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Brief Overview
Vatrushka is one of those quiet staples of Russian baking that feels both rustic and inviting. This round, open-faced pastry with a creamy cottage cheese filling sits somewhere between dessert and breakfast, offering a gentle sweetness wrapped in soft, yeasted dough.
It is the kind of pastry often found in bakeries, home kitchens, and school lunch bags across Russia and Eastern Europe. Not overly sweet, not overly rich, it carries a balance that invites second helpings without ever being showy.
Its charm lies in its simplicity. There is nothing elaborate here, just a well-made dough cradling a cheese mixture that tastes of comfort. Whether served with tea or eaten on the go, Vatrushka feels familiar from the very first bite.
Want to dive deeper into Russian Cuisine? Don’t miss our post on 30 Traditional Russian Foods to Try
What Is Vatrushka?
Vatrushka is a round pastry with a central filling made primarily from sweetened cottage cheese. The dough is usually soft and slightly enriched, shaped into small rounds, then pressed in the centre to hold a generous scoop of cheese mixture.
Sometimes, bakers add raisins or a hint of vanilla to the filling, while others keep it plain. The top is left exposed, giving Vatrushka its signature look. Once baked, the dough turns golden while the cheese gently sets, staying creamy.
It can be enjoyed warm or at room temperature. Some versions lean more towards dessert with a dusting of icing sugar, while others feel more like a breakfast bread. However it is served, the experience is subtly indulgent.
Ingredients and Taste
The dough is made with flour, yeast, milk, butter, and a touch of sugar. It is soft, slightly chewy, and gently sweet. The filling is a blend of cottage cheese, egg yolk, sugar, and sometimes sour cream, whisked to a smooth consistency.
This mixture becomes thick but still tender when baked. The cottage cheese adds a tangy, creamy quality, while the dough brings structure and warmth. Together, they strike a delicate balance between savoury and sweet.
While raisins or citrus zest are optional, they can bring light bursts of flavour. A finished Vatrushka has a soft crust, a golden hue, and a centre that feels smooth and comforting, making it ideal for slow mornings or afternoon tea.
A Taste of History
Vatrushka has deep roots in Slavic cuisine, particularly in Russian and Ukrainian households where cottage cheese is a common staple. It reflects an older tradition of using dairy in simple, nourishing ways that stretch ingredients with care.
The name itself is thought to come from the Slavic word for cottage cheese or possibly from an old term related to warmth. Either way, it suggests something homely, passed down quietly through generations in shared kitchens and handwritten recipes.
Historically, it was a dish made at home more often than bought. Dough would be mixed and risen, cheese whipped by hand, and the pastries baked fresh for breakfast or holidays. It was food meant to gather people around the table.
Today, Vatrushka still carries that feeling of tradition. Though modern bakeries sell them in bulk, the homemade version continues to speak of family, simplicity, and honest comfort. It is a pastry that remembers where it came from and invites you to do the same.
How to make Vatrushka (Russian Cottage Cheese Pastry)
Vatrushka is a cherished Russian pastry filled with sweetened cottage cheese, nestled in soft yeast dough with golden edges and a creamy centre. Expect a delicate balance of fluffy bread and rich dairy filling. Great care in dough rising and filling consistency ensures the most authentic result. See the recipe card at the bottom for printable directions
Ingredients
For the dough
- 250g plain flour
- 7g active dry yeast
- 100ml warm milk
- 30g unsalted butter, melted
- 2 tbsp caster sugar
- 1 egg (room temperature)
- ¼ tsp salt
For the cheese filling
- 200g farmer’s cheese or dry cottage cheese
- 1 egg yolk
- 2 tbsp sour cream
- 2 tbsp caster sugar
- ½ tsp vanilla extract
- Zest of half a lemon (optional)
For the topping
- 1 egg yolk mixed with 1 tbsp milk (for egg wash)
- Icing sugar (for dusting, optional)
Cooking Instructions
Step 1: Activate the yeast
To begin, warm the milk until just lukewarm, then stir in the sugar and sprinkle the yeast over the surface. Let it sit for 10 minutes until frothy. This ensures the yeast is alive and ready to leaven. Move on to the dough mixture.
Step 2: Make the dough
In a large mixing bowl, combine flour and salt. Add the yeast mixture, egg, and melted butter. Mix until a soft dough forms, then knead on a lightly floured surface for 8–10 minutes until smooth. Proceed to proofing.
Step 3: First rise
Place the dough in a lightly greased bowl and cover with a clean towel. Let it rise in a warm spot for about 1 hour or until doubled in size. While waiting, prepare the cheese filling.
