Cheese Buns with Apples
Everything rides on the dough’s texture: it needs to be fairly stiff, close to dumpling dough. If it spreads, the tvorog (dry-curd farmer cheese; use well-drained ricotta or dry cottage cheese pressed of liquid) was too wet, so add flour a spoon at a time until it stops flowing.
These buns sit halfway between syrniki and baked hand pies. The dough is leavened with baking powder and soda rather than yeast, so it comes together fast and stays moist inside. Tossing the diced apple in potato starch before filling isn’t optional — the starch binds the juice the fruit releases in the oven, so the filling doesn’t leak through the pinched seams.
Space the buns 1–2 inches apart; they puff up and can fuse together. Bake at 180°C (350°F) for 25–30 minutes, then brush the hot buns with melted butter and let them rest a few minutes — that softens the crust and leaves the crumb fluffier. Pear or thick plum jam works in place of apple.
Part of Ukrainian cuisine — 301 more recipes in the section.
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Ingredients
Instructions
Make the dough
Press the farmer cheese through a sieve or run it through a meat grinder.Beat in the eggs, add the sugar and salt, and mix thoroughly.
Separately combine the flour with the baking powder and baking soda, add it to the cheese mixture, and mix again into a fairly stiff dough.
If the dough turns out runny, the cheese was too wet — just add a little more flour.
Shape and bake
Wash and peel the apples, cut them into small cubes, and toss in the starch mixed with a spoonful of sugar.Roll the dough into egg-sized balls and flatten each into a round.
Place a teaspoon of apples in the center, fold the round in half, and pinch the edges shut.
Arrange the buns on a greased baking sheet, 3-5 cm apart.
Bake in an oven preheated to 180°C (350°F) for 25-30 minutes.
Brush the baked buns with melted butter and let them rest a few minutes.
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