Baked Pirozhki With Cream Cheese Dough Recipes

BAKED PIROSHKI (RUSSIAN STUFFED ROLLS)

Steps:

• In a bread machine: place ingredients in the machine following the directions for the dough setting. Dough should be soft, sticking slightly to the pan as it kneads. Add a little water or flour to adjust dough consistency during the first knead as necessary.
• In a stand mixer: In the bowl of your stand mixer fitted with a dough hook, add warm milk and sugar. Stir until the sugar has dissolved. Sprinkle the yeast over top of the milk. Let stand for 5-7 minutes until the yeast begins to foam. Add 2 c of flour, the egg, softened butter, and salt. Mix everything together. Continue adding the last cup of flour, until the dough starts to come together. Knead the dough with the mixer on low speed for 3-5 minutes. The finished dough should be soft and almost sticky, but it should pull away from the sides of the bowl. (If it is too sticky, add a little more flour and continue to knead.) Remove the bowl from the mixer and cover it with a damp tea towel. Let it rise in a warm, draft-free place for 1 hour, until well doubled.
• While the dough is rising, make the fillings.
• Heat butter in a large, non-stick sauté pan. Add onions and mushrooms and sauté for 3-5 minutes, until soft. Add cabbage, salt, dill, and pepper. Continue to saute until the cabbage has softened, 5-7 minutes. Remove the mixture from the heat and transfer it to a medium bowl. Let the filling cool to room temperature before filling the rolls.
• In a large, non-stick sauté pan, brown the beef and onions together with the dill, salt and pepper, 3-5 minutes. Once the beef is cooked through, remove the mixture from the heat and transfer it to a medium bowl. Mix in the chopped hard boiled eggs, if using. Let the filling cool to room temperature before filling the rolls.
• Once risen, remove the dough from the bread machine or bowl and place it on a lightly floured surface. Roll it into a log and cut the log into 16 roughly even pieces. Roll each piece into a ball and then press it into a 3-4" circle.
• Fill the center of each circle of dough with a heaping tablespoon of filling. Gently pull the edges of the circle up and around the filling, pinching the edges to seal the filling inside. (Be sure to pinch the seam well, or else the filling will burst out during baking.
• Place filled piroshki, seam-side down on a greased baking sheet.** Repeat with the remaining dough, spacing the rolls 2 inches apart. Brush the tops with the beaten egg. Set them aside to rise until puffy and nearly doubled (30 minutes).
• When the rolls are nearly finished proofing, preheat the oven to 375F.
• Bake at 375F for 20-23 minutes, or until the tops are golden brown.

TRADITIONAL RUSSIAN PIROZHKI

Steps:

• Place 1/2 cup milk in a cup or small bowl. Stir in sugar and sprinkle yeast over the top. Set aside until foamy, about 10 minutes. Pour the remaining milk into a large bowl.
• Add the melted butter, egg, salt and 1 cup of flour to the large bowl with the milk. Stir in the yeast mixture. Mix in flour 1 cup at a time until dough pulls away from the sides of the bowl and doesn't stick to your hands. Cover the bowl loosely and set in a warm place to rise for about 1 hour. Dough should almost triple in size.
• While you wait for the dough to rise, melt the remaining butter in a large skillet over medium heat. Add cabbage and cook, stirring frequently, until cabbage has wilted. Mix in the eggs and season with salt and pepper. Continue to cook, stirring occasionally until cabbage is tender. Set this aside for the filling.
• Place the risen dough onto a floured surface and gently form into a long snake about 2 inches wide. Cut into 1 inch pieces and roll each piece into a ball. Flatten the balls by hand until they are 4 to 5 inches across. Place a spoonful of the cabbage filling in the center and fold in half to enclose. Pinch the edges together to seal in the filling.
• Preheat the oven to 400 degrees F (200 degrees C). Line one or two baking sheets with aluminum foil. Place the pirozhki onto the baking sheet, leaving room between them for them to grow.
• Bake for 20 minutes in the preheated oven, or until golden brown.

BAKED PIROZHKI, WITH CREAM CHEESE DOUGH.

Steps:

• 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.

PIROZHKI

Steps:

• Make the dough:
• In a food processor blend together the flour, the baking powder, the salt, and the butter until the mixture resembles meal. In a small bowl whisk together the egg yolks and the sour cream, add the sour cream mixture to the flour mixture, and blend the mixture until it just forms a dough, adding the water if the dough seems dry. Divide the dough into fourths, form each fourth into a flattened round, and chill the dough, each round wrapped well in wax paper, for 1 hour or overnight.
• Make the filling:
• Peel the potatoes, cut them into 3/4-inch pieces, and in a steamer set over boiling water steam them, covered, for 12 to 15 minutes, or until they are very tender. Force the potatoes through a ricer or food mill into a bowl and stir in 1 tablespoon of the butter. In a heavy saucepan cook the onion and the caraway seeds in the remaining 1 tablespoon butter and the oil over moderate heat, stirring, until the onion is golden, add the cabbage, and cook the mixture, stirring, for 5 minutes. Cook the mixture, covered, over moderately low heat, stirring occasionally, for 5 minutes more and stir it into the potato mixture with the sour cream, the water if the mixture is too thick, the dill, and salt and pepper to taste. The filling may be made 1 day in advance and kept covered and chilled.
• On a lightly floured surface roll out 1 piece of the dough 1/8 inch thick, keeping the remaining pieces wrapped and chilled, and with a 3-inch cutter cut out rounds. Brush each round with some of the egg wash, put 2 level teaspoons of the filling on one half of each round, and fold the dough over the filling to form a half-moon, pressing the edges together firmly to seal them and crimping them with a fork. Gather the scraps of dough, reroll them, and make more pirozhki with the remaining filling and dough and some of the remaining egg wash in the same manner. The pirozhki may be made up to this point 5 days in advance and kept frozen in plastic freeze bags. The pirozhki need not be thawed before baking.
• Arrange the pirozhki on lightly greased baking sheets and brush the tops with the remaining egg wash. Bake the pirozhki in preheated 350°F. oven for 25 to 30 minutes, or until they are golden, and serve them warm or at room temperature.

ROMANOV PIROSHKI

Steps:

• To Make Meat Mixture: Heat 2 tablespoons oil in a large skillet over medium high heat. Saute onions until golden brown, then remove from skillet and set aside. Add remaining 2 tablespoons oil to skillet and heat for 1 minute over medium high heat. Add beef and cook until browned, mashing with a fork to break into small pieces. Drain fat.
• Place beef, sauteed onions, salt and pepper in a blender and blend on high for 5 to 7 seconds; set aside.
• To Make Dough: In a medium bowl, combine flour, salt and egg and mix well. Stir in water, a little bit at a time, until dough is stiff. Knead dough for 2 to 4 minutes on a lightly floured surface. Roll out dough to 1/8 inch thickness with a rolling pin. With a glass or cookie cutter, cut out rounds about 3 inches in diameter.
• Preheat oven to 400 degrees F (200 degrees C).
• Place 1 tablespoon filling on 1/2 of each dough circle. Moisten edges of dough with a little water; fold dough over filling and press edges together, first with your fingers, then with a fork.
• Place piroshki on a lightly greased cookie sheet and bake for 30 minutes, or until golden brown. Brush with melted butter and serve at room temperature.

RUSSIAN CHEESE PIROSHKI

Steps:

• 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.