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Home » Recipe Index » Cookies/Pastries/Bars

Peach Pastries With Dulce de Leche Filling - Пирожные "Персики"

Published: Nov 12, 2012 · Modified: Dec 14, 2024 by Olga · This post may contain affiliate links

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These popular Russian pastries are typically made around the holidays. Their cuteness wins them the center of attention.

Even though they look like tiny little peaches, they don't taste like peaches at all. The cookie itself is a tender and perfectly crumbly when you bite into it. The cream cheese dulce de leche filling is made with a bit of rum for flavor and some cookie crumbs. This combination is absolutely delicious. I would eat it just like that. However, dipping the cookie into dyed milk and sugar transforms this pastry into a dainty, fuzzy peach and a small mint leaf in the center gives it a finished look. Enjoy. I was actually surprised how simple it was to make these pastries, so don't be afraid to give these a try. 

For the cookies:

Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper.

Cream the butter and sugar in a bowl with the paddle attachment on a standing mixer or using a hand mixer until fluffy. Add eggs and vanilla and mix until combined. Whisk the flour and baking powder in a small bowl until mixed. Add to the cookie batter and mix just until incorporated. Form balls about 1 Tablespoon each and place about 1 ½  inches apart on the prepared baking sheet. Bake for about 11 minutes. Cool. Using a small paring knife or a butter knife, cut out a circle from the center of the bottom of the cookie, leaving a small border on the outside. Scoop out the center. Be very gentle when doing this since the cookie is very fragile and may break if you're not careful. Save the cookie scraps, you will need them later.

For the filling: 

Mix the cream cheese and dulce de leche until well mixed. Add the rum and mix. Crumble the reserved cookie crumbs and scraps with your hands. Add the cookie crumbs to the filling and mix to combine.To assemble:

Fill the scooped out center of the cookie with the filling using a small spoon or a butter knife, spreading a thin layer of the filling on the rim of the cookie too. Place two of the cookies filling side together and gently press together. Take 3 small bowls and fill one with sugar and the other two with the dyed milk. Use your own judgement as to the color that you want the pastries to be. I counted how many drops of dye I used, but you can make it brighter if you'd like.

If you'd rather use a natural dye, use freshly squeezed carrot juice and beet juice instead of the dyed milk. Dip half of the pastry in the Orange/Yellow liquid and coat in the sugar.

Dip the other side of the pastry in the Red/Orange liquid and also dip in the sugar.

Place the pastries on an aluminum lined cookie sheet and dry for at least 1 hour. The color will become more bright and pronounced as the pastries dry.Right before serving, place a mint leaf in the center of some of the pastries. 

Peach Pastries With Dulce de Leche Filling

Olga Klyuchits
Print Recipe Pin Recipe
Prep Time 1 hour hr
Cook Time 45 minutes mins
Total Time 1 hour hr 45 minutes mins
Course Sweets
Servings 50 pastries

Ingredients
  

Cookies:

  • 4 ½ sticks butter softened
  • 1 ½ cups sugar
  • 4 eggs room temperature
  • 1 teaspoon vanilla
  • 6 cups flour
  • 2 teaspoons baking powder

Filling:

  • 1 8 oz package cream cheese, softened
  • 1 can dulce de leche
  • ½ Tablespoon rum
  • 1 ½ cups cookie crumbs

Topping:

  • 1-2 cups sugar
  • mint for garnishing

Yellow/Orange:

  • 1 cup milk
  • 50 drops yellow food coloring
  • 2 drops red

Red/Orange:

  • 1 cup milk
  • 20 drops yellow food coloring
  • 60 drops red food coloring

Instructions
 

For the cookies:

  • Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper.
  • Cream the butter and sugar in a bowl with the paddle attachment on a standing mixer or using a hand mixer until fluffy.
  • Add eggs and vanilla and mix until combined.
  • Whisk the flour and baking powder in a small bowl until mixed. Add to the cookie batter and mix just until incorporated.
  • Form balls about 1 Tablespoon each and place about 1 ½ inches apart on the prepared baking sheet.
  • Bake for about 11 minutes. Cool.
  • Using a small paring knife or a butter knife, cut out a circle from the center of the bottom of the cookie, leaving a small border on the outside. Scoop out the center. Be very gentle when doing this since the cookie is very fragile and may break if you're not careful.
  • Save the cookie scraps, you will need them later.

For the filling:

  • Mix the cream cheese and dulce de leche until well mixed.
  • Add the rum and mix. Crumble the reserved cookie crumbs and scraps with your hands. Add the cookie crumbs to the filling and mix to combine.

To assemble:

  • Fill the scooped out center of the cookie with the filling using a small spoon or a butter knife, spreading a thin layer of the filling on the rim of the cookie too.
  • Place two of the cookies filling side together and gently press together.
  • Take 3 small bowls and fill one with sugar and the other two with the dyed milk. Dip half of the pastry in the Orange/Yellow liquid and coat in the sugar.
  • Dip the other side of the pastry in the Red/Orange liquid and also dip in the sugar.
  • Place the pastries on an aluminum lined cookie sheet and dry for at least 1 hour. Right before serving, place a mint leaf in the center of some of the pastries.

