Russian Cheese Piroshki

Recipe by Dasha
READY IN: 72hrs


  • 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.