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Cottage cheese pastry (“Vatrushki”)

Cottage cheese pastry (“Vatrushki”)
4 servings

For the dough:

cooking yeast – 10 grams;

milk – 160 ml;

“Makfa” superior grade wheat flour – 370 grams;

sugar – 100 grams;

1 egg + 1 for smearing of the pastries;

butter – 80 grams;

salt – 1/2 teaspoon.

For the filling:

dry cottage cheese – 300 grams;

sour cream – 2 tablespoons;

2 eggs;

sugar – 70 grams;

“Makfa” superior grade wheat flour – 1 tablespoon.

1 hour + 1 hour 20 minutes for the predough and dough to rest

Wheat flour

Additional properties For kids


1. Mix the yeast, warm milk and 150 grams of flour with 1/2 tablespoon of sugar. Leave in a warm place for 15–20 minutes.

2. Mix 1 egg, leftover sugar, salt and 60 grams of warm butter in a bowl, add this mixture to the predough.

3. Make a dent in the leftover flour heap and pour the resulting mixture into it. Mix a smooth dough, cover it with a towel and leave for 1 hour in a warm place. In 40 minutes, press it down.

4. Crumble the cottage cheese with sour cream, and eggs with sugar. Add flour and mix.

5. Divide the dough into tennis-ball sized balls and roll each into a 1 cm thick piece. Make a dent in the center of each piece and put 2 teaspoons of cottage cheese filling in it. Smear the edges with raw egg.

6. Put the pastries on the baking pan greased with leftover butter, heat the oven to 180°C and bake for 20 minutes. Serve hot or let cool.

Cuisine Russian cuisine
Dish type Desserts and Baking