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Perischki

Also spelled "Perieschkje." These little pies were an important part of Mennonite village cuisine in Russia. For dessert they are filled with fruit, berries or jam; when served as a main course, the filling may be meat with cabbage or rice, fish or mushrooms.


Pastry Dough for Fruit Perischki

Ingredients:

Instructions:

  1. In mixing bowl measure flour and salt.
  2. Cut shortening into small pieces and toss. Work together with a pastry blender or fingers, working quickly, until mixture becomes the size of small peas.
  3. Add egg, vinegar and sugar.
  4. Add water, 1 tsp. at a time, until the dough is moist and forms a rough ball.
  5. Wrap in plastic and chill 4 hours in refrigerator. Remove 1/2 hour before rolling.
  6. Roll out 1/4 inch thick and cut into 4" or 5" squares.
  7. Place 1 - 2 Tbsp. filling in center of each square (amount depends on type of filling).
  8. Brush inside edges of dough with water or a little beaten egg. Brush top of Perischki with milk (or egg beaten with 1 tsp. water or milk).
  9. Place on greased baking sheet.
  10. Bake at 375' F. for 20-25 minutes or until golden brown. Remove from pan immediately and cool on rack. For cooked fillings use shorter baking time.


Fresh Apple Filling for Perischki

Ingredients:

Instructions:

  1. Grate apples coarsely or dice into small pieces.*
  2. Place in bowl and immediately stir in lemon.
  3. Stir sugar, flour and cinnamon together.
  4. Place approximately 2 Tbsp. apples in center of dough.
  5. Sprinkle 1 1/2 tsp. sugar mixture over apples.
  6. Pinch together. Makes approximately 14 - 16 4-inch Perischki.

*Note: If apples are very juicy, you can cook the apples with the other ingredients for a short time before filling the dough so the juice doesn't run out as much during baking.


Perischki baked in an indoor brick oven. Perischki can be made in various forms, as shown in diagram above.