Directions

SIRNIKI

- Combine cottage cheese, flour, egg yolks, salt and sugar

- Mix until relatively smooth

- Roll the dough into a cylinder, about 3 inches (7.5 cm) thick. Wrap in plastic film. Refrigerate for 2 hours or more

- At service time, cut the cheese rolls into cakes about ¾ inch (2 cm) thick.

- Heat about 1/8 inch (3mm) butter in a heavy sauté pan. Pan-fry the cakes over low heat until golden brown on both sides. Turn very carefully with a spatula.

- Place the cakes and sprinkle lightly with confectioners’ sugar. Place a dollop of sour cream on the plate next to the cake. Serve immediately.

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