Watruski

Preparation:

Preparation: In a bowl, sift the flour with the baking powder, making a fountain, and make a hollow in the centre. Add the necessary salt, the butter, softened and cut into pieces, the whole egg and the cream and mix everything until you obtain a soft and homogeneous dough. Gather it into a ball, wrap it in a sheet of parchment paper and let it rest in a cool place for about an hour. Drain the ricotta, pass it through a sieve and collect it in a bowl. Incorporate the cream, the eggs, the sugar, the necessary salt and a grind of pepper. Roll out the dough with a rolling pin into a sheet a couple of mm thick and cut it with two smooth dies to obtain 12 discs of 12 cm in diameter and 12 discs of 9 cm. Place a little of the prepared filling in the center of each large disk and cover it with a smaller one. Brush the edge with the beaten egg yolk, then fold it over as shown in the photographs. Brush the entire surface of the watruski with the yolk, prick them with a fork and put them in the hot oven (200 degrees) for 20 minutes.