Pirozhki s yablokami
Overview
Pirozhki s yablokami are tender, golden pastries filled with softly spiced apples, a cherished sweet variation of the beloved Slavic hand pies. Baked for holidays, market days, and cozy family gatherings, these portable treats carry the warmth of home kitchens and street stalls alike. In many households, a fresh batch signals hospitality: a plate of fragrant pies, steam curling up, and a pot of tea waiting nearby. This recipe walks you through a supple yeast dough and a bright, gently caramelized apples filling so you can bring this classic to your table with confidence.
Ingredients
Dough
Apple filling
- Firm, tart-sweet apples, peeled and diced
- sugar
- Ground cinnamon
- Fresh lemon juice and zest
- vanilla extract
To finish
- For egg wash: beaten eggs with a splash of milk
- Optional dusting: powdered sugar
- Optional, if frying instead of baking: neutral oil
Preparation
1) Activate the yeast
Warm the milk until it feels like a comfortable bath, then whisk in a spoonful of sugar. Sprinkle the active dry yeast over the surface and let it stand for 10 minutes until foamy and fragrant.
2) Mix and knead the dough
Whisk the eggs into the bubbly mixture, then stir in the melted butter and a pinch of salt. Add the flour gradually, stirring until a shaggy mass forms. Turn it onto a lightly dusted board with more flour and knead until smooth and elastic, about 8 minutes. Place in a lightly greased bowl, cover, and let rise until doubled, about 60 minutes.
3) Cook the filling
While the dough rises, toss the diced apples with sugar, a pinch of cinnamon, a squeeze of lemon, and a drop of vanilla. Cook in a skillet over medium heat, stirring, until the apples soften and their juices reduce, about 5 to 7 minutes. Spread on a plate to cool completely, at least 20 minutes.
4) Shape the pirozhki
Punch down the dough and divide it into equal pieces. Let the portions relax for 10 minutes so they roll easily. On a dusted surface with a touch of flour, roll each piece into an oval. Spoon on the cooled apples mixture, then pinch the edges firmly to seal, forming a neat seam.
5) Final proof
Arrange the formed pies seam-side down on a lined sheet, cover lightly, and let them puff for 20 to 30 minutes.
6) Bake (or fry)
For baking, brush with an egg wash made from beaten eggs and a splash of milk. Bake at 190°C/375°F until deep golden, about 18 to 22 minutes. For frying, heat oil to 175°C/350°F and fry in batches until evenly browned, about 3 to 4 minutes per side; drain well.
7) Finish and rest
Let the hot pies stand for 5 minutes so the steam settles, then dust with a veil of powdered sugar if you like.
Why this works
- A gently warmed base of milk and sugar wakes the active dry yeast for reliable lift.
- Enriching with butter and eggs yields a tender crumb and beautiful browning.
- Pre-cooking the apples concentrates flavor, so the filling stays juicy, not watery.
- A touch of lemon and vanilla brightens the fruit and balances the sweetness of the sugar.
Tips and variations
- Choose firm apples that hold shape; adjust sugar to taste depending on their tartness.
- If the dough feels sticky, work in a small spoon of flour at a time; if stiff, add a splash of warm milk.
- For extra aroma, brown the butter gently before cooling and adding to the dough.
- Prefer a lighter spice? Reduce the cinnamon, or keep the filling simple with just lemon and vanilla.
Serving
Serve warm, optionally dusted with powdered sugar. These are ideal for breakfast, a teatime break, or dessert, and they travel beautifully for picnics or lunch boxes.
Make-ahead, storage, and reheating
Cover and refrigerate baked pies for up to two days; rewarm in a moderate oven for 5 to 8 minutes. To freeze unbaked pies, place on a tray until firm, then bag; bake from frozen, adding about 3 to 5 minutes to the bake time.
FAQ
Can I use part whole-wheat flour?
Yes. Swap up to one-third of the flour and be ready to add a little more warm milk if the dough feels tight.
Can I make them without eggs?
You can omit eggs from the dough; add a touch more melted butter and warm milk to maintain tenderness, and use a milk-only wash for shine.
How do I prevent leaks?
Keep the apples filling cool, avoid overfilling, and pinch the seam thoroughly; a light dusting of flour on the edges can help it grip before sealing.