Russian Cheese Piroshki

Total Time: 72 hrs Preparation Time: 72 hrs

Ingredients

• Servings: 30
• 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)

Recipe

• 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.