More Great Recipes: Side Dish

Perishke


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

Dough:
½ cup of water
1 tsp/ of sugar
2 pkgs of yeast

Combine the above to:

1 ½ cups of scalded milk
½ cup of oil
½ cup of sugar
1 tsp of salt
3 eggs, beaten
5-6 cups of flour

Let the dough stand for 15 minutes.

Filling:
Dry cottage cheese and 1 egg yolk. I use about 2 cups of cottage cheese

Cream for Perishke:

2 cups of whipping cream
1 tbsp of butter
1 small white onion chopped (optional)
2-3 tsps of fresh dill chopped
Heat until nice and warm.

Toss baked Perishke with warmed sweetened cream


Perishke


Dough:


½ cup of water


1 tsp/ of sugar


2 pkgs of yeast


Combine the above to:


1 ½ cups of scalded milk


½ cup of oil


½ cup of sugar


1 tsp of salt


3 eggs, beaten


5-6 cups of flour


Let the dough stand for 15 minutes.


Filling:


Dry cottage cheese and 1 egg yolk. I use about 2 cups of cottage cheese.


Pinch off a piece of dough about the size of a large walnut. Make a pocket and place in 1 heaping teaspoon of the filling. Shape the dough into a small oval bun. Place into lightly greased container, continue making buns until the container is full. Immediately place into a 350º oven and bake until lightly browned. Remove to racks to cool. Can be frozen .


Cream for Perishke:


2 cups of whipping cream


1 tbsp of butter


1 small white onion chopped (optional)


2-3 tsps of fresh dill chopped


Heat until nice and warm.


Toss baked Perishke with warmed sweetened cream.


Pairs Well With


Notes

A dash of local for every season
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