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Friday, September 7, 2012

"Korzinochki" Russian Tartlets

These baskets of dough (otherwise they are called tarts) is a yummy traditional Russian dessert. These are perfect for parties and weddings. We have a lady in church, she makes em with a special touch. She gave me this recipe.  

You will need a fancy tartlet molds (Click here)

    Ingredients:
3 sticks of unsalted butter
1 cup sugar
3 eggs
1 tsp baking soda
1 tbs vinegar
3 cups flour
Dash of salt 
1 tsp vanilla

     Filling:
Use a 1/2 tsp fruit preserve jam
For special touch add a piece of  Russian cake balls  {Пироженое Картошка}
 
  Cream:

6 egg whites 
2 cups sugar 
1/2 cup of water
Lemon juice of 1 lemon  or 1/2 tsp citric acid 
1 tsp vanilla


Use room temp butter mix with sugar until fluffy.
Add one by one eggs. Mix well.
Add baking soda pour vinegar on top.
Add vanilla.
Add salt. Mix.
Add flour and mix well. Put dough in the fridge for 1 to 2 hours. 
Take out  small parts of  the dough from the fridge and put it in the tartlet molds with fingers.
You don't need to put oil the molds. 
My daughter helped with these.
Use a small piece of foil and beans to make the dough shallow. Or Instead of foil and beans after they are cooked and while still hot press the middle with a milk cap. (Tip from Liza) Bake on 325F for 25-30 min. 
Take korzinocki out. It comes out very easy from the molds. Cool on the wire rack.












Cream:
Syrup should be given a special attention. Use a nonstick pan. Pour water and sugar. At the same time start whipping egg whites. Cook syrup until it gets thicker. 
Bowl and egg whites need to be really cold. (I put bowl in the freezer for 10 min.) You must use a glass or stainless steel. Put egg whites into a cold bowl start on slow increasing speed gradually.   
To make sure the syrup is ready, pour into a small cup of cold water and drop into it a drop of syrup. Drop should lay low and do not spread. It can be taken in hand and roll the "soft ball".  If the syrup is not ready, it will spread out on the bottom.
Add citric acid to the syrup.
Egg whites should be very fluffy by this time. Turn down the  mixer speed and pour slowly the syrup into egg whites. Mix on high speed for 7 min. Now cream is ready put it in the pastry bag.

I used peach mango preserve.


I added cake balls  for better taste. Fill with the cream.

Enjoy!!!





26 comments:

  1. thank you so much for all the details! Ive tried making these once and didnt turned out well. Cant wait to try this one out.
    Thank you once again
    ~irine

    ReplyDelete
    Replies
    1. You are welcome Irine:) I hope you enjoy it as much as we did‹(•¿•)›

      Delete
  2. STUNNING!! so beautiful and I'm sure they're delicious
    mary x

    ReplyDelete
    Replies
    1. .·:*¨¨*:·.Thank.*¨*.you.·:*¨¨*:·.

      Delete
  3. Instead of foil and beans after they are cooked and while still hot I press the middle with a milk cap :)

    ReplyDelete
    Replies
    1. Thanks for the tip Liza:) I made these for the first time so that's the only way I knew how:)))

      Delete
  4. Oh my, these dainty delicacies look absolutely divine...a must-try!!

    ReplyDelete
    Replies
    1. You will enjoy em:) These are delicious!!!
      Thanks Sandra♥¸.•*´¯*♥

      Delete
  5. Thanks for leaving a comment on my blog. These tartlets sound awesome...as does everything so far!

    ReplyDelete
    Replies
    1. Enjoy:)
      (¯`*•.¸(¯`´•...Thanks Russell...•´´¯)¸.•´´¯)

      Delete
  6. These tartlets look so elegant and professional! I would love to have a bite!

    ReplyDelete
    Replies
    1. I love these too:) It's like a party in a mouth, every bite you take.
      ¸.•*❈*•.¸Thank you Katerina¸.•*❇*•.¸

      Delete
  7. this is absolute awesome...so nicely explained..:)
    Tasty Appetite

    ReplyDelete
  8. Lea,
    how much flour do you put in? Or maybe I missed it.
    Lena.

    ReplyDelete
    Replies
    1. It's 3 cups flour:) Sorry I forgot to whrite it:)))
      ¸.•*❇*•.Thank you for telling me Lena¸.•*❇*•.

      Delete
  9. How many korzinochki does this recipe make?

    ReplyDelete
    Replies
    1. I think it's around 30. It's been a while since I made em:)

      Delete
  10. Im going to put lemon juice instead of citric acid do i need pour it in the hot syrup?or pour it in egg whites ?

    ReplyDelete
    Replies
    1. You need to pour it into egg whites after you pour sugar syrup in it.
      Enjoy!!!

      Delete
  11. thank you very much for your recipe. turned out delicious

    ReplyDelete
    Replies
    1. You are welcome :)
      Glad you liked it!!!

      Delete
  12. Hi! If using lemon juice, how much lemon juice will I need to put? How long will these tartlets stay fresh? Also, should I keep them in the refrigerator? Thanks!

    ReplyDelete
    Replies
    1. Hi, You will need about 1 tbsp of lemon juice. Keep em refrigerated. About freshness, am not sure. I never have any left more than 3 days :)

      Delete
  13. I'm using this dough for oreshki. I had some leftover dough from korzinochki and decided to try making oreshki with it. Turned out to be my favorite oreshki recipe. Making oreshki with this dough only!

    ReplyDelete
    Replies
    1. Thank you for the tip. I will have to try it :)

      Delete

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