Three golden syrnyky dusted with icing sugar on a white plate with blueberries and a fork

Syrniki

Name: Syrniki
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 18 syrniki · about 1.5 kg · 6 servings
Cuisine: Ukraine
Ingredients: 2 lb farmer's cheese (tvorog); 2 egg; ½ cup semolina; ⅔ cup all-purpose flour, for the dough; ⅔ cup sugar; 2 tsp vanilla extract; 1 tsp salt; 1 ⅓ cups all-purpose flour, for coating; sour cream, to serve; jam, honey or fresh berries, to serve; clarified butter or neutral oil, for frying

Ana Ferreira Demo

Makes: 18 syrniki · about 1.5 kg
Active: 8 min
Total: 35 min

VegetarianPescatarianNut Free 13% Weighed

You’ll Need Non-stick skillet, Small ice cream scoop, Baking sheet

18 syrniki · about 1.5 kg · 8 min active · 35 min total

VegetarianPescatarianNut Free 13% Weighed

You’ll Need Non-stick skillet, Small ice cream scoop, Baking sheet

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Scale18 syrniki · about 1.5 kg · 6 servings× 2

Batch Size2× the Recipe, Larger

¼×½×1×2×4×8×

½×1×2×3×

18 syrnikinothing left over

Details

Ingredients

0 of 10 Ready

Grams Metric As Written US

Syrniki

82 g per syrniki

For Cooking

Contains: gluten, wheat, eggs, milk. Based on ingredients. Does not account for cross contact.

Nutrition Partial

Only 39% of the weight has nutrition data, so no totals are shown. Missing: farmer's cheese (tvorog).

Method

Heat the oven to 180 °C.

180 °C
In a medium bowl, mix , , , , , and with a spatula.

a soft, even dough that just holds together

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Scoop the dough into even balls. With wet hands, press each into a patty about 1.2 cm (½ in) thick.

smooth edges with no cracksCovered in the fridge for up to a day.
Put in a shallow dish and dredge each patty lightly on both sides.
Heat a little in a non-stick skillet over medium heat and fry the syrniki in batches, about a side.

deep golden brown and crisp on both sides

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Move them to a baking sheet and bake about to cook the centres through.

180 °Cthey puff slightly and feel springy, not soft, in the middle

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Egg dishes should reach 71 °C (160 °F) at the centre. USDA FSIS
Serve warm with and . Makes 18.

From Ana Ferreira

A spoonful of semolina in the dough soaks up the cheese's moisture so the syrniki hold their shape without turning heavy with flour. They get a quick, hot fry for colour and then a few minutes in the oven to set the middle, which is how you get a crisp crust and a custardy centre at the same time.

Notes

The cheese: use dry, crumbly farmer's cheese (tvorog, syr, twaróg). If yours is wet, press it in a cloth-lined sieve for an hour first. Cottage cheese is too wet unless drained and pushed through a sieve.
Shaping: wet hands stop the dough sticking. A small ice cream scoop gives even portions.
Oven: the method just says to finish them in the oven; a moderate oven of about 180 C works well.
To serve: sour cream, honey, apricot jam or fresh berries are all traditional.

Storage

Keep cooked syrniki 3 days in the fridge and reheat in a dry pan or the oven. They also freeze well once cooked.

Make Ahead

Shape and flour the syrniki up to a day ahead and keep them covered in the fridge, then fry and bake just before serving.