Nalistniki with cottage cheese (recipe with milk and starch)

Nalistniki are thin spring rolls. This dish is common in Ukraine and Belarus, but our compatriots also make and eat it with pleasure. Nalistniki differ from ordinary pancakes in the use of yeast-free dough and high elasticity. They are thin, but do not tear, which allows you to wrap the filling in them. It can be meat, mushroom, vegetable, fruit, and is often made from cottage cheese. The dough for nalistniks can also be different, but its taste is always close to neutral, because the main task of nalistniks is to act as a wrapper for the filling, without interrupting or obscuring its taste.

Cooking features

Spring rolls are appropriate for both a family dinner and a buffet table. They are baked for breakfast, taken on the road, or made for holidays. Having learned how to cook nalistniki, the housewife will always be able to feed her household heartily and tasty and welcome guests with dignity. The process of making spring rolls is not difficult if you know a few things.

The dough for the pancakes is made quite liquid, with a consistency reminiscent of thick kefir or liquid sour cream; it should spread easily over the pan.
It will be easier to stir the flour so that the dough is smooth, without lumps, if you initially make the dough thick, and only then dilute it with water or milk. Flour is introduced gradually, in parts. Stir the dough along the bottom with quick circular movements.
If you add vegetable oil to the dough, the pancakes can be fried in a dry frying pan or greased with a minimum amount of oil using a special cooking brush.
The pan must be heated before pouring the dough onto it.
The dough is poured into the center, then the pan is tilted from side to side so that the dough is distributed evenly over the bottom. It cannot be smeared.
As soon as the pancake is browned, turn it over, fry for another half a minute, and remove. Place the finished pancakes in a stack on a flat plate.
It is customary to roll the sheets into an envelope or a tube. You can also cut the pancakes into 4 parts, place a small amount of filling at the wide edge, and roll towards the sharp corner. This form is also considered traditional.
The filling for the sheets must be completely ready for use.
The nalistniki should be served hot. This can be done immediately after filling the shell with filling. Cooled pancakes are heated in a frying pan or in the microwave. Traditionally, they are placed in a pot, poured with oil, then simmered in an oven or oven at a minimum temperature of one and a half to two hours.

Nalistniki are delicious on their own, but they are usually served with sour cream.

What is unique about the sheets

For this Ukrainian dish you need to take the same ingredients that are required to prepare Russian pancakes. Nalistniki made with milk just don’t need yeast. Instead, a little vegetable oil is poured into the dough. This ingredient makes the pancakes elastic and thin. Since the butter is already in the dough, you can bake the pancakes in a “dry frying pan”. But it is still recommended to grease the bottom with a silicone brush with sunflower fat before the first pancake. Now about the milk. It does not have to be fresh, as they say in Ukraine, “sweet”. Sour will work too. And nalistniki are made from various milk derivatives: kefir, fermented baked milk, yogurt, whey. Fermentation bacteria give pancakes their delicacy. Sometimes regular soda is added along with milk. But here we will focus specifically on the question of how to prepare nalistniki with milk.

We will need milk, flour, eggs, sugar and salt, sunflower oil. In some recipes, the dough is also diluted with warm water. And, of course, you can’t do without the filling. Although nalistniki can be eaten in the same way as pancakes: with mushroom sauce, sour cream, honey and butter. What differentiates the two different dishes is the method of preparation. The dough for nalistniki in milk is prepared in two stages. First, it is made thick, the consistency of homemade sour cream. So it should stand for at least an hour. And then it is diluted with milk or mineral water/regular warm boiled water. There is also a special choux pastry - but this is the subject of another article. So let's get cooking. What are the proportions of the ingredients? For a glass of milk you need to take the same amount of flour, one egg, a pinch of salt, two teaspoons of sugar. To dilute the thick dough we need about 100 ml of warm water. And, of course, to prevent the pancakes from sticking to the pan - two soup spoons of vegetable oil. It can be replaced with the same amount of melted butter. With it, the leaflets will have a beautiful golden appearance.

Classic recipe for nalistniki with cottage cheese and raisins

Compound:

milk – 0.25 l;
water – 0.25 l;
chicken egg – 3 pcs.;
wheat flour – 160 g;
sugar – 100 g;
vegetable oil – 100 ml;
cottage cheese – 0.5 kg;
raisins – 50 g;
butter - to taste.

