Pirozhnoe Kartoshka (Russian Dessert)
Pirozhnoe Kartoshka (Russian Dessert)

Hey everyone, it’s Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, pirozhnoe kartoshka (russian dessert). It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

History of the Russian Dessert !!! The word "Kartoshka / potato" in Russian can mean both a vegetable and a type of cake. Break up the sliced bread into small pieces, put in a food processor and make panko. I use a hand blender with a chopper attachment at home.

Pirozhnoe Kartoshka (Russian Dessert) is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Pirozhnoe Kartoshka (Russian Dessert) is something which I have loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can cook pirozhnoe kartoshka (russian dessert) using 5 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Pirozhnoe Kartoshka (Russian Dessert):
  1. Get 1 loaf Sliced bread
  2. Make ready 4 tbsp Cocoa powder
  3. Take 200 grams Butter
  4. Prepare 1 can Condensed milk
  5. Prepare 2 tbsp Milk

They are translated literally as Potato Pastry, since they are made into the It's a take on cake pops or cake balls that have become all the rage in the past few years in America. I guess Russians came up with the idea a long time ago.

Steps to make Pirozhnoe Kartoshka (Russian Dessert):
  1. Make panko first. Break up the sliced bread into small pieces, put in a food processor and make panko. I use a hand blender with a chopper attachment at home.
  2. Set aside 1 cupful of panko. Put the rest of the panko in a bowl, add the cocoa powder, and mix well.
  3. Melt the butter, and mix in the condensed milk and the milk to it. Add that to the panko, little by little, and mix.
  4. When everything is mixed together, roll the mixture into barrel-shapes.
  5. Coat the barrel-shaped dough with the panko from Step 2.
  6. Place the breadcrumb-coated dough in a plastic container, chill in the fridge overnight, and it's done. You can keep it in the freezer as well.
  7. This is the sliced bread I used this time. I think you can make this with store-bought panko too, but adjust the amount of liquid as they are very dry.
  8. This is the condensed milk I used. It was a light type condensed milk, and I thought it wasn't quite sweet enough.

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