No. 1856 — Sweet Pie with Tvorog
English historical translation of Molokhovets recipe No. 1856 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare two sheets from any pastry recipe Nos. 1824–1834, one slightly smaller than the other.
Put the larger sheet on a pan, spread with curd filling, cover with the second, crimp the edges, glaze with egg and bake in a hot oven about twenty minutes.
For the filling press and sieve two pounds of the freshest dry tvorog.
Cream with an eighth to a quarter pound butter, about four spoonfuls sour cream, half a pound sugar, three yolks and a little cinnamon or vanilla.
If desired add half a glass scalded sultanas or finely shredded candied orange peel.
To provide
2 pounds tvorog ¼ pound butter ⅓ glass sour cream ½ pound sugar and 3 yolks | A little cinnamon Optional ½ pound raisins Candied orange peel No. 3782 1 egg to glaze |