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    Home » Desserts

    Czech Cream Cheese Filling Recipe

    Published: Mar 14, 2020 · Modified: Jan 3, 2022 by Petra Kupská

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    The sweet cream cheese filling is used in the Czech Republic to fill sweet pastry such as „buchty“ or „kolache“. Quark (tvaroh) filling is very popular and easy to make.

    cream cheese filling
    cream-cheese-filling-ingredients
    Tvarohová náplň - ingredients
    Czech kolaches
    Czech koláče (kolache) with tvarohová náplň
    Czech quark, tvaroh
    Czech quark - tvaroh

    To prepare the quark filling, use quark with more fat (in the Czech Republic, the fattiest quark contains about 10 % of fat).

    Recipe

    tvarohová náplň filling

    Tvarohová náplň - Farmer’s cheese filling

    Tvaroh filling for sweet Czech pastry such as traditional kolache or buchty.
    5 from 1 vote
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    Prep Time: 15 minutes
    Total Time: 15 minutes
    Author: Petra Kupská
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    Course: Dessert
    Cuisine: Czech
    Keyword: farmer´s cheese filling, quark filling, tvarohová náplň

    Ingredients

    • 16 oz (450 g) Farmer’s cheese or quark
    • ⅔ cup (130 g) granulated sugar
    • 1 egg yolk
    • 1 egg white
    • 2 Tbsp butter softened at room temperature
    • pinch of salt
    • raisins optional

    Instructions

    • Take the Farmer´s cheese out of the fridge beforehand because it needs room temperature to use in a filling.
    • Beat egg white with a pinch of salt until it forms stiff peaks.
    • Mix well Farmer´s cheese and sugar. Incorporate yolk and softened butter.
    • Carefully stir in whipped egg white.
    • Spread the quark filling on the surface of the sweet pastry.
    • If you fill smaller spaces (kolache, for instance), add the filling using a spatula first in a decorating bag and then spread it on the surface.

    Notes

    TIP: Add raisins to the filling for more juiciness.

    DISCLAIMER: Because I come from Central Europe, my recipes are based on metric units such as grams or milliliters. Check out how I convert metric units to the U.S. system:

    Conversion chart
    Do you like the recipe?I would be happy for your feedback! Please, rate the recipe and share your opinion or questions in comments bellow. Thank you very much.

    TIP: Try out our other fillings:

    • Maková náplň - poppy seed filling
    • Povidlová náplň - plum butter filling
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    « Plum Butter Filling – Czech Povidlová náplň
    Czech Kolache Authentic Recipe »

    Reader Interactions

    Comments

    1. Monika Rojasova

      June 29, 2021 at 6:51 pm

      5 stars
      Petra moc děkuji !! Jsem z Kutné Hory a žiji v Kolumbii 40 let a připravil jsem kolace vašeho receptu a jsou fantastické! Dá se tvarohová náplň vyrobit i bez rozšlehaného vaječného bílku?

      Reply
      • Petra Kupská

        July 01, 2021 at 7:48 am

        Ahoj Monika, that's a nice comment from such a faraway land! This "tvaroh" cheese filling can definitely be prepared without the egg white, two egg yolks can be used instead. Whenever I make a sweet pastry filled with cottage cheese, I use some of the leftover egg if necessary (sometimes only the yolk is added to the dough, and I'm sorry to throw away the white). The egg has a firming function in the tvaroh; it makes sure that the filling sets and doesn't run when baking. I will rework this tvaroh filling recipe and add more tips to make it easier to understand. Best wishes from the Czech Republic, Petra

        Reply
    2. Ronnie Redig Barriga

      January 16, 2022 at 1:16 pm

      Your written recipe for Kolache warms my heart. My grandmother, Bozena, taught me as a little girl to make them. Her pastry brush was turkey feathers bound together with twine. The written recipe was in Czech, which I couldn’t read, so it’s nice to have yours. The only fillings were prune, poppyseed, and a crumbly cheese I have yet to duplicate. She would be floored by all today’s flavors. Most commercial kolache are basically square, filled dinner rolls. Thanks again for reinforcing what I always knew was the authentic look and taste.

      Reply
      • Petra Kupská

        January 17, 2022 at 8:39 am

        Ronnie, thank you for your kind words. Your description exactly fits the classic kolache in their most authentic Czech version. The details you mention are real Czech. Božena, your grandmother's name, is a beautiful Czech name. The pastry brush is called mašlovačka (maslovacka) in Czech, and you are absolutely right - it was made from real goose feathers tied with string. I remember that the string used to be red and it contrasted nicely with the white feathers. Traditional Czech kolace were and are always round, not square. On the other hand, I believe that even kolaches baked in a square taste delicious 🙂 Best wishes from Bohemia, Petra

        Reply
    3. Ben

      May 01, 2022 at 7:03 pm

      So excited to see this recipe! Trying it out right now-- we are in America, so we don't have quark. Wonder if creme cheese or greek yogurt would be the better substitution.

      Reply
      • Petra Kupská

        May 02, 2022 at 4:39 am

        Ahoj Ben, thank you for your comment. Fresh cheeses that have a firm consistency are suitable for this type of filling. Please try farmer's cheese if it is available at your local store. Many American people trying quark / tvaroh recipes say that farmer's cheese is similar in texture and taste to Czech cottage cheese. Wish you best luck! Petra

        Reply

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    Hi there, I’m Petra, a Czech mom of two teen boys with more than 20 years of cooking experience. I am here to share traditional recipes from the Czech Republic, a small country in the very heart of Europe.

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