Russian Peach Cookies (Persiki)

by Alyona's Cooking

Persiki are peach cookies and are a super common Russian and Ukrainian dessert! Dome shaped cookies are carved out and filled with a Dulce de leche filling! These peach cookies are coated with colored sugar instead of food coloring! 

My aunt makes incredibly delicious persiki and this recipe comes from her! 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 keep 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!

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…

peaches

Ingredients for Peach Cookies: 

  • 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

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How To Make Russian Peach cookies:

  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).

Filling for peach cookies: 

  • 1 can Dulce de leche (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 leche and softened butter until smooth. Set aside.

peach pastries 66

Assembling 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 refrigerate 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

5 from 2 votes

Persiki Recipe- Персики- Peach Pastries

Prep Time: 1 hour 30 minutes
Cook Time: 17 minutes
Total Time: 1 hour 47 minutes
Servings: 50 peaches
Author: Alyona's Cooking
Ukrainian Persiki are peach cookies and are a super common Russian and Ukrainian dessert! Dome shaped cookies are carved out and filled with a Dulce de leche filling! These peach cookies are coated with colored sugar instead of food coloring! 
Print Recipe Review

Ingredients

  • 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
  • FILLING:
  • 1 14oz can of Dulce de luche
  • 4 tbsp butter softened
  • TOPPING:
  • 2 cups sour cream
  • 1 cup sugar
  • 1/3 cup red sugar
  • 1/4 cup orange sugar
  • 2 1/2 tbsp pink sugar
  • 3 1/2 tbsp yellow sugar

Instructions

  • TO MAKE DOUGH: Mix softened butter with 1/2 cup of sugar. Set aside.
  • In a separate bowl beat the eggs and remaining 1/2 cup of sugar until pale and thick.
  • 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.
  • 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.
  • Cover and place dough into the fridge for 1 hour.
  • Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
  • Once dough has chilled; form small balls using a teaspoon scoop. Place balls onto the prepared baking sheet and bake for 15-17 minutes.
  • 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.
  • Crush the crumbs from the inside of the cookies (we used a rolling pin) and set aside.
  • TO MAKE THE CRUMB TOPPING: In a shallow bowl combine the colored sugars; add the crumbs and set aside.
  • TO MAKE THE FILLING & DIPPING MIXTURE: In a medium bowl mix the sour cream with 1 cup of sugar and set aside.
  • In a separate bowl beat the Dulce de luche and softened butter until smooth. Set aside.
  • TO ASSEMBLE: Fill each cookie half with Dulce de luche mixture and stick halves together to make a peach shape pastry.
  • Place filled pastries onto a tray and refrigerate for 30 minutes for filling to slightly set.
  • Dip the chilled pastries into the sour cream mixture (using forks.)
  • Then coat in the sugar/crumb mixture and allow pastries to set in the fridge for at least 6 hours before serving.
Let us know when you make this recipe!Leave a comment, rate it, and tag #alyonascooking!

 

 

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8 comments

Nata February 5, 2016 - 4:35 pm

Looks beautiful, you sure got a talant

Reply
Alyona's Cooking February 5, 2016 - 5:47 pm

Thank you for the kind words:)

Reply
Julie February 4, 2016 - 11:43 pm

Hi, I was wondering if its possible to make the dough and let it sit in fridge overnight?

Reply
Alyona's Cooking February 5, 2016 - 8:28 am

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.

Reply
SvetasRecipes February 4, 2016 - 6:29 pm

5 stars
Very Nice Recipe!

Reply
Alyona's Cooking February 4, 2016 - 8:35 pm

Thank you!

Reply
Diane Newhouse March 6, 2018 - 3:11 am

5 stars
The peach cookie dough is the best I tasted .. I added vanilla to mine.. wondering how long can you keep this cookie when the topping is sour cream mixture…. thanks..

Reply
Alyona's Cooking March 6, 2018 - 6:46 am

Thank you Diane, Im not exactly sure how long these will last before going bad but perhaps consuming unto a week is a good idea.

Reply

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