Instructions
Follow the steps and taste along the way.
Make the sour cherry compote
Put the frozen sour cherries, 30 ml of water, and 18 g of sugar in a small saucepan. Cook over low heat for 7–9 minutes, stirring occasionally, until the cherries release their juices and the liquid thickens slightly. Remove from the heat and stir in the lemon juice.
Prepare the cottage cheese dough
Crumble the quark into a bowl. Add the egg, 45 g of flour, 25 g of sugar, the vanilla sugar, and salt. Mix just until a soft, cohesive mixture forms; do not knead it for long, or the syrnyky will be dense.
Shape the syrnyky
Dust the work surface with the remaining 15 g of flour. Shape the dough into a log and divide it into 6 equal pieces. Gently flatten each piece into a patty about 1.5 cm thick and lightly coat it in flour.
Fry until golden
Heat the oil in a nonstick pan over medium-low heat. Fry the syrnyky in batches for about 3–4 minutes on each side, until golden brown. Return them all to the pan, cover, and warm over low heat for another 2 minutes so they cook through in the center.
Serve warm
Divide the syrnyky between two plates. Add the sour cream and sour cherry compote; serve immediately while the patties are warm and their edges are still slightly crisp.
