Trgančki with tarragon

Here’s how to do it: cut the risen dough into rectangles to put them in the mold, coat them with the tarragon and cottage cheese filling and put in the oven. They bloom beautifully while baking! Baked ones are easily torn from each other, hence the name of the dessert – pickles.

We need: for the yeast: 100 ml milk, 21 g fresh yeast, 1 teaspoon sugar; for the dough: 500g white wheat flour, 200ml milk, 25g melted butter, 2 egg yolks, 25g caster sugar, 1 teaspoon salt; to coat the dough before filling it: 25g melted butter; for filling: 250g pureed fromage blanc, 50g caster sugar, 15g fresh tarragon; zand coating before cooking: 3 tablespoons of sweet cream; for the cooking coating: a piece of butter

Let’s get ready first Yeast: Heat the milk until lukewarm, grind the fresh yeast into it, add a teaspoon of sugar and mix. Wait 10 minutes for the yeast to come to life.

Pour the milk, the risen yeast, the melted butter, the egg yolk and the dry ingredients into the bowl of the food processor: salt and powdered sugar. Mix all the ingredients with a mixer attachment, then add the sifted flour little by little. Once the ingredients are combined, replace the mixing attachment with the kneading attachment (hook) and knead for 10-12 minutes on medium speed.

Cover the dish with the dough and let rise for 1 hour.

In the meantime, let’s get ready tarragon garnish: Put the cottage cheese in a cup, mash it with a fork until smooth, mix in the powdered sugar and the finely chopped fresh tarragon.

Roll out the risen dough into a rectangle (the longest side should be 33cm) and cut it lengthwise into three strips of equal width (e.g. 11cm).

Then, coat each strip with melted butter and spread the cottage cheese filling on top (use about a third of the filling for each strip).

Now cut the strips to get smaller rectangles. They should all be about the same size. Then stack them on top of each other: stack five together, then transfer them to a well-greased oblong pan. Let them be close to each other! Just be careful with the last rectangle – turn it so that the greased side doesn’t touch the baking sheet, but the adjacent dough – so just the opposite like everyone else.

Cover the mold with the batter and leave it on the counter for about 10 minutes. Then coat the top with sweet cream and place in a preheated oven at 180 degrees for 45 minutes. For the last 15 minutes of cooking, cover the top with baking paper so they don’t overcook.

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