Polish Candy Cheese Pierogi (z Serem)

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Conventional Polish Candy Cheese Pierogi are made utilizing frivolously sweetened farmers’ cheese and could be served with varied toppings normally as a fundamental meal. Made utilizing my tried and examined conventional 4-ingredient simple pierogi dough. Step-by-step directions included.

Top down view of Polish sweet cheese pierogi in brown bowl with sour cream and fruit.

Candy Cheese Pierogi are both known as ‘pierogi z serem’ (‘with cheese’ in Polish) or ‘pierogi z serem na słodko’ (which means ‘with candy cheese’). The filling is similar to the filling used for naleśniki, conventional Polish crepes. It consists primarily of frivolously sweetened vanilla flavoured Polish farmers’ cheese.

Like all pierogi recipes these candy pierogi are easy to make, include a handful of components and make scrumptious consolation meals!

Candy pierogi cheese

Candy cheese pierogi are made with twarόg (pronounced ‘TPHA-ruk’), conventional Polish farmer’s cheese (cottage cheese), with a agency texture and bitter flavour. It’s a necessary ingredient in lots of different conventional dishes, which along with Polish crepes additionally embody Polish cheesecake in addition to maybe the most well-liked Polish dish – pierogi ruskie.

Candy cheese pierogi components

For the dough

  • All-purpose/plain flour.
  • Water: it needs to be very heat/sizzling.
  • Vegetable oil or butter.
  • Salt.

For the filling

  • Twarόg: I like to recommend utilizing the full-fat (‘tłusty’) slightly than lowered fats (‘pόł-tłusty’) selection. Your filling can be creamier. I do NOT advocate utilizing one other kind of cheese on this recipe.
  • Confectioner’s/icing sugar.
  • Semolina: helps bind the combination.
  • Cornstarch/UK cornflour: one other binding ingredient. I take advantage of it together with the semolina to make sure the combination is straightforward to work with and you’ll’t style both of those components. In Poland potato flour would usually be used as a substitute (it has the identical impact because the cornstarch).
  • Egg yolk.
  • Vanilla extract: in Poland this is able to usually get replaced by ‘vanilla sugar’, which is mainly vanilla flavoured confectioner’s sugar. As this ingredient is difficult to search out outdoors of Poland I’m utilizing vanilla extract as a substitute.

Farmers’ cheese pierogi recipe directions

1.Mix dough components: To a big bowl add the flour, salt, oil and regularly add the water stirring on a regular basis to mix.

Making pierogi dough in large wooden bowl with spoon.

2. Knead dough: When the dough begins coming collectively switch it to a frivolously floured floor and knead for about 6 minutes till silky easy and tender. Cowl with a bowl and put aside for 20 minutes.

Round smooth pierogi dough on top of wooden board.

3. Make pierogi filling: Beat collectively all of the filling components simply till the combination begins changing into creamy and coming collectively (don’t overbeat). Alternatively make the combination utilizing a potato masher.

Fill a big pot with salted water (about ⅔), cowl and produce to the boil.

Sweet cheese pierogi filling in mixing bowl.

4. Roll out dough: Divide the dough into 2-Three components (simpler to work with). Roll out one half (holding the others coated) on high of a frivolously floured floor as thinly as doable, 2-Three mm in thickness.

5. Minimize out rounds: Utilizing the rim of a glass with a diameter of about 7cm/3in, or cookie cutter, minimize out spherical shapes. Collect up the dough scraps and mix with the remaining dough.

6. Add filling and kind pierogi: Place a small quantity of the filling in the course of every spherical away from the sides (if the rounds are sticking to the work floor use a knife to assist them come off however take care to not tear them). With suggestions of your fingers stick the sides of the dumpling collectively. Maintain the pierogi on high of a floured floor coated with a kitchen material to stop drying.

Placing filling mixture on top of dough rounds and forming pierogi.

