dessert pierogi

Blueberry Pierogi are classic Polish dumplings filled with sweet, juicy blueberries, straight off the bush. Perfect for lunch or dessert. 

Blueberry Pierogi

US cups (500 g) all-purpose flour

salt

(7 oz, 200 g) blueberries

all-purpose flour

sweetened cream, 12%

Sift the flour, make a well in the...

Sift the flour, make a well in the flour dome. Pour in a small amount of hot milk and mix it in. Knead rapidly, continually adding enough milk to get a soft, elastic dough. 

Divide the dough into a few parts. Spread...

Divide the dough into a few parts. Spread the first part of the dough on a floured worktop.

Use the rolling pin, roll into a thin...

Use the rolling pin, roll into a thin piece of dough. Cut the dough using a glass or a round cutter.

Rinse fresh blueberries under a gentle stream of...

Rinse fresh blueberries under a gentle stream of water.

When using frozen berries, remove them from the...

When using frozen berries, remove them from the freezer just before making pierogi (dumplings are easier to put together with frozen fruit).

Dry on paper towels, spread on a tray...

Dry on paper towels, spread on a tray and sprinkle with 1 tablespoon of flour.

Place one teaspoon of blueberries in the middle...

Place one teaspoon of blueberries in the middle of each dough circle. Fold dough over filling, press edges together. Continue until you're out of dough and blueberries.

Bring a pot of salted water to a...

Bring a pot of salted water to a boil. Reduce the heat to a simmer. 

Drop dumplings in and cook for 5 to...

Drop dumplings in and cook for 5 to 6 minutes - until they start to float. 

In the meantime, prepare some sweetened cream. Place...

In the meantime, prepare some sweetened cream. Place some cream in a bowl, add some icing/powdered sugar, mix it in. Have a taste - is it sweet enough? If not, add more sugar and repeat.

Remove pierogi from the pot with a slotted...

Remove pierogi from the pot with a slotted spoon. Serve on the plates and top with sweetened cream.

These delicious dessert pierogi are filled with sweetened twaróg cheese (Polish farmer&#039;s cheese) flavored with vanilla and taste like little cheesecake bites. I served them with whipped cream, cinnamon, and strawberry sauce. This is one of my favorite pierogi recipes!

Sweet Cheese Pierogi

(250 grams) flour

+ 1 Tbsp (140 grams) water

(20 grams) butter (or vegetable oil)

oz (500 grams) Polish twaróg cheese or farmer's cheese

(50 grams) sugar

vanilla extract

vanilla pudding powder

Stir the flour with salt in a medium/large bowl.

Warm the water with butter/oil in a small pot until very warm but not boiling.

Add the liquid to the bowl. Stir the dough with a spoon until roughly combined.

Knead the dough by hand or with a stand mixer fitter with a hook dough attachment, until it's soft and smooth (it will take about 5 minutes with the mixer). When you follow the recipe (especially if you weigh the ingredients, instead of using measuring cups), the dough should be perfect, but if for some reason it’s not, add some water if it’s too dry, or a little bit of flour if it’s too wet. If the dough already forms a ball, is relatively smooth, but still tough, it means that it’s not ready, it must be further kneaded until soft and elastic (after resting time it will be even softer).

Wrap the dough with plastic foil and leave to rest for 30 minutes. While the dough is resting, make the filling. You can make it in the same bowl.

Make the dough:

Mix the egg yolks with sugar until combined.

Add all the other ingredients and mix until combined. I'm using my stand mixer with a paddle-shaped attachment, but you can just stir the ingredients with a fork, if you don't have a mixer.

Make the filling:

Divide the dough into 2 parts.

Roll out the first part of the dough on a lightly floured surface (I like silicone rolling mats). Cut out rounds with pierogi cutter/biscuit cutter/a glass. The dough should be rolled out thinly. If the dough is hard to roll out, set it aside for about 5-10 minutes to rest.

Gather scraps, cover with plastic wrap and set aside.

Scoop some filling with a teaspoon and place on each round.

Fold the dough over the filling to create a half-moon shape. Press edges together, sealing and crimping with your fingers.

Place the pierogi apart on a towel lightly sprinkled with flour, cover loosely with a kitchen cloth so that they don‘t dry out.

Repeat with the remaining dough.

Shape pierogi:

Bring a large pot of salted water to a boil.

Cook the pierogi in batches (for a 8-inch (21 cm) pot I cook about 10-12 dumplings at a time). When they float to the water surface cook them for 1-2 minutes more, then remove from the water with a slotted spoon. The cooking time will depend on the thickness of the dough.

Drain well and transfer onto a plate.

Serve with whipped cream and cinnamon / plain yogurt and cinnamon / whipped cream and strawberry sauce (strawberries pureed with sugar).

Enjoy!

Cook pierogi:

want to make for holidays! can I make these in advance and freeze? I'm guessing it would be ok if I freeze before cooking and then cook day of usage? Thank you!

Top 2 dessert pierogi recipes from across the web

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Blueberry Pierogi

Sweet Cheese Pierogi

Top 2 dessert pierogi recipes from across the web

The most viewed dessert pierogi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Blueberry Pierogi

Sweet Cheese Pierogi

The most viewed dessert pierogi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine