I was waiting for another snow storm, another wave of cold weather to post this recipe but it didn't happen, obviously. Last few days early Spring is blooming all over the social media and snowdrops are all over the woods for quite some time. I am not sure if I am also just impatient like Spring itself, but have decided to post this recipe anyways.
Just to be clear, I like warm weather and I am not wishing for more cold days, but it simply made me wonder if June will be hot like hell!? In that case I will be staring at this picture.
And in case we get tricked same as last year and end up digging in the snow instead of picking flowers, then you might wanna consider staring at this one, or even better and more logical, baking vatrushka.
All in all, one way or another there will be times you will love this post and be gladly staring at it or simply baking from it!
Vatrushka/Russian Cakes with Fresh Cheese
There are many versions of vatrushkas and most typical one is a sweet one, made from sweet yeast dough. Here is a savory one, I am using unsweetened dough without yeast, more basic tart like dough.
Dough
300g all purpose flour
1/2tsp baking powder
1/2tsp salt
80g butter, cold and diced
one egg
125ml cream fresh
In a medium bowl combine salt, baking powder and flour. Add butter and rub in with fingers until mixture resembles sand like. Beat egg and cream in a cup with the fork and drizzle over butter mixture and mix gently until dough comes together. Turn the dough onto a lightly floured surface and knead until smooth. Wrap the dough in plastic (clingfilm) and refrigerate at least 1 hour.
Filling
500g fresh nonfat cheese
one tablespoon cream fresh
2 eggs
one tablespoon sugar
1/2tsp salt
pinch of white pepper
Place cheese in a sieve to get rid of any extra liquid. You want dry fresh cheese. Mix it with other ingredients and and leave in a fridge.
Roll the dough about 3mm thick, cut circles 12cm and 9cm in diameter. In a center of a bigger circle place about two teaspoons of filling and cover with the smaller circle. With egg yolk brush the edges of bigger circle and fold (pinch edges) like in a picture. Brush each cake with egg wash (optional) and bake in a preheated oven on 200C for about 20 minutes.
These were never planned to be prepared. I had some extra cheese in the fridge and pictures looked nice and recipe was simple.
1/2tsp baking powder
1/2tsp salt
80g butter, cold and diced
one egg
125ml cream fresh
In a medium bowl combine salt, baking powder and flour. Add butter and rub in with fingers until mixture resembles sand like. Beat egg and cream in a cup with the fork and drizzle over butter mixture and mix gently until dough comes together. Turn the dough onto a lightly floured surface and knead until smooth. Wrap the dough in plastic (clingfilm) and refrigerate at least 1 hour.
Filling
500g fresh nonfat cheese
one tablespoon cream fresh
2 eggs
one tablespoon sugar
1/2tsp salt
pinch of white pepper
Place cheese in a sieve to get rid of any extra liquid. You want dry fresh cheese. Mix it with other ingredients and and leave in a fridge.
Roll the dough about 3mm thick, cut circles 12cm and 9cm in diameter. In a center of a bigger circle place about two teaspoons of filling and cover with the smaller circle. With egg yolk brush the edges of bigger circle and fold (pinch edges) like in a picture. Brush each cake with egg wash (optional) and bake in a preheated oven on 200C for about 20 minutes.
These were never planned to be prepared. I had some extra cheese in the fridge and pictures looked nice and recipe was simple.
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