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!

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