Russian Curd Cheese Pastries

Russian Curd Cheese Pastries

Well hello everybody and welcome to
Geoff’s baking blog. Today I’m going to make some curd cheese pastries, or you
could call them cookies or biscuit but I think they’re more like pastries. Now
these are based on a Russian recipe, and I wouldn’t attempt to pronounce the name
of them, and they use a curd cheese or in Russia that’s tvarog and there are
versions of it all over Eastern Europe, and I actually bought some in my local
supermarket but it was a Polish version. It’s the same thing dish with a Polish
name on it. Now that’s the same sort of thing as quark if you can buy quark or
you could use dried cottage cheese basically. So this is a cheese which
crumbles so you can even, if you wanted to, use a sort of goat’s cheese or feta
type thing which is very very crumbly. And it’s a very simple recipe to make it
only has flour, baking powder, vanilla extract, butter and this tvarog or curd
cheese in it, and then as the pastries are rolled out they’re coated
in sugar before baking. So for the ingredients I have 200 grams of my curd
cheese here and as you can see it’s quite sort of crumbly a little bit wet
but quite crumbly and I have 100 grams of butter which I’ve almost melted so
it’s melted in some places but not in others very very soft butter would work
just as well I have 180 grams of plain flour and into that I’m going to put 5
grams of baking powder so and then mix that around and I have one teaspoon five milliliters
of vanilla extract. So the 100 grams of butter works out at about just slightly
over 6 tablespoons of butter, 180 grams of flour works out at just under 1 and
1/2 cups and I think 200 grams is about six and a half to seven ounces of cheese.
So the first thing I’m going to do is to put the butter into the curd cheese
mixture and with the hand mixer I’m going to mix that together. That’s very very easy and then I’m going
to add the flour but I’m going to do that in about about three additions, oh I
should also add in the vanilla extract at this time as well. So that’s just nice and clumpy now so I
think that’s just about the right texture, so what I’m going to do is just
put my hand in and I want to just work that into a a nice dough. I’m going to
scrape down the bowl get that extra mixture. And that’s all there is to that part of
the the process basically so I’m going to take that dough and I’m going to put
it into custom cling film and chill it, or plastic wrap
when I say cling film I mean plastic wrap, and I’m going to chill that for at
least an hour, and then I’m going to come back and we
will roll this out. And I have here about a hundred grams half a cup of sugar I
actually need less than that I think but it’s easier to work in that amount and
save the rest for later. So I’ll have that sugar we’re roll these out coat the
pastry and sugar and fold them and bake them in the oven so I’ll have my oven
preheated at that time to 190 Celsius that’s 170 Celsius with a fan 375
Fahrenheit and I’ll have a baking tray with parchment paper on it ready to take
the pastries so I’ll be back in about an hour,
when this dough has chilled. the dough has chilled for an hour and I have my
oven preheating to 190 Celsius 170 Celsius with a fan 375 Fahrenheit. So I’m
going to cut my dough into 12 pieces, and I’m actually going to weigh mine to make
sure that I get fairly equal measures. And it’s about 40 grams each piece and
with each piece about 40 grams I’m going to roll that out and I want to get to
between 6 and 7 inches in a circle that would be between 15 and 17 centimeters.
now have my work surface very lightly floured because I want the dough to
remain tacky and after for the sugar to stick to it. And that’s a good enough as a circle I
think and what I’m going to do is I’m going to take my sugar and I’m going to
put the dough down into the sugar and press it like that, and I’m going to pick
it up and fold it over on itself like that with the sugar inside ,and press it
down again. And pick it up again and fold it with the sugar inside again and then
I’m going to repeat that one more time and fold it over. And then for the last
one I’m just going to coat one side with sugar and then I’m going to place that
onto my baking sheet. and I’ll repeat that process with each piece of dough, and you don’t need to fold that as many
times if you just fold it so that it forms a triangle and I’ll show you that
with this one. And you can roll these out as thick or as thin as you like
basically and then you achieve the desired thickness of the baked pastry by
the number of folds that you do. So with that like that I’m going to put
that into the sugar and then I’m going to pick it up and fold it like that put
it in again pick it up and fold it with the sugar inside like that and then you
could leave it at that and then just coat one side with sugar, but I’m going
to do my additional fold again as I did before. Okay so here I have eight of our
pastries and I have the other four on another baking tray and I’m going to put
those into the oven and bake them for 20 minutes until the pastry is cooked
through they colored nicely and the sugar on the top has caramelized a
little bit then I take them out let them cool on the tray for a couple of minutes
and then transfer them to a wire rack to cool completely, and I’ll come back and
show you the results. I baked the Russian curds pastries for 25 minutes after 20
minutes I didn’t think made colored enough and they probably wouldn’t be
cooked inside so I baked them for a further 5 minutes and this is what they
look like. So they’re nice and crisp on the outside and you can see that the
layers that we folded a few times. So I’ll take a taste of one. Hmm They’ve actually got a nice creamy
taste to them and they’re soft on the inside,
crisp on the outside not overly sweet which is good for me.
So they worked quite well actually I have to say. That’s going to be it for
this recipe I hope you’ve enjoyed it and if you have please give me the thumbs up
below the video and click to subscribe to my You Tube channel.
In the top right hand corner of the screen there will be an ‘I” that you can
click on and that will take you to a link to this recipe and I’ll put a link
below the video as well, and I’ll be back with another recipe in the very near
future so until then happy baking.

Only registered users can comment.

  1. Thank you for the video. As they say in Russia, "Эти пирожные очень вкусные и легкие в изготовлении."

  2. They look light kind of the opposite from what i expected @ they have crunch which we like …do they stay crunchy on the out side if they are kept .?..or don' t they last that long?!!!!Xxx

  3. Thanks for this recipe, Geoff. I think I will try this one out for myself. Looks easy enough.

    I hear water running in the background. Do you have a fish tank or is it raining outside?

  4. Hi Geoff,these look lovely. Could i use All Purpose Flour to make them? i think that you can make that cheese at home with hot milk and add lemon to it or vinegar..

  5. Hi Geoff, these look great! They are something new to me, they look different to what I expected but as always you excelled – thank you for sharing!

  6. Very considerate of you to do the conversions to Imperial measures. I actually bought a scale to measure in grams if needed

Leave a Reply

Your email address will not be published. Required fields are marked *