I’m posting two versions of my mother Nadia’s Pishky that my family grew up with. Mennonites call them Rollkuchen. There are some variations in the ingredients. I’m gathering more of our family heritage recipes on my blog.
- 4 cups flour
- 2 cups sour cream
- 3 eggs (beaten)
- 1 teaspoon salt
- 3/4 cup sugar
- 1 teaspoon baking soda
- 1/4 cup orange juice
- vegetable oil to fry the Pishky in
- Make well in center of flour. Mix sour cream, beaten eggs, salt, sugar, and orange juice.
- First blend the soda in a tablespoon of hot water then add it to the wet ingredients. Mix into flour and knead the dough.
- Roll out the dough on a floured surface. Cut in strips. Then cut strips on the diagonal about 4″ long and cut a slit in the center of the 4″ length.
- Fold the top of the piece through the hole and up again. Fry in oil until golden brown on both sides.
- Before serving sprinkle with powdered sugar.
My kids loved to have these hot out of the pan when they would come in from playing in the snow.
These are great right out of the pan and for a few hours but after that, they aren’t as wonderful. Make small batches that you’ll gobble up quickly is my recommendation. The other thing you can do if you have more than you want to eat right away is to make a french toast casserole for breakfast with the leftovers.
This recipe is still easy to make and a nice treat similar to Rollkuchen.
I made a small batch using the following recipe.
- 1 1/4 cups sifted flour
- 1/4 teaspoon salt
- 1/8 cup powdered sugar (frosting sugar)
- 1 tablespoon soft butter
- 1/2 tablespoon brandy
- 2 eggs
- vegetable oil for frying
- powered sugar for dusting
- Sift flour, sugar and salt together. Cut in butter.
- Beat eggs and brandy together well.
- Add egg mixture to flour and mix well. Knead thoroughly.
- Divide into two portions keeping one portion covered while working on the first portion.
- Roll out thin.
- Cut strips approx. 2 inches wide and 3 inches long.
- Make a slit in the middle of each strip, pulling one end through the slit.
- Continue with the second portion and following the same steps.
- Fry in hot vegetable oil turning until both sides are light brown.
- Drain on paper towels.
- Dust with powdered sugar.
Yield: 20 Pishkey
11 thoughts on “Nadia’s Pishky (Russian Rollkuchen)”
They look delciious, thanks for sharing the recipe. Take care, enjoy your weekend!
Looks absolutely delicious! So glad you are sharing your family recipes Ellen. I shall look forward to them and thank you for this one.
Your very welcome, Denise.
I love these!
So interesting! The Chinese have pastries like these, and we used to call them ‘bow ties’ when we were young.
Arti, We’ve seen many cultures that enjoy some form of fry bread.
That exact shape too.
If I didn’t know better, I’d say they are Mennonite Rollkuchen .. but the recipe is not the same. I would love to try them!
These look so delicious and dainty too!❤️
My maternal grandparents were immigrants from the Ukraine and I remember my grandmother made these. Thanks for the recipe!