Baked Pirozhki with Cream Cheese Dough Recipe 🥟
Overview:
Baked Pirozhki is a delightful dish originating from Russia, perfect for any occasion, whether it’s a cozy family dinner or a lively party. This recipe, passed down from the Russian Cookbook, promises a burst of flavors wrapped in a golden, flaky crust made with cream cheese dough. The combination of tender cabbage filling with the richness of hard-boiled eggs creates a savory sensation that will leave your taste buds craving for more. Whether served hot, warm, or cold, these bite-sized treats are sure to be a hit!
- Preparation Time: 1 hour
- Cooking Time: 25 minutes
- Total Time: 1 hour and 25 minutes
- Servings: Approximately 40 small pirozhki
Ingredients:
- 1/4 cup butter
- 6 oz cream cheese
- 1/4 tsp salt
- Flour (amount as needed)
- 1 white cabbage
- 2 tbsp butter (for cabbage filling)
- 1/2 tsp salt (for cabbage filling)
- 3 tsp sugar (for cabbage filling)
- 2 hard-boiled eggs
- 1/2 cup melted butter (for cabbage filling)
- Egg white (for brushing)
Instructions:
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Prepare the Dough:
- In a mixing bowl, beat together the soft butter, cream cheese, and salt until well combined.
- Gradually add flour until the dough comes together and does not stick to your hands. Add more flour if necessary.
- Form the dough into a ball, wrap it in wax paper, and refrigerate for a few hours to allow it to firm up.
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Roll Out the Dough:
- Once chilled, roll out the dough on a lightly floured surface, such as a cutting board, until it’s about 1/4 inch thick.
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Cut and Stuff the Dough:
- Use a round glass or cutter to cut out circles from the dough, approximately 2 inches in diameter, or adjust the size according to your preference.
- Place a spoonful of the prepared cabbage filling (see instructions below) onto each dough circle.
- Fold the dough over the filling to create a half-circle shape, then pinch the edges together firmly with your fingers or use a floured fork to seal them.
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Brush and Bake:
- Preheat your oven to 350°F (175°C).
- Brush the tops of the pirozhki with egg white, which will give them a beautiful golden finish when baked.
- Arrange the stuffed pirozhki on a baking sheet lined with parchment paper, leaving some space between each one.
- Bake in the preheated oven for about 25 minutes, or until the pirozhki are golden brown and crispy on the outside.
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Prepare the Cabbage Filling:
- Finely shred the white cabbage and parboil it in boiling water for 1 minute.
- Drain the cabbage and rinse it under cold water to stop the cooking process.
- Squeeze the cabbage tightly, handful by handful, to remove excess water.
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Cook the Cabbage:
- In a skillet, melt 3 tablespoons of butter over low heat.
- Slowly cook the drained cabbage in the melted butter for about 20 minutes, stirring frequently, until it becomes soft and translucent.
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Season and Cool the Filling:
- Once the cabbage is soft, add salt, sugar, finely chopped hard-boiled eggs, and melted butter to the skillet.
- Mix the ingredients well and continue to cook for a few more minutes to allow the flavors to meld together.
- Remove the skillet from the heat and let the cabbage filling cool completely before using it to stuff the dough.
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Assembly:
- Once the cabbage filling has cooled, proceed with filling and sealing the dough circles as instructed above.
Enjoy these Baked Pirozhki with Cream Cheese Dough as a delectable appetizer, snack, or side dish, and savor the delightful blend of flavors with every bite. Whether served fresh out of the oven or at room temperature, they are bound to be a crowd-pleaser!
