Piroshki - cheese filling

Yield: 1 Servings

Measure Ingredient
½ pounds Pot cheese
¼ pounds Cream cheese
2 tablespoons Sour cream
1 Egg yolk
1 teaspoon Salt
1 tablespoon Sugar; (optional)

Beat all the ingredients together until smooth. Use the sugar or not, depending on whether you like a sweet filling. Place filling on dough.

Serve finished piroshki with sour cream. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey JPMD44A on 03-22-1995 Recipe by: Jennie Grossinger - "The Art Of Jewish Posted to JEWISH-FOOD digest by Linda Shapiro <lss@...> on Oct 05, 1998, converted by MM_Buster v2.0l.

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