Warm Winter Ukrainian Mini Pies with Brandy-Spiced Apple Filling

What Makes This Special

These warm, golden Ukrainian mini pies (pirozhki) feature a slow-cooked apple filling infused with festive spices and a splash of brandy for winter comfort. Their portable, hand-held size makes them ideal for birthday parties, and the sugar-free dough and filling let everyone join the celebration guilt-free. Proofing the dough ensures a pillowy, tender bite that’s authentically Ukrainian and perfect for cold-weather gatherings.

Ingredients

Each ingredient plays a vital role in the success of these festive pies. The dough is enriched for softness and structure, while the slow-cooked apple-brandy filling is both comforting and vibrant—without any added sugar!

For the Dough

• 300g all-purpose flour: For structure and tender crumb.
• 7g instant dry yeast: The leavening agent for proofing and rising.
• 70ml warm milk & 30ml warm water: Activates the yeast and hydrates the dough.
• 40g unsalted butter: Adds richness and softness.
• 1 large egg: Binds and enriches the dough.
• 1/2 tsp salt: Balances flavor.
• 1 tsp vanilla extract: Enhances aroma and flavor.

For the Filling

• 3 medium apples: The star filling, providing sweetness and texture.
• 50g raisins: Natural sweetness and festive touch.
• 1 tsp cinnamon, 1/2 tsp allspice, 1/2 tsp nutmeg: Warming spices for depth.
• 2 tbsp brandy: Seasonal warmth and complexity (alcohol burns off during cooking—omit or replace if preferred).
• 2 tbsp powdered erythritol: Optional, for additional sweetness.
• Zest of 1 orange: Bright, festive aroma.

For the Egg Wash

• 1 egg yolk & 1 tbsp milk: For a glossy, golden finish.

Instructions

Step 1: Prepare the Apple-Brandy Filling (Slow Cooking)

In a small saucepan over low heat, combine diced apples, raisins, spices, orange zest, and brandy. Cover and cook slowly, stirring occasionally for 30-40 minutes until apples are soft and the mixture is jammy. If desired, stir in powdered erythritol for extra sweetness. Let cool completely before using. The slow cooking infuses the filling with layers of flavor and a luscious texture.

Step 2: Make and Proof the Dough

In a large mixing bowl, combine the flour, salt, and instant dry yeast (keeping yeast and salt on opposite sides at first). Whisk together the warm milk, water, melted butter, egg, and vanilla in a separate bowl. Pour wet ingredients into the dry, mixing until a shaggy dough forms.

Turn the dough onto a lightly floured surface. Knead gently for 5-7 minutes until smooth and elastic—beginner tip: the dough should spring back when pressed. Place the dough in a lightly greased bowl, cover with plastic wrap or a clean towel, and let it proof in a warm, draft-free area for 1-1.5 hours, or until doubled in size.

What is Proofing? Proofing is the crucial resting period that lets yeast ferment, releasing gas that makes the dough rise and become tender. For beginners: if your dough doesn’t rise, check that your yeast wasn’t expired and the liquids weren’t too hot/cold.

Step 3: Shape and Fill the Pies

Punch down the risen dough gently. Roll it out on a lightly floured surface to 5mm thickness. Use a cookie cutter or glass (8-10cm diameter) to cut out rounds. Place a tablespoon of cooled apple-brandy filling in the center of each round. Fold over to create a half-moon shape, then pinch or crimp the edges firmly to seal. Place each pie, seam side down, on a parchment-lined baking tray.

Step 4: Second Proof

Cover the shaped pies loosely and let them rest for 25-30 minutes at room temperature. This second proof ensures the pies bake up fluffy and light.

Step 5: Egg Wash and Bake

Preheat oven to 180°C. Mix egg yolk and milk; brush gently over each pie for a beautiful golden finish. Bake for 18-22 minutes, until golden brown and fragrant. Cool slightly before serving.

Pro Tips

• Proofing Mastery: Warmth speeds up proofing, but don’t overheat (26-30°C is ideal). If your kitchen is cold, place the bowl inside an off oven with the light on.
• Seal Well: Pinch edges tightly or use a fork to prevent filling leaks during baking.
• Brandy Note: For alcohol-free, swap brandy for apple juice or just omit.

Troubleshooting

Pies didn’t rise? Check yeast freshness and ensure liquids weren’t too hot (should be just warm to the touch, around 37°C).

Filling is too runny? Cook longer over low heat to reduce moisture, or sprinkle 1 tsp of cornstarch in the last 5 minutes.

Variations

• Berry-Filled: Substitute apples and raisins with frozen mixed berries and chopped walnuts for a vibrant twist.
• Savory Option: Try mashed potato and sautéed onion filling, omitting the sweetener and spices.
• Festive Finishing: Sprinkle chopped toasted nuts or a little cinnamon-erythritol blend on top before baking.

Storage

Store pies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. They reheat beautifully in a low oven (150°C) for 8-10 minutes—perfect for make-ahead party prep!