Nalysnyky

If you haven’t read the Inspiration section of this website prior to reading the rest of this post, I highly recommend you do. Mainly because it explains the copious amounts of sinful butter in this recipe. Well, it sort of does. It more or less justifies it as an essential in Ukrainian cuisine.

Nalysnyky (pronounced NAL-YES-NAH-KEH) is a staple on our family dinner table on all holidays. They are often made ahead of time and frozen until the day of the dinner event. I actually have never had them otherwise until I made this recipe with Claudia for the blog.  I have to admit, if you can, eating them fresh is the way to go. Nalysnyky is essentially cheese filled crepes (slathered in butter of course and baked). This recipe takes a total of one hour from start to finish and truly is worth every minute.

The ingredient line-up

You will need :

4 eggs

1 heaping cup milk (1% works well)

1/2 cup water

1 cup flour

1/2 tsp salt

For Cheese filling:

2 cups Quark Whole Milk Cheese (if you cannot find this, you can substitute cottage cheese)

2 egg yolks

2 tbsp whipping cream

1 tbsp dill (or more to taste – use fresh if you have. If not, the dried stuff works great as well)

Beat eggs one at a time. Add the milk, water, flour and salt and beat enough just to blend and get rid of any lumps.

Pour 1 tbsp canola oil in a hot non-stick pan and scoop 3/4 of a ladel full of batter and swirl around creating a thin circular layer. Flip when side is golden brown (approximately 45 seconds). Oil pan in between each crepe as needed.

Makes approximately 8 – 10 crepes. Beautifully golden brown!

Next, melt 1/4 cup of butter and ensure your cheese is at room temperature.

Mix egg yolks, whipping cream and salt with cheese.

Add your dill.

Lightly spread an even layer of cheese on each crepe.

Roll up gently.

We cut each crepe in three equal pieces. However, you can easily keep them in tact. I find the pieces are easier to fit into the bowl if they are sectioned.

Remember that melted butter? How could you forget! Spoon a small amount into the bottom of a large foiled casserole dish.

Now start layering in your Nalysnyky.

Make sure to butter in between each layer and on top of your final layer. You don’t want any layers to stick together.

Claudia claims all TV food ads use glistening chemicals to ensure their products look appealing. She is proud of her use of butter for this effect in this photo.

Wrap the sides of the foil loosely over the top of the Nalysnyky.

Bake at 350 degrees Fahrenheit for 30 minutes.

The final product.

The Nalysnyky puffs up nicely as it bakes.

Cheesy deliciousness.

One traditional recipe from Claudia’s Cookbook down, a few hundred more to go!

Nalysnyky
Yields 10
Delicious Ukrainian cheese and dill-filled crepes.
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
For the crepes
  1. 4 eggs
  2. 1 heaping cup milk (1% works well)
  3. 1/2 cup water
  4. 1 cup flour
  5. 1/2 tsp salt
For Cheese filling
  1. 2 cups Quark Whole Milk Cheese (if you cannot find this, you can substitute cottage cheese)
  2. 2 egg yolks
  3. 2 tbsp whipping cream
  4. 1 tbsp dill (or more to taste – use fresh if you have. If not, the dried stuff works great as well)
Instructions
  1. Beat eggs one at a time. Add the milk, water, flour and salt and beat enough just to blend and get rid of any lumps.
  2. Pour 1 tbsp canola oil in a hot non-stick pan and scoop 3/4 of a ladle full of batter and swirl around creating a thin circular layer. Flip when side is golden brown (approximately 45 seconds). Oil pan in between each crepe as needed.
  3. Melt 1/4 cup of butter and ensure your cheese is at room temperature.
  4. Mix egg yolks, whipping cream and salt with cheese. Add your dill.
  5. Lightly spread an even layer of cheese on each crepe. Roll up gently.
  6. Cut each crepe in three equal pieces.
  7. Spoon a small amount of melted butter into the bottom of a large foiled casserole dish.
  8. Layer your Nalysnyky into the casserole dish. Make sure to butter in between each layer and on top of your final layer. You don’t want any layers to stick together.
  9. Wrap the sides of the foil loosely over the top of the Nalysnyky.
  10. Bake at 350 degrees Fahrenheit for 30 minutes.
  11. Serve and enjoy!
Claudia's Cookbook http://www.claudiascookbook.com/

32 comments

  1. Alison Zulyniak says:

    There is nothing better than Ukrainian dishes. I’ve started to document my grandmas down on paper because recipes don’t exist…it all in their heads and they go by feel. Looking forward to visiting your blog again!

