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Printed at the current scale: 18 syrniki · about 1.5 kg · Metric · front and back, more cards if it runs long

Syrniki

18 syrniki · about 1.5 kg · 4 × 6 in
905 g farmer's cheese (tvorog)
2 egg
120 ml semolina
160 ml all-purpose flour, for the dough
160 ml sugar
10 ml vanilla extract
5 ml salt
315 ml all-purpose flour, for coating
sour cream, to serve, to taste
jam, honey or fresh berries, to serve, to taste
clarified butter or neutral oil, for frying, to taste
forklet.co/r/UnZ7u9O5?scale=2 · v1
  1. Heat the oven to 180 °C.
  2. In a medium bowl, mix 905 g farmer's cheese (tvorog), 2 eggs, 120 ml semolina, 160 ml all-purpose flour, for the dough, 160 ml sugar, 10 ml vanilla extract and 5 ml salt with a spatula. 3 min
  3. Scoop the dough into even balls. With wet hands, press each into a patty about 1.2 cm (½ in) thick.
  4. Put 315 ml all-purpose flour, for coating in a shallow dish and dredge each patty lightly on both sides.
  5. Heat a little clarified butter or neutral oil, for frying in a non-stick skillet over medium heat and fry the syrniki in batches, about 2 min a side.
  6. Move them to a baking sheet and bake about 7 min to cook the centres through. 180 °C
  7. Serve warm with sour cream, to serve and jam, honey or fresh berries, to serve. Makes 18.
  • Safety: Egg dishes should reach 71 °C (160 °F) at the centre. (USDA FSIS)
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