Sõrnikud made its way to Estonian cuisine from Russia.
As these fluffy quark fritters are very delicious Sõrnikud were quickly adapted by Estonian sweet teeth.
Sõr /сыр means in Russian cheese and/or quark. So, these are small cheesecakes 🙂 🙂
I’m not a big fan of frying these cakes as I barely have time, plus I get my sufficient amount of fat from other sources anyway.
Therefore, I’ve adapted from the original recipe to make Sõrnikud suitable for baking in the oven.
This January, I would like to introduce you to a foreign dish that throughout the years has become more and more popular in Estonia to the point where I and my fellow Estonians consider it being part of our national cuisine.
Small Quark Cakes Syrniki. Sõrnikud
A delicious dessert or savoury dish. Serve with Smetana or jam.
- 1 egg
- 400 g quark. Look how to make quark by yourself
- 1,2 dl semolina + for breading semolina or flour
- salt, sugar, grated lemon peel
- 2 tablespoon soft butter + some butter pieces to add a top of the cakes
- 100 g sour cream + for serving
- Mix together all ingredients.
- Leave at least for 10- 15 minutes to set
- Preheat oven. NB! your hands should be wet, Roll balls ( ca 12- 14 pcs) bread into the flour or semolina and press flat
- Place on the greased or baking paper lined oven plate and bake at 180 C for 10-15 minutes. Turn cakes around put on the top of cakes small pieces of butter and bake another 15 minutes.
Serve with sour cream and/or jam.