For this dough recipe, quark cheese or a more liquid cottage cheese is ideal.

In a large bowl, start making the dough by adding the cheese first.

Crack the eggs into the bowl and mix thoroughly.

Pour in the sunflower oil and mix well.

Add one cup of sugar and continue mixing.

Incorporate the baking powder and vanilla extract, mixing until combined.

Gradually add the flour and knead until you achieve a soft, non-sticky dough. Avoid over-kneading due to the high oil content.

Cover the dough with cling film and let it rest at room temperature for 2 hours.

Meanwhile, prepare the apple filling.

Peel and cube the apples. Place them in a pan with one cup of sugar and half a glass of water.

Simmer until all the liquid evaporates.

Once the liquid has evaporated, remove the filling from heat and let it cool.

After the dough has rested, divide it into four portions and knead each lightly.

Roll out each portion to about 5–6 mm thickness. Use a glass or a cup to cut out rounds.

Place a small amount of apple filling on each round.

Fold the dough by bringing the opposite edges together and sealing tightly, similar to shaping dumplings.

Arrange the pirozhki on a greased oven pan with the seam side down.

Shape them to hide the corners, brush with egg yolk, and bake until golden brown.

Once baked, allow them to cool slightly.

These fragrant hand pies are delicious both warm and cold.