Bulgarian Ruguvachki
by Editorial Staff
The best dough for pasties. As far as I know, traditional rugs are made in a slightly different way. But in our family, for 4 generations, they have been making ruffians this way. These are a kind of pasties made of very light, thin, porous dough stuffed with cottage cheese and herbs. By the way, the dough here is simply splendid – ideal for pasties. I advise everyone to try it.
Ingredients
- Butter – 100 g
- Water (steep boiling water) – 1 stack.
- Wheat flour / Flour (400-600 g + for dusting. Amount may vary depending on flour) – 400 g
- Vegetable oil (for frying)
- Cottage cheese – 600-700 g
- Green onion – 1 bunch.
- Parsley – 1 pack
- Dill – 1 bunch.
- Salt
Directions
- Cut the butter into pieces, let it warm up a little after the refrigerator.
- Pour in boiling water.
- Stir with a spoon and gradually add flour.
- We knead a soft, elastic dough, it is very pleasant to the touch, but at the same time flexible and elastic.
- Form 10-12 balls from the dough. We lay them out on a floured surface.
- Cooking the filling. Grind the greens.
- We mix cottage cheese, herbs, mix and add well. There should be enough salt.
- Lightly roll out the cake to about 1 cm thick, then roll out the second.
- Sprinkle one tortilla generously with flour, cover with a second tortilla.
- And roll out two cakes at once up to 3-4 mm.
- Cover half of the cake with a thick layer of filling.
- Blind lightly with your hands, then secure with a fork. We form all the ruffles at once, folding them onto a floured surface.
- Pour oil into the pan, heat. Reduce the heat slightly and fry the ruguvachki over medium heat until golden brown.
Enjoy your meal!
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