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)
More From Cooking Light
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
- 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.
Only you will be able to view, print, and edit this note.Add Note