Cooking method:

Rub the cottage cheese through a sieve, break one egg into a bowl with it, add 3 tablespoons of sugar. Grind until smooth.
Pour boiling water over the raisins and leave for 10 minutes. Drain the water, squeeze the dried fruits, add to the curd mass, stir.
Break the remaining eggs into a separate bowl, add the remaining sugar and mash.
Sift the flour. Mix it into the egg mixture, spoonful at a time.
Pour in half the milk, stir the dough so that there are no lumps. Pour in the remaining milk and mix thoroughly again.
Continuing to stir the dough, add water, then vegetable oil.
Heat a frying pan, fry thin pancakes in it, stack them.
Place a spoonful of filling on each pancake, close to one edge. Roll the pancakes into a tube.
Melt the butter.
Place the foliage in a baking dish or ceramic pot, brushing each layer with a small amount of melted butter.
Place in the oven. The temperature in it should be minimal. Cover the pot with foil. Simmer for 1–2 hours, depending on the temperature in the oven (2 hours at 60 degrees, 1 hour at 120 degrees).

All that remains is to take the pot out of the oven, let it cool a little, put the plates on plates and call everyone to the table. You can cook the nalistniki in the oven immediately in portions by heating them in small molds.

Recipes

Nalistniki with milk

Not exactly a classic recipe, but it turns out delicious. I added a pinch of sugar and salt, you add according to your taste. In theory, these pancakes should be fresh. We won’t make the filling in this recipe, it goes further.

Ingredients:

Wheat flour – 20 tbsp. spoon;
Milk – 1 liter;
Eggs – 4 pcs.
Sugar – 3 pinches;
Salt – 1 pinch;
Soda – 1 pinch;
Vegetable oil – 1-2 teaspoons;

Preparation

Pour sugar, salt, soda and flour into a large, deep cup. Mix dry ingredients.

Pour warm milk into it and stir well.

Beat the eggs separately, pour into the dough, and add a couple of tablespoons of oil. Stir thoroughly until lumps disappear and let sit for 15 minutes.

Fry the pancakes on both sides until golden brown. It takes me no more than a minute on each side.

Films on starch

And this is an original, classic recipe for nalistniki, which came from the villages.

What makes it special? We will cook without wheat flour. Instead of flour, take the same amount of starch (potato or corn). In addition to starch, we will also add a lot of eggs. The dough will be thin, tender and stretchy - just right for delicious fillings!

Ingredients:

Eggs – 7 pcs.
Starch – 6-7 spoons;
Milk – 500 ml.
Vegetable oil – 1 tbsp. spoon;

Preparation

Combine warm milk with starch. Beat eggs, pour into milk. Add a spoonful of oil. Beat well.

It is advisable to fry in a non-stick pan. Pour the dough into a hot frying pan, after a minute, carefully pry the edge with a fork and turn the pancake over.

Plasters on the water

Lower calorie option. You can also cook without eggs, but the essence of the pancakes is that eggs must be present in large quantities.

Ingredients:

Flour – 500 g (You can use 50/50 with starch);
Eggs – 4 pcs.
Water – 1000 ml.
Vegetable oil – 3 tbsp. spoons;
Salt – 2 pinches;
Sugar – 2 teaspoons;

Cooking process

Heat the water slightly, dissolve salt and sugar in it. Add flour. Beat the eggs and pour them into the dough. Add oil and mix thoroughly.

Stand for about 15 minutes. Fry as usual.

Fillings

We baked the nalistniki, but what should we fill them with? There are a lot of fillings! Sweet, savory, vegetable and meat, mushroom, fish, etc. Below are the most common options.

Nalistniki with cottage cheese

Most often it is prepared with curd filling. Moreover, cottage cheese does not have to be sweet; some make it salty.

In addition to cottage cheese, I advise you to take some dried fruits: raisins, dried apricots, prunes.

Ingredients:

Cottage cheese – 500 g.
Egg – 1 pc.
Raisins – 50-80 g.
Sugar – 3 tbsp. spoons;
Vanillin – 1-2 pinches (optional);

Preparation

Pour boiling water over the raisins for 5 minutes, then drain the water and dry the berries.
Mash the cottage cheese until smooth. If it is too dry, add another 1-2 tablespoons of sour cream. Beat the egg with vanilla and sugar. Add raisins and eggs to the cottage cheese and mix thoroughly.
All. Place the filling (1 tablespoon at a time) into the pancakes and wrap them.
You can eat it just like that, or you can also bake it in the oven.
To do this, fold the sheets into some deep mold. Grate frozen butter on top and sprinkle with sugar. You can also flavor it with sour cream. Now place in an oven preheated to 200-220 degrees for 10-15 minutes until golden brown. Some people like it to be completely dark, others just a little bit.

