Cottage Cheese Syrniki: Soft Pancakes with Raspberry Sauce

Syrniki are small, thick cottage cheese pancakes with a beautifully golden exterior and a soft, slightly creamy centre. They are easy to prepare and, served with raspberry sauce, sweetened sour cream and fresh berries, make a delicious breakfast, dessert or relaxed weekend brunch.

A sweet pan-fried treat

Syrniki with Cottage Cheese and Raspberry Sauce

Golden on the outside and soft and creamy in the middle – easy cottage cheese pancakes served with sour cream, homemade raspberry sauce and fresh berries.

What are syrniki?

Syrniki are a true classic across many Eastern European countries. Their name comes from the word “syr”, meaning cheese, as they are traditionally prepared with a dry and crumbly fresh cheese.

In this recipe, we use smooth cottage cheese, which is easier to find. If your cottage cheese contains a lot of moisture, drain it thoroughly before preparing the mixture. This creates a firmer dough that is easier to shape and helps the syrniki keep their shape while cooking.

Unlike regular pancakes, the mixture for syrniki is not a pourable batter. It should be soft and slightly sticky but still firm enough to shape into small, thick pancakes.

DifficultyEasy

Preparation25 minutes

Cooking8–10 minutes

Servings4

Tip for perfect syrniki The cottage cheese must be dry enough. If the mixture is still too soft to shape after adding 100 g flour, do not immediately add more flour. Refrigerate it for 15 to 20 minutes first. Too much flour will make the syrniki dense and dry.

Cottage Cheese Syrniki

Ingredients for the syrniki

• 450 g smooth cottage cheese
• 2 eggs
• 100 g plain flour
• 50 g sugar
• 1 teaspoon vanilla extract
• 1/3 teaspoon salt
• 70 g plain flour, for coating
• vegetable oil, for frying

For the raspberry sauce

• 250 g raspberries
• 100 g sugar

For serving

• 200 g sour cream
• sugar, to taste
• 150 g fresh mixed berries

Instructions

1. Drain the cottage cheese.
   If the smooth cottage cheese is very wet, place it in a fine-mesh sieve or a clean kitchen cloth and allow the excess liquid to drain.
2. Prepare the mixture.
   Place the smooth cottage cheese in a large bowl. Add the eggs, 100 g plain flour, 50 g sugar, vanilla extract and salt.
3. Mix the ingredients.
   Use a fork or spatula to mix everything into a soft and slightly sticky but shapeable dough. Mix only until the ingredients are combined.
4. Shape the syrniki.
   With lightly floured hands, take small portions of the mixture and shape them into evenly sized balls. Gently flatten each ball to form a small, thick pancake.
5. Coat them in flour.
   Spread the remaining 70 g flour on a plate. Lightly coat each syrnik on both sides and gently shake off any excess flour.
6. Fry them in a pan.
   Heat a thin layer of vegetable oil in a frying pan. Cook the syrniki over medium heat for approximately 4 to 5 minutes on each side. They should be golden brown on the outside and thoroughly warmed and soft in the centre.
   
7. Drain the excess oil.
   Transfer the cooked syrniki to a plate lined with paper towels.
8. Prepare the raspberry sauce.
   Place the raspberries and 100 g sugar in a small saucepan. Bring to a boil, then reduce the heat and simmer for approximately 4 to 5 minutes, until the raspberries break down and the sauce thickens slightly.
9. Prepare the sweetened sour cream.
   Mix the sour cream with sugar to taste until smooth and pleasantly sweet.
10. Serve.
    Arrange the warm syrniki on serving plates. Add the sweetened sour cream and raspberry sauce, then garnish with fresh mixed berries.

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Frequently asked questions

Does the smooth cottage cheese need to be drained?

If it contains a lot of liquid, it should be thoroughly drained before use. Cottage cheese that is too wet will make the mixture too soft, and the syrniki may lose their shape while cooking.

