I started baking syrniki instead of frying them for a simple reason — I didn’t want to stand by the stove with a spatula. I wanted something I could pop in the oven, shut the door, and know that it would be ready in no time.
Baked syrniki are distinct from their fried counterparts. They have smooth edges, a calm texture, and a soft, crust-free center that doesn’t steal the show. It’s neither better nor worse — just a different taste experience.
Another perk is their consistency. If you stick to the proportions and don’t rush, the syrniki won’t collapse or spread out, retaining a neat appearance even without molds.
This baked syrniki recipe creates a delicious treat perfect for breakfast or a snack. Making these syrniki is not just a traditional process but also a chance to delight your family with the gentle taste of homemade goodies. Baking them makes them even healthier! Serve them with sour cream, jam, or fresh berries for an extra touch.
Baked Syrniki Without Frying
Ingredients
- 500 g Cottage Cheese Preferably low-fat
- 100 g Flour Use all-purpose
- 2 tbsp Sugar Use less for a less sweet option
- 1 Egg To bind ingredients
- 1 pinch Salt Enhances flavor
- 1 tsp Vanilla Sugar For aroma
- 1 tbsp Oil For greasing the baking dish
Method
- Preheat the oven to 180°C and grease a baking dish with oil.
- In a large bowl, mix together the cottage cheese, sugar, vanilla sugar, egg, salt, and flour until smooth.
- Shape the dough into small patties or balls and arrange them in the prepared dish.
- Bake in the oven for about 25-30 minutes until golden brown.
- Serve warm with sour cream or jam, and enjoy this tasty dessert.
Notes
- The cottage cheese should be dry but pliable. If it's too wet, it will turn into a 'soufflé' that collapses after baking. If in doubt, press the cheese through a cheesecloth.
- Don't overdo the flour. In the oven, syrniki hold their shape better than on the stove, so you need less flour.
- Molds or rings are optional but convenient. They ensure a consistent shape and height, especially if baking for sale or guests.
- Lightly grease parchment with oil. Not for taste, but to ensure the bottom comes off easily without tearing.
- Let the syrniki 'rest' for 5–10 minutes after baking. They stabilize and are easier to remove from the tray.
- Don't open the oven for the first 15 minutes. A sudden temperature drop can cause cracks or sinking.
- For a golden finish, you can turn on the grill for 1–2 minutes at the end. But keep an eye on them, as they darken quickly.
Private Notes
Tried this recipe?
Let us know how it was!I make baked cheese pancakes when I want to skip the hassle but still achieve a great result without compromising on texture.
Responses