Pierogi - Peanut Butter and Jelly Pierogi's [peer-Oh-Gee]

photo by kzbhansen


- Ready In:
- 45mins
- Ingredients:
- 8
- Yields:
-
35 perogies
- Serves:
- 15
ingredients
-
Dough
- 2 large eggs
- 1⁄2 teaspoon salt
- 2 cups flour
- 2 ounces cream cheese
- water, as needed depends on how dry flour is
-
Filling
- 7 -10 tablespoons peanut butter
- 7 -10 tablespoons jam, of choice
- 1⁄4 cup mini chocolate chip (optional)
directions
- In a food processor with the blade pulse flour and salt.
- Add eggs and cream cheese run processor till crumbly about 20 seconds.
- Then through tube slowly add luke warm water till dough comes into a ball.
- Process 6 seconds.
- If sticky just add a little more flour.
- Let rest 20 minutes oe more. (For easy rolling).
- Mean while swirl peanut butter lightly with your choice of jam, jelly or preserves. I do prefer raspberry! Set aside.
- Roll half the dough on floured surface to about 1/16 inch thick.
- Cut out 5 inch circles using a glass or cookie form.
- Fill each circle with about 2 tablespoons of the swirled filling. Add the yummy optional chips.
- Fold over making sure edges are sealed with no air inside.
- If dough won`t seal lightly brush water or egg wash on edges and pinch together.
- Continue till all dough and filling is used up.
- Cook in salted boiling water with olive oil.
- Cook 10 at a time do not over crowd.
- Stir to avoid sticking.
- About 3 minutes.
- Remove with slotted spoon and place in bowl.
- Heat butter and add perogies single layer without overcrowding. Just to brown on both sides.
- Serve with a LARGE glass of milk! Or top with ice cream.
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Reviews
-
I Tagged this recipe for Zaar tag. This was very good, I really love the dough. Im not a big fan of pnut butter and jelly but this was great. The chocolate chips were really good with them too. Thanks for posting. I will try your dough recipe with some other combinations of filling as well. My kids and neigbor adored these!! Karen
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey