Russian Pirog with Apricot Preserves
User Reviews
4.9
Russian Pirog with Apricot Preserves
Description
The dough combines all-purpose flour with baking powder and baking soda for gentle leavening, blended with softened unsalted butter, sugar, eggs, and vanilla extract. It is mixed until stiff with a cookie dough-like consistency, then half is pressed into a greased or parchment-lined pan to form the base. The apricot preserves are softened by stirring and spread evenly over the dough, keeping a small margin clear near the edges. The remaining dough is rolled into thin ropes and arranged diagonally across the jam in an alternating lattice pattern to create a decorative and textured top.
The pirog is baked in a preheated oven until golden and set. This sweet pastry combines a rich, buttery crust with the fruity brightness of apricot preserves and delivers a satisfying contrast between tender dough and flavorful fruit. It can be served sliced as a dessert, breakfast item, or alongside tea or coffee.
Lining the pan with parchment with an overhang helps for easy removal and clean slicing. This recipe can be adapted with other jam flavors, such as peach, raspberry, or strawberry for variety, similar to pasta flora tarts found in Greek cuisine.
Ingredients
- 3 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 8 ounces unsalted butter 2 sticks, room temperature
- 1 cup sugar
- 3 egg large
- 1 teaspoon vanilla extract pure
- 1 apricot preserves About 1 cup plus 1 ½ tablespoons, 12 ounce jar or jam
Instructions
- Preheat the oven to 400°F. Grease a 13-by-9-inch pan or line it with parchment paper, leaving a bit of overhang so you can use it to lift out from the pan after baking. Set aside.
- Mix together the flour, baking powder and baking soda in a bowl and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar until soft and fluffy. Beat in 2 of the eggs, one at a time, until thoroughly combined. And the vanilla and mix again. Then add the dry ingredients a little at a time, and continue mixing until combined. It will be stiff, and have the consistency of cookie dough.
- Press about half of the dough into the bottom of the greased pan. Stir the apricot jam to soften its texture and spread it evenly over the dough almost up to the edges, leaving about ¼ inch up to the edges uncovered. Then take the remaining dough and roll pieces of it into ropes about ½-inch thick. Arrange the ropes diagonally in opposite directions alternating rows (for example: think of the pan as a map. Arrange ropes from southwest to northeast, skipping rows in between. Then arrange ropes from northwest to southeast, skipping rows in between. Then go back and fill in the skipped rows from southwest to northeast and so on. This will create an alternating lattice-type look). Finally, use a long rope of dough (or several longer ropes) to create a border around the entire pan.
- Beat the last egg and carefully brush it over the dough on top, being cautious to avoid the jam. Bake for 30 minutes until golden brown. Cool completely before cutting into squares (5 rows by 7 rows will yield 35 squares) and serving.
Notes
- Line pan with parchment having overhang on sides to lift out pirog for easy slicing and to protect cookware.
- Use softened apricot preserves and stir before spreading to achieve even coverage.
- Form lattice topping by rolling remaining dough into ropes and arranging diagonally in alternating directions for traditional appearance.
- Experiment with different jam fillings like peach, raspberry, or strawberry to vary flavor.
- The pirog cuts cleanly when fully cooled and lifted from the pan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 35squares
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Calories | 135kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 30mg | 10% |
| Sodium | 47mg | 2% |
| Potassium | 8mg | 0% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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