RUSSIAN TVOROG (COTTAGE CHEESE) DOUGH: EGG-FREE, YEAST-FREE, QUICK & DELICIOUS
- Russian Food
- Jul 8, 2015
- 2 min read
Cottage cheese (Russian tvorog) dough recipe. Quick, simple, versatile dough for Russian pies, piroshki, pasties or pastries. Egg-free, yeast-free
Prep time: 30 min
Cook time: 1 hour
Total time: 1 hour 30 min
Yield: enough tvorog dough for about 10 separate pastries or 8 horn rolls (see the pictures below).
ingredients
Tvorog (Russian quark/cottage cheese) – 0.4 pounds (180 g)
Butter (softened) – 0.4 pounds (180 g)
Sugar – 1 Tbsp
Salt – 1/2 tsp
Baking powder – 1/2 tsp
Plain flour – 1+2/3 cups +
Russian tvorog (cottage cheese) dough: egg-free, yeast-free, quick & delicious
method
1. Mix tvorog and butter in a bowl, smash with the folk until well mixed together. Add sugar, salt and baking powder. Add flour and now mix well with your hands cleaning the sides of the bowl. You might need more flour as all flour is different. When the dough is ready it will be consistent throughout, soft and will form a ball easily. Cover the ball with cling film and put the tvorog dough into the refrigerator for an hour or longer.
2.Get the tvorog dough from the refrigerator and roll in on the counter top dusted with additional flour. Form needed shape and proceed with your pirozhki (Russian pies) recipe.
In the picture below: these horn rolls I made of the tvorog dough putting a tea spoon of sweet apple filling into every horn roll.
To make horn rolls, roll the tvorog dough into a wide circle like for a giant pizza. With a pizza knife cut the dough into 8 sectors like pizza slices. Into the wide part of every sector put a tea spoon full of chosen filling, then roll the horn from the wide to the narrow side. Brush with raw egg if desired. Bake in preheated oven (180 C / 350 F) for about 20 minutes or until ready. The horn rolls are soft and light!
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