This old-fashioned Slovak sweet dish turns simple sandwich bread into warm, crispy pockets filled with creamy cottage cheese, raisins, and fresh lemon zest.
Published October 7, 2026
Place the cottage cheese in a bowl. Add the powdered sugar, vanilla sugar, and finely grated lemon zest. Stir until creamy and evenly combined.
Rinse the raisins, pat them completely dry, and fold them into the cottage cheese filling.
Lay out the bread slices. Spread a generous layer of cottage cheese filling over 4 slices, leaving a small border around the edges. Top each with another slice of bread and gently press together to form 4 sandwiches.
Pour the milk into a shallow bowl. In a second shallow bowl, beat the egg with the vanilla extract.
Very quickly dip each stuffed sandwich into the milk on both sides. Do not soak it—the bread should only become slightly moist.
Immediately coat both sides in the beaten egg.
Heat about ¼ inch of vegetable oil in a large skillet over medium heat.
Fry the stuffed French toast for approximately 2–3 minutes per side, or until deeply golden and crisp. Work in batches if necessary.
Transfer to a plate lined with paper towels and allow the excess oil to drain briefly.
Mix the powdered sugar with vanilla sugar and generously dust the warm stuffed French toast before serving.
Use soft farmer cheese or a thick, creamy cottage cheese rather than very wet cottage cheese. If your cheese contains a lot of liquid, drain it first so the filling stays inside the bread while frying. The original version is fried in a generous amount of fat, which gives it its characteristic crisp exterior. Keep the milk dip very quick—if the bread absorbs too much liquid, the sandwiches can become difficult to handle. For a fruitier variation, add a thin layer of apricot, raspberry, or plum preserves along with the cottage cheese filling. Finished Weight Approximate finished weight: 1 lb 10 oz (740 g) Finished weight can vary depending on the bread used and the amount of oil absorbed during frying.
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