Recipe for: Asparagus rolls with cottage cheese and sorrel - photo 1
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Recipe for: Asparagus rolls with cottage cheese and sorrel

Snacks for Kids Regional Cuisine of Poland 90 min Medium 19 wyświetleń ~12.27 PLN * - (0)
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Description

Delicate asparagus rolls with cottage cheese and sorrel are a spring snack inspired by the simplicity of Kashubian flavors: green asparagus served in thin pancakes with a creamy filling of cottage cheese and fresh sorrel. The dish combines the slightly sour sorrel with smooth, semi-fat cottage cheese and the sweetness of crunchy asparagus. The rolls are cut into small, child-friendly portions — they look colorful on the plate and are easy to hold in hand. Serve chilled or at room temperature as an appetizer, a picnic snack, or as part of an Easter table in a Kashubian atmosphere. The recipe includes detailed instructions for beginner cooks, ingredient alternatives, and two optional decorations.

Ingredients Used

Ingredients (13)

Servings:
4
  • Wheat flour 150 g
  • Chicken egg 2 szt. (~120 g)
  • Milk 300 ml
  • Rapeseed oil 15 g
  • Butter 20 g
  • Asparagus 320 g
  • Semi-fat cottage cheese 250 g
  • Sorrel 60 g
  • 18% cream 50 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Chives 0.2 pęczków (~15 g)
  • Lemon 0.6 szt. (~50 g)
💰 Szacowany koszt dania: ~12.27 PLN (3.07 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pancakes

1

Prepare the batter for thin pancakes. In a large bowl, sift 150 g of wheat flour. Make a well in the flour. In a separate cup, lightly beat 120 g of eggs (2 pieces). Pour half of the milk (150 ml) into the eggs and mix well with a fork until the mixture is homogeneous. Gradually pour the egg-milk mixture into the well in the flour, mixing only the center with a fork until a thick paste forms. Slowly add the remaining 150 ml of milk and 15 g of rapeseed oil, continuously stirring until you achieve a thin, smooth batter with the consistency of cream. Let it rest for 10–15 minutes to allow the flour to swell.

Ingredients: Wheat flour, Milk, Rapeseed oil
Use a metal or silicone whisk. If you don't have a bowl, use an immersion blender on low speed. The batter should be liquid but not watery — if it's too thick, add 1–2 tablespoons of milk.
2

Heat a non-stick skillet with a diameter of 24–26 cm over medium heat. Lightly grease the skillet with 5 g of butter or a teaspoon of oil. Pour in a ladle of batter and immediately tilt the skillet to spread the batter into a thin layer. Cook for 1–1.5 minutes until the bottom is lightly browned and starts to pull away from the edges, then flip to the other side and cook for 30–40 seconds. Repeat until all the batter is used (you will get 8–10 thin pancakes). Stack the pancakes on a plate and cover with a clean cloth to prevent them from drying out.

Ingredients: Butter
The best is a 24–26 cm non-stick pan. Use a silicone spatula for flipping. If the pancakes are holey, the batter was too thin.

Asparagus

3

Prepare the asparagus: snap off the tough ends of each stalk (they will break naturally at the tough point). If the spears are thick, peel the bottom 1/3 gently with a peeler. In a large pot, bring water to a boil with a pinch of salt. Add the asparagus to the boiling water and blanch for 2–3 minutes (depending on thickness) — they should be tender-crisp, not mushy. Drain and immediately transfer to a bowl of cold water with ice to stop the cooking process and preserve the color. Dry on a paper towel.

Ingredients: asparagus, Salt
Use a pot with a strainer or kitchen tongs. Blanching is quick cooking: the asparagus should be slightly firm when pressed with a fork and bright green.

