There’s something truly comforting about homemade pirozhki – warm, flaky, and filled with familiar flavors. This chopped dough version is especially tender and crumbly, made with sour cream and butter, and comes together with very little effort. These pirozhki are perfect for a cozy family meal, a quiet afternoon with tea, or whenever you want to bake something simple and comforting from scratch.<br>

Π’Ρ‹ΠΏΠ΅Ρ‡ΠΊΠ° Pirozhki

Chopped Dough Pirozhki (Flaky & Tender Pastries)

ΠŸΠ΅Ρ€Π΅ΠΉΡ‚ΠΈ ΠΊ Ρ€Π΅Ρ†Π΅ΠΏΡ‚Ρƒ - ΠŸΠ΅Ρ‡Π°Ρ‚ΡŒ Ρ€Π΅Ρ†Π΅ΠΏΡ‚Π°
1
Chopped Dough Pirozhki
These homemade pirozhki made with chopped dough are very tender, flaky, and easy to prepare. The dough is not kneaded for long, which makes the pastries light and crumbly. You can use any filling you like – sweet or savor.
Check out this recipe
ΠŸΠ΅Ρ€Π΅ΠΉΡ‚ΠΈ ΠΊ Ρ€Π΅Ρ†Π΅ΠΏΡ‚Ρƒ

TastyFood

There’s something truly comforting about homemade pirozhki – warm, flaky, and filled with familiar flavors. This chopped dough version is especially tender and crumbly, made with sour cream and butter, and comes together with very little effort. These pirozhki are perfect for a cozy family meal, a quiet afternoon with tea, or whenever you want to bake something simple and comforting from scratch.<br>

πŸ‘©β€πŸ³Cooking Tips For Perfect Pirozhki

  • Use cold butter. Cold butter is essential for chopped dough. It creates a crumbly texture and helps the pirozhki turn out light and flaky.
  • Do not overmix the dough. Mix just until everything comes together. Overworking the dough can make the pastries dense instead of tender.
  • Chill the dough if needed. If the dough feels too soft or sticky, refrigerate it for 15–20 minutes before rolling.
  • Flour lightly. Use only a small amount of flour when rolling out the dough to keep the texture soft.
  • Choose the filling carefully. This chopped dough works well with both sweet and savory fillings, but avoid very wet fillings, as they can soften the pastry.
  • Seal the edges well. Press the edges firmly so the filling stays inside while baking.
  • Brush before baking. Brushing the pirozhki with egg and milk gives them a beautiful golden color.
  • Bake until golden, not pale. Proper browning adds flavor and keeps the pastry crisp.
  • Let them rest slightly. Allow the pirozhki to cool for a few minutes after baking β€” the texture improves as they set
TastyFood

Chopped Dough Pirozhki (Flaky & Tender Pastries

These homemade pirozhki made with chopped dough are very tender, flaky, and easy to prepare. The dough is not kneaded for long, which makes the pastries light and crumbly. You can use any filling you like – sweet or savor.
ΠŸΠ΅Ρ‡Π°Ρ‚ΡŒ Ρ€Π΅Ρ†Π΅ΠΏΡ‚Π° Π—Π°ΠΊΡ€Π΅ΠΏΠΈΡ‚ΡŒ Ρ€Π΅Ρ†Π΅ΠΏΡ‚
ВрСмя Π½Π° ΠΏΠΎΠ΄Π³ΠΎΡ‚ΠΎΠ²ΠΊΡƒ 20 ΠΌΠΈΠ½ΡƒΡ‚
ВрСмя приготовлСния 30 ΠΌΠΈΠ½ΡƒΡ‚
ΠžΠ±Ρ‰Π΅Π΅ врСмя 1 час
ΠšΠΎΠ»ΠΈΡ‡Π΅ΡΡ‚Π²ΠΎ ΠΏΠΎΡ€Ρ†ΠΈΠΉ: 15 Pirozhki
Π‘Π»ΡŽΠ΄ΠΎ: baking
ΠšΠ°Π»ΠΎΡ€ΠΈΠΈ: 235
Ingredients Notes

Π˜Π½Π³Ρ€Π΅Π΄ΠΈΠ΅Π½Ρ‚Ρ‹
  

For the dough
  • 420 g flour
  • 200 g sour cream
  • 160 g butter cold
  • 2 tablespoon sugar
  • 1 teaspoon baking powder
For brushing
  • 1-2 tbsp milk

ΠŸΡ€ΠΈΠΌΠ΅Ρ‡Π°Π½ΠΈΠ΅

  1. In a large bowl, sift the flour. Add 1 teaspoon baking powder, 1 tablespoon sugar, and a pinch of salt. Mix well.
  2. Cut the 160 g cold butter into small cubes and add it to the flour mixture.
  3. Rub the butter into the flour with your fingers until the mixture looks like coarse crumbs.
  4. Add the 200 g sour cream and quickly bring the dough together. Do not overmix.
  5. If the dough feels too soft, chill it in the refrigerator for 15–20 minutes.
  6. Divide the dough into portions and roll it out on a lightly floured surface.
  7. Place the filling of your choice in the center and shape the pirozhki.
  8. Arrange the pirozhki on a baking tray lined with parchment paper.
  9. Whisk 1 egg with 1–2 tablespoons of milk and brush the tops of the pastries.
  10. Bake in a preheated oven at 180Β°C (350Β°F) for 30-40 minutes, until golden brown.Β 

Π’Π°ΠΌ Ρ‚Π°ΠΊΠΆΠ΅ ΠΌΠΎΠΆΠ΅Ρ‚ ΠΏΠΎΠ½Ρ€Π°Π²ΠΈΡ‚ΡŒΡΡ...