Eastern European curd cheese biscuits from Olia Hercules
80g butter, softened
200g ricotta or Polish twarog
200g plain flour
1 tsp baking powder
125g apricot conserve (or any other jam)
50g raw cane sugar
A pinch of flaky sea salt
If you are using ricotta and it’s too wet, try to drain it a little. Mix the cheese with the soft butter until well-combined. Sift the flour and baking powder together and stir through the cheese mixture. Knead the dough briefly.
You should end up with a firm dough. Wrap it in clingfilm and chill in the fridge for 20 mins, if you have time.
Preheat the oven to 180C. Line a large baking sheet with silicone paper.
Cut the pastry in half. Flatten one half with the palm of your hand into a rectangular shape, then roll out until 2mm thick—you should end up with a 30cm x 20cm rectangle. Slice the rectangle in half, the cut each half into six equal-sized triangles, like you would for a croissant.
Now pop 1 tsp of the jam on the wider part of each triangle and roll it up—they will look like mini croissants. Repeat with the other half of the pastry ball.
Finally, mix the cane sugar with a tiny bit of crushed sea salt in a small, flat dish. Then Brush the tops of the rogalyky with some water and dip them into the sugar and salt mixture. Pop the pastries on top of the silicone-lined flat baking tray and bake for about 15-20 mins, until they are golden and caramelised. Enjoy with some black tea with lemon.
Recipe: Olia Hercules
Image: Kim Lightbody