ReceptnaptárCurd cheese filled pasta triangles with buttered crumbs
Derelye is a much-loved dish of Hungarian home cooking, made with kneaded dough, and it is the local member of the stuffed pasta family. Thinly rolled dough is filled with túró, or curd cheese, and cooked in boiling water. Breadcrumbs toasted in butter and a spoonful of sour cream give it a real taste of home. It takes some work, but it is worth the kneading for a weekend lunch.
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Ingredients
Method
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- Knead the flour, eggs, water and salt into a dough and work it until very smooth.
- Cover and rest for at least half an hour.
- Mash the curd cheese and season with salt.
- Roll the dough out as thinly as you can (about 3 mm), cut into squares, put a little filling on each and fold diagonally into triangles; press the edges together.
- Cook in boiling salted water for about 5 minutes until they float.
- Drain and serve hot with buttered crumbs and sour cream.
Source: Wikibooks Cookbook – Kovaim (Hungarian Cheese Dumplings) (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
- Work the dough until smooth and elastic, and let it rest for at least half an hour, or it will spring back when you roll it.
- Press the edges together firmly, and if the dough is dry, moisten it with a little water so that the pockets do not open during cooking.
- Squeeze wet curd cheese in a piece of muslin, because too much water makes the filling leak out. Cook only as many as fit comfortably in the pan at one time.
Frequently asked questions
Can derelye be frozen?
Yes, freeze them raw on a tray, not touching each other, then transfer them to a bag. Drop them frozen into boiling water and cook for 2-3 minutes longer.
Can it be made sweet?
Yes, instead of salted curd cheese you can fill it with sweetened curd cheese or plum jam, and serve it dusted with icing sugar.
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