Pastry:
1/2 kg plain flour
100 g sugar
1 pc vanilla sugar
1/2 fresh yeast cube (or 1.5 dry yeast bag)
pinch of salt
250 ml tepid milk
1 whole egg
2 yolks
150 ml oil
lemon peel

Mix all ingredients with a ladle until you get soft pastry. Leave the pastry for 1:30 h in a warm place. Mix it 2-3 time while it stays there.

Filling:
1 Pag curd Gligora
150 g sugar
lemon peel
2 pcs vanilla sugar
2 whole eggs

PREPARATION

Mix the ingredients.
Divide the pastry in two parts and roll it out on a floured surface.
Put the filling onto the pastry and roll it.
Put the ready strudels in oiled baking pan.
Brush the pastry with an egg and put it in the heated oven.
Bake it for 1 hour at 150-160 °C.
Brush the ready strudels with oil.

4 eggs
8 spoons of water
1 lemon peel
20 dag sugar
24 dag flour
1 baking powder
a bit of butter

Nadjev:
2 eggs
10 dag sugar
25 dag desired fruit
25 dag Pag curd Gligora
2.5 dl sweet cream
lemon or orange juice
3 dag jelly

PREPARATION

Beat egg whites and 4 spoons of water into snow slowly adding sugar into the mixture.
Mix egg yolks with 4 spoons of water.
Mix it constantly and add into the snow along with lemon peel, flour and baking powder.
Put the soft mixture into a well oiled cake mold and bake for 20 min at 150°C, then bake it for additional 20 min at 180- 200°C.
Cut the cooled cake and add fruit juice.
Put the cake half into the mold, fill it and cover with another half.
Let it stay in the fridge for a few hours until it becomes compact enough.

Filling:
Mix egg yolks and half of the sugar amount until you get foam.
Add melted jelly, lemon peel and juice, squeeze the curd, mix it well, add egg whites beaten with sugar, add beaten sweet cream and pieces of fruit.
Mix it softly.

The cake can be eaten as a diet snack.

1 kg curd
3 whole eggs
4 spoons sweet cream
1 lemon peel
2 pcs vanilla sugar
2.5 spoons powdered sugar
2-3 spoons semolina
1/2 kg puffed pastry

PREPARATION

Roll puffed pastry out, cut it vertically into 3 equal stripes.
Put curd filling in the middle of each stripe.
Put mixed yolk (with previously added water) on one side of the stripe, fold it and turn around so that the joining part goes to the bottom.
Pierce the pastry with a fork from above, brush with the rest of the yolk and bake in pre-heated oven at 250°C for about 20 min.

1 kg Pag curd Gligora
3 whole eggs
15 dag sugar
10 dag rough flour
1 lemon peel
1 pc vanilla sugar
1⁄2 baking powder

PREPARATION

Add the ingredients into the curd and mix them all well.
Bake it in the oven at 180°C for about 30 min.
If you like, you can add powdered sugar when it is done.

This time I used Gligora curd for the first time in the sweet version recipe. Similar to baked cheesecake, only without pastry. Soft and creamy curd structure is an ideal substitute for fresh cow cheese. The cake is pretty easily prepared and we used also vanilla sugar, lemon peel and juice to add some aroma. Dry raisins can also be added as they go perfectly with fresh cheese.
Cheesecake can be prepared in a smaller, deeper, rectangle-shaped pan or in a round cake mold 20 cm in diameter.

INGREDIENTS

4 eggs
120 g sugar
1 vanilla sugar
1 grated lemon peel
1 spoon lemon juice
200 g cow curd Gligora
200 g Greek yogurt
60 g plain wheat flour

PREPARATION

Heat the oven at 180°C.
Separate egg yolks and whites. Mix egg whites adding 60 g sugar until you get a firm foam. Put it aside. Mix egg yolks with the rest 60 g sugar, vanilla sugar and lemon peel until the mixture turns bright and foamy.
Add crumbled curd, Greek yogurt and lemon juice to egg yolks mixture, then briefly mix it again.
Sift flour in the egg and cheese mixture, then slowly mix it with a putty knife. Similarly, after you added flour, add beaten egg white foam twice and carefully add it to the mixture.
Pour the mixture into a pan or a mold, pre-oiled and covered with baking paper. Bake in the pre-heated oven for 30 min or until a toothpick pierced in the pastry is not clean and dry.
Cool the cake, cut into pieces of desired size and spread powdered sugar if you like it.

Pastry:
4 spoons flour
1 spoon baking powder
120 g sugar
1 pc vanilla sugar
500 g curd
3 eggs
2 spoons lemon juice
lemon peel
2 spoons fruit juice
130 g melted and cooled butter
powdered sugar

PREPARATION

Strain the fruit compote leaving 2 spoons of fruit juice for pastry or cut the fresh fruit.
Put all the ingredients in a bowl and mix until the mixture gets soft.
Cover the mold bottom with butter, put the pastry onto it and align it. Put the fruit onto it.
Put the mold onto the lowest level of pre-heated oven and bake the cake at 180°C for about 50 min.
Spread powdered sugar on the cake while still warm.