Pancake packages with cheese, cookies, and jam
I have often found myself with extra pancakes or sweet cheese in the fridge. When I have a little time, I make these pancake bundles with cheese, biscuits, and jam. They are not difficult to make, but they involve a few steps that need to be followed in order. Each time they turn out to be visually appealing enough for a dessert at the table, but just as good for a quick snack.
Quick Info
Total time: about 1 hour and 30 minutes
Preparation time: around 1 hour (includes the rising time for the pancake batter)
Frying time: about 30 minutes, depending on the pan and experience
Servings: 10-12 bundles, depending on the size of the pancakes
Difficulty: medium
Recipe type: dessert, suitable for the weekend or when you have guests
Ingredients
For the pancakes:
1 cube of yeast
3 eggs
2 tablespoons of sugar
400 ml milk
100 ml water
400 g flour
100 ml oil (for frying the pancakes)
For the cheese cream:
300 g sweet cheese
1 teaspoon grated orange peel
100 g margarine for baking
3 tablespoons of sugar
Other ingredients:
1 package of plain biscuits
1 jar of peach jam (or any other preferred jam)
Fruit topping (optional)
Preparation method
1. In a large bowl, put the flour. Make a well in the center. Crumble the cube of yeast into this well, add 50 ml of milk, 50 ml of water, and the 2 tablespoons of sugar. Stir gently only in the center, just enough to dissolve the yeast. Let it rise for a few minutes until the yeast activates (becomes frothy).
2. After the yeast has activated, add the remaining milk, the remaining water, and the eggs. Mix the composition well until you get a thicker pancake batter than the classic one, homogeneous. Cover the bowl and let the batter rise at room temperature for 30 minutes.
3. When the batter has risen, prepare a pan greased with oil. Pour a ladle of batter and spread it quickly. Fry the pancakes on both sides until they turn golden. Remove them to a plate and cover them so they don’t dry out.
4. For the cheese cream: put the sweet cheese in a deep plate or bowl. Add the margarine, grated orange peel, and the 3 tablespoons of sugar. Mix well with a spoon or spatula until you get a smooth and homogeneous cream.
5. When you have all the pancakes and cheese cream ready, start assembling. Take a pancake, place a generous spoonful of cheese cream in the center, then place a plain biscuit over the cheese. Add a teaspoon of peach jam (or another jam) on top.
6. Lift the edges of the pancake and fold it over the filling, forming a bundle or pouch. You can tie it with a food string if you want a festive look, but it's not mandatory.
7. For decoration, place a small ball of the remaining cheese cream on top of each bundle, a little fruit topping, and a quarter of a biscuit.
8. Serve the bundles immediately. You can arrange them on a platter, with jam and biscuits on the side, for those who want to add more.
Why I make this recipe often
I like that I can use what I have at home, without making a special trip to the store. Pancakes with cheese and jam filling keep well in the fridge for a day or two. I can assemble them on the spot, depending on what toppings I have. They are also suitable for guests or for a quick family dessert.
Tips and variations
Tips
The batter should be a little thicker than the usual pancake batter so that the bundles hold the filling well. If it’s too thin, add a little more flour.
The pancakes should be fried over medium heat, so they don’t burn and remain raw in the middle.
If you want a cleaner look, place the filling exactly in the center and don’t overdo the amount of jam, so it doesn’t spill when wrapping.
Let the pancakes cool slightly before filling them; otherwise, the cheese cream will become too soft.
Substitutions
Sweet cheese can be substituted with ricotta or a combination of cottage cheese and a little sour cream.
Instead of margarine, you can use butter if you prefer a richer taste.
Plain biscuits can be replaced with digestive biscuits or broken ladyfingers.
Any type of jam works for the filling – strawberry, sour cherry, apricot, or plum.
Variations
You can add a little vanilla or lemon zest to the cheese cream if you don’t have orange.
If you want a crunchier dessert, you can crush the biscuits and sprinkle them over the filling, not necessarily placing the whole biscuit.
For decoration, use fresh fruits or almond flakes.
Serving ideas
They are good cold or at room temperature. They can be served on a large platter, each with its own decoration.
They are also suitable as a sweet snack on the go, but they are best consumed on the day they are made.
They can be placed in individual cups or small plates, with extra jam on the side.
Frequently asked questions
1. Can pancake batter without yeast be used?
The yeast batter helps with the final texture, but if you don’t have it, you can use a classic pancake batter. The bundles will be thinner and more flexible, but not as fluffy.
2. What kind of jam works best?
Any kind of jam works, but peach or apricot jam has a pleasant acidity. Plum or sour cherry jam is sweeter; each brings a different nuance to the dessert.
3. Can I prepare the pancakes a day in advance?
Yes, pancakes can be made a day in advance and kept covered. The filling and assembly are best done on the day of serving.
4. Can they be made without biscuits?
Yes, but biscuits provide a crunchy texture between the cheese and jam. If you don’t have biscuits, you can skip them, but the bundles will be softer.
5. What kind of sweet cheese is used?
Fresh cottage cheese works best, not too watery. Ricotta or whey can also be used, but the result will be slightly different in taste and consistency.
Nutritional values
Approximately, for one serving (one pancake bundle with filling and biscuit):
Calories: 250-300 kcal
Proteins: 7-9 g
Fats: 10-14 g
Carbohydrates: 35-38 g
Values may vary depending on what type of jam, biscuits, and cheese you use. Fatter cottage cheese or margarine adds extra calories. Fruit jam contributes to the sugar content.
Storage and reheating
The assembled bundles can be kept in the fridge covered, for up to 2 days. I recommend not assembling them too far in advance, as the biscuits soften quite quickly. The plain pancakes and cheese cream keep well separately. I do not recommend reheating in the oven or microwave, as their structure becomes soft. They are best served cold or at room temperature.
Ingredients: For pancakes 1 cube of yeast 3 eggs 2 tablespoons of sugar 400 ml water 100 ml water 400 g flour 100 ml oil for frying Cream cheese 300 g sweet cheese 1 teaspoon grated orange peel 100 g margarine for pastries 3 tablespoons sugar 1 packet of plain biscuits 1 jar of peach jam topping of your choice
