Papanas preparation recipe
For papanasi: put the cheese in a bowl, add the vanilla extract, egg, sugar, grated lemon peel, mix with a fork. The flour is mixed with baking powder and a little salt. Gradually add the flour mixture to the cheese mixture, mix with a fork, and when the process has become difficult, place the dough on the work table and knead by hand. You should get a dough that doesn't stick to your hands, but it shouldn't be a dry dough either. Let the dough rest for 15-20 minutes. We put a little flour on the work table and on our hands. Break the dough a little and with lightly floured hands shape spheres. After we have finished all the modeling dough, we heat the oil. Fry the spheres in very hot oil, turn on all sides in the hot oil until they turn brown. The flame must be medium, not small so that it does not stay in the oil for a long time, but not too big, it must be blinking on the surface and inside it must be raw… Remove the papanas on the paper napkins.
For the jam: put the blueberries in a saucepan, add the sweetener and 2 tablespoons of water. Let it boil for 10 minutes. To speed up the thickening process of the jam, we used a little pectin… if you don't want to put it on, let the jam boil until it thickens a little.
For assembly: use some cups / glasses. Put 2-3 tablespoons of fatty yogurt or sour cream, fish, 2 tablespoons of jam, then 2-3 tablespoons of papanasi, fatty yogurt or sour cream and jam. They are deadly, on the word of the cook! :))) May it be useful to you !!!
Recipe boiled papanasi from sweet cheese
Boiled papanasi recipe ingredients:
- 300 gr cottage cheese
- a big egg
- two tablespoons of sugar
- a teaspoon of vanilla extract
- lemon peel
- three tablespoons of flour
- two tablespoons semolina
- 100 gr pesmet
- 25 gr butter
- 50 gr brown sugar.
Method of preparation
Mix the cheese with the egg, sugar, vanilla extract, grated lemon peel, flour and semolina. A homogeneous, non-sticky composition is obtained. Then, place the butter in a Teflon pan and add the breadcrumbs, then leave the pan on the fire until the custard changes color and browns. Add the sugar. In a pot, boil 2-3 liters of water with a teaspoon of salt and, in the meantime, on the well-kneaded countertop, form small balls of the composition of papanas, the size of a walnut.
When the water starts to boil, slightly reduce the heat and put the balls in boiling water with a spatula. We leave the papanas in the water, to boil, until they start to rise to the surface of the water. We take them out with a spatula and, after draining them well, we pass them through the breadcrumbs so that they are well covered. Serve warm, with sweet-sour jam.