1288 Vatrouskis au Fromage

Russian Hors-d’oeuvre

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Roll out a sheet of fairly stiff ordinary Brioche Paste made without sugar, ½ cm ( in) thick and cut it into 12 cm ( in) diameter rounds using a fancy cutter.

Place a little Twarogue mixture slightly to the side of each round, moisten the edges of the paste and fold over in the shape of turnovers. Place on a baking sheet, eggwash and cook for approximately 18 minutes in a moderate oven. Serve arranged on a serviette.