Cheesecakes with Pumpkin, Nuts and Raisins
by Editorial Staff
To make the cheese pancakes more interesting, let’s combine cottage cheese, pumpkin puree, raisins and an ingredient unusual for cheese pancakes – peanuts. Cheesecakes with pumpkin are very tender, and their beautiful color and ruddy crust will awaken your appetite and cheer you up even on the gloomiest morning!
Ingredients
- Curd 9% – 250 g
- Pumpkin – 250 g
- Wheat flour – 180 -200 g
- Egg – 1 pc.
- Raisins – 20 g
- Peanuts (peeled) – 20 g
- Sugar – 30 g
- Salt – a pinch
- Vegetable oil (for frying) – 30-50 ml
- Powdered sugar (for decoration) – 1 tbsp
Directions
- Peel the pumpkin and cut into cubes. Put the pumpkin pieces in a saucepan and fill with water. Cook for 10 minutes after boiling. Drain the broth. Knead the pumpkin with a crush in mashed potatoes. Let the pumpkin puree cool slightly. Combine cottage cheese, pumpkin puree, sugar and salt in a deep bowl. We drive in the egg. We mix.
- In parts, stirring occasionally, add flour. On a table, slightly dusty with flour, knead a soft dough. Chop the peanuts with a knife. We wash the raisins in hot water and dry a little. Add chopped peanuts and washed raisins to the dough. Knead the dough well so that the raisins and nuts are evenly distributed.
- Divide the dough into small pieces of approximately the same size and form round cheesecakes from them. Heat the vegetable oil in a frying pan and fry the cheese cakes over low heat, about 4-5 minutes on each side. Ruddy, bright cheesecakes with pumpkin, nuts and raisins are ready. If desired, sprinkle the syrniki with powdered sugar and serve.
Bon Appetit!
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