Vareniky the Bagdanov Way ~ Russian Recipe

 

The Ladies got together to make Vareniky together at my niece Debbee’s house. Look at those cute aprons on Michelle, Melissa, Debbee, Letty, and mom! I want to say at the top here that this recipe is for a lot of vareniky. So you’ll need to do the math and cut it down. This recipe makes about 40 or 50.

Vareniky

6 eggs
1- 1/2 C. half and half
1/2 C Sour Cream
1 T. Oil
3 T. sugar
Flour sifted (at least 8 Cups)

Extra cube of butter and half and half for sauce at the end…

Sift flour. Make a hole in the center of the flour. Combine eggs, half n half, sour cream, salt, and sugar. Beat until combined. Pour into the hole of flour. Mix and knead adding flour until dough stays together. Dough will be very soft.

Filling:

3 lbs. farmers cheese or hoop cheese
2 eggs
1 t. salt
3 T sugar

Beat all ingredients together until combined.

Roll out flour mixture. Cut circles about 3″ in diameter. Put about 1 heaping teaspoon of the cheese in the center of the circle. Fold in half and pinch ends together then flute with finger. Place the vereniky in boiling water until they come to the surface and float. Drain and cool. At this point they may be frozen.

This is what they are suppose to look like. Just remember this one was made by a pro!

That’s the cheese mixture in the bowl that you fill them with.

This is the boiling step.

To serve, place vareniky into a 9 x 13 baking dish. Melt one cube of butter and pour over vareniky. Heat up half and half and cover the vareniky with the half n half. Bake at 375 degrees until the half n half boils. Serve with sour cream and preserves or syrup.

My family traditionally has these for dessert on Christmas Eve when they get together. They are also a favorite for breakfast. The joy of receiving and eating these treats is always wonderful. I’m going to have to be in L.A. for one of the cooking parties so I can really learn how to make them and enjoy them in the future!