325 g flour ¼ tsp baking powder 1 tsp salt ¼ c schmaltz / duck fat ¼ c vegetable oil ½ c water 1 tsp lemon juice 1 egg Mix in food processor, let chill in fridge. Roll out very thin. Bake @ 375 °F for ~45 min. (depending on size/filling).
2 lbs. russet potatoes ½ tsp salt 2–4 tbsp smetana ¼ tsp brown sugar ½ c chopped scallions Twist of black pepper Boil potatoes in salted water. Add smetana and brown sugar, mash. Add scallions and black pepper.
Bonus: tvorog snails SOME_AMOUNT (2 lbs.?) tvorog, well drained 2–3 tbsp smetana SOME_AMOUNT (¼ c?) sugar ¼ tsp salt 1 tsp vanilla 1 tbsp cornstarch 1 stick butter, melted Sugar for sprinkling Roll out dough, lay out filling on an edge; on bare dough surface, brush with melted butter and sprinkle with sugar. Roll up, coil up, brush with more butter, sprinkle with more sugar. Bake for 45–50 min. @ 375 °F.
