Cheese Naleśniki
Thin Polish naleśniki with a tender, sweet farmer's cheese filling, browned in butter.
Ingredients
- wheat flour200 g
- milk250 ml
- water250 ml
- eggs3 pcs
- sugar1 tbsp
- salt1 to taste
- butter50 g
- quark400 g
- sour cream2 tbsp
- powdered sugar30 g
- vanilla sugar16 g
Instructions
Sift the flour into a bowl, add the milk, water, eggs, sugar and salt, and whisk until you get a smooth, lump-free batter. Pour in 30 g of melted butter and mix; let the batter rest for 10 minutes.
Mash the farmer's cheese with a fork until smooth, add the sour cream, powdered sugar and vanilla sugar, and mix thoroughly.
Heat a nonstick skillet over medium heat and lightly grease it with some of the remaining butter. Pour in about 60 ml of batter, quickly swirling it into a thin layer.
Cook each naleśnik for 40–60 seconds, until the edges dry out and the bottom turns lightly golden, then flip and cook for another 20–30 seconds. Repeat, greasing the skillet with more butter as needed.
Spoon 2–3 tablespoons of the cheese filling onto each warm naleśnik, spread it in a thin layer, and roll into a log or fold into a triangle.
Transfer the filled naleśniki to the skillet and warm for 1–2 minutes on each side over low heat, so the filling heats through and the edges turn slightly golden.
Serve the naleśniki warm, right after reheating.
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