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Nutrition Facts
Serving Size 1 (157g) Recipe makes 30 servings The following items or measurements are not included below: Rhodes frozen rolls
Calories 247
Calories from Fat 190		(76%)
Amount Per Serving		%DV
	Total Fat 21.1g	32%
	Saturated Fat 6.1g	30%
	Monounsaturated Fat 8.0g
	Polyunsaturated Fat 5.8g
	Trans Fat 0.0g
Cholesterol 20mg		6%
Sodium 73mg		3%
Potassium 219mg		6%
Total Carbohydrate 10.0g		3%
	Dietary Fiber 0.0g	0%
	Sugars 10.8g
Protein 5.1g		10%
detailed view... how is this calculated?

Russian Cheese Piroshki

Recipe #216867 | 3 days | 3 days prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Dasha
Mar 14, 2007

A sweetness that will melt in your mouth and spoil your taste buds. This is a traditional Russian cheese making process that takes THREE days. Use frozen rolls for dough, they taste better and save you time and frustration.

SERVES 30 (change servings and units)

Ingredients

1 gallon organic whole milk (works best)
3 tablespoons sour cream
1/2 (14 ounce) can condensed milk
1 teaspoon vanilla
4 ounces whipped cream (softened @ room temp)
4 ounces cream cheese
1 (48 ounce) package Rhodes frozen rolls (found @ Safeway)
2 cups oil (may vary)

Directions

1
Completely dissolve sour cream with a little bit of milk. You may use a whisk.
2
Pour the gallon of milk and the dissolved sour cream into an oven safe pot.
3
Cover lightly with plastic wrap and set the pot in a safe place where its not too cool.
4
Very Important: Mark this day as day 1. You will cook the milk on day 3.
5
On day 3: Heat oven to 325°F Remove plastic wrap.
6
Bake in the same pot for 3 hours.
7
Remove from oven and cool for a few minutes.
8
Drain completely in cheese clothe. Squeeze water out if you have to.
9
At this point you may refrigerate this cheese in a sealed container for latter use.
10
Preheat oven for 200F for 5-10 minutes and than turn off.
11
Meanwhile place frozen rolls on a cookie sheet and cover with plastic wrap.
12
Place in the warm oven. (If the oven is too hot, leave the door open for no more than 5 minutes).
13
This is the quick defrosting process. Let the dough rise for about 2 hours.
14
Microwave cream cheese for 45 seconds to soften.
15
With a large spoon, mix together your prepared cheese, condensed milk, whipped cream, cream cheese, and vanilla.
16
Take your biscuits out of the oven.
17
Note: Do not uncover all of them at once or they will dry out!
18
Very lightly flour your palms and fingers. Flatten a roll in your palms.
19
Fill with a heaping Tbsp of filling and press shut around the edges using your fingers.
20
Heat oil in a deep skillet on medium heat. The oil should rise about 1/4 to 1/2 inch.
21
Fry several of the piroshki on both sides.
22
Cover between flippings.
23
They cook about 2 minutes or less, but be careful not to burn them.
24
You will need to watch the skillet the entire time now and may not leave.
25
Place Piroshki in a strainer or on napkins to collect excess oil.
26
They keep well in fridge for several days, But I assure you they will get eaten before then.