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Results 11 - 20 of 23 for piroshkis
11. PIROSHKY
DOUGH: Sprinkle yeast into the water in a bowl. Add a pinch of sugar. Allow to foam, about 10 minutes. Dissolve the sugar in the milk. Mix ...
12. RUSSIAN PIROSHKI
To mix pastry, cut butter into sifted flour and salt as for pie crust, but leave the mixture in coarse lumps. Add enough sour cream to ...
Mix together as for pie pastry. Refrigerate for 1 hour. Roll out the dough and cut into circles large enough to hold 1 teaspoon of filling.
14. PIROSHKI
Measure flour into bowl. Cut in butter until mixture resembles coarse crumbs. Mix egg and lemon juice with ice water; sprinkle over flour ...
15. PIROSHKI
Pastry: Mix cream cheese and 1 pound butter until well blended. Add flour and salt; mix thoroughly. Form into 2 balls, wrap, and ...
To make filling: Melt butter ... beaten egg. Chill 1 hour. Preheat oven to 400 degrees and bake 25-30 minutes until golden brown. Makes 18 piroshki.
17. PIROSHKI
Measure 3 cups all-purpose flour ... golden. Serve hot, cooled to room temperature, or chill and reheat for severing later. Makes 2 dozen Piroshki.
18. PIROSHKI
Cream together the 1 cup ... center of each piroshki to allow steam to escape ... degree oven for 15 to 20 minutes or until golden brown. Serve hot.
19. PIROSHKI II
Warm milk and water; dissolve ... day before preparing Piroshki, adding onions, salt, and ... and pepper to taste. Proceed with filling Piroshki.
20. PYROHY
FILLING: Sauté onions in butter. Boil potatoes, when potatoes are cooked, drain well. Add sautéed onions and butter, salt, pepper and cut ...
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