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–+ servings
Total Time :2 hours
Servings: 4

INGREDIENTS
 

  • Semolina or cornmeal for dusting

Dough:

  • 4 cups/500 grams durum wheat flour
  • 1½ cups/350 milliliters water
  • 1 teaspoon/3 grams active dry yeast
  • 1 teaspoon/5 grams salt
  • 1 teaspoon/4 grams oil

Filling:

  • 1 cup/200 grams sour cream, well drained
  • 1 tablespoon cream cheese
  • 1 tablespoon granulated sugar
  • 1 tablespoon honey
  • 1 tablespoon cornstarch
  • 1.4 ounces/40 grams white chocolate, roughly chopped

INSTRUCTIONS

  • In a large bowl, combine the flour and yeast. Gradually add the water and mix until a rough dough forms. Knead 5 to 7 minutes until smooth and slightly sticky, wetting your hands as needed. Add the salt and oil and knead briefly to incorporate. Cover with plastic wrap and a towel, and let rise at room temperature for 1 hour, or refrigerate for at least 8 hours and up to 72 hours.
  • Turn the dough out onto a lightly floured surface and divide into four pieces, about 7.4 ounces/210 grams each. Shape into balls, coat lightly with flour, and cover until ready to use. If chilled, bring to room temperature before shaping.
  • Preheat the oven to 450°F/230°C and position a rack in the middle. If using an inverted baking sheet as a stone, place it in the oven to heat.
  • Whisk together the sour cream, honey, cornstarch, sugar, and cream cheese until smooth. Roll one dough ball into an oval about 7x5 inches/18x13 centimeters on a surface dusted with semolina or cornmeal.
  • Spoon 3 tablespoons of filling down the center, leaving a 1-inch/2.5-centimeter border. Scatter a quarter of the white chocolate over the filling. Fold the dough over and press the edges firmly to seal.
  • Transfer seam-side down to parchment on an inverted baking sheet or hot stone. Repeat with remaining dough and filling.
  • Bake until golden and puffed, about 10 minutes. Let rest briefly, then serve warm.