Russian Cheese Piroshki

"A sweetness that will melt in your mouth and spoil your taste buds. This is a traditional Russian cheese making process that takes THREE days. Use frozen rolls for dough, they taste better and save you time and frustration."
photo by Dasha photo by Dasha
photo by Dasha
Ready In:


  • 1 gallon organic whole milk (works best)
  • 3 tablespoons sour cream
  • 0.5 (14 ounce) can condensed milk
  • 1 teaspoon vanilla
  • 4 ounces whipped cream (softened @ room temp)
  • 4 ounces cream cheese
  • 1 (48 ounce) package Rhodes frozen rolls (found @ Safeway)
  • 2 cups oil (may vary)


  • Completely dissolve sour cream with a little bit of milk. You may use a whisk.
  • Pour the gallon of milk and the dissolved sour cream into an oven safe pot.
  • Cover lightly with plastic wrap and set the pot in a safe place where its not too cool.
  • Very Important: Mark this day as day 1. You will cook the milk on day 3.
  • On day 3: Heat oven to 325°F Remove plastic wrap.
  • Bake in the same pot for 3 hours.
  • Remove from oven and cool for a few minutes.
  • Drain completely in cheese clothe. Squeeze water out if you have to.
  • At this point you may refrigerate this cheese in a sealed container for latter use.
  • Preheat oven for 200F for 5-10 minutes and than turn off.
  • Meanwhile place frozen rolls on a cookie sheet and cover with plastic wrap.
  • Place in the warm oven. (If the oven is too hot, leave the door open for no more than 5 minutes).
  • This is the quick defrosting process. Let the dough rise for about 2 hours.
  • Microwave cream cheese for 45 seconds to soften.
  • With a large spoon, mix together your prepared cheese, condensed milk, whipped cream, cream cheese, and vanilla.
  • Take your biscuits out of the oven.
  • Note: Do not uncover all of them at once or they will dry out!
  • Very lightly flour your palms and fingers. Flatten a roll in your palms.
  • Fill with a heaping Tbsp of filling and press shut around the edges using your fingers.
  • Heat oil in a deep skillet on medium heat. The oil should rise about 1/4 to 1/2 inch.
  • Fry several of the piroshki on both sides.
  • Cover between flippings.
  • They cook about 2 minutes or less, but be careful not to burn them.
  • You will need to watch the skillet the entire time now and may not leave.
  • Place Piroshki in a strainer or on napkins to collect excess oil.
  • They keep well in fridge for several days, But I assure you they will get eaten before then.

Questions & Replies

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  1. I use dry curd cottage to save time
  2. Good recipe, good directions but very time consuming. After 3 days of cooking, we eat the Piroshki in 10 seconds. Thank you Dasha.


Born in Russia, raised in America, married to an Arab Moroccan. My foods and recipes reflect all three cultures.
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