Sirniki is a typical dish of the Russian region. It makes a nice, light dessert but in Ukraine it is often served as a breakfast dish. It is made with farmers’ cheese. We suggest topping it off with whipped cream and a perfumed strawberry ragoût, but you can experiment with sour cream, jam, applesauce or whatever you like.



  • 2 lbs farmers' cheese*
  • 2 eggs
  • 1 C flour
  • 2 T sugar or to taste
  • 1/2 tsp salt or to taste
  • 1 C flour, additional for dusting
  • Zest of 1 orange & 1 lemon

Strawberry ragoût:

  • 1/2 C sugar
  • 1/2 C red wine
  • Juice of 1 orange & 1 lemon
  • 1/2 tsp cornstarch
  • 1 pt strawberries, hulled & cut into quarters
  • Amaretto


  • Whipped cream
  • Sprigs of mint



Preheat oven to 140°F (60°C). Transfer farmers’ cheese to large mixing bowl. Add eggs, sugar and salt; mix well. Add flour, orange zest and lemon zest; mix again. Put a little flour on a plate or cutting board. Form a pancake approximately size and shape of a small crab cake and coat pancake with flour, passing from hand to hand to remove extra flour. Heat a pan and coat with cooking oil. Fry each cake just until it is golden brown; remove from pan immediately. Place all sirniki on a cookie sheet sprayed lightly with oil to prevent sticking and bake for 7 to 8 minutes.

Strawberry ragoût:

Heat a pan over a medium heat. Add sugar and red wine. Chop orange and lemon in half and squeeze juice into pan. Add cornstarch. Stir sauce and add strawberries. Gently move pan as strawberries soften and glazed with sauce mixture. Add a splash of Amaretto to taste and remove from heat. Arrange sirniki on dessert plates and spoon strawberry ragoût over them. Garnish with whipped cream and mint if desired.

*Can substitute small-curd cottage cheese, well drained using a fine strainer.

  • Cook time: 7-8 minutes.
  • Makes 6 servings.