Recipe for preparing papanasi with elderflower jam

Name: Recipe for preparing papanasi with elderflower jam - Mirabela G.
Ingredients: Recipe for making papanasi: 250g fresh cow cheese; 1 egg; 25g sugar (I used homemade vanilla sugar); 4 tablespoons flour; 2 tablespoons semolina; 1 1/2 teaspoons baking powder; a pinch of salt. Topping: sour cream; elderflower jam.

Dessert - Recipe for preparing papanasi with elderflower jam by Mirabela G. - Recipia

Cheese Dumplings with Elderberry Jam I have tried this recipe several times, usually when I find good fresh cheese. This time I also had a jar of homemade elderberry jam, so I didn't hesitate. The dumplings come out soft on the inside and with a crispy layer on the outside, and the elderberry jam surprisingly pairs well with the sour cream. Quick Info Total time: about 30-35 minutes Preparation time: 10 minutes Cooking time: 20-25 minutes Servings: 4 (depends on the size of the dumplings) Difficulty: easy Recipe type: fried dessert, suitable for a quick meal or a family weekend Ingredients 250 g fresh cottage cheese 1 egg 25 g sugar (can be homemade vanilla sugar) 4 tablespoons flour 2 tablespoons semolina 1 1/2 teaspoons baking powder a pinch of salt For topping: sour cream elderberry jam Preparation method 1. In a large bowl, put the cheese, egg, sugar, flour, semolina, baking powder, and a pinch of salt. Mix all the ingredients with a spoon or directly with your hands until a homogeneous dough forms. The dough remains slightly sticky but can be shaped without problems. 2. I prepare a small pot or cast iron pan and pour enough oil for frying, about two to three fingers deep. I let it heat well before I start shaping the dumplings. 3. For each dumpling, I shape a round ball with my hands, without a hole in the middle. From the remaining dough, I also make smaller balls. Each small ball is fried separately. 4. I fry the dumplings and small balls one by one in the hot oil. I let them cook for a few minutes on each side until they turn golden. I take them out onto a paper towel to absorb the excess oil. 5. For serving, I place one dumpling on a plate, add a spoonful of sour cream and elderberry jam, then place the small ball on top. I add a bit more sour cream and jam over the ball, then serve them while still warm. Why I make this recipe often The dumplings are quick, don’t require complicated ingredients, and pair well with various jams. Plus, they come out soft on the inside and evenly fried without much hassle. Tips and variations Tips Do not use too wet cheese, otherwise the dough becomes hard to shape and absorbs more oil. If the cheese is watery, you can let it drain for a few minutes. For a more aromatic taste, homemade vanilla sugar really makes a difference. Avoid overcrowding too many dumplings in the oil at once; they fry more evenly if they have space. Substitutions If you don’t have vanilla sugar, plain sugar works too, or you can add a bit of grated lemon zest. Semolina can be replaced with another tablespoon of flour, but the texture will be less airy. Elderberry jam can be replaced with any liquid jam or preferred preserve. Variations If you want a tart note, it also works with sour cherry or blueberry jam. You can add small raisins to the dough for a bit of texture. The dumplings can be made smaller or larger, depending on preference, but the frying time needs to be adjusted. Serving ideas They are best served warm, with cold sour cream and jam poured on top. They can also be served for breakfast if you like not-too-sweet desserts. Frequently asked questions 1. What type of cottage cheese should I use? Fresh cottage cheese, not too wet, is the most suitable. Too grainy or dry cheese does not bind the dough well. 2. How do I know if the oil is hot enough? The oil should sizzle when you put a piece of dough in it. If it doesn’t sizzle, let it heat a bit longer. 3. Can I bake the dumplings in the oven instead of frying them? This recipe is designed for frying. They come out differently in the oven, and I haven’t tested this version with the same quantities. 4. Can I make the dumplings in advance? I do not recommend it, as they harden and do not have the same texture after sitting. 5. What do I do if the dough is too soft? If the dough does not bind, add a teaspoon of flour or semolina, but be careful not to make it too dense. Nutritional values (estimated) For one serving (one dumpling with a small ball, sour cream, and jam): Calories: approximately 270-320 kcal Protein: 7-9 g Carbohydrates: 28-33 g Fats: 13-16 g Values may vary depending on the type of cheese, how much oil is absorbed, and what jam you use. Storage and reheating Fried dumplings do not store well. They become chewy and the frying oil tastes stronger if reheated. Ideally, you should serve them immediately after they are ready. However, if there are leftovers, you can keep them in the fridge and reheat briefly in the oven, but the texture will be changed.

Preparation

Recipe for preparing papanasi. In a bowl, mix cheese, egg, sugar, flour, semolina, baking powder, and salt. A homogeneous, slightly sticky dough is obtained, but papanasi can be shaped by hand. In a pot, add oil for frying. I used a small cast-iron pot and when it heated up, I added the oil. I shaped each doughnut without making a hole in the middle. Separately, I fried each ball. Assemble. Place the papanas on a plate, add sour cream and jam. Place the ball on top, then add a little more sour cream and jam. Serve warm.

Recipe for preparing papanasi with elderflower jam

Preparation

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