Yield: 1 Servings
|½ pounds||Pot cheese|
|¼ pounds||Cream cheese|
|2 tablespoons||Sour cream|
|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.