Fruit Piroshki Recipe Recipe

Each time that I used to prepare piroshki with jam or fresh fruit, it turned into a mess. There would always be a tiny hole in some piroshki that lets the fruit juice escape, causing it to mess up its siblings. But then I spotted this technique on Pinterest. It double wraps the piroshki, making a perfect result.

My boys love jam infused piroshki, seriously, my four year old ate at least eight of them in a single day.

If you wish to use fresh fruits in this recipe, replace jam with fruits instead, and a spool of sugar on top. Cherries would make a killer filling for this recipe.

For this recipe I've used my all time favorite, Perfect Yeast Dough Recipe.

Other Piroshki Recipes you Must Try:

Serving size:
40 min
45 min
Ready in
1 hr 25 min


Divide the dough into 24 equal pieces. The easiest way to divide the dough is by cutting it in halves.
Continue diving until you get 24 equal pieces.
Roll out each piece into an oval shape. Place the jam on one side of the oval, folding it half way and sealing the jam. Make small cuts on the other side of the oval and fold it over to create a sliced top.
Lay out piroshki on a baking sheet. Cover them with a kitchen towel and let it rise in a warm place for at least 30 minutes.
Brush piroshki with whisked egg. Bake them at 350F for about 45 minutes or until golden brown.
Keep them in an air tight container. They can stay fresh for several days.
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