Persiki Recipe- Персики- Peach Pastries
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!
2 1/2 cups all-purpose flour
1 stick of butter softened
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.