If you’ve never tried Russian-style crepes, you are in for a treat with this Nalesniki with Cheese and Pineapple Recipe. Imagine paper-thin, tender crepes wrapped around a luscious filling of creamy cheeses and sweet pineapple chunks that perfectly balance tang with sweetness. This dish is a beautiful harmony of textures and flavors that feels both comforting and delightfully fresh. Whether you’re serving it for a special breakfast, brunch, or even dessert, these nalesniki will fill your kitchen with inviting aromas and your heart with joy.
Ingredients You’ll Need
Gathering the right ingredients is the first and most important step to making perfectly tender nalesniki with a creamy, fruity filling. Each element plays a unique role in creating the ideal batter and a filling that complements the light crepes beautifully.
- ½ cup lukewarm water: Helps create the perfect batter consistency for thin, flexible crepes.
- 1 cup milk: Adds richness and tenderness to the batter.
- 4 large eggs: Bind everything together and provide structure to the crepe.
- 4 tablespoons unsalted butter (melted): Incorporates a beautiful buttery flavor and keeps the crepes from sticking.
- 1 cup all-purpose flour: The base of the batter, giving the crepes their delicate texture.
- 2 tablespoons sugar: Just enough sweetness to enhance the batter without overpowering the filling.
- 1 pinch salt: Balances flavors and highlights sweetness.
- 8 oz cream cheese (room temperature): Provides a rich and smooth filling base that melts beautifully.
- 16 oz small curd cottage cheese: Adds a light texture and mild tang to the filling.
- 4 tablespoons sugar: Sweetens the cheese filling for a luscious taste.
- 1 can (15 or 20 oz) coarsely chopped pineapple chunks, drained well: Offers a juicy burst of tropical flavor that contrasts perfectly with the creamy filling.
How to Make Nalesniki with Cheese and Pineapple Recipe
Step 1: Prepare the Batter
Start by combining ½ cup lukewarm water, 1 cup milk, 4 large eggs, 4 tablespoons melted unsalted butter, 1 cup flour, 2 tablespoons sugar, and a pinch of salt in a blender. Blend everything until the batter is smooth and free of lumps. This blending method is a secret to silky, thin crepes that cook evenly every time.
Step 2: Heat the Pans
While your batter rests for a few minutes, melt a small dot of butter in two non-stick skillets over medium heat. Using two pans speeds things up, so you won’t be waiting long, and ensures the crepes cook with a perfect golden hue.
Step 3: Cook the Crepes
Pour about 2 to 3 tablespoons of batter into a skillet (I like to use a 1-ounce measuring cup for consistency). Immediately swirl the batter around to thinly and evenly coat the bottom. If you notice any small gaps, gently fill them with a few drops of batter to keep that beautiful, uniform crepe shape.
Step 4: Flip and Finish Cooking
Once the bottom is lightly golden, carefully flip the crepe from the edge using a sharp-edged spatula. Let the other side cook for just a minute or so until it also turns a light golden color. Then slide the crepe out onto a cutting board.
Step 5: Repeat and Cool
Continue this process with the rest of the batter, adding a small dab of butter to the pans as needed to prevent sticking. Make sure not to stack hot crepes directly on each other, as they might become soggy. Once they reach room temperature or are just slightly warm, stacking them is fine and can save you space.
Step 6: Prepare the Filling
In a medium bowl, mix the cream cheese with the small curd cottage cheese and 4 tablespoons sugar until fully combined and smooth. Gently fold in the well-drained pineapple chunks. The filling should be creamy with delightful bursts of juicy pineapple in every bite.
Step 7: Assemble the Nalesniki
Lay a crepe flat, spoon a generous amount of the cheese and pineapple filling in the center, then carefully fold or roll it up like a delicate pouch. Repeat until all crepes are filled.
How to Serve Nalesniki with Cheese and Pineapple Recipe
Garnishes
Sprinkle some powdered sugar over the finished nalesniki for a touch of elegance and extra sweetness. Fresh mint leaves can add a lovely pop of green and a refreshing aroma that complements the pineapple exquisitely.
Side Dishes
Nalesniki with Cheese and Pineapple Recipe stands beautifully on its own, but for a fuller spread, consider serving it alongside a light fruit salad or a dollop of whipped cream. A cup of strong black tea or a mild coffee also pairs wonderfully with this dish.
Creative Ways to Present
For a charming presentation, stack the filled nalesniki on a pretty platter, topping with a scoop of vanilla ice cream and a drizzle of honey or caramel sauce. Alternatively, fold them into neat triangles and arrange them like flowers on a round plate, adding pineapple rings around for a tropical touch.
Make Ahead and Storage
Storing Leftovers
Store any leftover nalesniki in an airtight container in the refrigerator. They should stay fresh for up to two days, making them a perfect treat to enjoy the next morning or as a quick snack.
