Sweet Vanilla Cheese Pierogi

recipe
The filling in these dessert pierogi is very soft. Freezing firms it, making them easier to prepare.

Yield:

16 servings (serving size: 1 pierogi and 1 tablespoon applesauce)

Recipe from

Nutritional Information

Calories 155
Caloriesfromfat 30 %
Fat 5.1 g
Satfat 2.6 g
Monofat 1.4 g
Polyfat 0.7 g
Protein 4.2 g
Carbohydrate 23.1 g
Fiber 0.6 g
Cholesterol 25 mg
Iron 0.9 mg
Sodium 121 mg
Calcium 21 mg

Ingredients

1/2 cup 2% low-fat cottage cheese
2/3 cup sugar
1 tablespoon all-purpose flour
1 vanilla bean
6 ounces 1/3-less-fat cream cheese, softened
2 quarts water
1 tablespoon butter, divided
1 cup applesauce

Preparation

Spoon cottage cheese into a cheesecloth-lined sieve over a medium bowl; let stand 1 hour. Scrape drained cottage cheese into a food processor or blender. Combine sugar and flour. Add sugar mixture to cottage cheese; process until well blended. Scrape seeds from vanilla bean; add seeds to cheese mixture, reserving bean for another use. Add cream cheese to cheese mixture; pulse until smooth. Place cheese mixture in a bowl; chill in freezer for 30 minutes.

Divide Pierogi Dough into 16 equal portions, shaping each into a ball. Working with one portion at a time (cover remaining dough to prevent drying), roll each ball into a 3 1/2-inch circle on a lightly floured surface.

Spoon 1 rounded teaspoon cheese mixture onto half of each circle. Bring 2 opposite sides of circle to center, and pinch to seal, beginning with center and pinching down both sides to form a half-moon shape. Repeat with remaining dough and cheese mixture.

Bring water to a boil in a large saucepan. Add half of pierogi; cook 7 minutes or until done (pierogi will rise to the surface). Remove pierogi with a slotted spoon, and drain in a colander (pierogi will stick to a paper towel). Place pierogi in a single layer on a baking sheet or platter. Repeat procedure with remaining pierogi.

Heat 1 1/2 teaspoons butter in a large nonstick skillet over medium-high heat. Add 8 pierogi; cook 2 minutes on each side or until golden brown. Remove pierogi; keep warm. Repeat procedure with remaining 1 1/2 teaspoons butter and 8 pierogi. Serve with applesauce.

Note:

Lorrie Hulston Corvin,

April 2004
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