Vatrouskis au Fromage (Baked Cheese Turnovers — a Russian Hors-d'œuvre)

Ingredients

• pâte à Goulibiac (common brioche paste without sugar
• twarogue
• egg wash

Instructions

1. Roll out a piece of pâte à Goulibiac to the ordinary thickness and cut it with a round fluted cutter 12 centimetres in diameter.
2. Fill the rounds with twarogue and moisten the edges lightly.
3. Fold into turnovers, arrange on a tray and egg-wash.
4. Bake 18 minutes in a moderate oven.
5. Arrange the vatrouskis on a napkin as they come out of the oven.