Did you make this project? You probably can, Galina. ð. It has a similar taste and texture of ricotta and/or cottage cheese. Place the puff pastry sheet and cut it in squares on a floured surface and put a dollop of mixture on one side of the pastry. Thanks for sharing. I doubled the recipe knowing that one would not be enough and I’m glad I did, were not having much leftovers. Well, it did not work no matter which website recipe I used. Just made them for the Labor Day family get together and everyone loved them ð, I noticed that lots of people don’t have farmers cheese available in their area, so I’d like to share my way to get around this problem. Thought I might try a savoury variety using parmesan cheese and/or some herbs next time. Each stick of butter is approximately 100 grams. 1. Love the looks and sound of this recipe. You’re right, sometimes the farmer’s cheese can have big chunks in it and it would be best to break them up first. 13 days ago. Not even close. So many days i just have no idea what to cook and wanted to find a good website to get ideas. I’m eager to try your recipe, think will be good to eat with double cream and some fresh strawberry (yuuummm *drooling*) One question, can we use different cheese like ricotta? Hi Paramitha! Bake for 20 – 25 minutes, until the cookies are puffed up and golden brown. Thanks for this recipe its very delicious. You make cooking and baking look really fun and easy so i just wanted to encourage you to keep doing what you are really good at! Yummy!!!!! You won’t be able to roll the dough out very well if it’s not cold enough. The recipe is perfect. mm mm mm!!!! I learned that there are key words that you mention but I didn’t pay much attention to them till an issue came up, you must work fast to prevent the dough from warming up or the cookies would not rise. I do use cottage cheese if i don’t have farmers cheese handy. They look delicious! I made these cookies today, they turned realy tasty, but the problem they were not puffy like yours, what seems like the problem? Save my name, email, and website in this browser for the next time I comment. As I mentioned in the instructions, that’s why you need to use frozen butter and also refrigerate the dough until it’s firm. (the thick ones tasted fine, just didn’t look as cute!). Thank you for sharing. Most packages of butter specify the weight and measurement of the butter. (They’re really good when they are still warm: crispy on the outside & soft on the inside). I covered all cookies with sugar, so when I baked the sugar under cookies burnt! I have a recipe for Homemade Farmer’s Cheese. A good, old fashioned, mid-western cookie! Hi Olga, I used to make similar cookies with cream cheese. I definitely reminds me of puff pastry. Paramitha and Lena, Apricot Cream Cheese Chimichangas – Crispy fried tortilla with warm jam and farmers cheese. I will be making these again for sure! Break off part of the dough and roll it out thinly on a well floured surface. When I found your website and this recipe, I’ve decided to to try for the last time. I appreciate!! on Step 12. Pour the milk into a large pot, and stir in a pinch of salt. Store the cookie dough in the refrigerator for 2-3 days, or in the freezer up to 3 months.Store the baked cookies at room temperature for 2-3 days in a closed box or container, or freeze up to 3 months in a freezer ziplock bag or an airtight container. This looks delish! I’ve been eyeing this recepe for quite some time now and finally today had some farmers cheese leftover and was able to bake these delicious cookies. It’s perfect to have on hand for times when you’re in the mood for a treat. Perfect with a cup of coffee. I also keep the dough in the refrigerator while part of them are baking. When I read your receipts, it reminds me of my Belarus life. Decided to try these out before a bake-sale at work and they turned out wonderful! I’ve never made this recipe in savory form, sorry, Michele. There is something so special about the recipes that have been made and enjoyed for generations. Line a baking sheet with parchment paper. I am in no way a baker (out of a box all the way). I often buy it at I bought in Publix, and the farmer’s cheese is usually located next to the cream cheese. egg • olive oil • milk • Scant 1 1/2 cups (170 grams) tapioca flour • (packed, about 66 grams) grated cheese, your preference, though we got the best results from Mexican farmer's cheese - queso fresco • of salt (or more to taste) It will be … I bought the farmer's cheese as "tvorog" in my local Russian shop. Hmmm…. But when I went for shop, I changed my mind! Would you happen to know for how long I can keep the dough in the fridge? I was looking for good recipe with farmer’s cheese. Canât keep my husband away from them!! Soft Farmer’s Cheese Cookies These popular Russian Soft Farmer’s Cheese Cookies are tender and flaky. You'll preheat the oven to 375, but wait until your dough is frozen to fire up your oven. Those cookies are super delicious, just made them. ð. Hi, I have a question regarding the butter amount specified in the recipe. Hi Olia! Farmer cheese, also sometimes called farmer’s cheese, is a type of simple, soft white cheese traditionally made on farms in Europe and the Middle East. I hope the tips helped. That’s wonderful, Mary! You can use cottage cheese or ricotta, just make sure that you drain it really well. Welcome Victoria! They sound absolutely delicious. Your comment really made my day. It did not happen too often for me, but I...Read More » Back in Russia (or shall I say Soviet Union) it was quite normal to leave child home alone. partially because i squished them really tight and partially because the dough started to warm up during rolling and folding – i live in a tropical country. They are one of my favorites:). You can freeze any cookie dough (that does well frozen) for a few months, Natasha. 1 cup of butter is around 225g but I’m not sure how to measure out a cup of hard butter… Thank you for taking the time to write, Hasmik. Do you have a pierogi recipe? Mix the dough and knead on the counter until it comes together. (Also keep the rest of the dough refrigerated when you’re not using it.). I recognized some recipes and some were foreign since I did not remember eating them. Repeat with the rest of the dough. keep up the great work. Didn’t like any of them so i was so happy when i stumbled upon your blog. Â¸.â¢*â*â¢.Â¸Thanks, OlgaÂ¸.â¢*â*â¢.Â¸. I was searching for a kiflica recipe with farmers cheese used in the dough rather than a filling, and came across your recipe. (Keep the rest of the dough refrigerated when you’re not using it.) Use your hands to quickly mix the ingredients together. I’ve never made it with anything other than farmer’s cheese. I am making a note to myself that next time I mash the farmers cheese before I add it to the dough. Save the scraps, scrunch them into a little ball and refrigerate until it’s firm again. DRAIN CHEESE. They are also perfect to take with you for snack at your lunch break at work or even when you travel. They taste great plus my entire house smells like a Giant Cookie. These popular Russian Soft Farmer's Cheese Cookies are tender and flaky. Let me know if you try it. I didn’t know exactly what the difference if I used farmer’s cheese, with mine it turned out like puff pastry, crispy outside and soft inside just like you said ð Only the problem when I made it, I didn’t read instruction very careful. Add the farmer’s cheese and flour. That’s so cute! You should be fine with just adding a splash of vanilla extract. Put the sugar into a bowl and press one side of the circle of dough into the sugar. I am making these cookies as I write and I must say they are awesome!!!!! ★☆ The milk we buy in the store in Poland is pasteurized; the farmer’s cheese, I’m sure is not. I’m lucky that the one I buy (or make myself) usually doesn’t need it. I can cook, be with my children and make these cookies at the same time. Form the dough into a disc and wrap it up in aluminum foil or parchment paper. My Husband, Nick, who died 17 years ago, was That’s awesome! That’s awesome! Lenochka, Hi Olga, I do have a pierogi recipe, but not on the blog yet. The dough is made with cold butter and farmer’s cheese (ricotta or cottage cheese can also be used), which results in a texture that resembles puff pastry – crisp and golden on the outside with a multitude of thin layers inside. How many grams was the butter stick you used in the video? Notify me of follow-up comments by email. Olga thank you so much for such a great recipe. These look amazing! Hello. I’m so glad you enjoyed them. 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