Filling

4

Prepare the cheese filling. In a medium bowl, place 250 g of semi-fat cheese. Add 50 g of 18% cream. Crumble the cheese with a fork or quickly with a spoon, mixing with the cream until smooth and creamy. Add 60 g of finely chopped sorrel (remove the thicker stems) and mix well. Season with 2 g (2 pinches) of salt and 1 g of black pepper — taste a small amount on a spoon and adjust for children (it can be reduced). If the filling is too thick, add 1–2 tablespoons of cream.

Ingredients: Semi-fat cottage cheese, 18% cream, sorrel, Salt, Black pepper
Use a wooden spoon or a rubber spatula. If the cottage cheese has lumps and you want complete smoothness, pass it through a sieve or blend for 5–10 seconds.
5

Optional seasoning: if you are using lemon (50 g), grate a little zest (1 g) and add 5–10 g of juice after squeezing — this will give the filling freshness and enhance the flavor of the sorrel. If you are adding chives (15 g), chop finely and mix into the filling.

Ingredients: Lemon, Chives
Add lemon juice sparingly — a small amount is enough for young children. Additionally, you can add chives for color and aroma.

Assembly

6

Lay one pancake on a board. Spread a thin layer of filling evenly over the entire surface (about 25–30 g of filling per pancake). Leave a 1–2 cm free edge on one side — this will make rolling easier.

Ingredients: Semi-fat cottage cheese, 18% cream, sorrel
Use a butter knife or silicone spatula to evenly spread the filling. Do not apply the filling too thickly so that the rolls do not fall apart when cutting.
7

Place the blanched asparagus along the shorter side of the pancake — 3–4 spears per pancake, so that the tips extend slightly beyond the edge. Start rolling the pancake tightly from the side with the asparagus, forming a roll. Gently press to ensure the layers stick together.

Ingredients: asparagus, Wheat flour, Semi-fat cottage cheese
Use your hands with clean, damp fingers to press the first roll. If the roll falls apart, wrap it tighter or use a small skewer in the opposite direction of serving.
8

Cut the prepared rolls into pieces 2–3 cm wide with a sharp knife, so that small rolls ideal for children are formed. Place each roll tightly on a board or platter, cut side up, to showcase the green filling.

Ingredients: Wheat flour, asparagus, Semi-fat cottage cheese
Use a sharp kitchen knife and a cutting board. If the rolls fall apart, wrap them in foil and place them in the fridge for 10 minutes — the filling will firm up and be easier to cut.

Serving

9

Arrange the rolls on a plate in a row or a circle. Gently sprinkle with finely chopped chives (optional) and drizzle with a minimal amount of lemon juice (optional) — 1–2 drops per roll will suffice. Serve chilled or at room temperature. For children, serve on small plates with toothpicks or breadsticks.

Ingredients: Chives, Lemon, sorrel
For serving, use a flat platter or a large board. You can also add a few leaves of fresh sorrel as a decoration.

Cleaning and tips

10

After finishing the assembly, rinse the board and pan with warm soapy water. The leftover filling from the bowl can be easily removed by soaking the bowl for a few minutes. The remaining pancakes can be wrapped in foil and stored in the refrigerator until the next day.

Use a soft sponge to wash the non-stick pan to avoid damaging the coating. Wash plates and knives immediately — dried curd is harder to remove.

Fun Fact

💡

Sorrel has been used for centuries in Kashubian cuisine as a sour addition to cheeses and soups; combining it with cottage cheese is a traditional pairing that in this version has taken the form of children's rolls.

Best for

piknik wiosenny przekąska na przyjęcie dla dzieci wielkanocny stół w stylu kaszubskim

Tips

🍽️ Serving

Serve the rolls slightly chilled — this way the filling is firmer and easier to hold together. For older children, you can add a small dip made of yogurt and dill. Arrange the rolls by color: dark green tips of the asparagus on the outside for an appealing look.

🥡 Storage

Store in an airtight container in the refrigerator for up to 24 hours. Do not freeze the prepared rolls (the cheese filling will lose its texture). To refresh before serving, take them out of the refrigerator 15–20 minutes beforehand, but do not heat in the microwave.

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