Pierogies
Ingredients
- For the dough
- 300 grams Pastry flour
- 3 tsps Baking powder
- 75 grams sugar
- 1 packet Vanilla sugar
- 1 pinch salt
- 150 grams Quark
- 100 milliliters milk
- 100 milliliters vegetable oil
- For the filling
- 800 grams Sweet potato
- 200 grams Quark
- grated or sliced Feta
- 50 grams onions
- 30 grams Fat
- salt
- peppers
- Coffee creamer
Preparation steps
For the dough: Combine flour and baking powder in a mixing bowl. Add remaining dough ingredients and combine with a hand mixer on the lowest setting. Increase kneading to highest setting until a smooth dough forms. Place dough on a floured surface and shape into a roll. Thinly roll out dough and cut out 5 cm (approximately 2 inch) discs.
For the filling: Peel potatoes and boil until soft. Smash potatoes and combine with quark, feta, onion and oil. Season with salt and pepper. Stir until creamy.
Add 1 teaspoon of filling to each piece of dough. Fold dough into a crescent and press well to seal.
Place pierogies on a baking sheet lined with parchment paper. Brush with half and half and bake in an oven preheated to 180°C (approximately 350°F) for about 20 minutes. Remove and serve as desired.
