Pot Cheese Tartlets (Vatrushli)

This is a recipe I found in the Internet slightly modified. I was allowed to cook this recipe instead of the one we had in the course guide for the cuisines of Europe. Dough was overworked a bit and tartlets were a little dense. So please be careful and do not kneed dough to much.

POT CHEESE TARTLETS

VATRUSHKI

Yield: 12 portions

Ingredients                                            Amounts

Dough

                        AP Flour                                                         18 oz

                        Milk                                                                 1 cup

                        Yeast dry                                                         1 ½ tsp

                        Sugar white                                                     6 tbsp

                        Salt                                                                  1 tsp

                        Butter melted                                                  1 oz

                        Pot cheese (tvorog)                                         10 oz

                        Egg separated                                                 1 ea

                        Raisin (optional)                                             2 oz or to taste

                        Corn starch                                                     1 tsp

Method

1. Dough. Combine together yeast, AP flour, milk, butter, 2 Tbsp sugar, salt. Mix well (but do not overwork dough!), cover and leave in a warm place to proof until double in volume.
2. Punch the dough and leave covered to raise again to double in volume.
3. Preheat oven to 375 F.
4. Filling. Combine pot cheese, egg white lightly beaten, corn starch, 4 Tbsp sugar and raisin (if using).
5. Divide the dough in 12 equal parts and make them a ball shape. Place on a baking sheet leaving space between balls of dough. Flatten  slightly each piece of dough with your hand. Then sprinkle a little bit flour on top of dough and make indentation using round object (like glass or cap).
6. Fill the dough with pot cheese filling. Sprinkle a little bit sugar on top
7. Mix egg yolk with 2 tsp milk and brush the edges of tartlets.
8. Bake until golden brown, approximately for 20-25 minutes.
9. Serve warm or at room temperature.