The Russian Apricot Pirog : A classic and traditional Recipe

The Russian Apricot Pirog

A moist, but firm buttery cake makes up the bulk of this dessert. Apricot jam filling adds sweetness. This is the perfect treat to enjoy with a cup of tea or coffee in the morning or afternoon. It’s a great after dinner sweet as well, and is great for entertaining guests or bringing to a potluck.

Maia Tsankanova, Chef Instructor Baking and Patisserie shares her recipe for the classic and traditional Russian Apricot Pirog made with the gooey goodness of the apricot preserve and served with dried or fresh apricots.


  1. Butter 100gm
  2. Sugar 125gm
  3. Vanilla Extract 1/2 tsp
  4. Sour Cream (room temperature) 125gm
  5. White Vinegar 1 tspn
  6. Baking Soda 1/2 tsp
  7. A/P Flour 400gm
  8. Apricot Jam 250gm


If you know how to make cookie dough, you can make this recipe. The dough itself is very similar to cookie dough in texture. We just take it a step further by layering it into this fantastic dessert stuffed with sweet jam.


  1. Graze tart mould with melted butter or butter spray, dust with flour,place baking paper.ww
  2. Sieve the flour.
  3. Cream butter with sugar using hand mixer (max speed). Beat egg in and add vanilla extract.
  4. mix white vinegar with baking soda and add in sour cream mix with the spoon until sour cream will become lighter and bubbly.
  5. Add sour cream in butter mixture, mix on low speed.
  6. Start to fold in flour by small quantities using spatula or hands. Form soft dough, cut off small part and keep it to use later for weaving.
  7. Roll up big part of the dough and place it in to the tart mould and spread apricot jam.
  8. The small part of the dough divide into 10 small pieces and roll each of them to small lines for weaving.
  9. Place the lines of dough on top of the jam and egg wash the pie.
  10. Pre-heat the oven to 160’c and bake the pie 25-30 min.
  11. Glaze the pie with apricot jelly using pastry brush.
  12. Decorate with small pieces of chopped dry apricot and roasted almonds.

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