With ham and cheese

Grate 300 grams of ham (sausage) and 100-150 g of hard cheese on a coarse grater. If desired, you can also add chopped herbs here.
Beat the egg, mix it with cheese and ham. We fill the pancakes, then put them in the oven for 15 minutes (200 degrees).

With meat

Take 500-800 grams of minced meat, 1-2 onions, 2-3 pinches of salt and black pepper.
Fry the minced meat with onions until fully cooked. Preferably under a lid. Salt and pepper. That’s it, you can stuff it and try it right away.

With apples

Peel the apple and remove the cores. Finely chop, add 3-5 tablespoons of sugar and a spoonful of softened butter. And a spoonful of starch so that the juice does not flow out.
Stuff the leaves, then put them in a pot. Cover with a lid or pancake on top and bake for 15 minutes in the oven. Preheat the oven to 200 degrees.

More tips and ideas

Before putting them in the oven, the sheets should be covered with sour cream or butter so that they do not dry out, but rather soak in as much as possible.
In addition to apples, you can use: bananas, raspberries, jam, pears and other sweets.
The following savory fillings are excellent: stewed cabbage, liver, potatoes, fried mushrooms, boiled chicken.
You can diversify the flavor of the filling or dough with black pepper, cloves, dill, cinnamon, and vanilla.

Also take a look at these pages:

Pancakes with boiling water;
Beer pancakes;
Buckwheat pancakes.

If you have any questions, advice or comments, leave a comment - I will definitely answer.

Nalistniki with meat and rice

Compound:

wheat flour – 160 g;
milk – 0.5 l;
chicken egg – 2 pcs.;
vegetable oil - 50 ml for the dough and 50 ml for the filling;
minced meat – 0.4 kg;
onions – 0.2 kg;
rice – 80 g;
salt, ground black pepper - to taste.

Cooking method:

Rinse the rice well, cover with clean water, and boil until tender.
Peel the onion and chop finely.
Combine onion and rice with minced meat, pepper and salt.
Heat the oil in a frying pan, put the minced meat in it and fry it over low heat until cooked.
Pour a glass of milk into a bowl, break eggs into it, add sugar and a pinch of salt. Whisk to obtain a homogeneous mixture.
Add the sifted flour little by little and stir. As a result, you should have a fairly thick dough, but smooth, without lumps.
Pour milk into the dough, stir it in a circle until a homogeneous mixture is obtained.
Add oil, mix well again.
Bake thin pancakes from the prepared dough and place them on a plate.
Place a spoonful of meat filling on each pancake and roll it into an envelope.

Serve meat platters with sour cream or mushroom sauce.

The main problems encountered when preparing pancakes

The most common problem is that the milk pans stick to the pan or tear. For the first pancake, this is normal - apparently, the dishes were not heated enough or there was not enough fat. But if this happens again with the second and third sheets, add flour to the dough. To do this, pour out part of the dough (a third of a glass). Add a couple of tablespoons of flour there. Stir well and pour into most of the batter. Another problem is the fragility and brittleness of finished products. In this case, pour a little vegetable oil into the dough.

Dough on water with apples

Compound:

water – 0.3 l;
butter – 60 g;
chicken egg – 2 pcs.;
flour – 120 g;
honey – 10 ml;
starch – 30 g;
sugar – 100 g;
apples – 0.4 kg.

Cooking method:

Peel the apples and cut out the seed boxes. Coarsely grate the pulp, mix with sugar and starch. Add 30 g of melted butter, stir.
Mix the remaining melted butter with water.
Add melted honey and eggs to the mixture of water and oil. Whisk until the mixture has a uniform consistency.
Sift the flour. Pour it into the prepared mixture, knead into a homogeneous dough, without lumps.
Fry the pancakes.
Fill them with apple filling, forming tubes.
Place the pancakes in a saucepan or cauldron, cover with a pancake without filling, heat for 30–60 minutes in the oven, setting it to the minimum temperature.

When serving, apple-filled nalistniki can be topped with sour cream, yogurt, condensed milk, or chocolate cream.

How to make nalistniki with milk

The basic recipe advises first grinding the egg with sugar and salt. By the way, if you intend to make nalistniki with meat, cabbage, mushrooms, chopped liver and similar fillings, reduce the amount of the sweet ingredient to a pinch. Now you should pour in a glass of milk. In order for the components to interact with each other faster, it would be better to warm it up a little. Now add flour. Mix thoroughly until lumps are eliminated. Pour in the vegetable oil and leave the dough for the sheet pancakes in the milk to rest at room temperature. During this hour you can start filling. Steam the raisins, rub the cottage cheese through a sieve, mix it with sugar and a raw egg. Or boil the chicken breast, mince the meat, mix it with finely chopped dill and salt. While you are doing all this, the dough will come up. Now you should dilute it with milk to the consistency of cream. But you can get by with water.

