Apple Piroshki

Usually for this dough recipe, I buy quark cheese, or more liquid cottage cheese.

In a larger bowl, start making the dough - put the cheese first.

Add eggs, mix well.

Then pour the oil, mix well.

Add a cup of sugar and mix.

Next are the baking powder and vanilla extract, mix well.

Finally add the flour, and knead a soft dough. It doesn't stick to your hands because it has a lot of oil, so don't knead it too much.

The dough is left for 2 hours at room temperature, covered with cling film. During this time we prepare the apples.

Peel the apples, grate them and cut into cubes. Put with a cup of sugar and with half a glass of water in a pan. Let it simmer well until evaporate all the liquid.

After all the liquid has gone, turn off the heat and let it cool.

After 2 hours, divide the dough into 4 and knead lightly.

Spread each part of the dough with a rolling pin, about 5-6 mm thick. With a glass or cup with a large mouth, cut the rounds out of it.

Put a little apple filling on each piece of dough.

The pirojki are formed this way - the opposite edges of the dough round are close, and it sticks well (like with dumplings).

Put them on the oven pan, greased with oil, with the edge down - shape so that the corners are not visible.

Grease with egg yolk and leave in the oven until golden brown.

Remove from the oven and allow to cool slightly. They are good and fragrant, both hot and cold.

Good appetite!