These are the legendary Tvarohové šatôčky (or Túrós táska), those square yeast-dough “envelopes” that hold a sweet, creamy cottage cheese center and a dollop of jam.
The secret to Grandma’s version is using lemon zest in the cheese and brushing the bags with egg wash right before they hit the oven to get that deep, glossy mahogany color.
🎒 Grandma’s “Treasure Bag” Pastries
1. The “Cloud” Yeast Dough
- 3 ½ cups (500g) All-purpose flour
- 1 cup (250ml) Warm milk
- 2 tsp Active dry yeast
- ½ cup (100g) Melted butter
- ¼ cup (50g) Sugar
- 1 Egg
- Pinch of salt
Instructions: Mix warm milk, sugar, and yeast. Let it foam. Combine with flour, butter, egg, and salt. Knead until smooth. Let it rise in a warm spot for 1 hour until doubled in size.
2. The Creamy Filling
- 2 cups (500g) Dry cottage cheese or Farmer’s cheese (Tvaroh)
- 1 Egg yolk
- 3 tbsp Powdered sugar
- 1 tsp Vanilla extract
- Zest of 1 lemon (Don’t skip this!)
- Jam: Use a thick Plum, Apricot, or Raspberry jam.
Instructions: Mash the cottage cheese with the yolk, sugar, vanilla, and zest until creamy. If it feels too wet, add a teaspoon of semolina or cornstarch.
3. Folding the “Bags”
- Roll the dough out on a floured surface to about ½ cm thickness.
- Cut into squares (approx. 4×4 inches).
- Place a tablespoon of the cheese filling in the center.
- Top the cheese with a small teaspoon of jam.
- The Fold: Grab two opposite corners and pinch them together in the middle. Grab the other two corners and pinch them over the first two. It should look like a little X-shaped envelope.
- The Seal: Press firmly so they don’t pop open in the oven!
4. The Bake
- Brush with a beaten egg.
- Bake at 180°C (350°F) for 20–25 minutes until golden brown.
- Dust with powdered sugar while still warm.
💡 Why They are So Addictive
- The Surprize: You bite through the soft, buttery dough into the cool, zesty cheese, and finally hit the sweet “burst” of jam in the center.
- The Texture: The edges of the dough get slightly crispy, while the bottom (where it touches the cheese) stays soft and tender.
👵 Grandma’s “Quick” Secret
If you don’t have 2 hours for yeast dough to rise, use Frozen Puff Pastry.
The Hack: Cut the puff pastry into squares, fill them exactly the same way, and bake at 200°C (400°F) for 15 minutes. You get “High-Speed Bags” that are incredibly flaky and buttery.
🥧 Pro Tip for the Jam
Always use a thick jam or preserves. If the jam is too runny, it will boil over during baking, leaking out of the “bag” and making a sticky mess on your tray.