Perishke is an easy to make traditional Ukrainian dish of fresh filled buns cooked in cream.
Traditional Ukrainian Recipes
Perishke is still one of my most enjoyed Ukrainian dishes I prepare. Perhaps because they do bring back such strong memories of when I was a child and first discovered them. They were the catalyst of what made me want to learn how to cook.
They are easy to make and freeze well so you can always have some at the ready.
Making The Filling
The filling is a simple combination of seasoned dry cottage cheese, dill, egg yolks, a touch of heavy cream and a pinch of salt. Stir it well to combine.
Making the Perishke
Walnut sized pieces of dough are rolled into circles. A spoonful of filling goes onto the center of the dough and the edges are pinched together to form a tiny bun. Place the buns into a butter pan fitting snuggly together.
Bake as soon as the pan is full to prevent the perishke from over rising.
If you plan on freezing the perishke bake them in aluminum pie plates.
They freeze best when left in their baking container.
Repeat with the dough and filling.
Bake at 350F for 20 – 23 minutes until golden brown. While still hot, brush the perishke with melted butter.
Perishke
- Dough:
- ½ cup of water
- 1 teaspoon of sugar
- 2 packages of yeast
- Combine the above and add to:
- 1½ cups of milk, lightly warmed
- ½ cup of oil
- ½ cup of sugar
- 1 teaspoon of salt
- 3 eggs - beaten
- 5 - 6 cups of flour
- Combine the dough and let stand for 15 minutes.
- Filling:
- Dry curd cottage cheese - 4 cups
- 2 egg yolks
- fresh dill
- a generous pinch of salt
- Stir the filling ingredients well to combine.
- whipping cream to finish
- 3 tablespoons of butter - melted
- Pinch off a walnut sized piece of dough and using a rolling pin roll out a nice small 1½ inch circle. Fill with a tablespoon of filling.
- Bring the edges together and pinch to seal creating a tiny bun.
- Place into a lightly buttered pan, sealed edge down.
- Have the oven preheated to 350 degrees.
- Once the pan is full of Perishke bake immediately until golden brown, about 23 - 25 minutes.
- Brush with melted butter and cool.
- The idea is to work quickly as you do not want the buns to rise.
- Repeat until all your dough is used.
- Once the Perishke are baked they can be frozen or eaten.
- I like to remove them from the container to cool then, this prevents the bottoms from becoming soggy.
- I place them back into the tins to freeze.
- To finish the Perishke toss with whipping cream and fresh chopped dill and heat in the oven for 15 minutes.
The bake perishke can be cooled and frozen. Wrap well with plastic wrap then place the pan into a freezer bag.
For serving perishe place the baked buns into a casserole dish and cover with heavy cream and chopped dill. Heat in the oven for 15 minutes.
Wow, these look amazing.
They are fabulous little buns Bridget! They are as good as they look.
Redawna
We need to talk! What is happening with your life – a 500K move, then back in Barrhead? What is up… I cannot imagine the stress.
AND can you feel my hug? I have been looking for a good recipe for these for YEARS. Not one site I could find had a recipe that looked anything like these and I have wanted to make my own FOREVER.
Thank you!
I cannot wait to make them… my list is long, since I am also not in my kitchen while dad is in the hospital… but will definitely make a batch of these babied – soon, I hope! Cannot wait.
Thank you SO much, amid the “stuff happening” to get the challenge done, too. It means a lot.
XO
Valerie
That you for the hugs and the advice! Both were appreciated! It has been a character building year to say the least. Like I said, I will not be looking back at 2013 fondly. Things can only go up from here! Let me know how you enjoy the Perishke!