Piroshki - cheese filling
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Pot cheese |
| ¼ | pounds | Cream cheese |
| 2 | tablespoons | Sour cream |
| 1 | Egg yolk | |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Sugar; (optional) |
Directions
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.