The Ukrainian apricot pie or pennik is vitamin-rich and easy-to-cook dessert.
Ingredients
Egg white 8 pieces
Apricots 500 g
Sugar 200 g
Dairy butter 0.5 tsp
Breadcrumbs 1 tbsp
Water 1 glass
Citric acid to taste
Stages of cooking
1
Rinse the apricots. Put them into the casserole, cover with water and simmer until they are ready (the apricots should soften).
2
Rub the cooked apricots through the sieve and combine them with sugar and citric acid.
3
Whip the egg white in stiff foam and carefully combine with rubbed apricots. Put the batter into the baking pan, brushed with butter and sprinkled with breadcrumbs.
4
Bake the pennik for 30 mins in oven preheated to 180C. The finished pennik could be dusted with powdered sugar.
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The knyshi are mouth-watering and aromatic stuffed buns, very popular through Western Ukraine. Their filling varies very much – they can be stuffed with cottage cheese or jam, browned onion or cracklings... The bryndza, mashed potatoes, cheese or cabbage are used as filling in Hutsul cuisine.
It is a very nutritious appetizer, which could substitute even the main course. As a rule, it is served portioned or separately, however it may be offered both hot and cold with toasts and baked potatoes.
The meat rolls, or kruchenyky are commonly appraised among other dishes of Ukrainian cuisine, and there are many variants of recipe. Any meat and almost any stuffing could be used therefore every Ukrainian cooker prepares its signature kruchenyky.
