Pirog

A large Russian and Eastern European baked pie of yeast or short dough that holds sweet fillings like fruit or farmer's cheese, or savory ones like cabbage, meat or fish.

Pirog: A large round Russian pirog pie with a golden braided pastry rim and decorative pastry leaves on top, one slice cut to show a sweet cottage cheese filling
  • Cakes, cookies, pastries and baked goods
  • Russia

Pirog is the general word for a large pie in Russian cooking; small hand pies are called pirozhki. The crust is most often an enriched yeast dough, though some versions use short or puff pastry. Pies may be closed, braided or open-faced, and they are brushed with egg for a glossy brown finish, with festive ones often decorated with dough cutouts.

Sweet pirogi are filled with apples, berries, cherries, poppy seed or sweetened tvorog, a fresh farmer's cheese, while savory ones hold cabbage, mushrooms, rice and egg or fish. These pies have long been part of Russian holidays, Sunday meals and family celebrations.

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Sources

Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.

  1. Culture of Food in Russian Literature, University of Oregon, Taste of Russia