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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 consommĂ©, 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 375Âș 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

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