Cheesecakes Stewed with Apples in Sour Cream Sauce

Cottage cheese pancakes are a tasty, healthy and hearty dish for breakfast and afternoon tea. Adding semolina to the curd dough makes them very fluffy. And if you additionally stew the syrniki with apple rings in a sweet sour cream filling with cinnamon, you get a soft crust and an exquisite taste.

Ingredients

Directions

Grind cottage cheese with sugar, salt and egg. You can use a blender to get a smoother curd consistency. Add semolina to the curd and mix. (The amount of semolina often changes – it depends on the moisture content of the cottage cheese, the volume of eggs.) The curd mass should be soft and slightly sticky. Let it stand for about 20 minutes, until the semolina swells. With oiled or wet hands, we form round blanks from the curd mass, roll them in semolina or flour (I have semolina with flour). Peel the apples and cut into slices. Using a special knife or a round cutter for small dia cookies, remove the core to make rings.
Fry card cakes in vegetable oil on both sides until golden brown. To prevent the syrniki from absorbing a lot of oil, you need to fry them over medium heat. Then put apples in layers in a pan, then cheese cakes, then apples again and again cheese cakes. Prepare the sauce: add sugar and cinnamon to the sour cream, mix. Fill the cheese cakes with apples with sour cream sauce, cover the pan with a lid and simmer for about 30 minutes over low heat. Stewed cheesecakes with apples are ready. We serve delicious cheese cakes with stewed apples and warm sour cream filling.
Bon Appetit!

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