Apple – Pear – Tvorog Pie

Submitted by Nobility_Cuisine on Sat, 08/20/2011 - 14:47.


For the dough:

7 oz (200 g) soft margarine
3.5 oz (100 g) sugar
1 egg
11 oz (300 g) flour
Vanilla on taste

For the stuffing:

1 – 1.3 lb home-made tvorog
2 fresh eggs
5.3 oz (150 g) sugar
3 tbsp wheat cream
5 apples
5 pears
Vanilla and cinnamon on taste


Mix the flour, sugar, and margarine together until it's crumbly.

Add the egg, and knead the dough.

Divide the dough into 2 parts, and place 1 part in a freezer and the other one in a refrigerator.

Peel the apples and pears, de-seed and cut them into cubes.

Stir the tvorog, sugar, wheat cream, eggs, and vanilla together.

Add the apples and pears, and stir well one more time.

Sprinkle a baking dish with vegetable oil.

Take the dough part in the refrigerator out, and roll on a baking dish shape.

Place the stuffing evenly over the dough.

Pre-heat an oven to 360 F (180 C).

Take the other dough part out of the freezer, and grate it over the stuffing evenly on a medium grater.

Sprinkle with cinnamon.

Bake for about 50 – 60 minutes.

Let the pie sit in a cool place for about 12 hours, or overnight.

Then, slice and serve.


Submitted by Russian_Cuisine on Sat, 07/23/2011 - 16:22.


For leavened dough:

1 pack yeast
1 tsp sugar
0.5 cup flour
0.5 cup water

For dough:

4.5 oz (120-150 g) butter or margarine
1/3 cup sugar
1.5 cup flour
0.5 cup dried fruits, berries, candied peel
0.5 tsp salt
Vanilla on taste

For Icing:

4 oz (100 g) sugar powder
1 tbsp lemon juice or water


To make leavened dough, dissolve the yeast in water, and then stir with the sugar and flour.
Set aside.

Warm the butter to room temperature, and whip the butter, sugar, salt, and vanilla together.

Pour the flour in, and mix as you make small fat crumbs.
Add in the dried fruit, berries, and candied peel, then stir.

Pour the leavened dough in a dish with the crumbs and dried sweets.

Stir using a tablespoon, then knead by hand.

Add water or flour if necessary to make mild, oily, and elastic dough.

Place the dough in a large round baking dish.

Cover the dish with a clear plastic wrap.

Set in a warm place with no breeze, and wait for its volume to increase 2.5 – 3 times the original size.

Meanwhile, pre-heat an oven to 360-390 F (190-200 C).

Place the dish with the dough in the oven for about 7 minutes, or until its top turns light-brown.

After that, carefully cover the kulich with twice-folded foil, decrease the oven temperature to 300-320 F (150-160 C), and bake for about 35 – 40 minutes.

Cover the dish with a thick fabric, take out of the oven, and let sit for 5 -7 minutes at room temperature.

Take the kulich out of the baking dish, and cover with a thick fabric for about 30 minutes.

Meanwhile, make the icing: put the sugar powder in a small dish, and add the water or lemon juice drop by drop, stirring constantly.

Uncover the kulich, pour the icing over the top evenly, and let cool.
This is a Russian Easter dish, but it is possible to use the simplified recipe in any time.

Cabbage pies

Submitted by Russian_Cuisine on Sat, 06/25/2011 - 15:54.


For dough:

5 – 6 fl oz (150 – 200 ml) water
1 tbsp vegetable oil
0.5 tsp salt
0.5 – 1 cup hot milk
2 tbsp butter
Rye flour and wheat flour (ratio 1:2, e.i.  for  1 tbsp rye flour 2 tbsp wheat one)

For stuffing:

1 lb shredded cabbage
3 tbsp vegetable oil
1 tsp salt
1 tsp chopped dill greens
Other ingredients:
2 tbsp melted butter
1 egg
3 – 5 tbsp sour cream


To make dough, break 1 egg to a dish for dough, pour water, add vegetable oil and 0.5 tsp salt, and stir.

