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Pirozhki (Classic Recipe)

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Pirozhki (Classic Recipe)
Image: Diana Kostova
1 / 5
Preparation30 min.
Cooking25 min.
Тotal55 min.
"Real pirozhki! You have to try them!"


  • eggs - 1 + 1 yolk
  • milk - 2/3 cup (150 ml)
  • yoghurt - 2/3 cup (150 ml) thick
  • oil - 3 tbsp
  • sugar - 1 tbsp
  • salt - 1 tsp
  • yeast - 1 1/3 tsp (7 g), dry
  • flour - 2 cups (500 g)
  • filling
  • feta cheese - 5.5 oz (150 g)
  • eggs - 1 white

How to cook

Sift the flour in a bowl and to it add the salt and dry yeast. Separately, beat the egg with the yolk, add the yoghurt, milk, oil, sugar and stir.

Add the mixture to the flour and knead a soft dough; add more flour if needed.

Place the dough in a lightly floured plastic bag and tie it. Put the bag in the fridge for 1 hour. You can store this dough in the fridge for several hours though.

Roll out the dough onto a floured counter (without kneading again) into a sheet 1/2″ (1 cm) thick. Smear the sheet with water using a brush, then cut it into squares.

Mix the finely grated feta cheese with the egg white, stir until homogeneous.

With a teaspoon, place filling onto each square of dough and wrap up into a roll. Make sure they stick well once rolled up, so they don't unroll during frying.

Heat about 3 finger widths of oil in a narrow and deep container, lower the heat to low and place the shaped pirozhki in it (about 4-5 at a time).

Fry about 3-4 min. on all sides. Place the fried pirozhki onto paper towels to drain the excess oil.

Crunchy on the outside, soft and fluffy on the inside!


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