Ukrainian Cheese Crust Pyrizhky Recipes

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TAYLOR'S PIROSHKI



Taylor's Piroshki image

These are as authentic Russian as you can get without traveling to Russia. I received the recipe from my Russian language teacher in high school and have been making them ever since. The kids like them too! They take a little time to roll out - but then doesn't anything 'authentic' take a little time?

Provided by TAYLORSMOMMY

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 2h

Yield 11

Number Of Ingredients 14

1 ½ pounds ground beef
1 onion, finely chopped
1 teaspoon salt
ground black pepper to taste
dried dill weed to taste
1 (.25 ounce) package active dry yeast
¼ cup warm water
1 cup milk
3 eggs
½ cup vegetable oil
2 tablespoons granulated sugar
1 teaspoon salt
4 cups all-purpose flour
3 cups oil for frying

Steps:

  • In a medium skillet over medium heat, cook the ground beef until evenly browned; drain. Stir in the onion and cook with the beef until translucent. Sprinkle in salt, pepper and dill weed to taste. Allow to cool before using.
  • Dissolve the yeast in the 1/4 cup of warm water and place in a warm location until frothy, about 10 to 15 minutes. In a medium saucepan over low heat, warm the milk and gently whisk in the eggs, oil, sugar and salt. Remove from heat.
  • Place half the flour in a large mixing bowl and gradually stir in the milk mixture. Then add the yeast solution alternately with the remaining flour, stirring after each addition. Mix well. Knead until the dough forms a ball and does not stick to the bowl. (Note: Start with the 4 cups of flour. You may need to add more, a little at a time, as you knead the dough). Cover the bowl with a clean cloth. Set in a warm location and allow to rise until doubled in volume.
  • Remove dough from bowl and place on a lightly floured surface. Pinch off pieces approximately the size of golf balls. Roll the pieces into disks about 3 1/2 to 4 inches in diameter.
  • Fill center of each disk with a heaping tablespoon of the cooled meat mixture. Fold disks over the mixture and firmly pinch edges to seal. Arrange on a flat surface and allow to sit approximately 10 minutes.
  • In an large, heavy skillet or deep fryer, heat the oil to 375 degrees F (190 degrees C). Deep fry the piroshki in batches until golden brown on one side; gently turn and fry the other side. Remove and let drain on a plate lined with paper towels.

Nutrition Facts : Calories 446.5 calories, Carbohydrate 42.4 g, Cholesterol 67.1 mg, Fat 24.7 g, Fiber 2 g, Protein 13.5 g, SaturatedFat 5.5 g, Sodium 478 mg, Sugar 4 g

UKRAINIAN PYRIZHKY WITH MEAT FILLING (STUFFED BUNS)



Ukrainian Pyrizhky With Meat Filling (Stuffed Buns) image

Pyrohy and pyrizhky are usually made of yeast-raised dough but for special occasions short or puff pastry may be used. These pyrizhky are light and tender and very good. Everybody loves these when I make them especially the meat pyrizhky.

Provided by Olha7397

Categories     Breads

Time 1h

Yield 24 filled meat buns

Number Of Ingredients 18

1 teaspoon sugar
1/4 cup lukewarm water
1/4 teaspoon dry powdered ginger
1 package dry yeast
1 cup scalded milk
1/4 cup shortening or 1/4 cup oil
2 eggs, beaten
1 1/2 teaspoons salt
1/4 cup sugar
4 1/2-5 cups sifted flour
1 medium onion, chopped fine
4 tablespoons butter
1 lb ground beef (or half pork and half beef)
salt and pepper
1 tablespoon flour
1/2 cup soup stock or 1/2 cup water
1 teaspoon chopped parsley
2 hardboiled egg, chopped

Steps:

