Papsapka

Papsapka looks like cottage cheese bundles, but it still differs. This oddly named pastry, which means priest’s cap in English, refers to the form of biretta, a square cap with three or four peaks or horns, sometimes surmounted by a tuft.

Papsapka is made from a potato dough, which contains yeast. The dough needs to rise only once, it takes 15-20 minutes after filling and forming the bundles. The filling is usually fruit jam or fruit butter, but you can also use cottage cheese if you want.

Papsapka
Papsapka – photo: zserbo.com

Ingredients:

  • 500 g (~1lb + 1 1/3 oz) boiled potatoes
  • 300-350 g (~2 1/2 – 2 3/4 cups) all-purpose flour
  • pinch of salt
  • 1 egg
  • 2 tbsp sugar
  • 25 g fresh yeast (2 tsp dry yeast)
  • 100 ml (~1/2 cup) milk
  • fruit jam
  • 1 egg for brushing the top

Mash boiled potatoes with a potato ricer and let them cool completely.

Dissolve yeast and 1/2 tablespoon of sugar in lukewarm milk.

Add flour, egg, salt, 1 1/2 tablespoons of sugar and activated yeast to the potatoes and knead into a smooth dough. Since this dough doesn’t need to rise after kneading, you can fill and form it immediately.

Line two baking sheets with parchment paper.

On a floured surface roll out the dough into a thin rectangle and cut into 10×10 cm / 4×4″ squares. Place some fruit jam in the middle of the dough, then fold up corners to center, pinch and tweak them to seal the edges.

Papsapka
photo: zserbo.com

Place the bundles onto the prepared baking sheets and brush their tops with slightly beaten egg. Let them rest for 15-20 minutes. Preheat the oven to 180°C / 356°F. Bake for 15-20 minutes or until golden brown. Feel free to dust the bundles with powdered sugar.

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