Ingredients

  • 4 egg yolks
  • ¼ lb butter
  • ½ wineglass yeast
  • 1–2 spoons sugar
  • glasses flour
  • 2 spoons butter to grease the paper

For the filling

  • lbs farmer’s cheese
  • ¼ glass sugar
  • cinnamon
  • ½ glass currants
  • 2 egg yolks
  • Or instead of all this, 1½–2 glasses jam
  • sugar and cinnamon
  • serve separately 2–3 spoons butter, or glasses sour cream

Method

Mix thoroughly 4 egg yolks, ¼ lb melted butter, a little milk, and 1 spoon sugar. Heat, add 3 glasses wheat flour, stir until smooth, and add ½ wineglass thick white yeast. Beat the dough thoroughly and set in a warm place. After the dough rises, turn it out onto the table to knead. Divide into 6–9 parts, grease 6–9 quarter sheets of paper with butter, and place a piece of rolled-out dough on each. Spread the dough with farmer’s cheese mixed with sugar, egg yolks, and cinnamon, or with any kind of jam. Fold each paper in half—that is, bend it—transfer to a baking sheet, and set in the oven. When the paper browns and the pirozhki are baked, remove [from the oven] and take off the paper. Arrange the pirozhki on a platter, sprinkle with sugar and cinnamon, and serve with melted butter or sour cream.

Loading
Loading
Loading