Recipe courtesy of Paul Grimes
Show: Cooking Live
Episode: Russian Easter
Save Recipe Print
9 hr 15 min
8 hr 30 min
45 min


Poppyseed Filling:
Walnut Filling:


Put flour in bowl and crumble yeast into flour. Cut in butter as for pie crust. Mix yolks and sour cream, vanilla (yeast in water if dry is used), and salt. Mix well with flour mixture well. Divide into 4 (6 for smaller rolls) parts and refrigerate in plastic wrap overnight.

Roll out one piece of dough into rectangle on powdered sugar. Spread 1/2 of one type of filling evenly over rectangle of dough, leaving about 1 1/2 inches around edges. Roll jelly roll fashion and tuck in ends. Brush with beaten egg and bake on greased sheets in a preheated 350-degree F oven for 45 minutes.

Poppyseed Filling:

Combine all ingredients in a saucepan. Simmer for 30 minutes. Let cool entirely before using as a filling.

Walnut Filling:

Mix all ingredients together.

Get the Recipe

Deviled Egg Cake

Dress up your Easter table with a giant egg cake.


California Roll

Recipe courtesy of Alton Brown

Egg Rolls

Recipe courtesy of Food Network

Lobster Rolls

Recipe courtesy of Jamie Deen

Sushi Rolls

Recipe courtesy of Jill Davie

Cinnamon Rolls

Recipe courtesy of Ree Drummond

Mystery Rolls

Recipe courtesy of Ree Drummond

Stuffed Cabbage Rolls (Galumpkis)

Recipe courtesy of Tyler Florence

Overnight Cinnamon Rolls

Recipe courtesy of Alton Brown

Rolled Fondant

Recipe courtesy of Colette Peters

Browse Reviews By Keyword

          Latest Stories