Ukrainian Strawberry Pirozhki/Piroshki with Farmer’s Cheese + Traditional Vatrushki (VIDEO)
- Innichka Chef
- 3 days ago
- 5 min read
Often Called Pirozhki… But This Is the Real Story
Sweet Strawberry & Cheese Vatrushki (Ukrainian Open-Faced Buns)
I called these pirozhki in my video — or piroshki, as many people pronounce it.
And honestly… that’s how most of us grew up saying it.
But if we slow down for a second, these are actually vatrushki.
What Makes These So Special?
Soft, fluffy buns with an open center, filled with sweet farmer’s cheese and fresh strawberries. Not sealed. Not hidden. The filling is the heart — and it shows.
And right now… it’s strawberry season. 🍓
For me, this time of year is all about berries, light desserts, and anything fresh from the garden. But cheese is always the heart of Ukrainian baking.
Soft, fluffy buns with an open center, filled with sweet farmer’s cheese, sometimes with fruit/dried fruit. Not sealed. Not hidden. The filling is the heart of it — and it shows.
The word vatrushki is believed to come from the Ukrainian word “vatra,” which means an open fire. In the Carpathian region, a vatra was more than just fire — it was something people gathered around, a symbol of warmth, connection, and celebration, much like a campfire today.
For me, this is childhood. Warm kitchen, simple ingredients, something slightly sweet, slightly tangy, and made without rushing.
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This is just one of many recipes for this type of pastry I’ve already shared, with more on the way — stay tuned, and check out my savory versions too.
Pirozhki/Piroshki or Vatrushki?
For me, either way is childhood. Warm kitchen, simple ingredients, something slightly sweet, slightly tangy, and made without rushing. I grew up hearing both. But traditionally:
Pirozhki are sealed or parochially sealed, baked or fried (savory or sweet).
Vatrushki are open, always with cheese sometimes fruit or dried fruit are added, always sweet.
So yes — these are vatrushki. But if you’ve been calling them pirozhki or piroshki your whole life… you’re not wrong either.
Vatrushki vs Danish – What’s the Difference?
At first glance, vatrushki and Danish pastries may look similar — both are golden, soft pastries with a creamy center. But they come from very different culinary traditions and offer completely different textures and flavors.
Vatrushki are traditional Eastern European pastries made with soft yeast dough and filled with farmer’s cheese called syr or tvorog. They are lightly sweet, high in protein, and focus on simple, real ingredients. Sometimes fresh fruit like strawberries or raisins is added, but the cheese is always the star.
Danish pastries, by contrast, are made with laminated dough (similar to croissants), creating flaky, buttery layers. They are typically richer, sweeter, and often filled with custard, cream cheese, or fruit preserves.
My Dough (Yeast + Sourdough)
I like to do things just a little better — not complicated, just more thoughtful.
This dough:
uses yeast for softness
adds a bit of sourdough starter for flavor
gives you something lighter, more digestible
It’s the kind of dough that feels alive, not heavy.
Cheese, called Syr Is the Heart of Ukrainian Cooking
I’ve already shared so many recipes with cheese — because in Ukrainian cuisine, it’s not just an ingredient… it’s a foundation.
In many villages, especially in the summer, families who had cows would make fresh cheese at home almost every day.
My mom used to simply call it “syr” — a general word for cheese in Ukrainian.
In many recipes and modern searches, people use the word “tvorog”, especially online. That’s why I also use it sometimes — it helps people find the recipes more easily.
If you’ve never made it before, I actually have a recipe for it.
For a better understanding of what kind of cheese this is, I call it homemade farmer’s cheese — because it’s the closest to what you’ll find in stores under that name.
It’s very simple, naturally high in protein, and made through gentle fermentation. No additives — just real food, with good bacteria that your body benefits from.
What to do with this Framer's Cheese, called Syr or Tvorog?
This is excellent question, there so many recipes, here for you are few of my favorite:
Its an excellent filling for any types of crepes. Check out this the easiest recipe for crepes: The Best and Easiest Crepes Ever.
Or gluten free such as classic Buckwheat Crepes, or Cassava flour crepes
Let's make it....
Prep time: 5 minutes
Active time: 20 minutes
Total time: over night is ideal, but few hours is ok
Author: Inna of innichkachef.com
Serves: 24 pieces
Ingredients for the dough:
5 cups all-purpose flour (unbleached is always my first choice)
4 tsp instant yeast
4 tbsp raw cane sugar
1 tsp salt
1 cup warm milk
4 tbsp melted butter
4 tbsp sourdough starter
2 eggs
1 teaspoon vanilla extract (optional)
Ingredients for the Creamy Cheese Filling:
2 cups farmer’s cheese homemade or store-bought)
1/2 cup tbsp raw cane sugar (for more sweeter option add 3/4 cup)
2 tsp vanilla extract
1/2 cup sour cream
2 egg yolks
2 cups diced strawberries
2 tbs cornstarch (add additional 2 tablespoons if you increasing sugar amount)
Optional Topping:
2 eggs, beaten (for egg wash) before baking
Honey after baking
Directions:
To make a Dough:
In an electric mixer with a hook attachment, add warm milk, sugar, yeast, and sourdough starter — let it wake up for a few minutes.
Mix with flour, salt, butter, and eggs. Knead until smooth. Let it rise — or even better, let it rest overnight in the fridge. Slow dough always tastes better and better for your digestive.
To make a Filling:
In electric mixer with a whisk attachment, mix cheese and sugar until smooth and creamy. Add vanilla, sour cream, lemon zest, and egg yolks. And mix everything until the whole mixture nice and everything incorporates into one creamy creamy consistency.
Fold in strawberries with a little cornstarch — just enough so the juices don’t run everywhere.
Shaping (this is the key):
Take a proved dough, divide it in 4 pieces, roll each one between your pam into a sausage looking shape. Then cut with a dough cutter into 1 inch wide pieces. Flat each piece, a deep center.
Fill it generously. Leave it open. I recommend to watch video for this step.
That’s what makes it vatrushki.
Cover, let it rest for 20-30 minutes. Then egg wash vatrushki with an egg wash.
Bake:
375°F 20–25 minutes until soft and golden.
Brush with a little honey for a glossiness while warm.
Small Tips That Matter
Make the center deep enough and pinch the corners nicely — don’t be shy
Chill the filling if it feels too soft
Add orange zest if you prefer more then lemon zest.
Don’t overbake — soft is everything
I hope you'll make this recipe soon. If you do, please tag me #innichka_chef on Instagram, Facebook, or Pinterest.
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