7. Boil: When the water begins to boil rigorously add the pierogi one after the other (no more than 15 per batch). Stir gently with a wood spoon. As soon as all of the pierogi have come as much as the highest cook dinner gently for an additional Four minutes.

Boiling perogies in pot.

8. Take away from pot: Take away from the warmth and pour a cup of chilly water over the pierogi. Carry the pierogi out of the pot utilizing a slotted spoon and place in a single layer on high of a frivolously greased plate. Both serve instantly or fry as per serving solutions under.

Cooked pierogi on top of white plate.

How you can serve candy pierogi

It’s common to serve ‘candy’ dishes as fundamental meals in Poland and pierogi with candy cheese are a superb instance of such a dish (as are blueberry pierogi). Regardless of the sweetness they’re just too filling to be dessert.

They need to be served sizzling and ideally straight from the pot when they’re tender (they harden as they cool). Conventional toppings embody melted butter, bitter cream or gentle/single cream and a sprinkling of sugar (I used demerara for extra flavour). For a lighter model strive them with yogurt as a substitute. Typically recent fruit can also be added, however they’re additionally scrumptious with fruit compote or fruit sauce.

As with just about all pierogi recipes (excluding solely recent fruit pierogi) Polish farmers’ cheese pierogi will also be fried in a bit of butter till golden earlier than serving.

In case you are a fan of pierogi strive additionally savoury pierogi with potato and cheddar cheese in addition to sauerkraut and meat pierogi.

What can I make forward

You possibly can put together the pierogi dough a day forward, wrap it tightly in cling movie and refrigerate. Take away from the fridge an hour earlier than making the recipe to convey again to room temperature.

You may as well make the candy cheese pierogi filling combination forward, cowl and refrigerate in a single day. Use chilled.

Variations

Some candy pierogi recipes advocate including Polish vanilla custard into the filling whereas others use simply the cheese and sugar with out the egg yolk. Some recipes give choice to the semolina over the starch and vice versa. 

Prime suggestions

  • Take away extra moisture from the twarόg by wrapping a sheet of paper towel round it and urgent gently.
  • If the consistency of the filling doesn’t appear agency sufficient add one other teaspoon of semolina or cornflour (the combination ought to nonetheless be a bit of moist however agency sufficient to work with).
  • Maintain a sheet of paper towel useful as you’re making the pierogi to wipe your fingertips in the event that they change into sticky.
  • Maintain the pierogi coated with a material to stop them from drying as you’re ready for the water to boil.
  • Boil every batch as quickly as you’ve made it.
  • It is very important add salt into the pot of water or your pierogi may style a bit of bland.
  • Boil the pierogi in batches. Don’t overcrowd the pot.
  • Finest served instantly.
  • Pour a bit of melted butter over simply cooked pierogi so they don’t stick to at least one one other.
  • Storing and reheating: Leftover candy cheese pierogi could be refrigerated (as soon as cooled), coated for as much as Three days. Reheat within the microwave or fry in a bit of butter.

Freezing

  • Cooked pierogi: coat in butter, place in an hermetic container and freeze for as much as Three months. Defrost in a single day within the fridge and both reheat within the microwave or fry.
  • Raw pierogi: Prepare in a single layer on high of a flour dusted tray and place within the freezer for Three hours then switch the pierogi right into a freezer bag and freeze for as much as Three months. Prepare dinner from frozen.
  • Candy cheese filling: place in an hermetic container and freeze for as much as Three months. Defrost in a single day within the fridge.
  • Twarόg: you can even freeze any leftover twarόg for as much as Three months. Defrost in a single day within the fridge.

Prime tip

Do NOT freeze raw pierogi (or pierogi filling) if utilizing beforehand frozen twarόg.

Different conventional Polish consolation meals to strive

Why not take a look at ALL my genuine Polish recipes for extra concepts!

Be in contact!

For those who make this Polish candy cheese pierogi recipe I’d like to know what you thought. Let me know within the feedback under, thanks:)

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Top down view of Polish sweet cheese pierogi in brown bowl with sour cream and fruit.

