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Cream cheese pierogi with raspberry sauce
3.5 2 ratings
Prep. 40 min
Total 1 h
8 portions
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Ingredients

Cheese filling
  • cream cheese
    500 g
  • egg yolk
    1
  • icing sugar
    40 g
  • vanilla bean paste
    1 tsp
Berry coulis
  • frozen raspberries
    300 g
  • sugar
    80 g
  • vanilla bean paste
    2 tsp
  • freshly squeezed lemon juice
    1 tbsp
Dough
  • warm water
    130 g
  • egg yolk
    1
  • grapeseed oil
    1 tbsp
  • plain flour plus extra to dust
    280 g
  • water plus extra to brush
    1500
  • sea salt
    1 tsp
  • icing sugar to serve
  • grated lemon zest to serve

Difficulty

easy

Nutrition per 1 portion

Sodium 474.5 mg
Protein 8.3 g
Calories 1881.2 kJ / 449.6 kcal
Fat 24.6 g
Fibre 3.4 g
Saturated Fat 12.6 g
Carbohydrates 49.2 g

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Also featured in

Pierogi 7 Recipes
Australia and New Zealand

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