Open Pies With Filling - Vatrushki

Vatrushki is an old Russian dish that you should definitely try.

What is Vatrushka

According to the culinary Russian historian William Pokhlebkin the name “vatrushka” comes from the word “vatra”, which means fire. Indeed, vatrushki resemble a burning fire in the hearth.

Vatrushka is an open flat bread made ​​of wheat flour stuffed with cottage cheese. Typically, cottage cheese is ​​sweetened. Proper vatrushka is made of unsweetened dough; otherwise there is no point in sweetening the stuffing.

Today in Russia you can mainly find sweet vatrushki. While before vatrushki were also made from a mixture of wheat and rye flour and unsweetened cottage cheese to which onions were added.

Sometimes the filling for vatrushki could be jam or even potatoes, but these are probably more like open pies. True vatrushki are always prepared with cottage cheese.

How to Make Vatrushki


Prepare or buy yeast dough – 500 grams. Take regular fat cottage cheese – 250 grams, 1-3 tablespoons of sugar (depending on your taste), 1 egg, and a little vegetable oil and flour.


Roll the dough into a roll and cut into 7-8 equal pieces.

Each piece roll into a ball, place on a baking sheet that was lightly covered in vegetable oil. It is important that the balls are sufficiently far from each other.

Each ball lightly grease with vegetable oil. Let the dough rest a little and prepare the stuffing.

Thoroughly mash the cottage cheese, add the sugar and an egg, previously putting aside a small amount of yolk for glazing.

Dip the rolling pin in flour and make in the middle of flat breads that would come out of the balls, deep hollows. Put the stuffing in them.

Grease the tops with yolk mixed with water (1 to 2).

Leave the vatrushki rest for a few more minutes so that the cottage cheese flavored the dough a little.

Bake vatrushki in a preheated to 220 degrees Celsius oven until cooked through.

The bigger vatrushka, the tastier the dish.


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