Now that we’ve made pyzirhky (or perishke) with farm cheese, potato and dill filling, this is a sweet option for the baked perishke [pear-eesh-keh]. This needs the dough for pyzirhky. If you’re making both sweet and savory at the same time, just double that dough recipe.
The Instant Pot makes this filling basically the easiest thing ever. Throw everything into the Instant Pot while the dough rises and you’re done!
You can also use this filling for Baba’s best varenyky or pyrohy dough. While you fit 2 prunes into each perishke, use just one prune for each pyrohy.
Let’s start with throwing everything into the Instant Pot.
Starting with a pound of prunes, add 2 cinnamon sticks and ¼ cup of frozen concentrated orange juice and 2 cups of water. Set the Instant Pot to cook on High Pressure for 4 minutes using the Manual setting.
Remove the cinnamon sticks and transfer them to your compost which will now smell amazing.
Drain the prunes in a colander and allow to cool.
Pull off a piece of dough that’s about the size of a walnut.
Place two prunes on top of the flattened piece of dough. Seal all the edges like a pyrohe. Tuck the edges under and place seam-side down. Allow to rise a second time.
If you liked this recipe, try this filling in pampushky: Pampushky – Ukrainian donuts
The original recipe for prune filling requires pre-soaking and then cooking.
- Soaking for 4 hours to overnight – eliminated
- Bringing to a boil and then cooking for at least 10 minutes – roughly the same
- Instant Pot
- 1 pound dried prunes
- ¼ cup frozen concentrated orange juice
- 2 cinnamon sticks
- 6 cloves (optional)
- 2 cups water
- Place the 1 pound of dried prunes, ¼ cup frozen concentrated orange juice, 2 cinnamon sticks and 2 cups of water into the Instant Pot
- Seal the Instant Pot and set it to High Pressure using Manual for 4 minutes
- When the time is up, release the pressure. Drain the prunes in a colander and allow them to cool before filling delicious dumplings.