Step 4: Make the cheese filling
In a medium bowl, combine cottage cheese, egg yolk, sour cream, sugar, vanilla extract, and lemon zest if using. Mix until smooth and creamy. Adjust sweetness to taste. Set aside until dough is ready.
Step 5: Shape the dough
Once risen, punch down the dough and divide it into four equal portions. Roll each into a smooth ball, then flatten slightly into discs. Place on a lined baking tray, spacing them well. Move to shaping the centre.
Step 6: Create the filling wells
Using the base of a glass or your fingers, press a deep indentation into the centre of each disc, forming a well for the filling. Do not press through the dough. Move to filling and egg washing.
Step 7: Fill and brush
Spoon a generous amount of the cheese filling into each well. Brush the outer edges of the dough with the egg yolk and milk mixture for a glossy finish. Proceed to the final proof.
Step 8: Final proof
Allow the assembled vatrushki to rise uncovered for 15–20 minutes while you preheat the oven to 180°C (fan 160°C). This helps develop a lighter texture. Move to baking.
Step 9: Bake
Bake in the preheated oven for 18–22 minutes until the edges are golden and the filling is just set. Avoid overbaking to keep the centre soft. Prepare for cooling and serving.
Final step: Serve warm or cool
Let the vatrushki cool slightly on a wire rack. Serve warm or at room temperature. Dust with icing sugar if desired. These pair beautifully with tea or black coffee for a true Russian treat.
Variations and substitutions
- Replace cottage cheese with ricotta for a creamier texture.
- Add raisins to the cheese filling for extra sweetness.
- Use a touch of cinnamon or nutmeg in the filling for warmth.
Cooking Tips for Perfect Vatrushka
- Always use dry, crumbly cheese rather than wet cottage cheese to avoid soggy centres.
- Let the dough rise fully during both proof stages for fluffier results.
- Press the well deeply enough to hold the filling without collapsing during baking.
- Avoid overbaking to maintain a moist, creamy filling.
Russian Vatrushka (Cottage Cheese Pastry)
Ingredients
For the dough
- 250 g plain flour
- 7 g active dry yeast
- 100 ml warm milk
- 30 g unsalted butter melted
- 2 tbsp caster sugar
- 1 egg room temperature
- ¼ tsp salt
For the cheese filling
- 200 g farmer’s cheese or dry cottage cheese
- 1 egg yolk
- 2 tbsp sour cream
- 2 tbsp caster sugar
- ½ tsp vanilla extract
- Zest of half a lemon optional
For the topping
- 1 egg yolk mixed with 1 tbsp milk for egg wash
- Icing sugar for dusting, optional
Instructions
- To begin, warm the milk until just lukewarm, then stir in the sugar and sprinkle the yeast over the surface. Let it sit for 10 minutes until frothy. This ensures the yeast is alive and ready to leaven. Move on to the dough mixture.
- In a large mixing bowl, combine flour and salt. Add the yeast mixture, egg, and melted butter. Mix until a soft dough forms, then knead on a lightly floured surface for 8–10 minutes until smooth. Proceed to proofing.
- Place the dough in a lightly greased bowl and cover with a clean towel. Let it rise in a warm spot for about 1 hour or until doubled in size. While waiting, prepare the cheese filling.
- In a medium bowl, combine cottage cheese, egg yolk, sour cream, sugar, vanilla extract, and lemon zest if using. Mix until smooth and creamy. Adjust sweetness to taste. Set aside until dough is ready.
- Once risen, punch down the dough and divide it into four equal portions. Roll each into a smooth ball, then flatten slightly into discs. Place on a lined baking tray, spacing them well. Move to shaping the centre.
- Using the base of a glass or your fingers, press a deep indentation into the centre of each disc, forming a well for the filling. Do not press through the dough. Move to filling and egg washing.
- Spoon a generous amount of the cheese filling into each well. Brush the outer edges of the dough with the egg yolk and milk mixture for a glossy finish. Proceed to the final proof.
- Allow the assembled vatrushki to rise uncovered for 15–20 minutes while you preheat the oven to 180°C (fan 160°C). This helps develop a lighter texture. Move to baking.
- Bake in the preheated oven for 18–22 minutes until the edges are golden and the filling is just set. Avoid overbaking to keep the centre soft. Prepare for cooling and serving.
- Let the vatrushki cool slightly on a wire rack. Serve warm or at room temperature. Dust with icing sugar if desired. These pair beautifully with tea or black coffee for a true Russian treat.
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