Cottage Cheese Tartlets

Name: Cottage Cheese Tartlets (Ватрушки)
Yield: 20 Tartlets
Cuisine: Russia
Ingredients: 1 tablespoon cold water; 6 tablespoons sour cream; 1 egg yolk; ½ teaspoon salt; 2 tablespoons sugar; 2 cups (all-purpose) flour; 1½ pounds Russian Cottage Cheese (tvorog) or farmer cheese; ¾ cup (scant) sour cream; 2 egg yolks; 8 tablespoons butter; 6 tablespoons sugar; ¼ teaspoon salt; 3 egg yolks; 1½ pounds Russian Cottage Cheese (tvorog) or farmer cheese

Ватрушки

Preparation info

20
Tartlets

Difficulty
Easy

Appears in

A Taste of Russia

By Darra Goldstein

Published 1983

About

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”), I find the diminutive size perfect for eating out of hand. A classic accompaniment to borshch, these tartlets can also inspire a tea or zakuska table.

Ingredients

Dough

2 cups (all-purpose) flour
2 tablespoons sugar
½

Europe
Russia
Side dish
Snack
Savoury
Vegetarian
Eastern Europe

Method

To make the dough, mix together the flour, sugar and salt. Cut in the butter. Work in the yolks and sour cream. (The mixture will be slightly sticky.) Wrap the dough in waxed paper and chill for at least 30 minutes before using.

To prepare the filling, beat the 3 egg yolks into the cheese. Stir in the salt, sugar, sour cream and raisins, blending well. Chill.

On a floured board