PIEROGI - PEANUT BUTTER AND JELLY PIEROGI'S [PEER-OH-GEE]
Oh my!! TOTAL COMFORT FOOD! Hot Gooey, Creamy peanut butter and jelly with melted chocolate, What more can you ask for! Oh yes filled into a soft tender dough when fried nice and buttery crisp! I came up with these when we made pierogies this year and had left over dough. I asked my Daughter if she had any preserves, then Peanut butter lightly mixed them together and then asked for chocolate chips and she had mini ones which worked out great!!!! THE REST IS HISTORY! The filling is an estimate so be gentle on your reviews! Please do use my dough Recipe #48587 or your favorite.
Provided by Rita1652
Categories Breakfast
Time 45m
Yield 35 perogies, 15 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 153.5, Fat 5.9, SaturatedFat 1.8, Cholesterol 32.4, Sodium 135.6, Carbohydrate 20.8, Fiber 1, Sugar 5.3, Protein 4.8
PIEROGI - PEANUT BUTTER AND JELLY PIEROGI'S [PEER-OH-GEE]
Steps:
- 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.
Nutrition Facts :
PIEROGIES
Though pierogies are a classic Polish dish, food editor Paul Grimes had them every Easter at his Russian grandmother's house. Pierogies are satisfyingly rich, so you'll only need to serve 2 or 3 per person as a first course; leftovers make a great breakfast.
Categories Mixer Onion Potato Side Easter Vegetarian Cheddar Boil Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 48 pierogies
Number Of Ingredients 18
Steps:
- Make dough:
- Put flour in a large shallow bowl and make a well in center. Add water, egg, oil, and salt to well and carefully beat together with a fork without incorporating flour. Continue stirring with a wooden spoon, gradually incorporating flour, until a soft dough forms. Transfer dough to a lightly floured surface and knead, dusting with flour as needed to keep dough from sticking, until smooth and elastic, about 8 minutes (dough will be very soft). Invert a bowl over dough and let stand at room temperature 1 hour.
- Make filling while dough stands:
- Peel potatoes and cut into 1-inch pieces. Cook potatoes in a large saucepan of boiling salted water until tender, about 8 minutes. Drain potatoes, then transfer to a bowl along with cheese, salt, pepper, and nutmeg and mash with a potato masher or a handheld electric mixer at low speed until smooth.
- When mashed potatoes are cool enough to handle, spoon out a rounded teaspoon and lightly roll into a ball between palms of your hands. Transfer ball to a plate and keep covered with plastic wrap while making 47 more balls in same manner (there will be a little filling left over).
- Make onion topping:
- Cook onion in butter in a 4- to 5-quart heavy saucepan over moderately low heat, stirring occasionally (stir more frequently toward end of cooking), until golden brown, about 30 minutes. Remove from heat and season with salt and pepper.
- Form and cook pierogies:
- Halve dough and roll out 1 half (keep remaining half under inverted bowl) on lightly floured surface (do not overflour surface or dough will slide instead of stretching) with a lightly floured rolling pin into a 15-inch round (1/8 inch thick), then cut out 24 rounds with lightly floured cutter. Holding 1 round in palm of your hand, put 1 potato ball in center of round and close your hand to fold round in half, enclosing filling. Pinch edges together to seal completely. (If edges don't adhere, brush them lightly with water, then seal; do not leave any gaps or pierogi may open during cooking.) Transfer pierogi to a lightly floured kitchen towel (not terry cloth) and cover with another towel. Form more pierogies in same manner.
- Bring a 6- to 8-quart pot of salted water to a boil. Add half of pierogies, stirring once or twice to keep them from sticking together, and cook 5 minutes from time pierogies float to surface. Transfer as cooked with a slotted spoon to onion topping and toss gently to coat. Cook remaining pierogies in same manner, transferring to onions. Reheat pierogies in onion topping over low heat, gently tossing to coat.
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