Piroshki - Cheese Filling Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Pot cheese,
1/4 lbs: Cream cheese,
2 tbsp: Sour cream,
1: Egg yolk,
1 tsp: Salt,
1 tbsp: 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 on Oct 05,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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
1998, converted by MM_Buster v2.0l.
Source from luhu.jp