Cottage cheese Easter with candied fruits

Our family loves candied fruits - tasty, healthy and bright on a plate. I add them to porridges, make buns and cakes with them. But one of my favorite dishes was Easter cottage cheese with candied fruits. The recipe is very simple, and the result is delicious! The delicacy is suitable for both Easter holidays and everyday life - if you give the dish a different shape. Definitely try to cook it, especially if your kids don’t really like cottage cheese and don’t believe that it’s healthy. Such Easter can be placed on the table for guests without hesitation or taken to church for consecration.

Cottage cheese Easter recipe

Cottage cheese – 500 g (I used 0.5 kg of cottage cheese, but if you literally have the same Easter egg as mine, double all the ingredients, because my cottage cheese Easter turned out to be too small)
Chicken egg yolks – 2 pcs.
Sugar – 130 g.
Butter - 100 g.
Sour cream (you can use 33% heavy cream) – 100 g.
Vanilla sugar (or vanillin) – 1 sachet.
Dried fruits (candied fruits) – 100 g.

You will also need a bean bag - a special device for making beads (can be purchased in the hardware departments of hypermarkets), and a piece of gauze.

How to cook

No matter how much a novice housewife can master making cottage cheese Easter, this is not an Easter cake oven for you, where the ability to work with yeast dough is required.

All products for Easter should be the freshest, it is better to take farm cottage cheese, sour cream, eggs. Remove all ingredients from the refrigerator in advance so that they mix well.

If the cottage cheese you get is coarse-grained, beat it with a special blender attachment or rub it through a sieve.

Candied fruits should be thoroughly washed and poured with hot water so that they swell.

Do not use boiling water, otherwise the candied fruits will turn sour and turn into porridge!

If you use dried apricots, like me, also wash it, cut it into small pieces and send it to steam with candied fruits.

Combine sugar with egg yolks (2 pcs.) Stir until smooth.

Add sour cream (100 g) to the stirred eggs with sugar.

Mix eggs with sour cream until smooth.

Add butter (100 g)

Place all the mixed ingredients on the fire. The heat should be low, this will prevent the yolks from curdling.

We take the candied fruits out of the water, squeeze them out, dry them on a towel, then cut them into small pieces.

Add chopped candied fruits to the cottage cheese.

Mix the curd mass. Add the heated mixture with yolks, sugar, sour cream.

Mix and get a homogeneous curd mass with candied fruits.

Cottage cheese Easter with candied fruits

Delicious cottage cheese Easter without baking

This Easter recipe is quite easy to make and saves a lot of time when preparing for the holiday. The only thing is that it will have to sit for 10-12 hours, so it’s better to start cooking in advance. And see more of our Easter recipes.

Ingredients:

0.5 kg of cottage cheese;
3 tbsp. sour cream;
50 g butter;
1 tbsp. Sahara;
300 g candied fruits (200 g for Easter and 100 g for decoration);
a pinch of vanillin.

We will also need a mold for making Easter. I used a store-bought special form for Easter cottage cheese. But it can be replaced with a plastic bucket or disposable cups, having previously made a hole in the bottom to drain the whey. We will also need gauze.

Cottage cheese Easter recipe

1. Transfer the cottage cheese into a deep container, add sour cream and butter, add sugar and a pinch of vanillin.

2. Mix everything with a blender until smooth.

3. Finely chop the candied fruits.

4. Add chopped candied fruits to the curd mass and mix everything with a spoon.

5. Turn the Easter pan over so that the whey drips down. Place in a bowl so that there is somewhere to drain excess water. Line the mold with gauze so that there are overhanging edges. We put our curd mass into the mold.

6. Press tightly on top with a plate (put on a press). In this state, put the Easter cottage cheese in the refrigerator for 10-12 hours.

7. Take it out, remove the press, turn the mold over onto a flat plate and carefully remove the Easter, slowly pulling up the edges of the gauze. decorate with chopped candied fruits. Delicious cottage cheese Easter is ready! Bon appetit and happy holiday! :)

Vanilla Easter cottage cheese with candied fruits

Ingredients

Fat cottage cheese – 800 gr;

Cream – 300 gr;

Candied fruits – 200 gr;

Vanillin – 0.5 teaspoon;

Egg yolks – 4 pcs;

Butter – 100 gr.

