Apple Piroshki

Yordanka KovachevaYordanka Kovacheva
Nadia Galinova
Translated by
Nadia Galinova
Apple Piroshki
Image: Yordanka Kovacheva
1 / 8
25 min.
20 min.
45 min.
"The favorite apple piroshki from our childhood are prepared with inspiration, desire and with the right recipe"


  • Dough
  • flour - 10.5 oz (300 g)
  • fresh yeast - 0.5 oz (15 g)
  • water - 6 tbsp (90 ml)
  • yogurt - 2.1 oz (60 g)
  • eggs - 1 small egg
  • butter - 0.5 oz (15 g) soft or semi - melted
  • sugar - 2 tsp. (with a tip)
  • salt - 1 pinch
  • oil - 1 tbsp.
  • vanilla sugar - 2 tsp (10 g)
  • Stuffing
  • apples - 1 large apple
  • sugar - 3 tbsp. (with a tip)
  • butter - 0.9 oz (25 g)
  • brandy - 1 cap (strong flavored)
  • lemon juice - 3 tbsp. (or from lime)
  • oil - for frying
  • powdered sugar - for sprinkling (optional)

How to make

There is probably no person out there who doesn't have fond memories with piroshki. They are wonderful, soft and delicious and can be prepared with different fillings - sweet or savory.

Also, instead of frying, they can be baked in the oven, by being spread with a beaten egg in advance.

These sweet piroshki from my childhood are fried, that's how I remember them. They were warm and soft on the inside, with a thin crispy crust on the outside. And their filling is made of fragrant and delicious apples - it was magic.

The piroshki in this recipe are just like that.

Here's how to prepare them:

Dissolve the yeast and sugar in the slightly warmed water. While it is activating, sift the flour into a bowl and make a well in which you need to add the egg, lightly beaten with a pinch of salt, then the butter, yogurt and finally the activated yeast.

Knead a smooth pastry dough, you may need to add more flour, until it stops sticking and becomes easy to shape. Leave it aside for 30 minutes, covered with a clean, cotton cloth.

Meanwhile, peel and grate the apple. I used a large one, but two smaller or medium-sized ones will do. Immediately sprinkle them with the juice of 1/4 lemon or 1/2 lime and sugar.

Wait for it to release liquid and then add 0.7 oz (20 g) of butter and put it on medium heat. Stir until the liquid is reduced and the apple softens and begins to caramelize. Pour the cap of brandy and stir again for another two minutes. Leave the filling to cool.

Roll out the relaxed and slightly puffed dough onto a floured or greased surface, into a 0.2″ (0.4 cm) thick crust. Cut out circles with a cookie cutter or a cup with a diameter of 3.5″ (9 cm). Collect the leftovers in a ball and leave it aside while you form the first batch.

Put a spoonful of the apple mixture, by spreading it out lightly without reaching the ends of the circle. Combine them at both ends and assemble them by pinching them well and forming something like a comb. Seal well so that the filling does not come out.

Proceed in the same way with the rest of the dough.

Arrange the prepared piroshki with stuffing on a lightly floured surface or tray, so that they do not stick and grease them with a little oil, so that they do not form a crust.

If you are going to bake them directly, arrange them in a tray covered with baking paper. Leave them for 20 minutes.

Heat a generous amount of oil over a moderate heat - 5th-6th from 9 degrees. Fry the wonderful apple piroshki, until they aquire a golden color and take them out and place them onto kitchen paper, so that the excess fat can be absorbed.

Serve them warm, by sprinkling them with powdered sugar if desired. I prefer them without it, but everyone has a different taste, so you can choose for yourself.



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