The sweet cream cheese filling is used in the Czech Republic to fill sweet pastry such as „buchty“ or „koláče“ (kolache). Quark (tvaroh) filling is very popular and easy to make.
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 - Farmer’s cheese filling
Tvaroh filling for sweet Czech pastry such as traditional kolache or buchty.
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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.
Monika Rojasova
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?
Petra Kupská
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