Exhausted by Dry Pastries? This Ingredient Swap Reveals a Fluffy Solution

Replacing classic yeast dough with a curd-based foundation solves two common problems: the excessive time required for rising and the risk of dry or falling-out fillings. This method creates a soft, porous texture that keeps the ingredients bound together. Servings: 6 Ingredients 2 boiled eggs 1 raw egg 100 g curd cheese (tvorog) 50 g hard cheese 20 g rice or wheat flour 1 small bunch of green onions Salt, to taste Vegetable oil for frying Lyudmila Kravtsova, cafeteria cook: "If you use fine-grained curd cheese, the texture of the pies will be more uniform, and the cheese will create appetizing stretchy strands inside as it melts."