Varenniki S Twarogom

Varenniki with Cream Cheese

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • For the paste: ½ a lb. of flour
  • 2 whole eggs and 2 yolks
  • ½ a teaspoon of salt, a little water.

For the stuffing

  • 1 lb. of cream cheese
  • a little sour cream
  • 1 or 2 eggs
  • a pinch of salt.


Make a stiff paste and let it stand before rolling out. Roll out very thinly. Cut into rounds of about 3 inches in diameter, and on each round put a little of the cheese, previously well mixed with a little sour cream and an egg, and seasoned with salt. Put a round of pastry over each, press the edges together, moistening with a little water or white of egg, and poach in boiling salted water for 15 minutes. Serve with melted butter and sour cream.

The Varenniki are sometimes put in a buttered pie dish in the oven with sour cream and cooked till slightly browned.