These cheese-filled, sour cream dough pastries were one of my favorite treats as a child. I can eat these for breakfast, lunch or dinner, or as an appetizer. My mom, Sarah, baked hundreds of these as hors d’œuvre for our wedding. Now my kids and husband gobble them up as fast as I can make them.
We use the same filling as for Blintzes. I changed mom’s recipe by substituting whole wheat pastry flour for the all-purpose flour she used, and mixing nonfat ricotta cheese with the farmer’s cheese to cut down on the fat. But I still top them with a bit of sour cream. The fresh strawberries I placed on top add just the right amount of sweet juiciness to balance the filling.
I got a kick out of the comments or rather criticisms I got on this blog entry. Russians have got to be the most opinionated people on the planet! (I should know, being half-Russian myself).
makes several dozen, depending on the sizeDough for Vatrushka 1 cube butter, softened to room temperature 5 Tb sour cream 1 large egg 2 cups whole wheat pastry flour ½ tsp salt
Beat butter until light and fluffy. Add sour cream and egg and beat well. Add flour and salt and mix until dough is formed. Knead on a floured board about 12 times, until it is no longer sticky. Roll into a ball and cover in plastic wrap. Place in refrigerator for ½ an hour. Prepare the filling while the dough is chilling.Cheese filling 1 1/2 cups farmer’s cheese 1 cup nonfat ricotta cheese 2 eggs ¼ tsp salt 1/2 tsp sugar
Mix ingredients together in an electric mixer until smooth.
Preheat oven to 350◦
Roll out the dough on a floured board until thin, and cut with a round biscuit cutter. For larger pastries, I made little balls and roll them out into circle shapes. The circles don’t have to be perfect as long as they can fold into a half-moon shape. Place a spoonful of filling in the center of each circle, and fold it over into a half-moon shape.
Serve topped with sour cream and fresh strawberries.