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Vatrushki
Curd Cheese Tartlets
Vatrushki
These wonderful tartlets always disappear fast. Though they may be made larger (Gogol's Chichikov feasted on vatrushki' at least as big as a dinner plate, if not larger) A classic accompaniment to borshch, these tartlets can also inspire a tea or zakuska table.
Ingredients
Makes 20 tartlets.
Dough
8 oz (225 g) plain flour
1 oz (30 g) sugar
½ teaspoon salt
4 oz (120 g) butter
2 egg yolks
Scant 6 fluid oz (170 ml) soured cream
Filling
1½ lb (700g) tvorog or curd cheese
3 egg yolks
¼ teaspoon salt
3 oz (85 g) sugar
3 oz (85 g) soured cream
2 oz (60 g) raisins
Glaze
1 egg yolk
1 tablespoon cold water
Method
To make the dough mix together the flour, sugar and salt. Cut in the butter. Work in the yolks and soured cream. (The mixture will be slightly sticky.) Wrap the dough in greaseproof paper and chill for at least 30 minutes before using.
To prepare the filling, beat the egg yolks into the cheese. Stir in the salt, sugar, soured cream and raisins, blending well. Chill.
Roll the dough out on a floured board to ⅛ in (3 mm) thick. With a biscuit cutter, cut out 4 in (10 cm) rounds. On each round place 2 heaped tablespoons of filling, spreading it to within 1 in (2.5 cm) of the edges.
Bring the edges of the dough up around the filling in gentle folds, leaving the filling exposed and making a narrow border of dough. Place on a greased baking tray.
Preheat the oven to 190°C/375°F/Gas 5. Brush the tartlets with the egg yolk which has been mixed with the cold water. Bake for 25 minutes until the filling is puffed and the dough golden.
Note:- If the vatrushki are to be served as an accompaniment to borshch, cut down on the sugar and omit the raisins.
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