Cheesecakes with Pumpkin, Semolina and Dried Apricots

Appetizing, tender syrniki with pumpkin, semolina and dried apricots will please even the smallest taster. They are easy to prepare and have a very sunny look.

Summary

Ingredients

• Cottage cheese – 300 g
• Chocolate – 40 g
• Egg – 1 pc.
• Sour cream – 2-3 tbsp
• Semolina – 1 tbsp
• Corn starch – 1 teaspoon
• Powdered sugar – 1-2 teaspoon
• Vanillin – 1 pinch
• Vegetable oil – for lubricating forms
  *

For filing (optional):

• Sour cream
• Jam
• Condensed milk

Instructions

1. Peel the pumpkin: remove the peel and remove the inner seed section. Weigh the required amount of pulp and grate on a medium grater. Put cottage cheese in a bowl and add chopped pumpkin. Let’s beat the egg. Wash dried apricots thoroughly and cut into small pieces. Add dried apricots to a bowl with cottage cheese and pumpkin. Add 3 tablespoons flour, semolina, sugar and salt. Mix the whole mass until smooth. Set the dough aside for 15 minutes – the semolina should swell during this time.
2. Let’s moisten our hands with water and start forming blanks for future cheesecakes. Thoroughly roll each piece in the remaining flour. Heat a frying pan with vegetable oil over medium heat. Lay out the cottage cheese pan and fry it on both sides (3 minutes on each side) until a light golden crust appears. Put the prepared cheese cakes on a plate and serve.

Bon Appetit!