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

Course Dessert

Cuisine Hungarian

Servings 32 pieces

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.
For the coating: In a saucepanmelt the butter, add the breadcrumbs and toast until golden brown. Set aside.
On a floured board orcountertop roll the dough out int a rectangle until 1/8 inch thick (3 mm).
Place batches of cottage cheese on half of the surface leaving some spacebetween them.
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.
Cut them into squares with a pastry wheel.
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.
With a slotted spoon take the cooked dumplings out and coat them with the toasted breadcrumbs.
Repeat the process until all of the dumplings are done.
Serve with powdered sugar. My family also loves it with sweetened sour cream.

Keyword Cottage cheese derelye, Derelye, Filled pasta