Sweet Cheese Pierogi Filling

Sweet Cheese Pierogi with a strawberry

The Spruce / Barbara Rolek

Prep: 5 mins
Cook: 30 mins
Total: 35 mins
Servings: 6 servings

This recipe for sweet cheese pierogi filling using farmer's cheese is a favorite with pierogi eaters. If you can't find dry curd cheese at your market, you might want to try your hand at making your own farmer's cheese from scratch. It's incredibly easy. In a pinch, well-drained ricotta cheese can be used, but the taste will be decidedly different.

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 (room temperature, beaten)
  • 1/2 teaspoon salt
  • 4 tablespoons sugar (or to taste)
  • 1/2 teaspoon vanilla extract
  • 1 pound farmer's cheese (or dry curd, room temperature)

Steps to Make It

  1. Gather the ingredients.

  2. In a medium bowl, mix together the egg, salt, sugar, and vanilla. Add the farmer's cheese and mix thoroughly. Refrigerate, covered, until ready to use.

  3. 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.

  4. On a lightly floured surface, roll out the dough to 1/8-inch thickness.

  5. 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.

  6. Drop the filling by tablespoonsful onto pierogi dough circles.

  7. 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.

  8. 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 dough is done to your liking (based on the thickness of the dough).

  9. Butter a platter and use a slotted spoon to remove each pierogi from the water to the platter. Do not pour the pierogies into a colander to drain them as they will stick and break apart.

  10. Repeat until all pierogi are cooked.

  11. Serve with melted butter and enjoy!

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.