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Pot - Cheese Tartlets
(Vatrushki)
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| What You Need: |
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DOUGH
1¾ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 egg
½ cup sour cream
4 tablespoons unsalted butter
FILLING
1 pound large-curd pot cheese
1 tablespoon sour cream
2 eggs
½ teaspoon sugar
½ teaspoon salt
1 egg yolk mixed with 1 tablespoon cold water
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| How To Cook: |
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DOUGH:
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1. Sift the flour, baking powder and salt into a large mixing bowl. Make a deep well in the center of the flour and drop in the egg, sour cream and butter.
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2. With your fingers, slowly mix the flour into the liquid ingredients, then beat vigorously with a wooden spoon until a smooth, moderately firm dough is formed.
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3. Gather the dough into a ball, wrap it loosely in wax paper, and chill for at least 30 minutes.
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FILLING:
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1. Drain the cheese by placing it in a colander, covering it with a double thickness of cheesecloth or a kitchen towel and weighting it with a heavy dish.
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2. Let it drain undisturbed for 2 or 3 hours, then with the back of a large spoon, rub the cheese through a fine sieve set over a large bowl. Beat into it the sour cream, eggs, sugar and salt. Chill for at least 30 minutes.
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3. Preheat the oven to 400°F. On a lightly floured surface, roll the dough into a circle about ½ inch thick. With a 4-inch cookie cutter, cut out as many circles as possible. Gather the remaining scraps into a ball, roll it out again, and cut out additional circles (there should be 14 to 16 circles in all).
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4. Make a border around each circle by turning over about ¼inch of the dough all around its circumference and pinching this raised rim into small decorative pleats. Drop 1½ tablespoons of filling into the center and flatten it slightly. Using a pastry brush, coat the filling and borders with the egg yolk-and-water mixture and bake in the center of the oven for 20 minutes, or until a pale gold.
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