Watruski
Instructions
Into a bowl sift the flour with the yeast, placing it at the fountain, and make a recess in the Center.
Add the salt, butter, softened and cut into pieces, the whole egg and cream and work it until you get a soft and homogeneous dough.
Reach into or ball, wrap it up in a sheet of parchment paper and let rest in a cool place for about an hour.
Drain the ricotta, pass through a sieve and collected in a bowl.
Add the cream, eggs, sugar, salt and a pepper minced.
Roll out the dough with a rolling pin on a sheet a few mm thick and cut with two punches in order to obtain smooth 12 discs of 12 cm in diameter and 12 9 cm discs.
Place in the center of each disk great a little of the filling mixture and cover with a smaller one.
Brush the edges with beaten egg yolk, then fold it back up as shown in the photographs.
Brush the entire surface of the watruski with the yolk, bucherellateli with a fork and place in warm oven (200 degrees) for 20 minutes.
Ingredients and dosing for 6 persons
- For the dough:
- 300 g of flour
- 1/2 teaspoon of baking powder
- Salt
- 80 g of butter
- == 1 whole egg
- 1 egg yolk
- 12 cl of cream
- For the filling:
- 500 g of ricotta
- 1 tablespoon of cream
- 2 eggs
- Salt
- Pepper
- 1 teaspoon of sugar