Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup sour cream
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 1 cup chopped walnuts
- 1/4 cup brown sugar
- 1/4 cup heavy cream
Special equipment needed:
- 9-inch springform pan
- Rolling pin
- Parchment paper
Step-by-step instructions:
a. Preheat the oven to 350°F.
b. In a large mixing bowl, combine the flour, sugar, and salt. Cut in the chilled butter until the mixture resembles coarse crumbs.
c. In a separate bowl, whisk together the sour cream, egg, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until a dough forms.
d. Divide the dough into two equal portions. Roll out one portion on a floured surface to fit the bottom of the springform pan. Place the rolled-out dough in the pan and trim any excess dough from the edges.
e. In a small saucepan, combine the chocolate chips, walnuts, brown sugar, and heavy cream. Cook over low heat, stirring constantly, until the chocolate is melted and the mixture is smooth.
f. Pour the chocolate and walnut mixture over the dough in the springform pan.
g. Roll out the second portion of dough and place it on top of the chocolate and walnut mixture. Trim any excess dough from the edges and crimp the edges of the dough together to seal the pirog.
h. Bake for 35-40 minutes, or until the dough is golden brown. Allow the pirog to cool for 10 minutes before removing it from the pan.
i. Serve warm or at room temperature.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
5. Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories: 485
Fat: 30g
Saturated Fat: 14g
Cholesterol: 69mg
Sodium: 174mg
Carbohydrates: 49g
Fiber: 3g
Sugar: 23g
Protein: 7g
Substitutions for ingredients:
- Instead of semisweet chocolate chips, you can use dark chocolate chips or milk chocolate chips.
- Instead of walnuts, you can use pecans or almonds.
- Instead of sour cream, you can use Greek yogurt or buttermilk.
Variations:
- Add dried cherries or cranberries to the chocolate and walnut mixture for a fruity twist.
- Use a mixture of white and dark chocolate chips for a more complex flavor.
- Add a teaspoon of cinnamon to the dough for a warm and spicy flavor.
Tips and tricks:
- Make sure the butter is chilled before cutting it into the flour mixture.
- Don't overwork the dough or it will become tough.
- Use a sharp knife to cut the pirog into slices.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Storage instructions:
Store leftover pirog in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pirog in a 350°F oven for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the pirog on a platter with a dusting of powdered sugar and a sprig of fresh mint.
Garnishes:
Garnish with chopped walnuts or chocolate shavings.
Pairings:
Pair with a cup of hot coffee or a glass of cold milk.
Suggested side dishes:
Serve with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the chocolate and walnut mixture is too thick, add a splash of milk to thin it out.
Food safety advice:
Make sure to cook the pirog until the dough is golden brown and the filling is heated through to ensure it is safe to eat.
Food history:
Pirog is a traditional Russian pastry that can be filled with sweet or savory ingredients. It is often served at celebrations and special occasions.
Flavor profiles:
The chocolate and walnut pirog is rich and nutty with a hint of sweetness from the brown sugar.
Serving suggestions:
Serve the pirog as a dessert or a sweet brunch dish.
Related Categories
Cooking Method: N/A
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Region: Russian
Taste: Rich, Sweet, Nutty, Chocolatey