One of the popular types of pirogues, plump Russian “vatrushka” (pronounced “vat-roo-shka”) always looks not only tasty but also sensual. It is a round shape griddle-cake open on top and closed around the sides which is usually filled with farmer cheese or cottage cheese on less commonly with jam or marmalade.
The name of this pastry comes from the word “vatra” – hearth, fireplace. This word has the same meaning in most of the Slavic languages – Ukrainian, Polish, Czech, Serbian, and Croatian. Most likely “vatrushka” originates from ancient Slavic pastry which was round and reminded shape of the sun for a purpose…
Plump, sweet, fragrant vatrushkas are a perfect fit for your holiday table as well as your daily cup of tea.
More from Russian Monday:
Sharlotka – Apple Cake
Sour Cherry Vareniky – Sweet & Sour Dumplings
“Kulebyaka” – Authentic Russian Pie with Salmon, Rice, Mushrooms, Onions, and Dill
Shchi – Cabbage Soup
Vinaigrette – Vegetable Salad
Vatrushka - Farmer Cheese Pastry
(2 votes, average: 5.00 out of 5)
Loading...Makes 6 medium vatrushkas, but you can make smaller ones, about 8-10.
Ingredients
- For the dough:
- 4 cups (500g) unbleached all-purpose flour
- 2 tsp active dry yeast
- 2 Tbsp. sugar
- 1 1/2 cup (270ml) warm milk
- 7 Tbsp. butter (100g), melted
- 1/2 tsp salt
- 1 egg yolk for egg wash to finish vatrushkas
- For the cheese filling:
- 1/2 lb. (200g) farmer cheese, I used Amish farmer cheese
- 2 Tbsp. sour cream
- 1 tsp vanilla extract
- 2 Tbsp. sugar
- 1 egg
Instructions
To make dough: In a small bowl, stir together the yeast, sugar, and warm milk; put it aside for about 10 minutes until the mixture starts to foam. In a large bowl, combine the flour with salt. Add melted butter and yeast mixture. Knead until dough is well mixed. Cover with an overturned bowl or loosely with plastic wrap and let rest for 1 hour.
Preheat oven to 350F (175C). Line a baking sheet with parchment paper.
To make a cheese filling: Mix all ingredients for cheese filling together in an electric mixer until smooth, about 3-5 minutes.
Return the dough to a floured work surface. Cut the dough into 6-8 equal pieces. Shape each piece into a flattened ball. Place them on a prepared baking sheet next to each other, leaving enough space for it to rise. Cover with a towel and let the vatrushkas rise for about 30 minutes. Press each bun in the center with a glass cup to form a hollow.
Fill the center of vatrushkas with the farmer cheese filling, leaving the borders empty. Brush the egg yolk on the edges of the dough.
Bake in the preheated oven until the vatrushkas are golden brown, about 25-30 minutes. Serve with tea, coffee or warm milk with honey.
11 Comments
Rosa's Yummy Yums
July 1, 2013 at 5:03 pmA divine treat! Those pastries look extremely tempting. I wonder if I could use cottage cheese instead of farmer cheese.
Cheers,
Rosa
melangery
July 1, 2013 at 5:07 pmRosa, yes you can use cottage cheese, it will be a little different but also good-)) Drain it first, so it would not have a lot of liquid. I hope you LOVE it!!
La Table De Nana
July 1, 2013 at 5:58 pmThey do look delectable..perfect little treats..
Love the flowers and berries too.
Julia
July 3, 2013 at 3:53 amVatrushka – it's been such a long time since I had one, I almost forgot what they taste like! Oh, so delicious!
Nami | Just One Cookbook
July 4, 2013 at 5:35 amThank you for introducing Vatrushka! I love this series and learn Russian dishes from you!
Wendy
February 10, 2014 at 12:28 amThese look delicious! I have never used farmer cheese before. I know you can make it, but I wanted to try store bought first so I know what I am aiming for. Is it something I can find at a regular (American) grocery store? If not is it at all like Ricotta cheese? Your help and recipes are much appreciated.
melangery
February 10, 2014 at 1:04 amHello Wendy, you may find the farmer cheese in Giant store or use ricotta cheese. If you ever near Amish market or Russian store, go there, you may find different kind. Good luck, and I hope you will try my recipes!
Michelle
April 12, 2015 at 9:55 pmHow long would you knead this dough?
melangery
April 13, 2015 at 1:02 amMichelle, not long at all, 2-3 minutes. Knead the dough until it's mix very well. The dough should be very soft and beautiful-))
Vanja
February 19, 2019 at 2:33 amCan the dough stay aside longer than an hour, like whole night?
Yelena Strokin
February 19, 2019 at 8:24 amI have never done that, but I don’t see why not. Cover the bowl with the dough and put in the refrigerator. Next day take it out a couple of hours before baking and give a good rise. Let me know how it goes.