The solozhenick is a traditional Ukrainian dessert made of eggs and cream. There are different variants of solozhenick with varied stuffing from jam to poppy-seed. It is hardly could be called a pastry because it is cooked over heat. The apple solozhenick boasts both tender flavor and pleasant fragrance.
Ingredients
Flour 150 g
Cream 33% 100 g
Milk 100 ml
Dairy butter 100 g
Egg 3 pieces
Sugar 120 g
Apple 3 pieces
Lemon zest 1 pinchs
Ground cinnamon 1 pinchs
Stages of cooking
1
Soften the dairy butter, add the 50g of sugar; grind the sugar with butter.
2
Slightly heat the cream – its temperature should be a little more than a room temperature. Separate the yolks from whites. Cover the egg whites and put into fridge.
3
Combine the yolks with butter, warm cream, milk and lemon zest. Stir it up well. Sieve the flour and make dough. The dough should be liquid.
4
Rinse, peel, core and chop the apples. Fry them in butter until soft; don’t add sugar so they won’t give juice. Dust the apples with cinnamon.
5
Meanwhile, fry pancakes of dough. It can be of any thickness; however the solozhenik should contain at least three layers.
6
Divide apples and fried dough into equal parts. Alternate the dough with fried apples. Don’t put apples on the top layer.
7
Whip cooled whites with remaining sugar, and coat the solozhenik. The cream can be shaped with a spoon.
8
Put the apple solozhenik into the oven so it could get a golden crisp. However, the whites shouldn’t get baked through because the solozhenik won’t be soft.
Discover the secrets of traditional Ukrainian cuisine
Install our unique App and inspire yourself with the most delicious Ukrainian recipes!
The Lamb Dushenina is an age-old national Ukrainian dish, that as a matter of fact is meat braised with vegetables, however the vegetables are the subject to every cooker and their selection depends on his tastes and preferences. The dish is cooked either in a deep casserole over stove, or in a clay pot in oven, that also depends on cooker’s wish.
The solozhenick is a traditional Ukrainian dessert made of eggs and cream. There are different variants of solozhenick with varied stuffing from jam to poppy-seed. The cherry solozhenik boasts slightly sour taste so the sweet-teeth can add more sugar.
The pumpkin dishes are very common in traditional Ukrainian cuisine. In general, the pumpkin came from America, however the Ukrainians had caught the fancy of it therefore as of today it is one of the protagonists of Ukrainian fare.
The national dishes of pumpkin are multifaceted. It can be used to make thin pancakes, pies, cookies, porridge and p
In Ukraine dressed herring is mostly served at New Year celebration. It originated in Russia in the early 20th century and then spread to all former USSR cuisines including Ukrainian. Since then Shuba (literally: fur coat; colloquial name for dressed herring) is rightly considered to be national Ukrainian dish.
Shuba is multicomponent dish. Its mai