Why do my syrniki fall apart while cooking?

The most common reason is cottage cheese that contains too much moisture. This can also happen if the oil is not hot enough or if you turn the syrniki before a firm golden crust has formed underneath.

Why are my syrniki hard and dense?

You have probably added too much flour or cooked them for too long. The mixture should remain soft, and the syrniki should be cooked over medium heat.

Can I prepare the mixture in advance?

Yes. You can prepare the mixture several hours ahead and keep it covered in the refrigerator. Shape and coat the syrniki in flour just before cooking.

What can I use instead of raspberry sauce?

You can serve the syrniki with strawberries, blueberries, jam, honey, fruit compote, Greek yoghurt or simply sweetened sour cream.

Can I use frozen raspberries?

Yes. There is no need to thaw frozen raspberries before cooking. Place them directly in the saucepan with the sugar and cook the sauce for a few minutes longer.

More sweet recipes to try

How to Make Pancakes: Classic Recipe + 3 Delicious Variations Retro Dry Pie – Simple, Rich and Comfortingly Old-School Fruit Tacos (Sweet Version) – A Quick Dessert That Looks Wow

Strawberry Phyllo Pie: A Quick Summer Dessert with Creamy Filling

When you have strawberries, phyllo pastry and a few minutes at home, you can make a very simple dessert that looks much more “fancy” than it actually is. This strawberry phyllo pie is one of those desserts where you tear the pastry, pour over a creamy mixture, add fruit and let the oven do most of the work.

The result is a light, juicy and fragrant pie that goes beautifully with a cup of coffee, but you can also serve it as a quick dessert after lunch. The strawberries add freshness, while the phyllo pastry becomes pleasantly crispy on top and soft on the inside during baking.

Quick sweet treat

A simple fruit dessert made with torn phyllo pastry, a creamy filling and fresh strawberries. No complications, no heavy preparation and no feeling that you had to turn half the kitchen upside down just to make dessert.

Preparation time about 10 minutes

Baking time 30 to 40 minutes

Quantity for a smaller baking dish

Ingredients

• 200 g phyllo pastry
• 200 g strawberries
• 50 g melted butter
• 200 g sweet cream or cooking cream with 20 to 30% fat
• 50 g sugar
• 1 egg
• vanilla sugar to taste

Preparation

1. Preparing the phyllo pastry

Tear the phyllo pastry into smaller pieces. Gently loosen the pastry pieces with your hands so they do not stick together too much. Then spread them over the baking dish and drizzle or brush them evenly with melted butter.

2. Preparing the creamy filling

In a bowl, mix the egg, sugar and vanilla sugar. Mix until the ingredients are combined and the mixture becomes slightly lighter. Then add the cream and mix well to get a smooth filling.

3. Assembling the pie

Pour the prepared creamy filling evenly over the torn phyllo pastry. Wash the strawberries, clean them, cut them into slices or smaller pieces and arrange them on top.

4. Baking

Bake the pie in a preheated oven at 180 °C for about 32 to 36 minutes. It is done when the top is nicely golden, the filling is firmly baked and no longer liquid.

My tip

If you want a sweeter version, you can sprinkle a little powdered sugar over the baked pie. It is also very good served warm, with a spoonful of Greek yogurt, a scoop of vanilla ice cream or simply on its own, without any circus on the plate.

More Sweet Ideas to Bake Next

If this strawberry phyllo pie feels like your kind of dessert, light, creamy, fruity and simple enough for a regular day, then there are a few more sweet ideas waiting for you. Some are chocolatey, some are creamy, and some are perfect when you want a dessert that looks a little more special without turning baking into a full kitchen expedition.

For a richer chocolate moment, try the cheesecake brownie, where two classic desserts meet in one creamy bake. If you want to stay in a soft, elegant dessert mood, the Bavarian desserts guide brings together Bavarian cream, strawberry cake, cream slices and dessert glasses. And for something refreshing, the ice cream Swiss roll is a lovely make-ahead dessert for warmer days.

