Syrnyky Mango-passion Fruit Recipe

Drain and dry cheese

If using store-bought farmer's cheese or ricotta, place it in a fine sieve or cheesecloth-lined strainer and press lightly to remove excess liquid for 10–15 minutes. The cheese should be moist but not watery; excess moisture will make the batter too loose.

Combine base ingredients

Transfer the drained cheese to a large bowl. Add the eggs, sugar, and vanilla extract. Use a fork or sturdy spatula to break up the cheese and mix until fairly smooth.

Incorporate dry ingredients

Add the all-purpose flour, cornstarch, and salt. Mix until you have a soft, slightly tacky dough. If the mixture is still very wet, add up to 1–2 tablespoons more flour, but avoid adding too much — the batter should hold together but remain tender.

Chill (optional, recommended)

Cover the bowl and refrigerate the batter for 20–30 minutes. Chilling firms the dough and makes shaping easier.

Shape the syrnyky

Lightly dust your work surface and hands with the extra flour. Divide the batter into 8 equal portions (for about 8 medium syrnyky). Roll each portion into a ball, then flatten gently into a patty about 1–1.25 cm (3/8–1/2 inch) thick and roughly 7–8 cm (3 inches) across. Dust each patty lightly with flour to prevent sticking.

Pan-fry the syrnyky

Heat a large nonstick skillet over medium heat and add 1–2 tablespoons of the vegetable oil or clarified butter. When warm, arrange 3–4 patties in the skillet without crowding (work in batches if necessary). Fry for 3–4 minutes on the first side until golden brown and set, then flip and fry 2–3 minutes more until the other side is golden and the center is cooked through. Add remaining oil between batches as needed. Transfer finished syrnyky to a plate lined with paper towel to drain briefly.

Keep warm

If cooking in batches, keep finished syrnyky in a low oven (about 90–100°C / 200°F) on a baking sheet while you finish the rest so they stay warm and slightly crisp on the outside.

Prepare fruit for compote

Place the diced mango, passion fruit pulp, sugar, water, and lemon juice in a small saucepan. Stir to combine.

Cook compote

Bring the mixture to a gentle simmer over medium-low heat. Cook for 6–8 minutes, stirring occasionally, until the mango softens and the liquid reduces slightly into a saucy compote. If you prefer a smoother compote, mash gently with a fork or use an immersion blender for a few seconds (leave some chunks if you like texture). Stir in the optional butter at the end for shine and extra flavor. Taste and adjust sweetness with a little more sugar if needed. Remove from heat and let cool slightly.

Warm yogurt or sour cream (optional)

If you like, briefly whisk the Greek yogurt or sour cream to loosen it and bring to room temperature; this makes plating easier.

Plate the syrnyky

Arrange 2 syrnyky per serving on plates. Spoon a generous tablespoon or two of Greek yogurt or sour cream alongside or under each syrnyk if desired.

Top with compote and garnish

Spoon 2–3 tablespoons of the warm mango-passion fruit compote over each syrnyk. Dust lightly with icing sugar if using, and garnish with fresh mint leaves.

Serve

Serve immediately while the syrnyky are warm and the compote still slightly warm. Leftovers can be refrigerated for up to 2 days; reheat gently in a skillet or oven.