Fruit Pierogies
Serves: 3
Manley Abshire
1 January 1970
Based on User reviews:
48
Spice
56
Sweetness
48
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 large
Egg1 cup
Milk1 cup
Water1 cup
Creme Fraiche1 tsp
Pure Vanilla Extract1
Cornmeal4 tbsps
Unsalted Butter (for serving)Directions:
1
In a large bowl, whisk together the egg, milk, water, and sour cream
2
Stir in the flour a little at a time, until the mixture comes together and forms a dough
3
Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 10 minutes
4
If the dough is sticky, it may be necessary to incorporate a little more flour
5
Cover the dough with plastic wrap, or an inverted bowl, and let rest for 1 hour
6
In a small bowl, combine creme fraiche, 2 tablespoons sugar, and vanilla; set aside
7
Line a baking sheet with a clean tea towel and sprinkle generously with cornmeal to prevent sticking
8
On a lightly floured surface, roll out the dough 1/8-inch-thick
9
Cut out circles using a 3 to 4-inch round cutter
10
Place 1 half apricot or peach onto each circle
11
Sprinkle the cavity with a little sugar and place another 1/2 on top
12
Lightly moisten edges of dough with water
13
Fold dough over to enclose fruit and seal by pinching
14
Transfer to prepared baking sheet
15
Preheat oven to 200 degrees F
16
Bring a large pot of salted water to a boil
17
Add pierogies, in batches, and boil about 5 minutes (until they float to the surface), while stirring occasionally with the handle of a wooden spoon to prevent sticking
18
Meanwhile, melt butter in a skillet and pour onto a large ovenproof platter to cover
19
Drain pierogies and transfer to platter
20
Sprinkle with sugar and place in oven to keep warm while cooking remaining pierogies
21
Serve warm with dollop of sweetened creme fraiche