Baked Pirozhki with Cream Cheese Dough
Delight your taste buds with these irresistibly flaky and golden Baked Pirozhki with Cream Cheese Dough! This recipe delivers a stunning twist on the traditional Russian hand pie, featuring a rich, tangy dough made from cream cheese and butter that yields a tender, melt-in-your-mouth texture. Customize your pirozhki with either sweet or savory fillings, making them perfect for any occasion—from breakfast to dinner or even holiday celebrations. With a quick chill time and easy baking (no frying here!), these pirozhki are both beginner-friendly and conveniently mess-free. Serve them warm from the oven or at room temperature for a crowd-pleasing snack or appetizer. Perfect for fans of empanadas, pastries, or hand pies, this recipe combines classic techniques with modern flair, ensuring your pirozhki will become a new favorite.
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Recipe Information
Ingredients
- 226 grams Cream cheese
- 113 grams Unsalted butter
- 250 grams All-purpose flour
- 0.5 teaspoons Salt
- 1 large Egg (for dough)
- 300 grams Optional filling (savory or sweet of your choice)
- 1 large Egg (for egg wash)
- 1 tablespoon Water (for egg wash)
Instructions
In a large bowl, combine the cream cheese and unsalted butter. Use a mixer or a spatula to blend until the mixture is smooth and creamy.
Add the egg and mix until fully incorporated.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the flour mixture to the cream cheese mixture, stirring until the dough comes together. Avoid overmixing.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour, or until firm.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the chilled dough to about 1/8-inch (3mm) thickness.
Using a round cutter (about 3-4 inches in diameter), cut circles from the dough. Re-roll the scraps as needed to make more circles.
Place a spoonful of your chosen filling in the center of each circle. Avoid overfilling to prevent leakage.
Fold each circle in half over the filling to create a half-moon shape. Pinch the edges firmly to seal. Optionally, crimp the edges with a fork for decoration.
Transfer the pirozhki to the prepared baking sheet, leaving a bit of space between them.
In a small bowl, whisk together the egg and water to make the egg wash. Brush the tops of the pirozhki with the egg wash.
Bake in the preheated oven for 18-20 minutes, or until the pirozhki are golden and puffed.
Remove from the oven and let them cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 8.9 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 159 mg | 7% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 13.4 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 81 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
