There are similar products in Siberia — shanezhki — and in Finland — Karelian pasties, which are made with rice on rye flour.
The dough for these childhood-favorite sweets is mainly a yeast dough, but there are also versions with unleavened and puff pastry and other kinds. Rich sourdough ones are very tasty.
The filling is first and foremost cottage cheese. It is ground into a cream and supplemented with raw egg (or yolk), sour cream, sugar, raisins, vanilla... besides that, they come with jam, fruit and berries and mashed potato (like shangi).
Secrets of making delicious vatrushky at home. Take the freshest products and flour with a high gluten content. Cottage cheese is better on the dry side. If yours is wet — squeeze it out.
Cook with love and in a good mood. To fit in more filling, press down the center with the bottom of a glass. And the edges will look prettier.
Pies with the name "royal vatrushka" are popular. The butter-and-flour mixture is scattered over the bottom of the baking dish, the curd-and-egg mixture is poured on top and sprinkled with crumbs again (on top you get something like a streusel, while inside it is tender and juicy).
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