Can I make the dough ahead of time?
Yes, the dough can be made up to 24 hours in advance and stored in the refrigerator, tightly wrapped in plastic wrap. Allow it to come to room temperature for about 30 minutes before rolling.
DESSERT
Polish Sweet Cheese Pierogi with Strawberry Sauce
These delightful Polish sweet cheese pierogi are a comforting dessert, featuring a creamy farmer's cheese filling encased in tender dough. Served with a vibrant homemade strawberry sauce, they offer a perfect balance of sweet and tangy flavors.
HOW TO MAKE IT
Let's cook.
01
To make the dough, combine 2 cups all-purpose flour and 1/2 teaspoon salt in a large bowl. In a separate small bowl, whisk 1 large egg with 1/2 cup warm water. Gradually add the wet ingredients to the dry ingredients, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Cover with a clean kitchen towel and let rest for 30 minutes.
02
For the filling, combine 1 cup farmer's cheese, 1/4 cup granulated sugar, and 1/2 teaspoon vanilla extract in a medium bowl. Mix well until smooth and creamy.
03
Divide the rested dough in half. On a lightly floured surface, roll out one half of the dough to about 1/8-inch thickness. Use a 3-inch round cookie cutter or glass rim to cut out circles. Place about 1 teaspoon of the cheese filling in the center of each circle. Fold the dough over to form a half-moon shape and crimp the edges firmly with a fork to seal.
04
Bring a large pot of salted water to a rolling boil over high heat. Carefully drop the pierogi into the boiling water, a few at a time, ensuring they do not overcrowd the pot. Cook for 3-5 minutes, or until they float to the surface and the dough is tender. Remove with a slotted spoon and drain well.
05
While the pierogi cook, prepare the strawberry sauce. In a small saucepan, combine 2 cups quartered fresh strawberries and 2 tablespoons granulated sugar. Cook over medium heat for 5-7 minutes, stirring occasionally, until the strawberries soften and release their juices, forming a light sauce. Mash some of the strawberries with a fork for a chunkier sauce, or blend for a smoother consistency.
06
Serve the warm pierogi immediately, drizzled generously with the fresh strawberry sauce.
About This Recipe
These delightful Polish sweet cheese pierogi are a comforting dessert, featuring a creamy farmer's cheese filling encased in tender dough. Served with a vibrant homemade strawberry sauce, they offer a perfect balance of sweet and tangy flavors.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Ensure your farmer's cheese or ricotta is well-drained to prevent a watery filling. If the dough is too sticky, add a little more flour, a tablespoon at a time. For extra flavor, you can add a pinch of lemon zest to the cheese filling.
Easy Substitutions
Ricotta cheese can be used instead of farmer's cheese. Frozen strawberries can be used for the sauce; simply thaw them first. A different fruit sauce, such as raspberry or blueberry, would also be delicious.
Storage & Reheating
Cooked pierogi can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a little butter or by briefly boiling. Uncooked pierogi can be frozen on a floured baking sheet until solid, then transferred to a freezer bag for up to 3 months. Cook from frozen in boiling water, adding a few extra minutes to the cooking time.
Serving Suggestions
Serve these pierogi as a delightful dessert after a hearty meal. They also make a wonderful brunch item. A dollop of sour cream or a sprinkle of powdered sugar can be added for extra indulgence. For a more substantial dessert, pair them with a scoop of vanilla bean ice cream.
Common Mistakes
Overfilling the pierogi can make them difficult to seal and prone to bursting during cooking. Not sealing the edges properly will cause the filling to escape into the boiling water. Overcrowding the pot when boiling pierogi will lower the water temperature and cause them to stick together or cook unevenly. Rolling the dough too thick will result in chewy, rather than tender, pierogi.
Frequently Asked Questions
What kind of farmer's cheese should I use?
Look for a dry, crumbly farmer's cheese. If using ricotta, ensure it's well-drained to remove excess moisture, as too much liquid can make the filling runny.
Can I use frozen fruit for the sauce?
Absolutely! Thaw frozen strawberries before cooking them down for the sauce. The cooking time might be slightly longer as they release more water.
How do I prevent pierogi from sticking together when boiling?
Cook them in small batches to avoid overcrowding the pot. Stir gently a few times during the first minute of cooking to prevent them from sticking to the bottom or each other.
MORE TO KNOW
The key to tender pierogi dough is not to overwork it, and to allow it sufficient resting time. This relaxes the gluten, making the dough easier to roll and preventing it from becoming tough. When sealing the pierogi, pressing firmly is crucial to prevent the filling from leaking out during cooking. If you find the edges aren't sealing well, a tiny bit of water on the rim of the dough can help create a better seal. For a richer flavor, you can pan-fry the boiled pierogi in butter until golden brown before serving with the sauce.
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