Vatrushka in a multicooker
8 servings
70 minutes
Vatrushka in a multicooker is a modern variation of classic Russian pastry rooted in ancient Slavic culinary traditions. It features tender, crumbly dough and an airy cottage cheese filling with light vanilla notes. Sugar and butter add sweetness and pleasant texture to the pastry, while the multicooker makes the cooking process simple and convenient. The finished vatrushka is pleasantly crispy on the outside and remains soft and rich on the inside. It's a wonderful option for breakfast or a cozy family tea time. It can be served warm to enjoy its rich aroma or chilled for an even more harmonious texture. This recipe embodies the warmth of home cooking and the richness of Russian gastronomic traditions.
1
We rub butter, flour, and half a cup of sugar into crumbs. You can use your hands, but I did it with a fork. Add half of the vanilla sugar.
- Butter: 100 g
- Wheat flour: 1.5 glass
- Sugar: 1 glass
- Vanilla sugar: 1 teaspoon
2
Mix all the remaining ingredients.
- Chicken egg: 2 pieces
- Full-fat curd cheese: 400 g
- Vanilla sugar: 1 teaspoon
3
Grease the multicooker bowl with vegetable oil or line it with baking paper. Place half of the crumbs (this is our dough), then the filling, and top with the second half of the dough.
- Butter: 100 g
4
Set the 'Baking' mode for 60 minutes. After the program ends, let it stand for another 10 minutes.
- Butter: 100 g
5
We take out the finished cheesecake and let it cool — it will be much tastier that way.
