Russian Fall Pirog

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Russian Fall Pirog
29/10/2014
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Preparation30 min.
Cooking70 min.
Тotal100 min.
Servings8
"An aromatic pirog hued in the colors of fall - don`t miss trying it."

Ingredients

  • carrots - 4
  • pumpkins - 7 oz (200 g)
  • raisins - 1 handful
  • walnuts - 2 handfuls
  • flour - 2/3 cup (150 g), white
  • whole wheat flour - 2/5 cup (100 g)
  • cinnamon - 1 - 2 pinches
  • nutmeg - 1/3 tsp
  • baking powder - 1 1/2 tsp
  • eggs - 3
  • sugar - 2/3 cup (150 g)
  • powdered sugar - 1 cup
  • milk - 3 - 4 tbsp
  • apricots - 5, dried
  • oil - 4/5 cup (175 ml)
measures

How to cook

Grate the pumpkin and carrots, chop the walnuts coarsely. Combine them with the pumpkin and carrots, add the raisins. Mix both flour types with the cinnamon, baking powder and nutmeg.

In a separate bowl, whip the eggs with the sugar until it is completely dissolved. Pour in the oil in a thin trickle while constantly stirring.

Beat for 1 min. with a mixer. Add in the flour blend in lots, beating with the mixer on low. Combine this mixture with the pumpkin mix and stir everything. Place the dough in an oiled tray and bake for 70 min. at 356°F (180°C).

Prepare a glaze from the powdered sugar and milk. Pour in the milk drop by drop, stirring constantly until you get a homogeneous mixture. Pour this glaze over the cooled pirog and serve.

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