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Semolina Buns With Ricotta (Vatrushki)

Semolina_ricotta_buns_with_preserve

Some time ago I decided to make a variation of another popular Russian dessert called “vatrushki”. A vatrushka is a Russian open-faced pie or tart, and it’s a traditional tea-time treat. By their look and taste they resemble Danish pastry, and in general they are made with yeast dough. Usually cottage cheese is used for a filling, sometimes jam. Since I’m not a big fan of spending hours in the kitchen, especially for making desserts, I decided to tweak the original recipe so that the preparation time doesn’t take more than 20-25 minutes.

light_low_calorie_semolina_dessert

So I used semolina flour and ricotta for these buns, and skipped yeast :) I made these semolina buns a few times already – and every time my “vatrushki” became a hit! They are so tasty, almost fat free and low in sugar. Also, they are rich in protein (~10% RDA per each bun) and calcium (14% RDA). They also make a perfect breakfast or can be consumed as a snack. It’s a truly versatile dessert!

how_to_make_vatrushki_with_ricotta_semolina

Ingredients:
Ricotta Cheese, fat free – 18 oz (500 g)
Egg – 1
Egg white – 1
Semolina flour – 1/3 cup
Truvia baking blend – 4 tbsp *
Baking powder – 1 tsp
Preserve, reduced sugar – 4 tbsp**

* Not a fan of stevia? Feel free to replace it with 8 tbsp of your favorite sugar or sweetener.
** I used apricot and strawberry preserves. Choose your favorite jam, marmalade, or preserve.

how_to_make_semolina_buns_pastry

1. Place the ricotta in a cheese cloth over a bowl and gently press a few times with a spoon to release the water, then let the rest of the water drip out (it takes about 2 minutes).
2. Whisk eggs and truvia baking blend.
3. Add the remaining ingredients, including ricotta, mix well.
4. Put the dough in the fridge for 10-15 minutes – the semolina flour will swell and the dough will become richer and thicker.
5. Preheat the oven to 370 F (190 C). Line the baking pan with parchment paper. Separate the dough into 12 pieces, shape each piece into a ball and arrange them on the baking pan. Press down in the center of each bun to form a hollow. Fill the buns with the preserve.
6. Bake until the buns are golden brown, about 25 – 30 minutes.

Serve and enjoy!

Basic information:
▪ Prep time: 10 min + 15 min for dough chilling
▪ Total time: 50 min
▪ Serves: 12
▪ WW (Weight Watchers PointPlus) points = 2

semolina_ricotta_bun_vatrushki_nutrition

dessert_with_semolina_ricotta

What are your favorite fillings in Danish pastry?

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  • foodienewz says:

    Your food photos are amazing. You can share your mouth watering photos with us at foodienewz.com and your photos published on FoodieNewz without any editorial review.

    June 22, 2013 at 3:03 am
  • foodie@foodieportal.com says:

    Your recipes are wonderful. I would love for you to share them with us at foodieportal.com. Foodieportal.com is a new food sharing site, we’re no photography snobs, we’re just foodies and we actually try hard to promote your pictures. At foodieportal.com all your food pictures will get accepted so I really hope you come and join us.

    June 15, 2013 at 8:52 am
    • Lana says:

      Thanks, I’ll definitely check it out :)

      Happy baking!
      - Lana

      June 15, 2013 at 10:10 am
  • Consuelo @ Honey & Figs says:

    Yay, there’s nothing better than buns for breakfast!! And the fact that these are healthy takes them over the top, I cannot wait to try this recipe :–)

    June 15, 2013 at 5:06 am

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