Serves 24
85 min
Fruit Piroshki
Recipe GLPR37d8d58fb893fd
Golden, pillowy Russian pastries filled with sweet jam and topped with an egg wash. These yeast dough pockets are baked until their edges turn crispy and golden, creating a delightful contrast to the fruity filling inside. Perfect served warm as an appetizer or snack.
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Ingredients
1 Perfect Yeast Dough
3 cups Jam
1 Egg
Directions
Divide the prepared yeast dough into 24 equal pieces by systematically halving the dough. Cut the dough in half, then cut each half in half again, continuing this process until you have 24 uniform portions.
Roll each piece of dough into an oval shape roughly 3-4 inches long and 2-3 inches wide.
Place approximately 2 tablespoons of jam on one side of the oval. Fold the dough in half and seal the edges firmly to enclose the jam. Using a small sharp knife, make shallow parallel cuts across the top of the sealed pastry, then gently fold the dough to create a layered, sliced appearance on top.
Arrange the filled piroshki on a baking sheet lined with parchment paper. Cover loosely with a clean kitchen towel and allow them to rise in a warm, draft-free location for at least 30 minutes until visibly puffed.
Whisk the egg with a fork and brush the mixture evenly over the top and sides of each piroshki for a golden finish.
Bake in a preheated 350°F (175°C) oven for 40–45 minutes until the piroshki are golden brown on all surfaces. Cool on a wire rack before serving. Store in an airtight container for up to several days.
