Tvorogli pechenyelar are cookies made with Russian tvorog cheese in the dough and covered with sugar.
My version of tvorogli pechenyelar is gluten-free, using rice flour instead of wheat flour.
Tvorog (Czech: tvaroh, Polish: twaróg, Russian: творог, Lithuanian: varškė) is obtained by fermenting milk and then removing the whey.
In the territory of the former Soviet Union, tvorog is produced and consumed either fresh or sweet, while in other Central and Eastern European countries – fresh or savory, in Northern Europe – savory.
It is often served with sour cream, fermented baked milk, fruit, berries, honey, or sweet sauce.
Dishes containing tvorog are cooked boiled, baked, or fried, such as:
- Difficulty: Medium
- Cost: Inexpensive
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 10Pieces
- Cooking methods: Oven
- Cuisine: Russian
- Seasonality: All seasons
Ingredients
- 7 oz Tvorog (or quark or ricotta)
- 3.5 oz butter
- 1.25 cups rice flour
- 1 tsp baking soda (or 1 teaspoon of baking powder)
- 8 tablespoons sugar
- 1 pinch salt
Steps
Mix the cheese with the butter.
Sift the flour with the baking soda, add a pinch of salt.
Combine the two mixtures.
Knead the dough, wrap it in plastic wrap, and refrigerate for 1 hour.
Spread the sugar on the work surface.
Roll out the dough, cut out circles of 3.5 inches. Fold in half and then in half again.
Bake in a preheated oven at 392°F (static) for 15 minutes.
In the central and northern regions of Russia, there is a tradition of preparing a special tvorog dish for Easter: Paskha, consecrated in the church.