Add 1 tbsp rye flour and 2 tbsp wheat flour, stir.

Continue to add the rye and wheat flours while you get not sticky dough.

Knead for 3 – 5 minutes, then make a ball from the dough, roll it in a piece of plastic wrap, and put in a refrigerator for 30 – 40 minutes.

To make stuffing, bring 4 cup water to boil.

Put the cabbage in a colander, and pour with the boiling water, then drain.

Pre-heat a skillet or saucepan with the vegetable oil, place cabbage in skillet or saucepan.

Simmer cabbage under a lid for about 5 minutes.

Sprinkle cabbage with the salt and dill, stir, and let to cool.

Roll the dough into a ¼” – thick sheet, and cut out 4” – 5” in diameter rounds.

Grease a baking sheet with a butter or margarine.

Place the dough round on it; cover half of round with the cabbage (except 1”-wide board) evenly.

Cover with the second half of round, and press boards tightly.

You receive a closed pie in a half-moon shape.

Repeat while you run out of ingredients.

Whip 1 egg and 3 – 5 tbsp sour cream, and grease all pie tops with this mix.

Bake in an oven pre-heated to 180 – 200 C (380 – 400 F) for about 12 – 15 minutes.

Then, sprinkle tops with a melted butter or margarine, and serve.

Schangi (Шаньги), Small Open Potato Pies

Submitted by Russian_Cuisine on Sat, 06/11/2011 - 14:17.


For dough:
1 egg
5 – 6 fl oz (150 – 180 ml) water
1 tbsp vegetable oil
Rye flour and wheat flour at a 1:2 ratio (e.g. 1 tbsp rye per 2 tbsp wheat flour)
0.5 tsp salt

For stuffing:
3 large potatoes
0.5 tsp salt
0.5 – 1 cup hot milk
1 tbsp butter

Other ingredients:
1 egg
3 tbsp sour cream
4 tbsp melted butter


Break 1 egg onto a dish for the dough, pour all the water in, add the vegetable oil and 0.5 tsp salt, and stir.

Add 1 tbsp rye flour and 2 tbsp wheat flour, stir.

Continue to add the rye and wheat flour as you make non-sticky dough.

Knead for 3 – 5 minutes, then make a ball from the dough, roll it in a piece of plastic wrap, and put in a refrigerator for 30 – 40 minutes.

Meanwhile, peel and boil the potatoes to readiness, and warm the milk to hot.

Make puree from the potatoes, hot milk, butter, and 0.5 tsp salt (puree has to not be thin!).

Then, roll the dough in 1/4” thick sheet, and cut off 3” - 4” (8 - 10 cm)in diameter circles.

Grease a large baking sheet with 2 tbsp butter or margarine.

Put the dough circles on it.

Place a portion of the potato mix on a middle of each circle.

Spread the potato mix evenly but leave 1” edges free of it.

Fold the circle in half, and pinch the edges together

Whip the egg and 1 tbsp sour cream together, and grease the schangi top with this mix.

Pre-heat an oven to 360-390 F (180 – 200 C), and place the baking sheet into the oven.
Bake for about 12 minutes, or until the dough turns light brown colored.

Take the sheet out of the oven, and place a small piece of butter or margarine in the middle of each pie.

Lent Open Pies with Brewing Dough and Apples

Submitted by Nobility_Cuisine on Sat, 04/02/2011 - 16:01.

Ingredients for 2 pies:

0.5 cup vegetable oil
0.5 cup boiling water
2 cup flour
1 tsp baking mix
Pinch of salt
1 tbsp sugar

For fillings:

5-7 medium apples
Sugar and ground cinnamon on your taste


Mix the flour, baking mix, salt and sugar together.

Preheat the vegetable oil and bring 0.5 cup water to boil, stir them together, and pour this into the flour mix.