At this stage of preparation, the recipe for milk pancakes - the photo demonstrates this - differs from the method of frying pancakes. There is no need to pour a lot of oil into the pan. You can only lightly lubricate the bottom with a silicone brush. Previously, Ukrainian housewives made do with a piece of lard skewered on a fork, and during Lent they dipped a goose feather in vegetable oil. Using your right hand, scoop out the batter with a small ladle. With your left hand we hold the heated frying pan suspended, slightly tilted. Pour the dough into the middle in a thin stream. Rotate the pan slightly in a circle so that the dough spreads and covers the entire bottom. Check readiness with a thin wooden spatula. As soon as the bottom is browned, sharply throw the pan forward and slightly up. The fatty pancake will fly up, turning over in the air. Now it’s important to catch it so that it plops into the pan with the uncooked side. Until you have developed the necessary skill, use a fork or wooden spatula to flip your pancakes. If you are going to wrap the filling in milk-based sheets, the recipe recommends frying them on one side only. Then place the minced meat on the baked side, roll the pancake into a tube and place it on a baking sheet. Place in the oven until fully cooked.

Flourless nalistniki with curd and poppy seed filling

Compound:

chicken egg – 6 pcs.;
milk – 0.5 l;
poppy – 50 g;
cottage cheese – 0.3 kg;
starch – 150 g;
salt - a pinch;
sugar - to taste;
vegetable oil - 20 ml for the dough, for greasing the frying pan - as needed;
butter, sour cream - to taste.

Cooking method:

Pour boiling water over the poppy seeds so that the water barely covers the poppy seeds. Leave to swell.
Rub the cottage cheese through a sieve. Mix with one raw egg. Add sugar to taste, mix well.
Combine the curd mass with poppy seeds and a small amount of sour cream. Stir.
Place the remaining 5 eggs in a clean bowl. Add a few tablespoons of sugar to them and grind.
Add starch to the eggs and mix thoroughly.
Pour in the milk and whisk. The dough should be homogeneous.
Add a spoonful of vegetable oil to the dough.
Heat a frying pan, grease it with oil, and pour a small ladle of dough into the center. Fry the pancake on one side until the other side is no longer runny. Remove and place on a plate.
Fry pancakes from the remaining dough in the same way.
Place a spoonful of curd filling on one side of the pancake and roll the pancake up, tucking in the edges.
Place in a pot, pouring melted butter over it.
Preheat the oven to 160–180 degrees, place a container with sheets in it for 10–15 minutes.

Nalistniki - milk pancakes with curd filling

Thin pancakes with cottage cheese, which came to us from neighboring Belarus, have firmly established themselves in the diet of many families. Traditionally, these pancakes with cottage cheese, the recipe for which is also used in Ukraine and Poland, are made from liquid unleavened dough with the addition of a large number of eggs.

Nalistniki differ from ordinary pancakes in consistency and taste. They are thinner, almost unsweetened, elastic, and have no holes. They are served rolled into a tube and topped with sauces, sour cream or jam. In addition to cottage cheese, other fillings are also wrapped in sheets - meat, mushroom, vegetable. Such thin pancakes should emphasize the taste of the filling, only slightly highlight, and not “clog” it, serve as a kind of shell, in this case, cottage cheese.

Today we suggest making pancakes with milk, a recipe with cottage cheese and raisins. This filling is considered a classic; the pancakes are aromatic and sweet, served with coffee, juice and tea.

Today's Belarusian nalistniki - unleavened pancakes with cottage cheese - will be prepared with milk, although in the classical interpretation they usually use water, especially for savory fillings. You will need the following ingredients for the dough:

500 milliliters of milk;

4 eggs;

2 tablespoons olive or vegetable oil;
3 tablespoons sugar;
a pinch of salt;
150-200 grams of flour.

For the filling of the curd pancake, take the following ingredients:

400 grams of granular cottage cheese with a fat content of about 9%;
5 level tablespoons of sugar;
1 packet of vanilla sugar;
a little butter;
a handful of raisins.

The filling for the cheesecakes should be quite dense, so it is important to choose the right cottage cheese. It is not recommended to use curd mass instead of regular cottage cheese; it is better to take a fresh country product with high fat content. You can use any raisins, preferably small and seedless. We will steam it so that it becomes soft and does not crunch in the filling.