Pirozhki with Cherries
Soft dough with a delicious sweet and sour cherry filling.
Pirozhki are a Russian-Ukrainian dish of dough with filling that is baked or fried. There are many recipes for making dough for pirozhki and a variety of toppings as well. It can be meat, fish, eggs, mushrooms, cheese, jam, vegetable or fruit toppings. Savory pirozhki make great accompaniments to soups, borscht and stews, and sweet fillings make great dessert or perfect for breakfast with milk or tea. Pirozhki are a great Russian-Ukrainian snack. I like them for breakfast and they bring back wonderful memories of my grandmother and childhood nostalgia.
If it’s difficult for you to find fresh cherries, you can always use frozen or canned cherries.
Pirozhki with Cherries Recipe
By Published: June 27, 2018
- Yield: ~20 Servings
Soft dough with a delicious sweet and sour cherry filling. Pirozhki are a Russian-Ukrainian dish of dough with filling that is …
Ingredients
- 500 g flour +2 tbsp
- 200 ml milk warm
- 100 g butter
- 100 g sour cream
- 4 tbsp sugar
- vanilla
- 1 egg
- 8 g dry yeast
- 600-700 g cherries pitted, for the filling
- 1/2-1 cup sugar depended how sour are cherries and how sweet you like, for the filling
- 2 tbsp cornstarch For the filling
- 1 egg for lubrication
Instructions
- In a bowl, combine sugar, yeast, 2 tbsp of flour and milk. Mix the ingredients together and cover the bowl. Leave it in a warm place for 20-30 minutes.
- Melt the butter, and while the butter is warm (not hot) mix it with sour cream.
- In a large bowl, sift the 500g of flour and add the butter and sour cream mixture, the egg, and the yeast mixture. Knead the dough for about 5 min, and add a little bit more flour if needed.
- Lubricate a large clean bowl with vegetable oil, and place the dough in it. Cover it with a towel and leave in a warm place until it doubles in volume. Then gently mix the dough and leave for another 30 min. Usually I put it in a slightly warm oven.
- Make the cherry filling: Mix cherries with the cornstarch and sugar and cook for 5-10 minutes on low heat, stirring.the cherry syrup will gradually become thicker and thicker. Leave the cherries to cool.
- Preheat the oven to 180 ° C. Line a large baking sheet with parchment paper. Divide the dough into 2 parts. Cut the first part in equal pieces (~40-50g each). You can roll them into circles, or give them this shape with your fingers. Dust a cutting board with flour.
- In the center of each circle put a cherry (the more - is better) and sprinkle with sugar (optional) to your taste. Make sure there is no juice from the cherries inside in pirogies, only the cherries themselves. Fold the edges, pinch to seal, form each into an oval shape and place on a baking sheet, seam-side down.
- I like to put them close to each other, so they almost touch each other. Cover the baking sheet with a towel and leave the pirozhki for 30 minutes. Beat the egg in a bowl, and grease the pirozhki with a brush and put the baking sheet in the oven.
- Bake for 30-35 minutes until the top is golden. When they are ready, cool for a little bit and put pirozhki on a plate and cover with a towel.
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