 

 

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Related

More Cookies/Pastries/Bars

  • Poppy Seed Rugelach
  • Pryaniki - Russian Honey Spice Cookies
  • Trubochki With Dulce De Leche Filling
  • Russian Walnut Shaped Cookies - "Oreshki"

Comments

  1. Nina Kondratyev says

    March 17, 2024 at 6:00 pm

    Hi Olya. You can freeze them in air tight container for up to a month or more. You can fill them and freeze or fill, color, roll in sugar, then freeze.

    Reply
    • olgak7 says

      March 20, 2024 at 2:15 pm

      Thank you for sharing.

      Reply
  2. Marina says

    January 23, 2023 at 7:04 pm

    Hi Olga,
    I remember my mom made these a few times and although I was never a big fan of these, I thought I would give your recipe a try. Being a perfectionist, I like things to turn out exact if possible. Therefore, my question to you is what kind of rum do you use?

    Reply
  3. Jennifer says

    December 19, 2021 at 6:12 pm

    There is a woman who sells these in my town once in awhile $18-20 dozen I couldn't bring myself to pay that so excited to see recipe.

    Reply
    • olgak7 says

      December 29, 2021 at 5:46 pm

      I'm so glad you were able to find the recipe, Jennifer. I hope you get to try making them soon.

      Reply
  4. Nicole says

    August 03, 2020 at 8:16 pm

    I tried the recipe but they went flat like pancakes when baked 😢

    Reply
    • olgak7 says

      August 04, 2020 at 12:44 pm

      I'm sorry to hear that they didn't work out for you, Nicole.

      Reply
  5. Lana says

    July 04, 2020 at 7:54 pm

    I’ve been looking for this particular version of perciki with little hope of success and these turned out to be it! Thank you for sharing this deliciousness!

    Reply
    • olgak7 says

      July 07, 2020 at 1:57 pm

      Yay! So glad they worked out for you, Lana! Thank you for taking the time to write.

      Reply
  6. svetlana says

    April 16, 2019 at 2:31 am

    do you cook the dulce de leche?

    Reply
    • olgak7 says

      April 16, 2019 at 6:20 am

      Dulce de leche is already cooked.

      Reply
  7. Luba says

    November 24, 2018 at 11:12 am

    Hi olga! I made these last night..and I was do proud of how they turned out..the cookies were cooked all the way through. But after I dyed them they became soggy. I let it sit room temp uncover for 5 hours..then I put then in color place over night. I noticed the top side is dry but the side peaches were laying on are soggy. I know I did something wrong, wondering if you have any tips?

    Reply
    • olgak7 says

      November 24, 2018 at 7:54 pm

      It's possible that you soaked them too long, in which case they will be soggy. You need to dip them really quickly in the dye, just a second or so. I'm sorry it didn't work out for you.

      Reply
  8. Tzivia says

    August 21, 2018 at 2:14 pm

    Thanx so much for your reply olichka hun ok I will look into the tutorial natasha's kitchen another great site thanx again so happy that I asked enjoy the summer while it lasts ciao now

    Reply
  9. Tzivia says

    August 14, 2018 at 11:11 pm

    Wow omg what a major blast from the past an old dear family friend community neighbor would make them for major Jewish holidays and even other random special events these were one of my favorites @ a little kid however I don't have dulce deliche I have two cans of condensed milk would it work in place of that thinking of making it for a friend or two who are supposed to come visit me on Monday hope that your summer is going a ok luv

    Reply
    • olgak7 says

      August 17, 2018 at 8:08 am

      Hi Tzivia.
      You will need to cook the sweetened condensed milk first until it becomes very concentrated, "caramely" and rich. Here's a tutorial on how to do it: https://natashaskitchen.com/dulce-de-leche-cooked-sweetened-condensed-milk/
      Using regular sweetened condensed milk will not work, it will be too runny.

      Reply
  10. Erina says

    August 10, 2018 at 5:58 pm

    Hi Olga! When you say this recipe makes 50 pastries is that 50 peaches or 25 peaches or is that 50 half of a peach pieces? Thank you!
    Erina

    Reply
    • olgak7 says

      August 10, 2018 at 10:58 pm

      50 peaches/pastries, Erina.

      Reply
      • Erina says

        June 08, 2019 at 1:43 pm

        Thank you!! Love this recipe so much 💜

        Reply
  11. Olga says

    April 03, 2017 at 9:42 pm

    Do you think i can freeze these cookies???? Did anyone do that before

    Reply
  12. Inna says

    September 08, 2016 at 11:00 pm

    I'm making these cookies right now and looks like they need to to baked 5 more mins,, at 11 mins they still unbaked inside.

    Reply
  13. Maria says

    July 03, 2016 at 4:53 am

    Hello Olga
    Could you please tell me how many grms..is 4 1/2 stick please?
    Thank you

    Reply
    • olgak7 says

      July 03, 2016 at 5:33 pm

      Each stick is 113 grams.

      Reply
  14. Tania says

    March 18, 2016 at 7:56 pm

    Hi Olga. Thanks for the recipe. I am making them right now. Do you have any idea why mine cracked on the top more then your did? I'm sure it won't effect the taste for I can tell they won't be as pretty...

    Reply
    • olgak7 says

      March 18, 2016 at 11:32 pm

      I'm sorry, I don't know why that happened, Tania.

      Reply
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