Polish Candy Cheese Pierogi (z Serem)

Conventional Polish Candy Cheese Pierogi are made utilizing frivolously sweetened farmers’ cheese and could be served with varied toppings normally as a fundamental meal.

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Course: Dinner, Lunch

Delicacies: Polish, vegetarian

Prep Time: 1 hour

Prepare dinner Time: 15 minutes

Whole Time: 1 hour 15 minutes

Servings: 45 pierogi

Energy: 25kcal

Directions

  • Mix dough components: To a big bowl add the flour, salt, oil and regularly add the water stirring on a regular basis to mix.

  • Knead dough: When the dough begins coming collectively switch it to a frivolously floured floor and knead for about 6 minutes till silky easy and tender. Cowl with a bowl and put aside for 20 minutes.

  • Make pierogi filling: Beat collectively all of the filling components simply till the combination begins changing into creamy and coming collectively (don’t overbeat). Alternatively make the combination utilizing a potato masher. Fill a big pot with salted water (about ⅔), cowl and produce to the boil.
  • Roll out dough: Divide the dough into 2-Three components (simpler to work with). Roll out one half (holding the others coated) on high of a frivolously floured floor as thinly as doable, 2-Three mm in thickness.

  • Minimize out rounds: Utilizing the rim of a glass with a diameter of about 7cm/3in, or cookie cutter, minimize out spherical shapes. Collect up the dough scraps and mix with the remaining dough.

  • Add filling and kind pierogi: Place a small quantity of the filling in the course of every spherical away from the sides (if the rounds are sticking to the work floor use a knife to assist them come off however take care to not tear them). With suggestions of your fingers stick the sides of the dumpling collectively. Maintain the pierogi on high of a floured floor coated with a kitchen material to stop drying.

  • Boil: When the water begins to boil rigorously add the pierogi one after the other (no more than 15 per batch). Stir gently with a wood spoon. As soon as all of the pierogi have come as much as the highest cook dinner gently for an additional Four minutes.

  • Take away from pot: Take away from the warmth and pour a cup of chilly water over the pierogi. Carry the pierogi out of the pot utilizing a slotted spoon and place in a single layer on high of a frivolously greased plate. Both serve instantly or fry as per serving solutions under.

Notes

  • *Take away extra moisture from the twarόg by wrapping a sheet of paper towel round it and urgent gently.
  • If the consistency of the candy pierogi filling doesn’t appear agency sufficient add one other teaspoon of semolina or cornflour (the combination ought to nonetheless be a bit of moist however agency sufficient to work with).
  • Maintain a sheet of paper towel useful as you’re making the pierogi to wipe your fingertips in the event that they change into sticky.
  • Maintain the pierogi coated with a material to stop them from drying as you’re ready for the water to boil.
  • Boil every batch as quickly as you’ve made it.
  • It is very important add salt into the pot of water or your pierogi may style a bit of bland.
  • Boil the pierogi in batches. Don’t overcrowd the pot.
  • Pour a bit of melted butter over simply cooked pierogi so they don’t stick to at least one one other.
  • Finest served instantly. Get pleasure from with melted butter, sprinkling of sugar and a dollop of bitter cream.
  • Storing and reheating: Leftover candy cheese pierogi could be refrigerated (as soon as cooled), coated for as much as Three days. Reheat within the microwave or fry in a bit of butter.

Diet

Serving: 1serving | Energy: 25kcal | Carbohydrates: 5g | Protein: 1g | Fats: 0.2g | Saturated Fats: 0.1g | Polyunsaturated Fats: 0.04g | Monounsaturated Fats: 0.1g | Ldl cholesterol: 4mg | Sodium: 30mg | Potassium: 11mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 7IU | Calcium: 4mg | Iron: 0.3mg

*Dietary data is mechanically generated and needs to be thought-about as an estimate.

**A notice about baking: If utilizing a fan-assisted oven check with your equipment’s directions and regulate the temperature accordingly.




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