it evenly with a spoon or silicone spatula.

9. Roll the dough into a roll. Then, stepping back from the edge 2-3 cm, cut it lengthwise and form a pigtail.

10. Put the braid on a baking sheet with parchment and put it in a preheated oven to 180 degrees, with convection for 30-35 minutes.

11. Check the readiness with a wooden skewer.

12. Remove the cake from the oven and set aside until it cools completely. Then sprinkle with powdered sugar and serve.

Lviv syrnik

Ingredients

  • Cottage cheese 5% - 700 gr.
  • Eggs - 3 pcs.
  • Sugar - 100 gr.
  • Sour cream - 50 gr.
  • Butter - 50 gr.
  • Semolina - 30 gr.
  • Salt - a pinch
  • Lemon zest - 1 pc.
  • Light raisins - 100 g.

Ingredients for the glaze

  • Milk chocolate - 200 gr.
  • Butter - 20 ml.

Method of preparation.

1. Rub the cottage cheese through a fine sieve.

2. Add sour cream, melted butter, salt, sugar to the cottage cheese.

3. Grate the lemon zest.

4. Add semolina and mix until smooth.

5. Punch the resulting mass with an immersion blender.

6. Rub the eggs through a sieve, add the eggs to the resulting mass and mix gently.

7. Rinse the raisins with warm water, dry them with a paper towel, and add them to the curd mass.

8. Grease a baking dish (24 cm long, 10 cm wide, 6 cm high) with butter and put parchment.

9 Put the curd mass into the mold, smooth it out. Cover with parchment and place a weight on top.

10. Put in the oven to 180°C for 30 minutes. Remove the weight and bake for another 10-15 minutes.

11. Turn the mold with the finished syrnik onto a plate, remove the mold and parchment, and leave to cool at room temperature. Then put in the refrigerator for at least 5 hours.

12. Melt the chocolate and butter in the microwave.

13. Place the syrnik on a wire rack and pour the glaze over it.

14. Remove the syrnik from the grill, put it in the refrigerator for 15-20 minutes to stabilize the glaze.

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