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

Recipe by Rita1652
READY IN: 45mins
SERVES: 15
UNITS: US

INGREDIENTS

Nutrition
  • Dough
  • 2
    large eggs
  • 12
    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
  • 14
    cup mini chocolate chip (optional)
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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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