- Softened butter - 240 Grams
- Ricotta cheese - 200 Grams
- sour cream - 2 items. spoons
- vanilla - 1/4 teaspoons
- flour - 2 Cups
- salt - 1/4 teaspoons
- crimson jam - 1 To taste
- milk - 1 To taste
- powdered sugar - 1 To taste (for sprinkling)
1. In a large bowl, beat the butter with an electric mixer until smooth. Wipe ricotta through a sieve with butter and mix it. Add sour cream and vanilla, mix well. Sift together the flour and salt in a separate bowl and gradually add to the cheese mixture. Stir with a whisk. Roll the dough into a plastic wrap and leave it for at least 3 hours. 2. Preheat the oven to 200 degrees. Roll 1/4 of the dough very thinly on a lightly floured surface. The remaining dough can be cooled before use. Cut the dough into squares measuring 7.5 cm and grease each about 1/2 teaspoon of jam in the center. 3. Fold the dough in half diagonally, firmly press the ends and secure the two sides. From the resulting triangle, form a crescent moon. 4. Put the bagels on the baking tray, lightly oil with milk and brush for 15-20 minutes until they turn golden. Put the bagels on the grill and sprinkle with powdered sugar. Prepare rogueliki from the remaining dough.
Servings: 10