260 kcal
40 min.
40 min.

Photo of the finished dish

Step-by-step recipe with photos

Cottage cheese Easter will decorate the Easter table along with Easter cakes. It is prepared only once a year and only for Easter. The dish is hearty and quite nutritious, but very tasty. There are several options for making cottage cheese Easter. Here is one of the options. The highlight of this particular recipe is that the yolks are heat-treated and only later are introduced into the main curd mass.

Prepare the necessary products.

Rub the cottage cheese through a sieve.

Add 3 tbsp to the cottage cheese. spoons of cream, a huge half of sugar and butter at room temperature. Mix well.

Beat the yolks with the remaining sugar.

Add the remaining cream and vanilla to the yolks. Stir well.

Place the yolks and cream over medium heat and cook, stirring continuously, until slightly thickened. The mass is almost brought to a boil, but does not have to boil. Remove from heat and leave to cool.

Add candied fruits. Stir well again.

Line the Easter pan with moistened gauze. Place the curd mixture into the mold.

Cover the top with gauze and press down with pressure. Leave Easter in the refrigerator under pressure for 12 hours.

Carefully remove the Easter from the mold. To do this, peel back the gauze. Cover the pan with a plate. Turn the Easter over onto the wide side onto a plate. Carefully remove the uniform and gauze.

Cottage cheese Easter with candied fruits

Hello, my readers of the blog recept-menu.ru.

Congratulations on the upcoming holiday of Easter. On these busy pre-holiday days, everyone gets ready, they usually bake Easter cakes, paint eggs, and also prepare Easter cottage cheese. These festive dishes are prepared only once a year, so every housewife tries to put all her skill and culinary capabilities into making both the Easter cake and Easter a success.

Easter from cottage cheese is constantly prepared from the newest and richest goods, and it is also sweet, with various fillings from candied fruits and dried fruits, nuts. After a long fast, this is a true delicacy, perhaps because it is considered an emblem of sweet paradise.

Easter must be tall, in the shape of a truncated pyramid. Previously, craftsmen carved molds from wood, and housewives used them with success. At the moment, plastic split molds of various sizes are sold. I bought a small one for myself, and now it serves me every year.

Cottage cheese Easter recipe

Cottage cheese – 500 g
Eggs (yolks only) – 2 pcs.
Sugar – 125 g
Butter – 100 g
Sour cream (cream) – 100 g
Vanilla sugar – 1 sachet
Dried fruits (candied fruits) – 100 g

You will also need a form for Easter - a bean bag and a piece of gauze. It is better to wash the gauze in advance and iron it with a hot iron.

How to cook cottage cheese Easter

Making Easter is so simple that even a novice housewife can do it, let alone baking Easter cake, which requires the ability to work with yeast dough. I also recommend preparing Easter cupcakes with icing or Easter gingerbread cookies for the festive table.

As I already said, all products must be fresh and of the highest fat content. So it’s better to buy cottage cheese from the market, where you can taste it. The cottage cheese should be tender, without grains, without sourness, the final taste of the paska depends on this.

Be sure to grind the cottage cheese through a sieve or grind it with a blender (immersion attachment). The cottage cheese will become airy and even more tender.

Soak candied fruits for Easter in hot water and let stand for about 30 minutes. Later, drain the water, dry the swollen dried fruits and cut as necessary.

Mix all other ingredients (yolks, sour cream, butter, sugar) until smooth and put on low heat. Over medium heat, bring the mixture to a boil. Stir for about three to five minutes, the mixture should begin to thicken.

Later, let it cool and mix with cottage cheese and candied fruits.

Wet clean gauze and wring it out. This is necessary to make it comfortable to line the bean bag, removing the deepest folds. Place the bean bag in a deep bowl with the bottom up, cover with gauze, leaving the edges hanging down.

Spread out the curd mixture.

Cover the edges with gauze, place a suitable sized plate on top and apply pressure (2-3 liter jar of water). Place in a cool place for at least 12 hours. During this period of time, excess liquid will drain into the bowl; it must be drained constantly.

Later, we open the gauze, place the dish where the paska will stand, and carefully turn it over and disassemble it, remove the bean bag.

Now the Easter cottage cheese is ready, you can decorate it with candied fruits and treat your guests.