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! 


  • 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
  • 1 14oz can of Dulce de luche
  • 4 tbsp butter softened
  • 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


  • 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.