How To make Russian Pastries
8 oz Cream cheese, softened
1 1/2 c All-purpose flour
1/2 c Butter, softened
2 lg Eggs
1/2 lb Ground beef
1 md Onion, diced
1/4 c Sour cream
3 tb Sweet pickle relish
1/2 ts Salt
1/2 ts Dill weed
1/8 ts Pepper
In medium bowl, with hand, knead cream cheese, flour, and butter until smooth. Shape dough into ball; wrap in plastic wrap or foil; refrigerate until chilled, about 1 hour. Meanwhile, hard-cook 1 egg; chop. In 10" skillet over high heat, cook ground beef and onion until meat is browned and all pan juices evaporate. Remove skillet from heat; stir in sour cream, pickle relish, salt, dill weed, pepper, chopped egg, and 1/4 c water; set aside. On floured surface with floured rolling pin, roll dough 1/8" thick. With floured 2 3/4" round cookie cutter, cut out 20 dough rounds. Repeat with remaining dough and trimmings to make about 50 dough rounds in all. Onto on half of each round, place one teaspoon of meat mixture. In cup, with fork, beat remaining egg; brush edges of dough round with some egg; fold dough over filling. With fork, firmly press edges together to seal; prick tops; brush with remaining egg. Arrange pastries on ungreased cookie sheet, about 1" apart. If not serving right away, cover with foil and refrigerate. To serve, preheat oven to 425oF. Bake pastries 10 minutes or until golden. Makes about 50 pastries. Each pastry; About 65 calories, 5 g fat, 18 mg cholesterol, 70 mg sodium. TO FREEZE AND USE UP TO 1 MONTH LATER: Place unbaked pastries in freezer container with waxed paper between each layer; seal; label; and freeze. About 25 minutes before serving, preheat oven to 425oF. Arrange frozen pastries on ungreased cookie sheet and bake 15 minutes or until pastries are golden. Good Housekeeping's HOLIDAY BEST '93 pg 120
How To make Russian Pastries's Videos
Russian pastries Khovost detailed recipe
The Russian words „Khovost“ or „Chworost“ can be translated into English as brushwood. The shape of the finished pastry resembles indeed thin branches of dried wood. Khovost is a very popular snack in Russia - not only for children. Step-by-step photorecipe can be printed here:
Easy Cream Puffs With Pastry Cream Recipe!
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INGREDIENTS
For pastry layers:
2 eggs, room temperature
2/3 cup (150ml) water, cold
½ tablespoon distilled white vinegar
21 tablespoons (300g) unsalted butter, cold
5 cups (600g) all-purpose flour
Pinch of salt
For filling:
2 cups (500g) milk
4 egg yolks
2 cups (170g) powdered sugar
1 teaspoon vanilla extract
1 tablespoon corn starch
2 cups (350g) whipping cream
PREPARATION
1. To Make the Pastry Dough. Mix cold water and vinegar in a cup.
2. In a separate cup whisk together eggs. Combine mixtures of two cups and stir to combine. Add the salt.
3. Blend cold butter cubes with flour.
4. Add egg mixture and mix until well combined. Divide the dough into 12 equal pieces. Wrap each ball in a plastic wrap and refrigerate for 30-60 minutes.
5. Preheat the oven to 400°F (200°C).
6. Roll each dough ball into 8-inch circle on slightly floured surface. Transfer it onto a baking sheet and pierce it with a fork everywhere. Bake each layer for 10-12 minutes, or until golden brown.
7. To Make the Filling. Bring the milk to a boil.
8. Mix the egg yolks, corn starch and vanilla extract together.
9. Tamper the egg yolk mixture by slowly pouring the hot milk in, all the while mixing.
10. Pour the mixture back into the pot and bring it to boil, continuously (!!) stirring and keeping the bottom of the pot from scorching. Once boiling, cook until thick. Remove from heat and cool.
11. Add powdered sugar and stir to for a smooth cream. Cool.
12. Whip the whipped cream and add to the custard. Mix together.
13. To assemble the cake. Place one layer of the cooked dough in the bottom of an 8-inch springform pan and cover evenly with a layer of cooled custard filling. Continue to build up the cake in this way, layering the custard on top of the pastry, finishing with the 12th pastry layer. Take some crumbled scraps into the palm of your hand and press them against the sides of the cake, all around. Sprinkle the rest of the cake crumbs on top of the cake. The cake scraps are not only for decoration, but also to keep a skin from forming on the custard.
14. Keep the cake at room temperature for 12 hours+12 hours in the fridge; or in the fridge for at least 48 hours before continuing. Enjoy!
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Vatruschki are sweet quark pastries - a typical dish of Russian and Ukrainian cuisine. In fact, the Vatrushki recipe is handed down from ancient Slavs. These round pastries have played an important role in many Slavic rites. Step-by-step recipe can be printed here:
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Pigs in a blanket recipe homemade delicious. Puff pastry sausage rolls recipe, easy 1-minute recipe breakfast bites. Pigs in a blanket recipe from sausage, egg and puff pastry dough.
Ingredients:
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Puff Pastry Sausage Rolls Recipe:
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My main YouTube Channel is: @Fitwaffle
Calling all chocolate and Nutella lovers! ???? This cookie pie is everything you need and more ????
Super soft and gooey cookie dough, that’s loaded with chocolate chips! Stuffed with a thicc layer of Nutella ????
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All you need is:
200g unsalted butter, softened
250g light brown sugar
1 large egg
1 tsp vanilla extract
320g plain flour
1/2 tsp bicarbonate of soda
200g chocolate chips + some for the top
350g Nutella
Bake 160C (fan) 25-30mins - allow to cool fully in the tin
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