Persiki Recipe- Персики- Peach Pastries

Persiki or so called “peach cookies” are a well known dessert in the Slavic culture. There multicolored vibrant appearance and shape is what gives them their name–peaches. Dome like cookies are carved out and filled with a dulce de leche filling that not only holds these pastries together but gives them an incredibly delicious taste, making it hard to stop at just one…

This recipe comes from my aunt who makes incredibly delicious persiki! Although they may not be as perfect as hers they sure are delicious! I love that this recipe doesn’t require food coloring and how soft the pastries turn out to be. Not to mention how right on point the filling is! Dipping these in sour cream definitely gives these an extra boost of flavor that not only keeps the sugar coating on but helps soften these pastries. (You will not even detect sour cream after these set.) This recipe makes about 50 peaches and can be made in advance then filled when needed. Hope this becomes a favorite as it is ours, enjoy!

NOTE: The longer these chill the crustier the exterior gets, so give these time to set before serving, although they do taste incredibly delicious fresh…

peachesIngredients for the Persiki Dough: 

  • 2 1/2 cups all-purpose flour
  • 1 stick of butter, softened
  • 2 eggs
  • 2 1/2 tbsp sour cream
  • 1 cup sugar, divided
  • 1 tsp baking soda
  • 2 tbsp lemon juice

IMG_4190How To Make The Persiki Dough:

  1. Mix softened butter with 1/2 cup of sugar. Set aside.

peach pastry 12. In a separate bowl beat the eggs and remaining 1/2 cup of sugar until pale and thick.

peach pastry 2

3. Add the sour cream to the egg mixture and beat until well incorporated. Then combine the egg mixture to the butter mixture and beat well. Set aside.

4. Mix the lemon juice and baking soda together in a small bowl then add to the butter mixture and mix well. Gradually add flour to the batter, mixing over low speed until a thick and creamy dough forms.

peach pastry 3

5. Cover and place dough into the fridge for 1 hour.

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6. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

7. Once dough has chilled; form small balls using a teaspoon scoop. Place balls onto the prepared baking sheet and bake for 15-17 minutes.

peach pastry 4

8. While cookies are still warm carve out holes from the bottom of each cookie using a sharp knife. Set cookies aside reserving the inside crumbs.

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9. Crush the crumbs from the inside of the cookies (we used a rolling pin).

Ingredients for the Filling & Topping: 

  • 1 can dulce de luche (cooked condensed milk)
  • 4 tbsp butter, softened
  • 2 cups sour cream
  • 1 cup granulated sugar
  • colored sugar;
  • 1/3 cup red sugar
  • 1/4 cup orange sugar
  • 2 1/2 tbsp pink sugar
  • 31/2 tbsp yellow sugar

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1. In a shallow bowl combine the colored sugars; add the crumbs and set aside.

peach pastry 5

2. In a medium bowl mix the sour cream with 1 cup of sugar and set aside.

3. In a separate bowl beat the dulce de luche and softened butter until smooth. Set aside.

peach pastries 66To Assemble Persiki: 

  1. Fill each cookie half with dulce de luche mixture and stick halves together to make a peach shape pastry.
  2. Place filled pastries onto a tray and refridgerate for 30 minutes for filling to slightly set.

peach pastry 7

3. Dip the chilled pastries into the sour cream mixture using forks to avoid a mess.

peach pastry 8

4. Then coat in the sugar/crumb mixture and allow pastries to set in the fridge for at least 6 hours before serving.

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SERVE!

peach pasteries

Persiki Recipe- Персики- Peach Pastries
 
Prep time
Cook time
Total time
 
Alyona's Cooking:
Serves: 50 peaches
Ingredients
  • DOUGH:
  • 2½ cups all-purpose flour
  • 1 stick of butter, softened
  • 2 eggs
  • 2½ tbsp sour cream
  • 1 cup sugar, divided
  • 1 tsp baking soda
  • 2 tbsp lemon juice
  • FILLING:
  • 1 (14oz) can of dulce de luche
  • 4 tbsp butter, softened
  • TOPPING:
  • 2 cups sour cream
  • 1 cup sugar
  • ⅓ cup red sugar
  • ¼ cup orange sugar
  • 2½ tbsp pink sugar
  • 3½ tbsp yellow sugar
Instructions
  1. TO MAKE DOUGH: Mix softened butter with ½ cup of sugar. Set aside.
  2. In a separate bowl beat the eggs and remaining ½ cup of sugar until pale and thick.
  3. Add the sour cream to the egg mixture and beat until combined. Then add the egg mixture to the butter mixture and beat well. Set aside.
  4. Mix lemon juice and baking soda together in a small bowl then add to the combined mixture and mix well. Gradually add flour to the batter, mixing over low speed until a thick and creamy dough forms.
  5. Cover and place dough into the fridge for 1 hour.
  6. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
  7. Once dough has chilled; form small balls using a teaspoon scoop. Place balls onto the prepared baking sheet and bake for 15-17 minutes.
  8. While cookies are still warm carve out holes from the bottom of each cookie using a sharp knife. Set cookies aside reserving the inside crumbs.
  9. Crush the crumbs from the inside of the cookies (we used a rolling pin) and set aside.
  10. TO MAKE THE CRUMB TOPPING: In a shallow bowl combine the colored sugars; add the crumbs and set aside.
  11. TO MAKE THE FILLING & DIPPING MIXTURE: In a medium bowl mix the sour cream with 1 cup of sugar and set aside.
  12. In a separate bowl beat the dulce de luche and softened butter until smooth. Set aside.
  13. TO ASSEMBLE: Fill each cookie half with dulce de luche mixture and stick halves together to make a peach shape pastry.
  14. Place filled pastries onto a tray and refridgerate for 30 minutes for filling to slightly set.
  15. Dip the chilled pastries into the sour cream mixture (using forks.)
  16. Then coat in the sugar/crumb mixture and allow pastries to set in the fridge for at least 6 hours before serving.

 

 

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7 thoughts on “Persiki Recipe- Персики- Peach Pastries

    1. Hi Julie, I haven’t tried so yet but I certainly don’t see why not. The chilling process helps the dough not stick to your hands so overnight shouldn’t be a problem, only be sure to keep the dough covered to prevent it from drying out. Let me know how that works.

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