Stir well, and knead the dough.
The dough shouldn’t be sticky, add a little more flour if it is.

Cover with a lid, and let sit for about 15 minutes.
Divide the dough into 2 halves, and roll each on a baking-sheet-sized piece of wax paper.

You can roll them into either a rectangular or circular shape.

Preheat an oven to 380-400 F (190-200 C).

Wash the apples, remove the seeds and cores, and slice them into crescent-shaped pieces.

Place them on the dough evenly but leave 2-3” edges not covered with apples.

Sprinkle the apples with the sugar and cinnamon.

Then, wrap up the dough edges, cover apples a little with dough, and bake until the dough and apples turns light golden.

Serve hot, warm, or cold with tea.


An advantage of this dough is that it doesn’t get soggy under apples when baked.
Video-recipe in Russian is .

Vegetable Tartlets with Caviar

Submitted by Nobility_Cuisine on Sat, 03/05/2011 - 17:03.


1 lb vegetables on your taste
5 tbsp margarine or butter
3 eggs

For fillings:

Whipped sour cream and caviar
Whipped caviar butter and dill
Whipped sour cream-herring mix and caviar


Peel and wash the any vegetables on your taste.

Boil or microwave vegetables to readiness.

Make puree from vegetables and butter or margarine, and let cool to warm.

Whip the puree and eggs.

Pre-heat an oven to 200 C (400 F).

Place equal portions of puree into baking shapes, and shape tartlets.
Or, just make “nests” from puree.

Bake for about 5-10 minutes, until they get a light crust.

Take them out of the oven, let cool, and stuff with filling.

Serve on a flat dish, (optionally) decorated with green salad leaves, sliced gherkins, and sliced tomatoes.

Holiday Cake

Submitted by Nobility_Cuisine on Sat, 02/05/2011 - 17:28.


For dough:

7 eggs
11 oz (300 g) sugar
11 oz (300 g) butter
3.5 oz (100 g) marzipan
5.5 oz (150 g) flour
5.5 oz (150 g) potato or corn starch flour
1 orange

For cream:

9 oz (250 g) Mascarpone cheese
9 oz (250 g) heavy whipping cream
5.5 oz (150 g) sugar
16 Maraschino pitted cherries, with liquid
1 pinch cinnamon
6 whole cloves
Vanilla on taste


Separate the egg whites and yolks.
Whip the egg whites to a mild peak consistency, adding sugar in small portions.

Grate the marzipan.

Peel the orange, remove the white parts from inside the peel, and grate the peels.

Mix the marzipan, orange peels, butter, egg yolks and sugar.

Mix in the flour and potato starch flour, and stir well to make dough.

Cover the bottom of a baking shape with baking paper, and sprinkle it with melted butter.

Preheat an oven to 175 C (350 F).

Add the whipped egg whites to the dough, stir well, and pour the dough into the baking shape.

Bake for about 1 hour.
Then, let cool in the shape.

Whip the whipping cream until it holds a shape.

Whip the Mascarpone cheese with sugar.

Stir the Mascarpone cheese and whipping cream together.

Cut the cake into 2 layers at half of its height.

Bring the Maraschino cherries liquid to boil with cinnamon, and whole cloves, then sift and add the vanilla.

Sprinkle both layers with this liquid to make the layers wet.

To assemble the cake, put the Maraschino pitted cherries on the bottom layer, cover them with half of the cream, cover with the top layer, and with second half of cream.

Decorate with cherries and whipping cream.

Let sit for about 30 minutes in a refrigerator.
Slice and serve.

Old-Style Russian Potato Pies

Submitted by Russian_Cuisine on Sat, 01/29/2011 - 18:08.


