vatrushka

plural vatrushkas · plural vatrushki

1. countableuncountableA sort of small, round pastry filled with cottage cheese, popular in Eastern Europe.

   Bake for 15–20 minutes, or until the vatrushki are golden.

   1996, “[Baked Goods] Vatrushki”, in Caroline Ball, editor, East European Cookbook: Discover the Traditional Tastes of Russia, Romania, Hungary, Scandinavia, and Poland, Edison, N.J.: Chartwell Books, Book Sales, Inc., →ISBN, page 151, column 2

   5 more examples

   Her ladyship was reduced to the pitiable choice of yesterday’s croissants or one of the nine different kinds of rolls, milk breads, sweet breads, scones, pancakes, vatrushki, kalachi, ponchiki, rogaliki and bulochki whose delicious, new-baked smell was wafting all over the house.

   1967, Ira J. Morris, chapter III, in The Troika Belle, London: William Heinemann Ltd, page 16

   Bake about 25 minutes or until lightly browned and cooked. Cool on a rack. Yield: About four dozen vatrushki

   1977, Jane Kinderlehrer, “[You’ll Find That Good Food Makes the Party Better] Russian Vatrushki (Cheese-Filled Tarts)”, in The Art of Cooking With Love and Wheat Germ (And Other Natural Foods), Emmaus, Pa.: Rodale Press, Inc., →ISBN, part 4 (Any Age, Any Time), page 273

   But at night when they came to see me in the Ural, when they had knocked back huge amounts of Kunzevskaya and Stolichnaya and devoured piles of piroshki, oladyi, vatrushki, and bulochki with zimmes, they spoke French, English, kissed hands and paid compliments, knew the wittiest toasts, and fiddled their Russian souls inside out in order to dance on the most crooked roofs of the most Eastern shtetl at dawn.

   2005, Ulla Berkéwicz, translated by Katharina Rout, Love in a Time of Terror, Lantzville, B.C.: Oolichan Books, →ISBN, page 29

   “You look wonderful,” he said, unable to hold his tongue. / “So do you,” she replied with an amused smile, “but I think you raided the fat end of Vasily’s wardrobe. He has a thin end which he uses when he’s off the vatrushki and vodka.”

   2005, Kim Wilkins, chapter 3, in Rosa and the Veil of Gold, London: Gollancz, published 2007, →ISBN, page 31

   Typically, vatrushki are made from a yeasted wheat flour dough enriched with butter, eggs, and sugar rather like brioche, shaped into a flattened round that is pinched up and then filled with tvorog—a kind of farmer’s curd cheese similar to German quark or Italian ricotta.

   2008, “[Bakery] Vatrushka”, in Frances Case, editor, 1001 Foods You Must Try Before You Die: A Global Guide to the Best Ingredients, London: Cassell Illustrated, →ISBN, page 878, column 2