Sweet Vanilla Cheese Pierogi

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 155
  • Calories from fat: 30%
  • Fat: 5.1g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.7g
  • Protein: 4.2g
  • Carbohydrate: 23.1g
  • Fiber: 0.6g
  • Cholesterol: 25mg
  • Iron: 0.9mg
  • Sodium: 121mg
  • Calcium: 21mg


  • 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
  • Pierogi Dough
  • 2 quarts water
  • 1 tablespoon butter, divided
  • 1 cup applesauce


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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