Zapekanka with peaches
Growing up in Eastern Europe, cottage cheese was one of the main ingredients in so many of our desserts. Long before it became the internet's favourite high-protein ingredient, we were already turning it into cakes, pancakes, dumplings and all kinds of sweet things.
Zapekanka is one of them: a simple baked cottage cheese dessert I remember from childhood. Soft, slightly creamy, not overly sweet. This time I topped it with peaches and a little honey.
At a glance
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
Makes 2 servings.
Why you'll love this recipe
- A childhood classic from Eastern Europe
- Soft, creamy and not overly sweet
- Simple ingredients, mixed with a fork
Ingredients & substitutions
Semolina: Use 30 g cornstarch instead.
How to make zapekanka with peaches
Step 1. Heat the oven to 180°C. Mix the cottage cheese, egg, yogurt, sweetener and vanilla with a fork.
Step 2. Add the semolina and mix again. No need to make it completely smooth.
Step 3. Spread into a baking dish and arrange thin peach wedges on top.
Step 4. Bake until set and lightly golden.
Step 5. Serve with a little honey.
The science behind
Cottage cheese releases some of its whey as it heats. Semolina soaks up that liquid and swells, so instead of a puddle at the bottom you get a soft bake you can slice. Dry cottage cheese starts with less water, which is why it works best here, and the egg sets everything into a light custard.
Tips for the best zapekanka with peaches
My tip. Don't blend it smooth. A little cottage cheese texture is part of what makes it good.
Storage
Good warm or cold. Keeps 2 days in the fridge.
