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Breakfast

Varškės Apkepas

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15 min
Prep
35 min
Cook
6
Servings

Ingredients

  • 500g (2 1/4 cups) Farmer's curd cheese (varškė)
  • 3 Eggs
  • 3 tbsp (31g) Semolina
  • 3 tbsp (38g) Sugar
  • 1 tsp (4g) Vanilla sugar
  • Pinch of salt
  • 2 tbsp (28g) Butter, melted, plus extra for the dish
  • Sour cream, for serving

Method

  1. Preheat the oven to 180°C (350°F) and butter a baking dish.
  2. Beat the eggs with sugar and vanilla sugar until pale.
  3. Fold in the curd cheese, semolina, salt, and melted butter until smooth.
  4. Pour into the prepared dish and smooth the top.
  5. Bake for 30-35 minutes until golden and set in the centre.
  6. Cool for 10 minutes, slice, and serve warm with sour cream.

Introduction: Varškės apkepas is a staple of the Lithuanian farmhouse breakfast table, built around the country's long dairying tradition.

Cultural Background: Varškės apkepas is a staple of the Lithuanian farmhouse breakfast table, built around the country's long dairying tradition. Home cooks have long used it as a way to make the week's fresh curd cheese stretch, sweetened just enough to serve alongside stewed fruit or coffee.

Tips: Use dry, crumbly farmer's cheese rather than wet ricotta, or the pudding will be loose; drain it in a sieve for an hour first if it looks watery.

Variations: Add a handful of raisins soaked in tea, or top with stewed fruit instead of sour cream for a sweeter breakfast.

Nutrition: Approx. 220 kcal, 12g protein, 9g fat, 22g carbohydrates per serving.

FAQs:

Q: Can I make it ahead?
A: Yes, it keeps well in the fridge for two days and reheats gently in a low oven.

Q: Can I use cottage cheese instead?
A: Drain it very well first — cottage cheese holds more water than Lithuanian varškė and will make the bake wet.

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