Skip to main content

Pyrizhky z Orikhova Masa for #BrunchWeek #sponsor


Can you believe that it's the last day of #BrunchWeek?? Remember I'm doing things a little bit differently for #BrunchWeek. Click to read about it: here. The gist - I'm sharing some foods from around the world. I'm not sure they actually eat this in the Ukraine for breakfast or brunch. But most brunch spreads include dessert of some kind. So, inspired by the ingredient contribution from California Walnuts, I picked an international dessert made with walnuts. Today we're heading to the Ukraine for our virtual #BrunchWeek tabletop travel.


Pyrizhky z Orikhova Masa are shortcrust dough turnovers that may be filled with a myriad of stuffings, both sweet and savory.  A walnut filling is preferred, but other nuts may be used.  Savory versions can also be filled with a mushroom or cabbage mixture and served as accompaniments to clear borsch, beef consommé, or other soups. I'm definitely going try those out soon!

Ingredients
Crust

  • 2 1/2 C flour
  • 1 stick butter, cold and cubed
  • 1/2 C organic sour cream
  • 2 eggs
  • 1/2 C granulated sugar for sprinkling (I used Dixie Crystals*)
Filling

  • 3/4 C butter, room temperature
  • 3/4 C granulated sugar (I used Dixie Crystals*)
  • 3/4 C walnuts, crushed
  • 1 egg
  • zest from 1 organic Meyer lemon

Procedure
Place flour in a large mixing bowl. Add in butter cubes and cut in butter with a pastry cutter until coarse crumbs are formed.  Add in egg and knead lightly until dough forms a ball.  Wrap in plastic wrap and refrigerate for at least 2 hours. While the dough chills, make the filling.

To make the filling, mix all of the ingredients together to form a paste. Set aside.

After you have chilled the dough, roll out between parchment paper to about ¼ inch thickness.  Cut rounds; I used a large metal measuring cup.  Place a teaspoon of filling to one side of each round. Fold over and press with a fork for a fancy edge. Place on a parchment lined baking sheet. Sprinkle with sugar,


Bake in a preheated 375º F. oven until puffed and crispy, approximately 20 to 25 minutes.  Cool on racks.

Come see what the #BrunchWeek Bloggers 
are creating for this last day!

BrunchWeek Beverages: 
Mocha Frappe from The Redhead Baker.
Almond Champagne Mimosas from {i love} my disorganized life

BrunchWeek Breads, Grains and Pastries:
Flourless Oatmeal Coconut Breakfast Cookies from Take A Bite Out Of Boca.
Pyrizhky z Orikhova Masa from Culinary Adventures with Camilla.
Pancake Muffins with Brown Butter Glazed Walnuts from It's Yummi.
Buttermilk Waffles with Blueberry Compote from Big Bear's Wife.
Lemon Blackberry Baked Oatmeal from Cooking in Stilettos.
Bacon Pancake Dippers from Making Miracles.
Espresso Banana Oat Bread from Sew You Think You Can Cook.
Oatmeal and Apple Crown Bread from Jane's Adventures in Dinner.

BrunchWeek Fruits, Vegetables and Sides:
Labneh with Pears and Honey from My Catholic Kitchen.
Roasted Pepper Pasta Salad from Bread Booze Bacon.

BrunchWeek Desserts: 
Individual Cinnamon Roll Bread Pudding with Pear Compote from Love and Confections. 
Spring Celebration Birthday Cake from A Day in the Life on the Farm.
Vanilla Yogurt Custard Tartlettes with Roasted Grapes from Taste Cook Sip

The Giveaway
Thanks to our amazing co-hostesses - Terri from Love and Confections and Shaina from Take A Bite Out Of Boca - we have an incredible list of sponsors and prizes. Thank you, thank you. 

To read about the generous sponsors, the outrageous prizes,
and to enter the giveaway: click here.

BrunchWeek 2015 Logo

Gratitude
*Thanks to California Walnuts and Dixie Crystals for being #BrunchWeek sponsors; I used their ingredients in this #BrunchWeek recipe. You may find California Walnuts: on the web, on facebook, on twitter, on pinterest, on Google+, and on instagram.


You may find Dixie Crystals on the web, on twitter, on pinterest, on instagram, on Google +, and on facebook.


Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

Comments

  1. These look wonderful Cam. Our friends have an exchange daughter from Ukraine and I think I will surprise her with these.

    ReplyDelete
  2. I can't pronounce what you've made, Cam, but I can darn well eat it! :)

    ReplyDelete
  3. My heritage is Ukrainian, but I know next to nothing about the culture or food. I'll have to look into this and definitely try making it. Thanks so much for sharing!

    ReplyDelete
  4. Beautiful and delicious!! Perfect treat for the Mother's Day weekend. xo Catherine

    ReplyDelete
  5. It's been a fun week, Cam. Thanks for taking us around the world. Great use of the walnuts and it looks easy enough that I could do it!

    ReplyDelete
  6. What a great use of the walnuts!

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce