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:
Napoleon Cake Recipe | Russian Napoleon Cake
Napoleon is my husband’s favorite cake and I am happy to share the recipe for you. This is a great sweet gift to please your man in Father's Day!
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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!
Easy Napoleon Cake Recipe
This Napoleon cake consists of rich vanilla custard and a buttery puff pastry cake base. You won’t believe how quick and easy it is to make!
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???????????????????? INGREDIENTS ????????????????????????
4 egg yolks
1 cup granulated sugar
4 tbsp all-purpose flour
3 1/2 cups milk (divided)
1/2 tsp vanilla extract
1/2 cup undated butter, softened
4 oz cool whip, thawed
3 (1lb) packages puff pastry (pepperidge farm brand)
????????????????????INSTRUCTIONS ????????????????????????
1. Let’s start off by adding 4 egg yolks into a large mixing bowl.Then add 1 Cup of granulated sugar. Now whisk that all together until it’s nice and smooth.
2. Then go ahead and add 2 tablespoons of all-purpose flour. Give it a thorough mix. then add another 2 tablespoons of flour and stir again.
3. Next, we’ll be adding 1/2 cup of whole milk. You’ll want to do this in 3 separate pours with mixing in between. Adding the milk all at once can cause it to clump up so we want to that.
4. Now in a saucepan add 3 cups of whole milk. Bring the heat to medium high and let it come to a simmer.
5. Take the hot milk off the burner and gradually pour it into the egg mixture. You’ll want to make sure to whisk constantly so that the eggs don’t scramble from the heat.
6. Now pour the custard back into the saucepan and stir it over low heat. You’ll want to keep mixing until the custard has thickened. This can take up to 15 minutes so be patient.
7. Once your custard is nice and thick cover it with plastic wrap. You’ll want the plastic wrap to be touching the custard in order to avoid any skin from forming. Now set it aside and let it cool down to room temperature.
8. On a lightly floured surface unwrap the thawed puff pastry sheets and roll them out to a 12x16 inch rectangle.
9. Now Transfer the puff pastry onto a baking sheet and generously poke it with a fork then bake at 400 degrees Fahrenheit for 20-25 mins or until golden brown. Repeat this step with 5 more puff pastry sheets. Then set them aside to cool.
10. Remove the plastic wrap and transfer the cooled custard into a large mixing bowl.
11. Next, you’ll want to add 8 tbsp of softened unsalted butter. But don’t add it all at once. Add about 2 tablespoons at a time and with mixing in between. This will ensure that the butter doesn’t separate.
11. Now add in 1/2 tsp vanilla extract and 4 oz of thawed cool whip.
Now before we start assembling the cake, take one of your puff pastry sheets and crumble it up into fine crumbs. (I always go for the ugliest one, obviously). We will be using the crumbled sheet to decorate outside the cake. So once that’s crumbled just set it inside.
12. If you’re a perfectionist like me and you want all the edges to be smooth, I like to trim a tiny bit of the edges off with a knife. But that’s totally optional.
13. Begin layering each puff pastry sheets with a generous layer of the vanilla custard.
14. Once you’ve got all 5 sheets assembled, cover the top and sides of the cake with the remaining custard.
15. Now coat the entire cake with the puff pastry sheet that we crumbled earlier. Let the Napoleon cake sit for a few hours before serving.
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Cherry Piroshki Recipe (Russian Pastry Buns) | Sweet Buns
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This sweet cherry baked piroshki with a crunchy crumble on top will be your new favourite thing to eat. I am so thrilled to share the recipe for these cherry piroshki with you guys! Pirozhki are a great Russian-Ukrainian snack. I like them for breakfast and they bring back wonderful memories of my grandmother and childhood nostalgia.
Pirozhki are a Russian-Ukrainian dish of dough with a filling that is baked or fried. There are many recipes for making dough for pirozhki and a variety of toppings as well. They are so yummy! You can use regular sweet cherries if you can’t get a hold of sour cherries, they will work just fine. Although sour cherries do bring extra kick in flavor and juiciness. Soft dough with a delicious sweet and sour cherry filling, topped with crunchy crumble. You can always freeze part of the pirozhki, and then just rewarm in a microwave or oven.
How to make Cottage Cheese Pancakes (Russian Syrniki Recipe) - Сырники из творога
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How to make easy and healthy syrniki at home. Syrniki are - cottage cheese pancakes cooked across all Eastern Europe. It's one of those dishes that I grew up with. Super easy and tasty recipe. Syrniki are sweet fried cheese fritters or pancakes, garnished with sour cream, jam, honey, or applesauce. All-time favorite Russian breakfast! Farm-cheese pancakes known as syrniki are loved by kids and grown-ups alike. Mmm.. its my grandmothers recipe and she makes the best Syrniki in the world! You can also make this dish with your kids, its so much fun!
Medovik RUSSIAN HONEY CAKE Recipe ( медового торта )
Medovik Russian Honey Cake Recipe - Medovik Cake - Рецепт медового торта
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Medovik Russian Honey Cake Recipe in gr and cups медовик рецепт :
- 170 gr Butter ( 1 1/2 sticks)
- 200 gr Honey ( 7 ounces )
- 170 gr Sugar ( 3/4 cup + 1 tbsp)
- 1 1/2 tsp baking Soda
- 5 medium Eggs
- 750 gr Flour ( 5 1/3 cups )
- Good pinch of Salt
NOTE: This recipe makes up to 12 cake layers. Because the layers are a bit time consuming to make, I like to make a large quantity and freeze the remaning layers for another time.
Use a tall pan. Once you add the baking soda, don't walk away. The mixture will lighten in color and bubble up. After 1 - 2 min it will start to turn a deep honey color. At that point take it off the stove immediately.
Honey Cake Yogurt Frosting:
- 500 gr Heavy Cream ( 18 ounces )
- 200 gr Greek Yogurt ( 7 ounces)
- 70 gr Sugar ( 1/4 cup + 2 tbsp) but you can add the sugar to your liking.
- 1 tsp Vanilla Extract
- Milk to dip the layers.
Enjoy!
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