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Russian, Eastern European and international cuisine brought to you by a mother and a daughter

Raspberry and Cottage Cheese Turnovers

One of the things I’ve always liked about living in Latvia is its dairy products. I love Latvian milk, sour cream, cottage cheese, yogurt, and all those products that I don’t even know the English names for. And, if you want to spoil my day, offer me some thin, transparent, blueish 0.5% milk for breakfast :) which they often do in hotels by the way.

Cottage cheese, or curd, or tvorog in Russian, is one of key dairy products for us, and an essential ingredient in a lot of dishes we cook at home. We have already talked about Khachapuri here, and now we’d like to offer you another kind of pastry which can be done with cottage cheese.

So, Raspberry and Cottage Cheese Turnovers. Sweet milky filling and luscious, fragrant berries enclosed in filo pastry. Oh, and there’s vanilla in them, too. Can you resist anything that contains vanilla?

Raspberry and Cottage Cheese Turnovers


1 kg unsweetened filo pastry (10 sheets app. 20×10x0.5cm in size, app. 100g each)
400g cottage cheese (9% fat)
2 cups ripe raspberries
2/3 cup white sugar
1 tsp vanilla sugar
1 1/2 tsp cinnamon
1 egg white
2 tbsp wheat flour

Makes 10 turnovers

In a bowl, stir cottage cheese with ½ cup sugar and vanilla sugar. Beat it with a fork into a sort of cream. As you will see in the pictures, ours was not too smooth because the cottage cheese we used had a rough texture. Personally I prefer coarse-grained cottage cheese, so this is what I would recommend for these turnovers.

Next, wash the raspberries and dry them with a paper tissue.

Put filo pastry sheets on a surface sprinkled with flour, divide the cottage cheese in 10 even parts and put a portion of cottage cheese on each pastry sheet.

Cottage Cheese Cream

Put 10-12 raspberries on each portion of cottage cheese and sprinkle berries with the remaining sugar and cinnamon.

Raspberries on Cottage Cheese

Just as we did with Khachapuris, fold each pastry sheet in half and seal the edges by pressing them together, then roll the edges towards the centre of a turnover.

Brush each turnover with egg white and poke them with a fork 5-6 times each, which will prevent the filling from leaking when it starts to melt.

Raspberry and Cottage Cream Turnovers

Bake the turnovers on a medium low heat for 25-30 minutes.

Raspberry and Cottage Cheese Turnovers

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Category: Pastry



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