Cheesecake Brownie Bavarian Desserts Ice Cream Swiss Roll

Grilled Desserts: Peaches, Pineapple and Easy Chocolate Ideas Everyone Will Love

When the grill starts to slow down, most people stop. Mistake. That is exactly when the most fun part begins — dessert.

Fruit on the grill becomes sweeter, caramelizes, picks up a smoky note… and suddenly you have dessert without turning on the oven. Fast, easy and surprisingly good.

Grilled Desserts: Peaches, Pineapple and Chocolate Ideas Everyone Will Love

Make your picnic truly stress-free

If you want the gathering to go beyond the main dishes, take a look at this guide for smarter BBQ organization, serving stations and a sweet finish without chaos.

Read the guide

Grilled peaches with honey

• 2 peaches
• 1 tablespoon honey
• a little butter

Cut the peaches in half, remove the pits and grill them for 3–4 minutes per side. Drizzle with honey and add a small piece of butter.

Warm fruit + a scoop of cold ice cream = instant “wow”.

Banana in foil with chocolate

• 1 banana
• pieces of chocolate

Slice the banana lengthwise, fill it with chocolate, wrap it in foil and grill for 5–10 minutes.

The easiest grilled dessert — and it always works.

A BBQ can be more than just meat

If you want even more ideas for what can go on the grill besides the usual classics, this article gives you a solid list of options that make the whole menu more interesting.

See more ideas

Pineapple with light caramelization

• pineapple slices
• brown sugar

Lightly sprinkle the pineapple with sugar and grill for 2–3 minutes per side until caramelized.

Gentle acidity + caramel = the perfect balance.

Marshmallow sandwiches (a classic)

• marshmallows
• chocolate hazelnut spread
• butter cookies
Warm the marshmallow over the heat, then press it between two cookies spread with chocolate hazelnut spread.

This is the dessert everyone knows — and it is always the first to disappear. You can also use pistachio spread.

A grill is not just for savory food. If you use it all the way to the end, you get the full experience — from the first bite to the sweet finish.

Add one really good BBQ salad on the side

If you want the picnic to feel complete from start to finish, add one proper salad for the grill table. The sweet ending will land even better that way.

See BBQ salads

Grilled cinnamon apples

• 1–2 apples
• a pinch of cinnamon
• a little brown sugar

Cut the apples into thicker slices or wedges, lightly sprinkle them with cinnamon and a little brown sugar, then grill for 2–3 minutes on each side until softened and lightly caramelized.

A great idea when you want something very simple, fragrant and a little more homey.

Cheesecake Brownie: Two Favorite Desserts in One Creamy Chocolate Bake

Cheesecake brownie is exactly the kind of dessert where the name already tells you almost everything. At the bottom, you get a rich, soft and chocolatey brownie, and on top, a gentle cream cheese layer that adds just enough freshness so the whole thing does not feel too heavy. This is one of those desserts that looks great in photos, but even better on a plate once you cut into it and see both layers in one piece.

In practice, this is a very rewarding dessert for a weekend, guests or any moment when you want to make something that looks a little more special, without getting tangled up in three different creams, sponge layers and chilling stages. The recipe is not difficult, but it is important to follow the steps and give it a bit of basic precision. Once you understand the logic, the whole process is much simpler than it may seem at first.

Quick jumps in this article

Why it works Ingredients Method Tips Frequently asked questions

Why cheesecake brownie is such a good combination

A classic brownie is loved because it is intense, chocolatey and pleasantly dense, while cheesecake brings a creamy, softer layer that balances everything out. That contrast is exactly what makes this dessert more interesting. If you had only brownie, the result would feel heavier. If you had only cheesecake, the character would be completely different. Here, you get both in one slice.

