Cottage cheese casserole with dried apricots in the oven. Dietary cottage cheese casserole with dried apricots Curd casserole with dried apricots recipe

Weigh out the required amount of ingredients and grate the zest of 1 lemon on a fine grater.

Preparing dried apricots (or apricots)

We wash 200 g of dried apricots, soak them until they swell, and cut them into small cubes. If we have fresh apricots, then we will need more of them - 500 g. We peel them (you can pour boiling water over them to simplify the process), remove the pit and cut them into cubes.

Wipe the cottage cheese

Rub 350 g of cottage cheese through a sieve so that the consistency is soft and homogeneous.

Mix butter and sugar

Mix 35 g of softened butter (not margarine!) and 60 g of sugar, add a pinch of salt, then add 100 g of sour cream and 2 eggs.

Add cottage cheese

Add cottage cheese and mix thoroughly (you can use a mixer).

Add zest

Add zest and mix.

Add apricots (dried apricots)

3 tbsp. l. Mix semolina with 1.5 tsp. baking powder, add to the mixture and add dried apricots or apricots. The dough should be slightly thicker than sour cream. If you think the mixture is a bit runny, add another 1-2 tablespoons of semolina.

Let's prepare the form

I used a round springform pan with a diameter of 20 cm. If you take a pan with a larger diameter, the casserole will turn out lower and you will need to bake it a little less. I lined the bottom with baking paper to make it easier to remove the finished casserole from the pan.

Place the dough in the mold, sprinkle with almond petals (20 g) on ​​top, if desired, you can put small pieces of butter for more goldenness.

Let's bake!

Bake in a well-heated oven at a temperature of 175-180 degrees for about 35-45 minutes (depend on your oven!). Once the top turns golden, you can turn it off and leave to cool. Then carefully run a knife or spatula along the sides, carefully remove the casserole (it is better to take it out when cooled) and transfer it to a dish.

Curd casserole with dried apricots is incredibly tasty, and also good for digestion. We will prepare it according to several recipes: with prunes, bananas, nuts, apples and even tangerines.

Recipe for cottage cheese casserole with a layer of dried apricots

Products:

• 600 g cottage cheese;
• 200 g dried apricots;
• 2-3 eggs;
• 3 tbsp. semolina;
• 4 tbsp Sahara;
• 1 tbsp. with a slide of butter;
• 1/3 teaspoon baking powder;
• 3 tbsp. milk;
• vanilla to taste.

Description of preparation:

1. There are several ways to prepare dried apricots: you can boil them, soak them in cold water, but I will soak them in boiling water, so they will swell faster and will not lose their beneficial substances as when boiled. So, rinse it of debris and fill it with boiling water. Let it sit for 1 hour, then drain the water.
   
2. This is what she looked like after swelling.
   
3. We pass it through a meat grinder.
   
4. Add eggs, butter, vanillin and powder to loosen the dough to the cottage cheese. There is no such powder, put a pinch of soda. Since cottage cheese is sour in itself, there is no need to add citric acid; the baked goods will rise without it.
   
5. Add sugar and semolina, mix.
   
6. Add two full tablespoons of curd mass to the dried apricots, plus 1 tablespoon of sugar and mix. If the mass is thick, add milk. The thick mass will be difficult to spread over the first layer without mixing with it.
   
7. Grease the mold with oil.
   
8. Exactly make the first curd, bottom layer.
   
9. Place a layer of dried apricots on it. Try not to mix with the bottom curd layer.
   
10. Make a second curd layer on top from the remaining mass.
    
11. Level the surface, cover with foil and place in the oven.
12. We bake for 30 minutes at a temperature of 180 degrees, making sure that it bakes evenly on all sides and does not burn. 15 minutes before the end of baking, remove the foil.
    
13. This is how the curd casserole with dried apricots turned out, let it “rest” in the pan for 10 minutes. It will thicken and can be cut into portions.
    

