Prep time: 30 minutes
Resting time: 15–20 minutes
Cooking time: 15–20 minutes (frying in batches)
Total time: about 1 hour
Yield: 12–16 medium pastries (depending on size) — serves 4–6 people as a main or snack
Dough Ingredients
- 400 g cottage cheese (tvorog/farmer’s cheese — preferably somewhat dry, 5–9% fat)
- 2 large eggs
- 100 g sour cream (15–20% fat)
- 350–400 g all-purpose flour
- 1 tsp baking soda
- ½–¾ tsp salt (to taste)
Mushroom & Cheese Filling Ingredients
- 200 g fresh mushrooms (button, cremini, or champignons), finely chopped
- 1 medium-large onion (≈ 150–180 g), finely chopped
- 120–150 g cheese, grated (mozzarella, gouda, cheddar, or a mix — mozzarella gives nice meltiness)
- 1–2 garlic cloves, minced (optional but recommended)
- 1–2 tbsp oil or butter for sautéing
- Salt and black pepper to taste
- Fresh dill or parsley, chopped (optional, 1–2 tbsp)
For Frying
- Neutral oil (sunflower, vegetable, or canola) — enough for deep or shallow frying (about 1–2 cm depth in the pan)
Instructions
1. Make the dough In a large bowl, mash the cottage cheese with a fork or potato masher until mostly smooth. Add the eggs, sour cream, salt, and baking soda. Mix well until combined. Gradually add the flour (start with 225 g) and knead until you get a soft, pliable dough that doesn’t stick to your hands. Add a little more flour only if necessary — the dough should be tender, not stiff. Cover and let it rest for 15–20 minutes.
2. Make the filling Heat 1–2 tbsp oil or butter in a skillet over medium heat. Add the chopped onion and sauté for 4–5 minutes until soft and lightly golden. Add the chopped mushrooms and garlic. Cook, stirring often, until all the liquid from the mushrooms evaporates (about 8–10 minutes). Season with salt and pepper. Remove from heat and let the mixture cool completely. Once cool, stir in the grated cheese and fresh herbs (if using). Taste and adjust seasoning. The filling should be savory and not too wet.
3. Assemble and fry Divide the dough into 12–16 equal pieces. On a lightly floured surface, roll each piece into a thin circle (about 12–15 cm / 5–6 inches in diameter). Place 1–1½ heaped tablespoons of filling on one half of the circle. Fold over to form a half-moon shape. Press the edges firmly to seal (you can use a fork to crimp or brush with a bit of beaten egg for better seal). Heat oil in a large pan over medium heat (about 170–180°C / 340–355°F). Fry the pastries in batches for 3–4 minutes per side until golden brown and crispy. Do not overcrowd the pan. Drain on paper towels.
Serving suggestion Serve hot with sour cream, garlic sauce, or a fresh salad. They are best eaten fresh but can be reheated in the oven.
Tips
- The dough is softer and more tender than classic water-based ceburekai dough thanks to the cottage cheese and sour cream.
- Make sure the mushroom filling is completely cool and dry before filling — excess moisture can make the pastries soggy.
- You can also bake them at 200°C (390°F) for 20–25 minutes if you prefer less oil, but frying gives the classic crispy texture.
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