Glazed syrki with cookies

Sweet glazed curd cheese with biscuits will please both children and adults. On this detailed recipe will be able to cook even a novice cook, and the result will pleasantly surprise you.

Glazed syrki with cookies
Glazed syrki with cookies
Rate this post

Time: 
90 min.
Portions: 
10 pers.
Complexity: 
Medium
Type of kitchen: 
Cooking method : 
Suitable for: 
Breakfast
Snacking
Dessert

Ingredients

  • about 450 g of cookie "Lagoda" (or any narrow and long cookies)
  • 0,4 kg of cottage cheese
  • 100 g sugar
  • 50 grams of dark chocolate (can be dairy)
  • 3 tablespoons butter
  • 1 tbsp. cocoa powder
  • 10 grams of vanilla sugar

Author: /

Recipe for cooking at home

  1. Cottage cheese rub through a sieve in a bowl, add sugar, vanilla sugar. Thoroughly grind everything with a fork and fold the sweet curd mass into gauze, folded in 2-3 layers, squeeze it from excess liquid.
  2. Makisu (sushi mat) to lay a food film and lay a strip of curd mass 3-4 cm from the edge of the rug. Put a dense stripe of curd into a rug and send it to the freezer for 25 minutes before freezing.
  3. Chocolate is broken in pieces and folded into a small container. Melt it in a water bath, add butter, cocoa powder and mix thoroughly. Remove the rug with curd cheese from the freezer and cut into small pieces (the size of a cookie).
  4. Put each piece on the biscuits and pour glaze, holding the cheese on the fork. Lay the glazed curd cheese and biscuits on a dish covered with parchment paper and send for an hour in the freezer or for several hours in the fridge. Bon appetit!
  5. After the specified time, the glazed curd cheese with the biscuit is completely frozen, put them on a dish and serve.
Are you like this recipe?
No ratings yet

Related recipes:

Honey Easter

Honey Easter

20 min. / Easily
Easter curdled sour cream

Easter curdled sour cream

480 min. / Medium
Cookie cake

Cookie cake

30 min. / Easily
Curd mass

Curd mass

15 min. / Easily
Baked Easter curd

Baked Easter curd

120 min. / Medium

Your feedback and advice