After the oven, dried apricots become sour, so those with a sweet tooth should add more sugar. I prefer the combination of a sweet curd layer with a sour layer of dried apricots.

Casserole with cottage cheese, dried apricots and raisins

Products:

• 400-500 grams of cottage cheese;
• two thirds cups of sugar;
• 1 cup semolina;
• two tablespoons of sour cream;
• 300 grams of raisins;
• a handful of dried apricots;
• 1 egg;
• vanillin to taste,
• half a teaspoon of baking powder;
• a pinch of salt.

Description of preparation:

1. Grind the cottage cheese well, add eggs, semolina, vanillin, salt, sugar, baking powder and mix everything well.
2. Add sour cream.
3. Wash the raisins, wash the dried apricots and cut them into small pieces; if they are hard, first pour boiling water for 10 minutes, then cut them.
4. Mix dried fruits with curd mass.
5. Grease the pan with oil and place the casserole mixture, level the top and place in the oven.
6. Bake at 180 degrees, if there is a risk of burning on top, cover with foil.
7. The finished cottage cheese casserole with dried apricots and raisins is more like a cake, it is delicate in consistency and very tasty.

Variant of cottage cheese casserole with dried apricots and prunes

Products:

• 400 grams of cottage cheese;
• 5 pieces. prunes;
• a handful of dried apricots;
• two eggs;
• two tablespoons of semolina;
• 3 tablespoons sugar;
• vanilla to taste.

Description of preparation:

1. Wash prunes and dried apricots in hot water and cut into pieces.
2. Mix cottage cheese, semolina, add vanillin.
3. Break two eggs into a bowl, add sugar and beat with a mixer until the sugar is completely dissolved, this must be done at high speed for 5 minutes.
4. Mix the sugar-egg mixture with the curd mass using a mixer turned on at the slowest speed, stir until smooth.
5. Pour pieces of dried fruit into the curd mass and mix.
6. Place in a greased baking dish and place in an oven preheated to 180 degrees, bake for 30-40 minutes.
7. The casserole with cottage cheese, dried apricots and prunes is ready.

Casserole with cottage cheese, dried apricots and walnuts

Products:

• 500 grams of cottage cheese;
• 100 grams of walnuts;
• a handful of dried apricots;
• two eggs;
• 4 tablespoons sour cream;
• 3 tablespoons sugar;
• 3 tablespoons of semolina;
• 2 tablespoons tbsp. oils;
• two tablespoons of breadcrumbs;
• vanillin to taste;
• jam.

Description of preparation:

1. Mix the cottage cheese with butter using a blender or through a meat grinder.
2. Break the eggs with sugar and add to the curd mass.
3. Also add vanillin, semolina and mix.
4. Grind the walnuts.
5. Cut the dried apricots into small pieces and add to the curd mass along with the nuts.
6. Mix and place in a baking dish greased with butter.
7. Spread sour cream on top and place in the oven.

Products:

• 500 grams of cottage cheese;
• 100 grams of dried apricots;
• one tangerine;
• 5 tablespoons of semolina;
• 1 tablespoon flour;
• 3 chicken eggs;
• one apple;
• 1/2 teaspoon baking powder.

Description of preparation:

1. Wash the dried apricots, pour boiling water over them and leave for 30 minutes, then cut into cubes.
2. Bake the apple in the oven for 15 minutes until it becomes soft.
3. Cut the tangerine into pieces.
4. Separate the apple pulp from the peel and core.
5. We rub the cottage cheese through a sieve so that it is free of grains.
6. Add eggs, semolina and flour, baking powder, mix.
7. Add tangerine, apple pulp and pieces of dried apricots, mix again.
8. Place in a greased baking dish and bake for 30 minutes.

