Recipe

Russian Cheese Piroshki Recipe

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Ingredients

1 (48 oz) package Rhodes frozen rolls (found @ Safeway) .
1 tsp vanilla .
2 c oil (may vary) .
4 oz whipped cream (softened @ room temp) .
4 oz cream cheese .
1 gallon organic whole milk (works best) .
1/2 (14 oz) can condensed milk .
3 tbsps sour cream

Directions

Step #1 Completely dissolve sour cream with a little bit of milk.
Step #2 You may use a whisk.
Step #3 Pour the gallon of milk & the dissolved sour cream into an oven safe pot.
Step #4 Cover up lightly with plastic wrap & set the pot in a safe place where its not too cool.
Step #5 Very Important: Mark this day as day 1.
Step #6 You will cook the milk on day 3.
Step #7 On day 3: Heat oven to 325°F Remove plastic wrap.
Step #8 Bake in the same pot for 3 hrs.
Step #9 Remove from oven & cool for a few mins.
Step #10 Drain completely in cheese clothe.
Step #11 Squeeze water out if you have to.
Step #12 At this point you may put in the fridge this cheese in a sealed container for latter use.
Step #13 Preheat oven for 200F for 5-10 mins & than turn off.
Step #14 Meanwhile place frozen rolls on a cookie sheet & cover with plastic wrap.
Step #15 Place in the warm oven.
Step #16 (If the oven is too hot, leave the door open for no more than 5 mins).
Step #17 This is the quick defrosting process.
Step #18 Let the dough rise for about 2 hrs.
Step #19 Microwave cream cheese for 45 seconds to soften.
Step #20 With a large spoon, mix together your prepared cheese, cream cheese, condensed milk, whipped cream, & vanilla.
Step #21 Take your biscuits out of the oven.
Step #22 Note: Do not uncover all of them at once or they will dry out! Very lightly flour your palms & fingers.
Step #23 Flatten a roll in your palms.
Step #24 Fill with a heaping Tbsp of filling & press shut around the edges using your fingers.
Step #25 Heat oil in a deep skillet on medium heat.
Step #26 The oil should rise about 1/4 to 1/2 inch.
Step #27 Fry several of the piroshki on both sides.
Step #28 Cover up between flippings.
Step #29 They cook about 2 mins or less, but be careful not to burn them.
Step #30 You will need to watch the skillet the entire time now & may not leave.
Step #31 Place Piroshki in a strainer or on napkins to collect excess oil.
Step #32 They keep well in fridge for several days, But I assure you they will get eaten before then.
Enjoy the Russian Cheese Piroshki recipe