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Hungarian cottage cheese filled pasta – Túrós derelye

My mother’s recipe that your family will love. These Hungarian pierogies are called “derelye”, they can be filled with plum jam or cottage cheese.
Derelye is generally rolled into buttery, toasted breadcrumbs, they can be shaped like Italian ravioli or like traditional Polish pierogies.
The common local name for this pasta is „barátfüle”, literally „monk’s ears”
As with sweet pastas, they are served warm and usually eaten in place of a main course.

This recipe makes 32-35 cottage cheese derelye.

What is the best cottage cheese to use?

Hungarian cottage cheese is a fresh, soft curd cheese, similar to farmer’s cheese or quark, dry and not liquidy at all. It is most often made with cow milk.
Do not use the watery non-homogenous cottage cheese that has a soupy texture.

Dry cottage cheese (farmer's cheese)

How to make powdered sugar in just 30 seconds?

I teach you how to make powdered sugar at home! It is so simple with the sugar of your choice, once you learn this, no need to buy it any more. In addition, since you are making yours fresh, you can skip the corn starch when you make it at home.

You just need a spice grinder, and you can prinkle the freshest powdered sugar in your dessert. My Mom gave me this grinder, it is a popular brand in Hungary but not available in North America. The Secura Electric Coffee and Spice Grinder at Amazon is easily available for anyone, you can even grind your own coffee and different spices.

Hungarian cottage cheese filled pasta, Túrós derelye

Hungarian cottage cheese filled pasta- Túrós Derelye

My mother’s recipe that yourfamily will love. These Hungarian pierogies are called derelye, they can befilled with plum jam or cottage cheese.
Derelye is generally rolled into buttery, toasted breadcrumbs, they can be shaped like Italian ravioli or like traditional Polish pierogies.
Total Time 1 hr
Course Dessert
Cuisine Hungarian
Servings 32 pieces

Equipment

  • Fork
  • Measuring cup
  • Measuring spoon
  • Medium pot
  • Bowl
  • Zester
  • Rolling Pin
  • Plastic wrap
  • Saucepan
  • Wooden spoon

Ingredients
  

For the dough

  • 2 cups all purpose flour
  • 4 tbsp unsalted butter room temperature
  • 1 whole egg
  • 1/2 cup sour cream
  • 1 pinch salt

For the cottage cheese filling

  • 1 cup dry cottage cheese farmer's cheese
  • 1 egg yolk
  • 2 tbsp powdered sugar
  • 1 teaspoon vanilla extract
  • 1 medium lemon zest
  • 1 tbsp coarse semolina
  • 1 tbsp sour cream

Coating

  • 1 tbsp unsalted butter
  • 2 cups fine breadcrumbs

Other

  • Powdered sugar for dusting

Instructions
 

  • In a big bowl, mix the flour with the cubed butter until crumbly. Add the salt, the egg and the sour cream. Knead until it comes together in a nice soft dough. Add more flour or sour cream if needed.
    Wrap thedough in plastic and refrigerate for 15-20 minutes.
  • In the meantime,prepare the cottage cheese filling. Separate the egg yolk from the white. Place the cottage cheese in a bowl and crumble it or put through a sieve. Add the egg yolk, the powdered sugar, the vanilla extract, the lemon zest, the sour creamand the semolina. Mix well and let it rest in the refrigerator for 15 minutes.
    Cottage cheese filling for derelye
  • For the coating: In a saucepanmelt the butter, add the breadcrumbs and toast until golden brown. Set aside.
    Toast breadcrumbs
  • On a floured board orcountertop roll the dough out int a rectangle until 1/8 inch thick (3 mm).
    Roll out derelye dough
  • Place batches of cottage cheese on half of the surface leaving some spacebetween them.
    Derelye dough
  • Lay the blank part of th edough over the fillings. Starting from the top, using your fingertips push down the dough surrounding the cottage cheese clumps.
    Fold derelye dough over the filling
  • Cut them into squares with a pastry wheel.
    Cut derelye dough
  • Bring a large pot of water to a boil, drop a couple dumplings gently into the water and cook for about 8-10minutes. Be careful, do not overcrowd the dumplings.
    Boil cottage cheese derelye
  • With a slotted spoon take the cooked dumplings out and coat them with the toasted breadcrumbs.
    Roll derelye into breadcrumbs
  • Repeat the process until all of the dumplings are done.
  • Serve with powdered sugar. My family also loves it with sweetened sour cream.
Hungarian cottage cheese filled pasta, Túrós derelye
Keyword Cottage cheese derelye, Derelye, Filled pasta

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