Skill required: Confident baker
Dough:
1 tablespoon yeast
1/3 cup milk, at room temperature
2 large eggs, at room temperature
6 tablespoons unsalted butter, at room temperature
1/2 cup sour cream
1/3 cup sugar
1/2 teaspoon salt
3 cups all-purpose flour, sifted
1. In bowl of an electric mixer, combine yeast and milk and allow to sit for a few minutes.
2. Stir in eggs, butter, sour cream, sugar, salt and flour.
3. Mix well until dough turns into a ball.
4. Transfer to a covered container and allow to rest for 30 minutes, then refrigerate overnight.
Filling:
12 ounces farmer’s cheese
1/3 cup sour cream
1/3 cup sugar
2 tablespoons flour
1 teaspoon vanilla
1 large egg yolk
Finely grated zest of 1 lemon
1. In bowl of an electric mixer, combine farmer’s cheese, sour cream, sugar, flour, vanilla, egg yolk and lemon zest.
2. Mix well.
3. Transfer to a covered container and refrigerate until needed, up to 24 hours.
Topping:
Flour, for dusting
1 large egg mixed with 1 tablespoon water
Confectioners’ sugar
1. Preheat oven to 350 degrees, and line two baking sheets with parchment paper.
2. Lightly dust a work surface with flour and roll out dough into a rectangle 1/8 inch thick.
3. Cut into 4-by-4-inch squares.
4. Spoon about 1 tablespoon filling into center of each square.
5. Pick up corners of each square and press points together.
6. Arrange pastries on baking sheets about 1/2 inche apart.
7. Brush with egg mixture.
8. Bake until golden, about 20 minutes.
9. Allow to cool and serve as is or sprinkle with confectioners’ sugar.
Yield: 24 pastries
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