Russian Cheese Piroshki

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“A sweetness that will melt in your mouth and spoil your taste buds. This is a traditional Russian cheese making process that takes THREE days. Use frozen rolls for dough, they taste better and save you time and frustration.”

Ingredients Nutrition

  • 1 gallon organic whole milk (works best)
  • 3 tablespoons sour cream
  • 0.5 (14 ounce) can condensed milk
  • 1 teaspoon vanilla
  • 4 ounces whipped cream (softened @ room temp)
  • 4 ounces cream cheese
  • 1 (48 ounce) package Rhodes frozen rolls (found @ Safeway)
  • 2 cups oil (may vary)


  1. Completely dissolve sour cream with a little bit of milk. You may use a whisk.
  2. Pour the gallon of milk and the dissolved sour cream into an oven safe pot.
  3. Cover lightly with plastic wrap and set the pot in a safe place where its not too cool.
  4. Very Important: Mark this day as day 1. You will cook the milk on day 3.
  5. On day 3: Heat oven to 325°F Remove plastic wrap.
  6. Bake in the same pot for 3 hours.
  7. Remove from oven and cool for a few minutes.
  8. Drain completely in cheese clothe. Squeeze water out if you have to.
  9. At this point you may refrigerate this cheese in a sealed container for latter use.
  10. Preheat oven for 200F for 5-10 minutes and than turn off.
  11. Meanwhile place frozen rolls on a cookie sheet and cover with plastic wrap.
  12. Place in the warm oven. (If the oven is too hot, leave the door open for no more than 5 minutes).
  13. This is the quick defrosting process. Let the dough rise for about 2 hours.
  14. Microwave cream cheese for 45 seconds to soften.
  15. With a large spoon, mix together your prepared cheese, condensed milk, whipped cream, cream cheese, and vanilla.
  16. Take your biscuits out of the oven.
  17. Note: Do not uncover all of them at once or they will dry out!
  18. Very lightly flour your palms and fingers. Flatten a roll in your palms.
  19. Fill with a heaping Tbsp of filling and press shut around the edges using your fingers.
  20. Heat oil in a deep skillet on medium heat. The oil should rise about 1/4 to 1/2 inch.
  21. Fry several of the piroshki on both sides.
  22. Cover between flippings.
  23. They cook about 2 minutes or less, but be careful not to burn them.
  24. You will need to watch the skillet the entire time now and may not leave.
  25. Place Piroshki in a strainer or on napkins to collect excess oil.
  26. They keep well in fridge for several days, But I assure you they will get eaten before then.

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