Russian pastry "Vatrushki"

Russian pastry "Vatrushki"

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.


  • 550 g of flour
  • 120 g of butter
  • 10 g dry yeast
  • 150 g of cottage cheese
  • 120 g of sugar
  • 2 eggs
  • 150 ml of milk
  • Pinch of salt


In the northwest of Russia, on the first day of the new pasture, the shepherds were presented with pierogi, vatrushki and boiled eggs. On Ivan Kupala Day, the Slavic festival of the summer solstice, Vatrushki were also baked.

In contrast to classic quark pastries, the dough does not completely enclose the filling in Russian Vatrushki but remains open at the top.

Traditionally Vatrushki are prepared from yeast dough. The filling features sweetened cottage cheese or quark. This can be enriched with raisins or small apple pieces. The filling can also consist entirely of jam. These sweet Vatrushki are often served for tea in Eastern Europe and are especially popular with children.

Russian pastry "Vatrushki", detailed photo recipe

50 minutes

1. Mix yeast, warm milk, 2 tbsp sugar and a pinch of salt.

2. Add 100 g of sifted flour.

3. Add eggs and soft butter.

4. Combine and stir well.

5. Add flour.

6. Combine dough.

7. Let dough rise at a warm place for 30 minutes.

8. Roll out the dough finger-thick and cut out circles.

9. Use a jar in the middle of each circle to form a hollow.

10. Mix cottage cheese and sugar with a fork. Fill the cheese into the middle of the Vatrushki.

11. Brush dough with egg yolk. Bake in the oven for 12 minutes at 180 °C.

12. Sprinkle with icing sugar and serve.

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