Baked Pirozhki, with cream cheese dough.
This is a great party food, do not even know why I made it the 1st time. Maybe just frugal but it was a hit then and has been ever since. Good hot, warm or cold. From the Russian Cookbook. I now double the recipe, always.
MAKE IT SHINE! ADD YOUR PHOTO
2
People talking
READY IN: 1hr 25mins
YIELD: 40 small pirozhki
UNITS: US
Advertisement
DIRECTIONS
- For DOUGH: Beat soft butter with cream cheese and salt, add flour, should not stick to hands, Add more flour if Necessary.
- Ball up, wrap in wax paper and refrigerate a few hours.
- Roll out on lightly floured board.
- Cut with any round glass or cutter 2" diameter or to taste.
- Stuff,fold over dough, pinch edges with fingers or floured fork.
- Brush pirozhki with egg white Bake about 25 mins at 350f.
- CABBAGE FILLING: Finely shred cabbage Parboil for 1 minute Drain and rinse in cold water.
- Squeeze cabbage hard, handful by handful to eliminate all water.
- Cook your dry cabbage slowly over low heat in 3 tbsps.
- butter for about 20 minutes.
- stir frequently When soft mix in salt, sugar, finely chopped egg and melted butter.
- Cool filling before stuffing dough.
- Proceed with Dough filling instructions above.
Advertisement