Russian Friday – Farmers Cheese Triangles

I remember these overwhelming feelings of excitement and anticipation when we decided to have kids! Oh, we dreamt how we’d be spending all the time with them, doing everything together, teaching them everything we know!

It’s incredible how much they absorb from us:  how to say “please” and “thank you”, how to make secret family recipes, biking…  At the same time we learn so many wonderful things too!  

Very quickly we discover that it’s best not to drop disposable diapers into the laundry basket; that it’s easier to clean yogurt out of the carpet, when it’s dried up, and that it doesn’t matter with the oatmeal – it’s a lot of pain to clean wet or dry.

Today I learned that permanent Sharpie markers are not the worst thing that can happen to hardwood floors (been there, done that). Apparently ball-point pens can be quite as damaging, you just need to lose the ball point, and the ink can be easily  goo-ed all over the floors!

James and I spent a good hour rubbing acetone into the ink and brushing it with toothpaste.  I baked these  Russian pastries as a reward for our hard work. 

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FARMERS CHEESE TRIANGLES

INGREDIENTS:

  • 120 g butter, softened
  • 400 g farmers cheese
  • 150 g all-purpose flour
  • 1 cup sugar
  • 2 tbs cinnamon (optional)
  • zest from 3 oranges (optional)

Yields: 20 pastries

DIRECTIONS:

Mix butter and farmers cheese to incorporate.  It will be crumby.  Add flour to the mixture.  After all the crumbs are coated in flour.  Knead the dough with your hands to form a ball.  Wrap in plastic wrap and leave in the fridge for 30 minutes.

Meanwhile mix sugar with cinnamon and zest.  The original recipe uses regular sugar, no cinnamon and zest.  I just stuff my favorite brown sugar/cinnamon/orange zest mixture everywhere.

Roll the dough to a 5mm – thick sheet.  Cut circles with a cookie cutter.  Dip one side of each circle in the sugar mixture.  Fold the dough in half, dip again, and fold again to form a triangle.

Make ahead: you can freeze cooking for up to 3 weeks.

Line baking sheet with parchment paper. Place pastries on it. 

Bake at 350° F/175°C for 25-30 minutes.

Voila!

48 comments

  1. theplumpalate says:

    Ah – good for you for rewarding yourself for completing a thankless task. We’ve had ball point pen on the newly recovered settee (that belonged to my great-grandparents, no less!) and a heart carved into the coffee table (the ink came out with Charlie’s soap; the heart is still there – there are worse things). It’s always an adventure. Glad to discover your blog!

  2. Purely.. Kay says:

    I’ve never heard of these cheese triangles before, but I am so happy I stopped by your blog an saw this. They look so delicious and amazing. Love the recipe

  3. samology says:

    that’s an awesome reward for your hard work!! mmm!!! never had this before but they sure look great! Hopefully your floor is squeaky clean now!! :D

  4. Christina says:

    Exquisite lighting in these photos Anastasia! The stripey straw is perfect. And the natural cloth is great under the plate. They do sound delicious, I’ve never heard of making dough with cheese. I imagine they are soft and delicious still warm from the oven. Disposable diaper in the wash sounds horrid!

    • Anastasia says:

      Thanks so much Christina, that compliment means a lot coming from you – I LOVE your photography! Ohm.. and diapers are better not to be reminded about! ;-)

  5. terrepruitt says:

    These look fabulous. Do you have any recommendation as to what type of cheese to use if one (me) is not adventurous and talented enough to make farmers cheese? Is there something called farmers cheese in the store/farmers market?

    • Anastasia says:

      Thanks for stopping by! I’ve heard that cream cheese works great with those as well. Though, I’d use less of it.

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