Beat all the ingredients together until smooth. Use the sugar or not, depending on whether you like a sweet filling. Place filling on dough. Serve finished piroshki with sour cream. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey JPMD44A on 03-22-1995 Recipe by: Jennie Grossinger - "The Art Of Jewish Posted to JEWISH-FOOD digest by Linda Shapiro
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|Serving Size: 1 Serving (2113g)|
|Recipe Makes: 1|
|Calories from Fat: 5640 (88%)|
|Amt Per Serving||% DV|
|Total Fat 626.7g||836 %|
|Saturated Fat 352.2g||1761 %|
|Monounsaturated Fat 158.7g|
|Polyunsanturated Fat 26.9g|
|Cholesterol 2205.5mg||679 %|
|Sodium 5819.1mg||201 %|
|Potassium 2614.8mg||69 %|
|Total Carbohydrate 116g||34 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 114.4g|
|Protein 110.8g||158 %|
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Calories per serving: 6426
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