|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 10g||50%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 0g||0%|
|Total Sugars 10g|
|Vitamin C 0mg||0%|
|*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.|
This recipe for sweet cheese pierogi filling using farmer cheese is a favorite with pierogi eaters. The filling is absolutely delectable, and pierogies stuffed with it are perfect for topping with fruits (such as strawberries), confectioners' sugar, or whipped cream with cinnamon sprinkled on it. It's a great dessert option or appetizer, and this recipe makes enough filling to fill approximately 36 pierogies.
If you can't find dry curd cheese at your market, you might want to try your hand at making your own farmer cheese from scratch. It's incredibly easy. In a pinch, well-drained ricotta cheese can be used, but the taste will be decidedly different.
Pierogi are very versatile and vary from sweet to savory. For a savory option, check out this recipe for savory cheese-potato pierogi filling. Curd cheese is left unsweetened and mixed with mashed potatoes and sautéed onions for a tasty spin on plain cheese.
1 large egg, at room temperature, beaten
1/2 teaspoon salt
4 tablespoons sugar, or to taste
1/2 teaspoon pure vanilla extract
1 pound farmer cheese, or dry curd, at room temperature
Gather the ingredients.
In a medium bowl, mix together the egg, salt, sugar, and vanilla. Add the farmer cheese, and mix thoroughly. Refrigerate, covered, until ready to use.
Prepare your desired pierogi dough. You have many options including basic dough, sour cream dough, vegetarian dough, and gluten-free dough. Once you've made this filling and prepared the dough, you're ready to roll, fill, and cook the pierogi.
On a lightly floured surface, roll out the dough to a 1/8-inch thickness.
Using a 3-inch round cutter (or glass with similar diameter), cut the dough. Gather the dough scraps, cover them with plastic wrap, and set aside. After you have cut all of the circles, roll out these scraps and make circles with the scrap dough as well.
Drop the filling by tablespoonsful onto pierogi dough circles.
Make sure your hands are clean and dry. Fold the dough over the filling to create a half-moon shape. Press the edges together, sealing and crimping with your fingers (or use a fork) as you would for the edge of a pie crust.
Bring a deep pot of salted water to a rolling boil. Reduce the heat so it is simmering, and drop 12 pierogi at a time into the water. Stir once so they don't stick to the bottom. When they rise to the surface, cook 3 minutes or until the dough is done to your liking (based on the thickness of the dough).
Butter a platter and use a slotted spoon to remove each pierogi from the water to the platter. Do not pour the pierogi into a colander to drain them as they will stick and break apart.
Repeat until all pierogi are cooked.
Serve with melted butter and enjoy.
Tips for Sweet Cheese Pierogi Toppings
While you can enjoy these pierogi with some melted butter, turn them into a delicious dessert.
- Put some whipped cream and sprinkle cinnamon on top.
- Chop up some strawberries, or your favorite fruit and whipped cream or confectioners' sugar, and use as a topping.
- Dust the pierogi with confectioners' sugar.
Pierogi Dough Options
It's safe to say there are as many recipes for pierogi dough as there are cooks. Some think adding an egg to the dough will toughen it, while others feel it's not a pierogi without an egg dough. Here are some popular pierogi dough recipes for you to choose from:
- Basic Pierogi Dough Recipe: This is a simple combination of flour, eggs, water, and salt. You might add a little more water or flour to achieve a smooth dough that isn't crumbly or sticky.
- Sour Cream Pierogi Dough Recipe: This dough is made with sour cream and butter and is ideal for both savory and sweet fillings.
- Gluten-Free Pierogi Dough Recipe: Those with sensitivities to wheat can enjoy pierogi with this gluten-free recipe made with all-purpose gluten-free flour.
- No-Egg/No-Dairy Pierogi Dough Recipe: This vegan pierogi dough is perfect for those who are allergic to eggs or dairy products. However, that would be a moot point for this recipe since the sweet cheese filling contains both.
How to Store and Freeze
Leftover pierogi can be placed in an airtight container and kept in the refrigerator for up to three days.
You can freeze cooked pierogi by simply placing them on a cookie sheet, making sure they don't touch each other, and put in the freezer until frozen. Then transfer them over into a freezer-safe container or bag. They will keep in the freezer for two to three months.