Bakery Russian Cuisine

Preparation of the Dough In a large bowl, combine the flour, sugar, baking powder, and salt. Add the cold, cubed butter and work it into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Assembly of the Filling In a separate bowl, gently toss the fresh berries with the sugar, cornstarch, and lemon juice until well combined.

Making the Dough Add the sour cream to the flour mixture and mix until the dough comes together. Turn the dough out onto a floured surface and knead it gently until smooth. Divide the dough in half, wrap each piece in plastic wrap, and refrigerate for at least 1 hour.

Rolling the Dough Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Roll out one piece of the chilled dough on a floured surface to about 1/8 inch thickness. Transfer the rolled dough to the prepared baking sheet.

Filling the Pastry Spread the berry filling over the rolled dough, leaving a border around the edges. Roll out the second piece of dough and carefully place it over the berry filling. Press the edges to seal and trim any excess dough.

Baking Brush the pastry with egg wash and bake for 25-30 minutes, or until the crust is golden brown. Allow the pastry to cool for 10-15 minutes before dusting with powdered sugar.