Fill it with the tvorog mixture, tie the open end, then cut off the tip of the corner. And while I don’t own a pastry bag either, it is easily replaced with a plastic bag. This was my first preference, because I didn’t want to buy a piece of equipment - a silicone mold - for just one recipe. In the recipe below, I use a silicone mold, so I am going to give detailed instructions for how to use a pastry bag here. Once you have the tvorog mixture ready, there are two ways to shape syrki: using a pastry bag or a silicone mold. Otherwise, it’s easy-peasy-lemon-squeezy. I don’t want to scare you, but if the water boils out, the tin will explode. Make sure that the tin is covered by water at all times. Reduce the heat to low and simmer for 3 hours. Cover completely with water and bring to a boil. Place a tin of sweetened condensed milk into a large pot. You can find varenaya sgushenka in Russian or Eastern European grocery stores or you can make your own. The filling is dulce de leche, or as it is called in Russian varenaya sgushenka. Sweetened condensed milk (sgushenka) and dulce de leche (varenaya sgushenka) However, as it is usually rather dry and crumbly, you’ll need to push it through a sieve first. Store-bought tvorog works great in this recipe too. You will be rewarded with the silkiest, softest cottage cheese you’ve ever tasted. Although making tvorog takes a few days, the process is incredibly easy and requires very little effort on your part. Tvorog for syrki can be either homemade or store-bought. The Russian grocery store in Nuremberg, where I live now, carries two or three brands of syrok, each of which has a dozen additives like soy lecithin, natural and artificial flavors, and emulators, so I set out to make my own. But then again it never occurred to me to prepare tvorog from scratch while I lived in Russia and now I do it weekly. It never occurred to me that one could - even theoretically - make syrok at home. The shelves of Russian supermarkets are filled with every variety imaginable: glazed and unglazed, filled with apricots or raisins, layered with strawberry jam or dulce de leche. The thing about syrok is that you don’t make it. A sweet bar pretending to be nutritious was the perfect pick-me-up to continue with the day and feel good about my “healthy” choices. At 4 pm, the lunch was long gone and the dinner - a far-off prospect, preceded by a few hours in the office and a long commute home by bus. Back when I lived in Russia and had a corporate job, I would buy a cup of yogurt and a syrok almost daily. Small size - just a few bites - makes syrok a perfect afternoon snack. Or that’s what I tell myself, despite the fact that syrok has added butter, sugar, a sweet filling like jam or caramel, and is glazed with chocolate. Tvorog is considered a healthy food, so by extension syrok must be healthy too. Syrok is like a cheesecake bar, only instead of cream cheese it’s made with tvorog (Russian-style cottage cheese). If you don’t, let me try to describe it to you. If ever there was a decadent dessert shamelessly hiding behind the cover of a snack - and a heatlhy-ish one at that - that would be Russian syrok (plural: syrki).
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