On top of that, this is one of those desserts that turns out beautifully without special equipment. You do not need a stand mixer, a special tin or professional pastry skills. All you need is a simple baking pan, two bowls, basic ingredients and a little patience while it cools. That final stage is where people most often go wrong, because they cut too early. If you wait, the dessert sets more nicely and the slices look much cleaner.

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Ingredients for cheesecake brownie

For the brownie layer

• 200 g dark chocolate
• 120 g butter
• 150 g sugar
• 2 eggs
• 80 g plain flour
• 1 tablespoon cocoa powder
• a pinch of salt

For the cheesecake layer

• 250 g cream cheese (Philadelphia or similar)
• 60 g sugar
• 1 egg
• 1 teaspoon vanilla extract

Pan size: a smaller square baking pan, about 20 x 20 cm, works best. If you use a larger pan, the dessert will be thinner and will bake faster, so you will need to check it earlier.

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Method

1. First, prepare your work surface, baking pan and all the ingredients. Preheat the oven to 175 °C. Line a baking pan measuring about 20 x 20 cm with baking paper, letting the paper hang a little over the edges. That will make it much easier to lift the baked dessert out later without breaking it or scratching the bottom.

2. Break the dark chocolate into smaller pieces and cut the butter into chunks. Put both into a bowl and melt them over a water bath or very carefully in the microwave. If you use the microwave, do it in short intervals and stir each time. The goal is a smooth and glossy mixture, not overheated or burnt chocolate.

3. Once the chocolate and butter have melted, remove the bowl from the heat and let it sit for a minute or two so the mixture is no longer piping hot. Then add the sugar and stir well. The sugar will not dissolve completely, but that is not a problem. What matters is that it combines nicely with the chocolate mixture.

4. Next, add the eggs, first one and stir well, then the second. Mix until you get an even, smooth and slightly thicker mixture. If you add the eggs while the chocolate mixture is still too hot, they may begin to cook, which is why that short pause after melting the chocolate matters.

5. In another bowl, mix the flour, cocoa powder and a pinch of salt. Add this dry mixture to the chocolate mixture and stir only until you can no longer see any streaks of flour. There is no need to work it for long. Once the batter is uniform, stop mixing. That way, the brownie will stay pleasantly soft and fudgy after baking.

6. Now prepare the cheesecake layer. Put the cream cheese, sugar, egg and vanilla extract into a clean bowl. Mix with a whisk or hand mixer until you get a smooth, creamy mixture without lumps. If the cream cheese is very cold, this will be harder, so it is a good idea to let it sit at room temperature for a while first.

7. Pour about two-thirds of the brownie batter into the prepared pan. Use a spoon or spatula to spread it gently across the bottom so the layer is fairly even. It does not need to be perfect, it only matters that the whole base of the pan is covered.

8. Spoon the cheesecake mixture over the brownie layer. This makes it much easier to keep the layers from mixing too quickly. Once most of the pale mixture is in the pan, smooth it gently. Work slowly and without pressure so the chocolate layer underneath stays in place.

9. Then place the remaining brownie batter on top in small dollops. Do not try to cover the whole surface as if you were making a regular top layer. The point is to leave both the dark and light parts visible, because that is what will later create the lovely look once sliced.

10. Use a knife or wooden skewer to make a few gentle swirls through the top layer. Just a few movements are enough. That is how you get the characteristic marbled look. If you mix for too long, the layers will blend too much and you will lose the nice contrast between the brownie and cheesecake parts.

11. Place the pan into the preheated oven and bake for about 30 to 35 minutes. The edges will look more set, while the center can still be a little soft. That is normal and actually desirable. The dessert will firm up further as it cools, so it is better not to overbake it.

12. Once baked, remove the pan from the oven and leave the dessert alone to cool to room temperature. Then transfer it to the fridge for at least one to two hours. This is not an unimportant extra step, it is part of the recipe. If you cut it too early, the middle will be too soft and the slices will not look neat.