Curd casserole with dried apricots is suitable both for serving for dessert and as a main dish for an afternoon snack. Properly prepared, not overdried, soft and aromatic casserole made from curd mass with sour cream and dried fruits will not leave anyone indifferent. You can make a casserole with a slightly uneven structure when grains of cottage cheese come across, or before baking, bring the curd mass to the most homogeneous state. In addition to dried apricots, you can add prunes (smoked or dried), candied fruits, dried bananas, dates, and figs to the casserole.

Ingredients

• 300 g cottage cheese
• 2 handfuls of dried apricots
• 2.5 tbsp. l. Sahara
• 1 chicken egg
• 10 g butter
• 1 pinch of salt
• 3 tbsp. l. semolina
• 3 tbsp. l. sour cream
• 0.5 tsp. baking powder
• 1 tsp. powdered sugar (before serving)

Preparation

1. It is better to use homemade cottage cheese, although it can be quite fatty. If you want to use low-fat cottage cheese, you can buy it in the store. Transfer to a bowl and mash with a fork.

2. Beat a fresh egg into a bowl with cottage cheese. In general, it is better to break the egg into a separate bowl to make sure that it is not spoiled, and only then pour it into the cottage cheese. Also add sugar, a pinch of salt and baking powder.

3. It is better to take low-fat sour cream - it is more liquid. Otherwise, you will have to dilute it slightly with kefir or milk. Otherwise the casserole will turn out very dense. Also add semolina. As an option, you can use wheat flour, here the choice is yours.

4. Dried apricots should be cut into small pieces and placed in a bowl. If the dried apricots are too dried, it is better to pre-soak them for half an hour in warm water, and then lightly squeeze and cut them.

5. Mix all ingredients. Grease a baking dish with butter and transfer the curd mass, smoothing the top. Place the pan in the oven and preheat it to 180-190 degrees. Bake for 25 minutes until the top is golden or light brown. After this, you can turn off the oven and let the casserole stand for another 20 minutes.

An unusually tender curd casserole with dried apricots, dense and at the same time “airy”, practically a quick and very healthy curd cake.
A delicious “diet” breakfast, afternoon snack and even dessert, good both warm and cold.

The recipe is very simple, classic, the secret of success is the quality of the cottage cheese: it should be fresh, homogeneous, tasty, not sour, not fatty (without yellow inclusions, but not low-fat either).

In addition to dried apricots, you can add a handful of nuts (walnuts or hazelnuts), dried cranberries, dates or raisins to this casserole.

Step 1
Wash dried apricots and steam with boiling water.

Step 2
Turn on the oven to preheat until 200° WITH.

Step 3
Mash the cottage cheese with a fork, add eggs to it
(set aside 1 yolk, we use it to grease the casserole)
semolina, sugar and vanilla sugar.

Mix everything thoroughly, but do not beat.

If we add nuts, raisins or other dried fruits to the casserole, in addition to dried apricots, they must be mixed into the cottage cheese at this stage, and raisins, dried cranberries, dates, etc. must first be thoroughly washed and dried, and the dates must also be chopped.

Step 4
Grease a ceramic baking dish with butter. Place the curd mass in the prepared form, level it, and if desired, brush the top with yolk mixed with sour cream (1 yolk + 1 tablespoon of sour cream or just 1 yolk + 1 tablespoon of water).

Step 5
Press whole dried apricots into the surface of the casserole, at some distance from each other.

Step 6
Place the mold with the curd mass in a preheated oven, immediately reduce the temperature to 160° WITH.
Bake for about 30-40 minutes.

Step 7
Remove the finished casserole from the oven, run a knife along the sides, let cool slightly and cover with a towel.
Once cooled, you can cut it and eat it.

Classic cottage cheese casserole with dried apricots

This cottage cheese casserole tastes best cold (preferably straight from the refrigerator), with hot unsweetened tea.
To do this, put the completely cooled casserole in the refrigerator (you can directly in the form, covering the top with parchment), let it brew for several hours (ideally until the morning) and cut into portions immediately before use.

Bon appetit.