Cream Cheese Pierogi Dough

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
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Updated on 08/13/19
High Angle View Of Pierogies On Table During Christmas
Danielle Reid / EyeEm / Getty Images
Prep: 15 mins
Cook: 30 mins
Dough must chill: 2 hrs
Total: 2 hrs 45 mins
Servings: 36 servings
Nutrition Facts (per serving)
85 Calories
8g Fat
2g Carbs
1g Protein
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Nutrition Facts
Servings: 36
Amount per serving
Calories 85
% Daily Value*
Total Fat 8g 11%
Saturated Fat 5g 24%
Cholesterol 22mg 7%
Sodium 61mg 3%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Protein 1g
Calcium 16mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This pierogi dough uses cream cheese, butter, and sour cream, and is ideal for dessert pierogi like sweet cheese, plum or other fruits. But it also fares well with savory fillings.

Ingredients

  • 8 ounces unsalted butter (softened)
  • 8 ounces cream cheese (softened)
  • 1/2 cup sour cream
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon salt

Steps to Make It

  1. Place butter, cream cheese, and sour cream in a food processor fitted with a metal blade and process until smooth.

  2. Add flour and salt and pulse to blend.

  3. Turn dough out onto a sheet of plastic wrap.

  4. Using floured hands, form into a ball and wrap tightly.

  5. Refrigerate at least 2 hours or overnight.

Tips