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 me 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 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 in to 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 an other 15 minutes.
Serve with sour cream and/or jam.