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This is a list of Russian desserts. Russian cuisine is a collection of the different cooking traditions of the Russian people. The cuisine is diverse, as Russia is by area the largest country in the world. [1] Russian cuisine derives its varied character from the vast and multi-cultural expanse of Russia.
The dish was very popular in Tsarist Russia. In rasstegai the filling is not hidden in dough, and rasstegai in Russian means "unfastened" pies. [1]Another version: in Moscow, in the gypsy choir, the beautiful Katya sang very well the Russian song "Sarafanchik-rasstegaychik"; in honor of Katya, rasstegai became very popular meal in taverns in Moscow.
Pastry strips filled with berries. [2] [3] Alfajor: Argentina. Uruguay. Pastry strips filled with dulce de leche. Apple strudel: Central Europe: Sliced apples and other fruit are wrapped and cooked in layers of filo pastry. The earliest known recipe is in Vienna, but several countries in central and eastern Europe claim this dish. [4] Bahulu ...
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A dome-shaped savoury type of Russian pirog, usually filled with chicken or turkey, eggs, onions, kasha or rice, and other optional components. [33] [34] Rasstegai: The filling usually contains fish, but may also contain meat, liver, rice or mushrooms. Pirog: A pie either with a sweet or savoury filling [35] Pirozhki: Small pies [36] [5] Vatrushka
Conversely, in the north, the Russian variant is known as mil-folhas, which in the Lisbon region is usually called russo (with the meaning of 'Russian') or possibly russo folhado ('Russian pastry'). Both types are common across coffee shops, tea houses, and patisseries in Portugal; the French mille-feuille is even found on some supermarket ...
Peremech (Tatar: пәрәмәч / pərəməç / pärämäç; Bashkir: бәрәмес, tr. beremes; Russian: беляш, romanized: belyash) is an individual-sized fried dough pastry common for Volga Tatar and Bashkir cuisines. [1] It is made from unleavened or leavened dough and usually filled with ground meat and chopped onion.
There are also variants made from shortcrust, flaky or puff pastry. In East-Slavic languages, pirog is a generic term which denotes virtually any kind of pie, pastry, or cake. Тhus, Karelian pastry (known as Karelian pirog in Russian), Jewish knish or charlotte cake are considered types of pirog in Eastern Europe.