Vasen Radapils Recipe
Make Vasen Radapils Recipe in just 2h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Dough
Filling
Topping & Finish
Method
Main Dough
- 1
Activate yeast
In a small bowl combine warm water, 1 teaspoon of the granulated sugar and the active dry yeast. Stir gently and let sit 5–10 minutes until foamy.
- 2
Mix wet ingredients
In a large bowl whisk together warm milk, remaining sugar, softened butter and the whole egg until combined.
- 3
Combine dough
Add the foamy yeast mixture to the milk mixture. Gradually add 3 1/2 cups of the flour and the salt, stirring with a wooden spoon until a shaggy dough forms.
- 4
Knead
Turn dough onto a lightly floured surface. Knead, adding remaining flour a little at a time as needed, until the dough is smooth, elastic and slightly tacky — about 8–10 minutes by hand (5–7 minutes in a stand mixer with dough hook).
- 5
Filling
- 6
Prepare cheeses
If using ricotta that's watery, drain it in a fine mesh sieve for 15–20 minutes. Press excess moisture from cottage cheese as well. Place both cheeses in a medium bowl.
- 7
Combine filling
Add powdered sugar, vanilla, lemon zest, egg yolk and drained raisins (if using) to the cheeses. Stir until smooth and evenly combined. Taste and adjust sweetness; set aside in the refrigerator until ready to assemble.
Assemble & Bake
- 8
Divide dough
Punch down the risen dough and turn onto a lightly floured surface. Divide the dough into 12 equal portions (about 2.5–3 oz / each). Shape each portion into a ball and let rest 10 minutes, covered, to relax the gluten.
- 9
Shape boats
Flatten each ball into an oval about 4 inches long. Spoon about 1.5 tablespoons of the cheese filling into the center of each oval, leaving a border. Fold the long edges toward the center so they meet or overlap slightly, pinching the ends to form a boat shape (classic open-center 'radapils'). Place on a parchment-lined baking sheet 1 inch apart.
- 10
Second rise
Cover the shaped pastries lightly with plastic wrap or a kitchen towel and let rise 30–40 minutes until puffy.
- 11
- 12