Piroshki (Testo) Recipe

Looking for an easy Piroshki (testo) recipe? Learn how to make Piroshki (testo) using healthy ingredients.


Submitted by zhenya11

Makes 24 servings



Dough for Russian piroshki (no filling).

Recipe Ingredients for Piroshki (testo)

3 cups Wheat Flour, White, All-purpose, Enriched, Bleached
1/4 cup canola oil
1 1/2 teaspoon active dry yeast
1 tablespoon sugar
1/2 teaspoon salt
0.33 cup half-and-half
0.67 cup milk 1%
1/4 cup canola oil for frying

Recipe Directions for Piroshki (testo)

  1. Heat half-and-half and milk for 55 sec in microwave on high power.

  2. Add warm milk and half-and-half into a bowl. Add yeast, sugar, and salt. Mix well with a whisk wire. Add canola oil and mix well. Let rest for 10 minutes to activate the yeast.

  3. Add flour. Mix well into a dough ball.

  4. Place dough into a plastic clear wrap or plastic grocery bag. Twist tight (do not use ziplock bags). Place dough wrapped in plastic into refrigerator for over night to rise.

  5. Once ready divide dough into 24 pieces. Roll each piece into a flat circle. Fill the circle with your favorite filling such as cooked cabbage, meat, jam, etc. Close dough forming a pie shape. Fry mini pie in hot canola oil on stove top until golden brown.

Categories

Appetizers, Breads, Breakfast, Brunch, Dessert, Snacks, Eastern European, Advance, Fry

Nutrition Facts
Serving Size 31.2g
Amount Per Serving
Calories
107
Calories from Fat
47
% Daily Value*
Total Fat
5.2g
8%
Saturated Fat
0.6g
3%
Trans Fat
0.0g
Cholesterol
2mg
1%
Sodium
55mg
2%
Potassium
36mg
1%
Total Carbohydrates
13.0g
4%
Dietary Fiber
0.5g
2%
Sugars
0.9g
Protein
2.0g
Vitamin A 1% Vitamin C 0%
Calcium 1% Iron 4%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • Very low in cholesterol
  • Low in sodium
  • Low in sugar
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