Cottage Cheese Casserole with Dried Apricots

by Editorial Staff

I bring to your attention an excellent recipe for a healthy diet – a healthy cottage cheese casserole with dried apricots and wheat flour “Ryazanochka” of coarse grinding “Krestyanskaya”.

Cook: 55 minutes

Servings: 5


  • Cottage cheese 5% -9% (homogeneous, pasty) – 500 g
    Dried apricots – 100-150 g
    Eggs – 2 pcs.
    Sugar – 4 tbsp
    Flour “Ryazanochka” wheat “Peasant” coarse grinding – 4 tbsp
    Vanilla sugar – 10 g
    Ground cinnamon – 1 teaspoon
    Baking powder – 1 teaspoon with a small slide
    Soda – 0.25 teaspoon
    Salt – 1 pinch
    Semolina – for sprinkling the mold
    Butter – for greasing the mold


  1. Wash dried apricots and cover with warm water for 15 minutes.
  2. In a bowl, combine cottage cheese, eggs, sugar, cinnamon, baking soda, baking powder, salt. If you have non-uniform granular cottage cheese, then it is better to first wipe it through a sieve.
  3. Mix everything thoroughly. You can beat with a mixer or use a blender.
  4. Add 3 tbsp of wheat flour “Ryazanochka” of coarse grinding “Peasant”.
  5. Dry dried apricots, cut into pieces, and mix with 1 tablespoon. a spoonful of flour. Add dried apricots to the curd mass. Stir
  6. Grease a baking dish with a little butter and sprinkle with semolina. If you are using a silicone mold, then you can skip this. Place the curd mass into a baking dish and smooth the surface with a spatula.
  7. Cook the curd casserole in an oven preheated to 180 degrees for about 30-35 minutes. If you have a ceramic pan, like mine, then put it in a cold oven, set the temperature to 180 degrees, and bake the curd casserole for about 45 minutes.
  8. Cottage cheese casserole with dried apricots is ready.

Bon Appetit!

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