  • PYRIZHKY DOUGH: Dissolve the sugar and ginger in the lukewarm water, sprinkle the yeast over it, and let it stand for 10 minutes.
  • To the hot scalded milk, add the butter, and cool to lukewarm.
  • Add the eggs, salt, sugar, and yeast.
  • Mix in enough flour to make a medium soft dough as for bread.
  • Knead on a floured board until smooth and satiny.
  • Return to the bowl, cover, and let it rise until double in bulk.
  • Punch down, knead a few times in the bowl, and let it rise again.
  • Use any favorite filling in the recipes that follow.
  • TO MAKE THE PYRIZHKY, cut off small egg-sized pieces of dough, flatten each or roll 1/4 inch thick.
  • Place a generous portion of the filling in the center, bring the edges together, and press to seal securely.
  • (I wet the edges with a bit of beaten egg white and seal with well floured fingertips).
  • All edges must be free of filling.
  • Shape into an oblong with a plump center and tapering ends (like a football).
  • This is the traditional shape of pyrizhky.
  • As an alternative method, the dough may be rolled 1/4 inch thick, cut into squares, filled, and sealed as directed.
  • Place, sealed side down, on a greased baking sheet, spacing them 1 to 1 1/2 inches apart.
  • Cover and let them rise in a warm place until light, for about 1 hour.
  • Brush them with a beaten egg diluted with 2 tablespoons of water or milk.
  • Bake in a moderate oven (375 degree F) for 30 to 35 minutes depending on their size.
  • MEAT FILLING: Cook the onion in half of the butter until it is tender.
  • Add the remaining butter and the meat.
  • Brown the meat lightly.
  • Season with salt and pepper.
  • Cover and cook over a low heat until done.
  • Remove the meat.
  • Stir the flour into the drippings.
  • Add the soup stock or water, then cook, until the sauce comes to a boil.
  • Combine with the meat and cool.
  • Mix in the parsley and chopped eggs.
  • *I like to use left-over cooked roast put through a meat grinder or food processor,is more flavourful.

Nutrition Facts : Calories 191, Fat 8.1, SaturatedFat 4.1, Cholesterol 57.6, Sodium 201.3, Carbohydrate 21.5, Fiber 0.8, Sugar 2.6, Protein 7.5

UKRAINIAN EASTER CHEESE (PASKA)



Ukrainian Easter Cheese (Paska) image

This unbaked cheese Paska was one of my mother Sofia's traditional Ukrainian Easter recipes. She passed away in 1995 so I have been making it ever since. It is easy to make, very rich, and a hit every time. Decorate with the fruits of your choice.

Provided by Tania Mychajlyshyn- D'Avignon

Categories     Holidays and Events Recipes     Easter     Desserts     Cakes

Time P1D

Yield 16

Number Of Ingredients 9

16 ounces farmer cheese
12 ounces cream cheese (such as Philadelphia®), softened
½ cup unsalted butter, softened
4 hard-boiled egg yolks
1 cup superfine white sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 teaspoon grated lemon zest, or more to taste
1 teaspoon grated orange zest, or more to taste

Steps:

  • Combine farmer cheese, cream cheese, butter, and egg yolks in the bowl of a stand mixer fitted with a paddle attachment; mix on low speed to combine. Add sugar, vanilla extract, lemon juice, lemon zest, and orange zest; mix until Paska mixture is smooth.
  • Line a sieve with dampened cheesecloth, leaving an overhang on all sides. Place over a plate that will catch any additional liquid that drains out.
  • Spoon Paska mixture into cheesecloth. Fold the ends of the cheesecloth over the mixture. Cover with a plate and set a heavy weight on top.
  • Chill until Paska is firm, overnight to 24 hours.
  • Remove weighted plate and unfold cheesecloth ends. Use cheesecloth ends to lift Paska out. Invert onto a plate and peel away cheesecloth.

Nutrition Facts : Calories 293.9 calories, Carbohydrate 13.8 g, Cholesterol 116.6 mg, Fat 22.5 g, Protein 9.2 g, SaturatedFat 14.7 g, Sodium 269.4 mg, Sugar 12.7 g

UKRAINIAN CHEESE CRUST PYRIZHKY



Ukrainian Cheese Crust Pyrizhky image

Make and share this Ukrainian Cheese Crust Pyrizhky recipe from Food.com.

Provided by Olha7397

Categories     Dessert

Time 40m

Yield 40 serving(s)

Number Of Ingredients 9

1/2 cup butter
1 cup cottage cheese
4 tablespoons sugar
1 cup sifted flour
1 teaspoon cinnamon
1/4 teaspoon salt
20 prunes, stewed
1/4 cup chopped walnuts
1 tablespoon honey

Steps:

  • Cream the butter with the cottage cheese and sugar.
  • Sift the flour with the cinnamon and salt.
  • Combine both mixtures and mix well.
  • Chill thoroughly.
  • Pit the prunes, split into halves, and fill each half with a mixture of the nuts and honey.
  • Roll the dough 1/8 inch thick and cut into rounds.
  • Place the filled prune-half on each round, bring the edges together, seal, and shape into an oblong.
  • This is the traditional shape for pyrizhky.
  • Place on a baking sheet, brush with melted butter, and make a slit on the top of each for the steam to escape.
  • Bake in a moderate over 350 degrees F.
  • for 15 to 20 minutes, or until delicately browned.
  • Yield: 40 pyrizhky.

Nutrition Facts : Calories 58.6, Fat 3.1, SaturatedFat 1.7, Cholesterol 6.9, Sodium 52.3, Carbohydrate 7, Fiber 0.5, Sugar 3.3, Protein 1.2

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