Ukrainian Cheese Crust Pyrizhky Recipes

Steps:

• Cream the butter with the cottage cheese and sugar.
• Sift the flour with the cinnamon and salt.
• Combine both mixtures and mix well.
• Chill thoroughly.
• Pit the prunes, split into halves, and fill each half with a mixture of the nuts and honey.
• Roll the dough 1/8 inch thick and cut into rounds.
• Place the filled prune-half on each round, bring the edges together, seal, and shape into an oblong.
• This is the traditional shape for pyrizhky.
• Place on a baking sheet, brush with melted butter, and make a slit on the top of each for the steam to escape.
• Bake in a moderate over 350 degrees F.
• for 15 to 20 minutes, or until delicately browned.
• Yield: 40 pyrizhky.

Steps:

• TO MAKE THE NALYSNYKY: In a large bowl, whisk together the eggs, egg yolk, milk, sugar, and salt. Gradually add the flour, continuing to whisk until the batter is smooth. (This can be done in a food processor.) Let stand at room temperature for 30 minutes, then stir the club soda into the batter.
• Heat a crepe pan or a 7-inch nonstick skillet over medium heat. When it's very hot, brush the skillet with about 1/2 teaspoon of the clarified butter.
• Remove the pan from heat. Measure out about 2 1/2 Tablespoons of the batter and quickly pour it into the pan. Quickly rotate and tilt the pan until the batter covers the bottom completely. Fry one side until golden, about 1 minute. Turn, and fry on the other side for 10 seconds more. It should be paler than the first side. Remove and set aside. Repeat with the rest of the batter.
• Place a crepe on a cutting board, well-browned side up, and place 2 heaping tablespoons of the filling in a row slightly below center. Fold the closest end up over the filling, then fold both sides in toward the center and roll up as you would an egg roll. Repeat with the remaining crepes.
• Heat the oil in a large skillet over medium heat. Add as many crepes as fit comfortably and fry on both sides until golden, about 5 minutes.
• Repeat with the rest of the crepes, keeping the cooked ones warm in the oven. Sprinkle the nalysnyky with a sweet filling with confectioners' sugar before serving. Makes about 18.
• FOR THE SWEET FARMER'S CHEESE FILLING:.
• Process the farmer's cheese, sugar, and sour cream in a food processor, until smooth.
• Transfer to a bowl, add the raisins, if desired, and mix well. Filling enough for 18.
• FOR THE APPLE FILLING:.
• Melt 2 Tablespoons of the butter in a large skillet over medium heat. Add as many apples as fit comfortably, and sauté, stirring occasionally, until soft, about 15 minutes. Repeat with the rest of the apples, adding more butter as needed.
• Return the apples to the skillet, stir in the brown sugar and brandy and cook, stirring, over high heat, until the brandy reduces by half, about 5 minutes.
• Transfer the apples to a bowl and add cinnamon, if desired. Let the filling cool to lukewarm before filling the nalysnyky. Enough filling to fill 18.
• FOR THE MEAT FILLING:.
• Heat the oil in a small skillet over medium heat. Add the onions and cook, stirring occasionally, until deeply browned, about 15 minutes.
• In a large bowl, mix the onion thoroughly with the remaining ingredients. Makes enough to fill 18.
• NOTE:.
• The meat can be made either from beef, chicken, or turkey. They are served hot, accompanied by sour cream.
• For the cheese filling add 1 cup of well drained canned sour cherries to this classic filling instead of raisins. Sprinkle with confections' sugar and with sour cream on the side.
• For the apple filling pass a bowl of crème fraiche to dollop on. Don't feel confined to using only apples. Substitute apricots, peaches or a favorite berry.
• NOTE: Pot cheese is a medium dry cottage cheese, also known as pressed cottage cheese. If drained until dry and crumbly, it becomes farmer's cheese. Both pot cheese and farmer's cheese can be found in Eastern European grocery stores and cheese shops; many supermarkets also stock farmer's cheese.

Steps:

• In a small saucepan, bring the brandy or water to a boil. Take brandy or water off the heat and add the raisins and soak for 30 minutes. Drain and dry with paper towels. Set aside.
• Press the farmer's cheese through a fine sieve. Combine it in a large bowl with the dried raisins, egg yolks, sour cream, 1/3 cup flour, cream of wheat, sugar, and vanilla sugar. Mix thoroughly and add salt. Cover and refrigerate overnight.
• Form the cheese mixture into twelve round flat patties about 3 1/2 inches in diameter. Dust the patties on both sides with the 1 Tablespoon flour.
• Melt the butter in a large nonstick skillet over medium heat. Add as many patties as will comfortably fit and fry until deep golden on both sides.
• Repeat with the remaining patties. Serve at once. Serves 4-6.
• NOTE: Pot cheese is a medium dry cottage cheese, also known as pressed cottage cheese. If drained until dry and crumbly, it becomes farmer's cheese. Both pot cheese and farmer's cheese can be found in Eastern European grocery stores and cheese shops; many supermarkets also stock farmer's cheese.
• VANILLA SUGAR: Bury a large vanilla bean in a 2 to 3 pound container of sugar and store for at least 1 week before using.

Steps:

• PYRIZHKY DOUGH: Dissolve the sugar and ginger in the lukewarm water, sprinkle the yeast over it, and let it stand for 10 minutes.
• To the hot scalded milk, add the butter, and cool to lukewarm.
• Add the eggs, salt, sugar, and yeast.
• Mix in enough flour to make a medium soft dough as for bread.
• Knead on a floured board until smooth and satiny.
• Return to the bowl, cover, and let it rise until double in bulk.
• Punch down, knead a few times in the bowl, and let it rise again.
• Use any favorite filling in the recipes that follow.
• TO MAKE THE PYRIZHKY, cut off small egg-sized pieces of dough, flatten each or roll 1/4 inch thick.
• Place a generous portion of the filling in the center, bring the edges together, and press to seal securely.
• (I wet the edges with a bit of beaten egg white and seal with well floured fingertips).
• All edges must be free of filling.
• Shape into an oblong with a plump center and tapering ends (like a football).
• This is the traditional shape of pyrizhky.
• As an alternative method, the dough may be rolled 1/4 inch thick, cut into squares, filled, and sealed as directed.
• Place, sealed side down, on a greased baking sheet, spacing them 1 to 1 1/2 inches apart.
• Cover and let them rise in a warm place until light, for about 1 hour.
• Brush them with a beaten egg diluted with 2 tablespoons of water or milk.
• Bake in a moderate oven (375 degree F) for 30 to 35 minutes depending on their size.
• MEAT FILLING: Cook the onion in half of the butter until it is tender.
• Add the remaining butter and the meat.
• Brown the meat lightly.
• Season with salt and pepper.
• Cover and cook over a low heat until done.
• Remove the meat.
• Stir the flour into the drippings.
• Add the soup stock or water, then cook, until the sauce comes to a boil.
• Combine with the meat and cool.
• Mix in the parsley and chopped eggs.
• *I like to use left-over cooked roast put through a meat grinder or food processor,is more flavourful.