Freezing
You can freeze the unfilled crepes by stacking them between sheets of parchment paper and placing them in a freezer-safe bag. Defrost them in the fridge overnight before filling. Filled and folded nalesniki freeze best if wrapped individually to prevent sticking, and can be reheated straight from frozen.
Reheating
Warm nalesniki gently in a non-stick pan over low heat or in a microwave for a more convenient approach. Be careful not to overheat, as it can dry out the crepes or cause the filling to separate. A little butter in the pan helps retain moisture and flavor.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple, finely chopped and well-drained, will provide even more vibrant flavor. Just be mindful of the extra juice fresh pineapple can release, which might require slight draining or patting dry to avoid soggy filling.
What if I don’t have cottage cheese?
If cottage cheese is not available, ricotta cheese makes a fantastic substitute. It offers a similar creamy texture and mild flavor that works perfectly with the cream cheese and pineapple.
How thin should the crepes be?
The crepe batter should be thin enough to spread quickly and evenly in the pan, about 1/8 inch thick or less. Thin crepes are key to nalesniki’s delicate texture and make rolling them with filling easier.
Can this recipe be made gluten-free?
Yes, you can substitute the all-purpose flour with an equal amount of gluten-free flour blend. Just ensure the blend is suitable for crepes and includes a binding agent to keep the batter cohesive.
Is this dish traditionally served savory or sweet?
Nalesniki can be either, but this Cheese and Pineapple version leans sweet. Traditionally, nalesniki also come filled with savory ingredients, but the delightful combination of cheese and pineapple makes for a sweet, refreshing twist.
Final Thoughts
If you’re looking to add a delightful new dish to your recipe collection, this Nalesniki with Cheese and Pineapple Recipe is an absolute winner. The tender crepes paired with creamy cheese and juicy pineapple will bring smiles to any table, turning a simple meal into a memorable experience. Give it a try—you may find yourself making these over and over again!
Print
Nalesniki with Cheese and Pineapple Recipe
- Prep Time: 40 minutes
- Cook Time: 5 minutes
- Total Time: 45 minutes
- Yield: 6 to 8 crepes
- Category: Breakfast
- Method: Frying
- Cuisine: Polish
Description
Nalesniki with Cheese and Pineapple are delicate, thin Polish-style crepes filled with a luscious mixture of cream cheese, cottage cheese, and sweet pineapple chunks. These tender crepes are perfect for a sweet breakfast, brunch, or dessert and combine smooth cheese filling with the tropical tang of pineapple for a delightful treat.
Ingredients
Batter
- ½ cup lukewarm water
- 1 cup milk
- 4 large eggs
- 4 Tbsp unsalted butter (melted, plus more for sautéing)
- 1 cup all-purpose flour
- 2 Tbsp sugar
- 1 pinch salt
Filling
- 8 oz cream cheese (at room temperature)
- 16 oz small curd cottage cheese
- 4 Tbsp sugar
- 1 can (15 or 20 oz) coarsely chopped pineapple chunks, well-drained
Instructions
- Make the Batter: Put ½ cup lukewarm water, 1 cup milk, 4 large eggs, 4 Tbsp melted unsalted butter, 1 cup all-purpose flour, 2 Tbsp sugar, and 1 pinch of salt into a blender. Blend until the batter is smooth and well combined.
- Preheat Skillets: Melt a small dot of butter in two non-stick skillets over medium heat. Using two skillets helps speed up the crepe-making process.
- Cook the Crepes: Pour about 2 to 3 Tbsp of batter into each skillet, using a 1-ounce measuring cup for consistency. Swirl the batter around to evenly coat the bottom of the skillet. Fill any small gaps with extra drops of batter.
- Flip the Crepes: When the bottom of the crepe is lightly golden, use a sharp-edged spatula to carefully flip it. Cook the other side until it is also lightly golden.
- Remove and Cool: Remove the cooked crepe onto a cutting board and allow to cool slightly. Repeat the process for the remaining batter, adding butter to the skillet if needed. Avoid stacking hot crepes; wait until they are lukewarm or room temperature before stacking.
- Prepare the Filling: In a bowl, mix the 8 oz cream cheese, 16 oz small curd cottage cheese, and 4 Tbsp sugar until smooth and well combined. Gently fold in the well-drained pineapple chunks.
- Fill the Crepes: Spread the cheese and pineapple filling evenly onto each crepe, then roll or fold the crepes neatly.
- Serve: Serve the filled nalesniki warm or chilled as a delicious breakfast, brunch, or dessert option.
Notes
- Use two skillets for faster cooking and to prevent crepes from becoming soggy.
- Make sure all ingredients for the batter are at room temperature for the best texture.
- Drain pineapple chunks thoroughly to avoid watery fillings.
- Do not stack hot crepes; allow them to cool slightly first to prevent sticking.
- Optionally, dust with powdered sugar or serve with sour cream for extra indulgence.