1 egg
1 tbsp vegetable oil
3/4 cup water
Pinch of salt
Flour, enough to make dense dough (the volume depends on the type of flour, so it is up to you)

For potato filling:

2 large peeled potatoes
5 garlic cloves
1 large onion
2 tbsp vegetable oil
0.5 cup hot milk, or hot water
Salt, chopped greens, and pepper on taste
4-6 tbsp vegetable oil for frying


Make the dough, make a ball from the dough, and let sit at room temperature for about 30 minutes.

Meanwhile, boil the peeled potatoes to readiness.

Peel, chop, and stir-fry the onions.

Press the garlic.

Make puree from potatoes and the hot milk, add all of the other filling ingredients, and stir well.

Cut the dough into small pieces. Roll every dough piece into very(!) thin circles.

Put the filling in the middles, bring the edges up and press them together, then flip each pie upside down. Then, press the pies evenly, to get flat (1/3”-1/2” thick) pies.

Preheat a large flat skillet with 1-2 tbsp vegetable oil, and fry the pies for about 2-3 minutes per side.

Eat hot.

Russian-Style Pumpkin Pie

Submitted by Russian_Cuisine on Sat, 01/15/2011 - 19:07.


2 lb pumpkin
1 cup cream of wheat
0.75 cup flour
9 eggs
4 tbsp butter or margarine
2 cup milk
2 tsp sugar
1 tsp salt


Peel the pumpkin, remove the seeds, and cut into small cubes.

Bring 1 cup milk to boil with low heating, put the pumpkin into the boiling milk.

Boil for 10 – 15 minutes, stirring thoroughly.
Then, add cream of wheat into the boiling mix in small portions, stirring to avoid globs.

Separate the egg yolks and egg whites, and whip the egg whites vigorously.

Warm 3 tbsp butter on a skillet, then turn heating on and add flour, stirring well.

Add 1 cup milk, bring to boil on the skillet while continuing to stir, and boil for 3 -5 minutes.

Place this mix into the boiled pumpkin, add the egg yolks, salt, and sugar, and blend well.

Let cool to warm, add the whipped egg whites, and blend together.

Grease a baking dish with 1 tbsp butter, and place the mix into the baking dish evenly.

Pre-heat an oven to 390-400 F (190-200 C).

Sprinkle the mix with melted butter, and place in the oven.

Bake until the top turns light brown.

Slice, and serve hot.


Submitted by Russian_Cuisine on Sat, 01/01/2011 - 19:49.


For dough:

4 cup flour
1.3 cup water
1 egg
1 tbsp vegetable oil
0.5 tsp salt

For filling:

27 oz (750 g) de-skinned, deboned meat
0.5 cup water (or kefir, or other sour milk drink)
Salt, pepper, spices on taste


For the dough, mix water with vegetable oil and salt, and bring to boil. Turn heating off.

Stir 0.5 cup flour into the boiled mix until an even consistency is reached.

Stir in the egg.

Knead the dough, adding leftover dough in small portions, to an even consistency.

The dough has to not be sticky, if it is add more flour.

Let sit at room temperature 1- 1.5 hours.

Halfway through the wait knead it lightly.

At that time, grate the meat.

Peel the onion, cut it into very small cubes, and press with salt, pepper, and spices together.

Stir the mix with the ground meat.

To simplify the process, you can grate the meat, onions, salt, pepper, and spices together.
Alternatively, stir the onions mix in with pre-ground meat.

Add 0.5-1 cup of sour milk drink to the meat-onion mix, and stir well.

Let sit for about half an hour.

Make balls (size of a tennis ball) from the dough.

Roll every ball into a circle of 1 mm (1/28”, i.e. very thin) thickness.

Take the meat mix, a little more than a tennis ball sized portion, and cover half of the dough circle evenly.

Cover with the other half of the circle, connect the edges tightly. Leave no holes.

Fry in a deep fryer or on a deep skillet where the vegetable oil is up to half height of these chebureki.

Flip when a side turns light-brown.

Drain the oil on paper towels, and serve.

Chebureki can be a standalone meat dish, or bread to soups, broths, and vegetable dishes.