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  Added: Apr 28, 2006  •  Visited (2236)  •  Print version Print this recipe (89)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Pot - Cheese Tartlets
What You Need:
  • 1¾ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 egg
  • ½ cup sour cream
  • 4 tablespoons unsalted butter

  • 1 pound large-curd pot cheese
  • 1 tablespoon sour cream
  • 2 eggs
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • 1 egg yolk mixed with 1 tablespoon cold water

  • How To Cook:
    1. Sift the flour, baking powder and salt into a large mixing bowl. Make a deep well in the center of the flour and drop in the egg, sour cream and butter.

    2. With your fingers, slowly mix the flour into the liquid ingredients, then beat vigorously with a wooden spoon until a smooth, moderately firm dough is formed.

    3. Gather the dough into a ball, wrap it loosely in wax paper, and chill for at least 30 minutes.

    1. Drain the cheese by placing it in a colander, covering it with a double thickness of cheesecloth or a kitchen towel and weighting it with a heavy dish.

    2. Let it drain undisturbed for 2 or 3 hours, then with the back of a large spoon, rub the cheese through a fine sieve set over a large bowl. Beat into it the sour cream, eggs, sugar and salt. Chill for at least 30 minutes.

    3. Preheat the oven to 400°F. On a lightly floured surface, roll the dough into a circle about ½ inch thick. With a 4-inch cookie cutter, cut out as many circles as possible. Gather the remaining scraps into a ball, roll it out again, and cut out additional circles (there should be 14 to 16 circles in all).

    4. Make a border around each circle by turning over about ¼inch of the dough all around its circumference and pinching this raised rim into small decorative pleats. Drop 1½ tablespoons of filling into the center and flatten it slightly. Using a pastry brush, coat the filling and borders with the egg yolk-and-water mixture and bake in the center of the oven for 20 minutes, or until a pale gold.

    To Serve: 6 to 8
    This recipe is also available in:
    Cuisine » Europe » Russian
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Dairy » Cheese
    Dish » Appetizers


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