13. When the cheesecake brownie is well chilled, carefully lift it out of the pan using the baking paper. Cut it with a sharp knife. If you want cleaner slices, wipe the knife between cuts. That way the layers will stay tidier and each piece will look more polished.

Try this too

Ice Cream Swiss Roll (Ice Cream Roll Cake)

If you enjoy desserts where comfort meets a slightly more showstopping look, then take a look at this recipe too. Ice Cream Swiss Roll is a great example of a dessert that feels playful, creamy and a little bit festive.

Open recipe

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Tips to make sure your cheesecake brownie turns out beautifully

• The cream cheese should not be ice cold. That way, it will be much easier to mix into a smooth filling.
• Do not overheat the chocolate. It should melt gently, without cooking.
• Do not overmix once the flour has been added. It is enough for the batter to simply come together.
• The center should stay slightly soft. That is what gives the final dessert a fudgier result.
• Cut only when the dessert is fully chilled. A clean slice here is not luck, it is all about cooling.

Tip: This dessert is often even better the next day. The flavours come together more nicely and the texture becomes more stable, which makes it a great make-ahead option.

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Frequently asked questions

Can I use milk chocolate instead?

You can, but the dessert will be much sweeter and less intense. Dark chocolate usually gives a nicer balance here.

How do I know it is not underbaked?

The edges should look set, while the center can still be slightly soft. As the dessert cools, it will firm up more.

Do I need to keep it in the fridge?

Yes. Because of the cream cheese layer, it makes the most sense to store it in the fridge once cooled.

Can I make it a day ahead?

Yes, and it is often even better the next day. The slices look cleaner and the texture becomes more stable.

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Retro Dry Pie – Simple, Rich and Comfortingly Old-School

A traditional Balkan dessert that almost every household in the region knows. One of those quick sweets – for moments when there’s no time for syrups, creams or rising dough. My version stays true to its original simplicity: plenty of ground walnuts, a handful of raisins and fragrant vanilla sugar that gently caramelises while baking.

The result? Soft-crispy rolls that aren’t soaked in syrup but instead rolled generously in snowy powdered sugar. Retro, budget-friendly, filling – and still unbelievably delicious.

Prep time: 15 minutes
Baking time: 30–40 minutes
Total time: 45–55 minutes
Serves: 8–10

Ingredients

500 g phyllo sheets (thin pastry sheets)
500 g ground walnuts
400 g sugar
2 packets vanilla sugar
150 g raisins
200 ml oil (for brushing the pastry)

For coating
100 g powdered sugar
1 packet vanilla sugar

Instructions

Prepare the filling

In a large bowl, combine the ground walnuts, sugar, vanilla sugar and raisins.
Mix well so the dry filling is evenly blended.
Note: The filling stays dry – the sugar melts in the oven and creates a naturally aromatic walnut layer.

Assemble the pie

Preheat the oven to 180 °C. Grease or line a baking tray (about 35 × 25 cm).
Lay out one sheet of phyllo and brush it lightly with oil.
Place a second sheet on top and brush again.
Sprinkle a few spoonfuls of the walnut filling evenly over the surface.
Roll the pastry tightly into a log and place it in the prepared tray.
Repeat the process (2 sheets + oil + filling) until all ingredients are used.
Arrange all rolls tightly next to each other.
Mix the remaining oil with a few extra spoons of oil (if needed) and pour evenly over the top.

Baking

Bake at 180 °C for about 37 minutes, or until golden brown and crisp.
Remove from the oven, lightly splash with water, cover with a kitchen cloth and let the pie cool completely in the tray.

Coating and serving

In a small bowl, mix the powdered sugar and vanilla sugar.
Cut the cooled pie into pieces and roll each piece generously in the sugar mixture.
Serve on its own or with a cup of coffee.

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Tip

For an extra nostalgic touch, add a pinch of cinnamon or a splash of rum to the filling – but go gently. The charm of this pie lies in its pure, simple flavour