    ~Prairie Story …care of Alison Zulyniak

  2. Lolita Toma says:

    Are there different knds of fillings you can use because my friend made it with this sweet creamy filling, and I’m wondering how she did it! CAN U PLEASE HELP ME!!

  3. Theresa says:

    I came across this blog looking for some recipes from Prairie community cookbooks because I wanted the recipes for food I grew up with as a kid in Manitoba and Saskatchewan. The church cookbooks are the best but I think running into your blog was even better! Fantastic photos and the Ukrainian recipes bring back such memories. We always had the wheat at Christmas but I never ate it either. Thanks so much for sharing.

    • Claudia's Cookbook says:

      I love church and community cookbooks! They have the best recipes and we have tons of them in our home. Good to know I’m not the only “brat” who doesn’t like wheat :) Thank you very much for the comments Theresa!

      • Laurie K says:

        As a little girl, I could never get enough of the Kutia that my Granny made! To this day, I love it and most “grainy” foods! I guess I’m an exception to the Kutia rule! LOL!
        BTW, the Nalysnyky is making me drool!

        • Claudia's Cookbook says:

          Thanks for your comments Laurie! I think I’m the exception to the rule for NOT really liking Kutia :)

  4. M. says:

    I cannot find Quark cheese anywhere and everyone seems to have a differing opinion on what would be the best substitute; I’ve heard: 1. yogourt cheese…basically straining plain yogourt; 2. marscapone cheese; 3. a mixture of ricotta and sour cream; 4. cottage cheese, where some specify dry curd and some say “smooth dry curd”…
    I ended up buying dry curd cottage cheese…
    what’s your recommendation? I really want to make these for Christmas Eve:)
    thanks very much
    ……….M.

  5. Claudia's Cookbook says:

    Hi Meryl,

    The traditional way is to actually use dry curd cottage cheese. So what you bought is perfect. What we recommend you do is put the dry curd cottage cheese in the food processor and pulse it to get it more smooth.

    Another option we recommend is ricotta cheese on its own as well. We have done that before and it tastes great. Good luck and let me know how it turns out!

  6. Robin says:

    We’ve always used ricotta for the filling, and we bake ours in cream, which soaks into the creeps nicely. And, of course, all of the dill we can chop in the filling and in the cream.

  7. ashton says:

    I’m not Ukrainian. I’m Norwegian and frankly Norway’s cuisine is mostly fish… I hate fish. love seafood, shrimp, crab, etc. fish though? YUCK! My boyfriend (and therefore my son as well) is Ukrainian though and I have always loved Ukrainian food. It’s popular in our area. Cabbage rolls and perogies… my 2 faves! never heard of this though but it sounds delicious and I’m planning on making it. Hoping it might impress the boyfriend with my skills at Ukrianian cooking ;) Though I cannot stand cooked cottage cheese, it makes me sick. blech (Hate lasagna for that reason too) and Quarks cheese is impossible to find in Canada I’m going to try it with the Ricotta. sure sounds delicious!

    • ashton says:

      P.S. hope you don’t mind. I’ve shared this recipe on Pinterest as well, it links directly to your website here so hopefully alot more people will try it too :)

    • Claudia's Cookbook says:

      Hi Ashton – thank you very much for your comments! I hope you impress your boyfriend with this recipe :) It’s delicious. Ricotta cheese works very well for this recipe and I also prefer it to cotage cheese. Thank you also for sharing it on Pinterest. I love that site and appreciate the additional promo :)

  8. Lisa says:

    I was taught by my Ukrainian Mom. A mixture of dry cottage cheese, minced onion, S&P, egg & a little mashed potato. Sometimes I will put dill in. They are rolled & layered in a pan, heavy cream is poured over the Nalysnyky & baked. When they start to bubble over a bit, you know they’re done. Good idea to put pan on cookie sheet to catch any spillage. Served with sour cream & chopped green onions.
    My favourite is always the next day when they’re fried in butter. OMGoodness!!!

  9. Natalka says:

    Thank you for this recipe, it turned out delicious despite having to use the cottage cheese substitute. My grandmother is Ukrainian, however my mother is not. When I was young we moved to the States and my mother continued the tradition of Ukrainian Christmas (though a bit shy of the 12 dishes). Now that I am married and living very far from home I have attempted to continue the Ukrainian Christmas tradition (with my very American husband) and was delighted to add this recipe to my second Ukrainian Christmas. It was one of the few dishes that didn’t have leftovers.

  10. Steve says:

    Thank you for sharing the recipe!! My Mother has made this dish for me for more than 40 years every Christmas and it is my all time fave dish in the world!!!! This year I am going to surprise her and make it myself ….. I will let you know how I did in a few weeks..

    Cheers
    Steve

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