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Baked Pirozhki, with cream cheese dough.

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)25.743
Energy (kCal)1123.1985
Carbohydrates (g)134.9296
Total fats (g)52.7483
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. For DOUGH: Beat soft butter with cream cheese and salt, add flour, should not stick to hands, Add more flour if Necessary. | 2. Ball up, wrap in wax paper and refrigerate a few hours. | 3. Roll out on lightly floured board. | 4. Cut with any round glass or cutter 2" diameter or to taste. | 5. Stuff,fold over dough, pinch edges with fingers or floured fork. | 6. Brush pirozhki with egg white Bake about 25 mins at 350f. | 7. CABBAGE FILLING: Finely shred cabbage Parboil for 1 minute Drain and rinse in cold water. | 8. Squeeze cabbage hard, handful by handful to eliminate all water. | 9. Cook your dry cabbage slowly over low heat in 3 tbsps. | 10. butter for about 20 minutes. | 11. stir frequently When soft mix in salt, sugar, finely chopped egg and melted butter. | 12. Cool filling before stuffing dough. | 13. Proceed with Dough filling instructions above. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1/4 21.375 0.9821 0.6679 1.8
    cream cheese 6 ounces 501.795 5.9535 12.0771 48.6486
    salt 1/4 teaspoon - - - -
    flour 1 cup 578.28 126.6054 9.401 2.2436
    flour 2 tablespoons 578.28 126.6054 9.401 2.2436
    egg white 1 17.16 0.2409 3.597 0.0561
    white cabbage 1/2 - - - -
    butter 3 tablespoons 21.375 0.9821 0.6679 1.8
    salt 1/2 teaspoon - - - -
    sugar 1/4 teaspoon 4.5885 1.1477 0.0 0.0
    hard egg 2 boiled - - - -
    butter 1/2 teaspoon melted 21.375 0.9821 0.6679 1.8

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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