Desserts
Farmer's Cheese Sweetened Curd Mix
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Prep
10 minutes
Total
10 min
Serves
about 2 cups (475 ml)
Sweet, creamy, and lightly vanilla, a sweetened farmer's cheese filling built on drained tvorog, egg, and sugar. It is the stuffing for donuts, dumplings, and pastries across Eastern Europe.
Ingredients
- 2 cups (450 g) farmer's cheese (tvorog), well drained
- 1 egg
- 1/4 cup (50 g) sugar
- 1 tsp vanilla
- pinch of salt
- 1 tbsp semolina or flour (optional, to firm)
Instructions
- 1Press the drained farmer's cheese through a sieve or mash it smooth.
- 2Mix in the egg, sugar, vanilla, and salt until creamy.
- 3For a firmer filling that holds its shape when cooked, stir in the semolina and let it sit 10 minutes.
Cook's Note
The cheese must be well drained and dry, or the filling turns loose and leaks in the oil. If it looks wet, press it in cheesecloth before mixing, or add the semolina.
How to Use This
Use as a filling for fried donuts, vareniki, blintzes, and sweet buns. Keep the cheese dry so it does not leak.
Why This Foundation Works
Sieving the cheese first knocks out the lumps so the filling is smooth. The egg binds it and the small amount of semolina absorbs moisture, which keeps the filling from running out when it is fried or baked inside dough.
Make It Yours
- Fold in raisins, lemon zest, or a handful of dried cranberries
- Swap the sugar for honey
- Add a spoonful of sour cream for a richer filling
Leftover Strategy
Keeps refrigerated for up to 3 days. If it weeps, drain and stir before using. Do not keep it beyond 3 days once mixed with raw egg.
Common Questions
What is sweetened curd mix used for?
It is a sweet farmer's cheese filling for Eastern European pastries: donuts, dumplings, blintzes, and buns.
How do I keep the filling from leaking?
Drain the cheese well and add a spoonful of semolina to absorb moisture. Wet filling is the usual cause of leaks.