No. 358 — Vatrushki with Fresh Curd Cheese
English editorial translation of Molokhovets recipe No. 358 from the 1901 Russian cookbook, with historical measures, method and source.
Prepare crumbly sour-cream pastry, chopped pastry or yeast pastry. Roll out thinly and cut into rounds as large as an unusually large glass or a small saucer.
Put prepared fresh curd cheese in the center of each round. Pinch the edges decoratively while leaving the filling exposed.
Transfer to a buttered iron baking sheet, brush the vatrushki with egg and pierce the curd filling with a fork.
Bake in a hot oven for about fifteen minutes. When browned and easy to move from the baking sheet, they are ready.
Serve with borscht or green shchi made from sorrel, spinach, orache, nettles or other greens.
To provide
Pastry as required For filling: 1 Russian pound of fresh curd cheese, salt and ½ spoonful of sugar | 1 spoonful of sour cream and 2 eggs ½ spoonful of butter for greasing the baking sheet |