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. 

Print this recipe

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!

Profiteroles with ice-cream

The hardest part about today’s dessert, profiteroles with ice-cream, was the ice-cream.  Oh no, don’t get me wrong, I wasn’t making it, I was buying it!  The thing is, I am not an ice-cream snob – I love most of it!  Even the low-calorie kinds!  Some people (like my husband) are super picky about their vanilla, while I go by the rule – the more rum they put in those raisins– the better!

So, the kids and I went to San Francisco’s favorite – Mitchell’s Ice Cream.  The thing about this place –rain or shine – they always have a line.  Yes, there are plenty of other creameries in town, but apparently Mitchell’s is the IT!  So, I’m just standing in the line, looking at these other people waiting, wondering if they know something I don’t know, or if they are like me, lured by The Line…

Well, nevertheless, the result, in my opinion, is absolute deliciousness.  I’m sure some name dropping will make this recipe taste even better!  

Print this recipe

PROFITEROLES WITH ICE-CREAM

INGREDIENTS:

  • 113 g unsalted butter
  • 200 ml water
  • 1/4 tsp salt
  • 100 g flour
  • 4 large eggs
  • 1 cup dark chocolate sauce
  • 1/2 pint Vanilla ice-cream

DIRECTIONS:

Preheat oven to 425 F.  Line a baking sheet with parchment paper (I love my unbleached kind).  In a heavy saucepan, combine the water, salt, and butter and place over medium heat until the butter melts and the mixture comes to a full boil.  Add the flour all at once, stirring vigorously with a wooden spoon.  Keep stirring until the mixture has formed a smooth mass and pulls away from teh sides of the pan and some of the moisture has evaporated for about 3-4 minutes.

Transfer to the bowl of a stand mixer with a paddle attachment.  Start adding eggs one at a time and mix on medium-high speed waiting until each egg incorporates.  After all the eggs are added, the mixture will be thick and smooth.

Transfer the choux paste to a pastry bag fitted with a 1/2-inch (no. 6 or 7) plain tip.  Pipe out balls about 1 inch in diameter spacing them 2 inches apart.

If you end up with a bulge or a tail, it could be smoothed with a dump fingertip after you are done with the piping.

Bake until golden for 15-20 minutes.

Remove and let cool on a wire rack.

After the pastry is cool, heat the dark chocolate sauce, mixing with a spoon, until liquid.

Cut the pastries open and spoon ice-cream inside.  Top with chocolate sauce and serve.


Close

Loading ...

Sorry :(

Can't connect ... Please try again later.

%d bloggers like this: