Cheese Pierogi

Here's another recipe leftover from summer - however, these little pierogi would work very well for christmas too. They're an excellent addition to any buffet. And feel free to play around with the filling - I like them with cheese, but they're fine with anything, really. You can also sprinkle them with sesame seeds, nigella seeds, maybe some dried herbs, chopped up nuts.. hey, maybe a filling with feta cheese and dried apricots, and a sprinkling of hazelnuts? You can eat them hot or at room temperature, and they can easily be frozen.

And yes, you need quark for this recipe. If you can't find it, make your own or use ricotta. It will be close enough.

Cheese Pierogi
makes about 20

300 g butter
200 g quark
about 1 litre (4 cups) of flour
1 tsp salt

filling:
100 g shredded sharp cheese
50 g cream cheese
1 egg yolk
black pepper

decoration:
1 egg, beaten with a few drops of water

Run flour, salt and butter together in a food processor. Add the quark, and let it run until you just have a gathered dough. You might need a bit of extra flour if it looks very wet. Leave to rest for about an hour in the fridge.

Mix all ingredients for the filling.

Roll out the dough and cut squares, about 10 cm in size (4 inches). Add a spoonful of filling, brush the edges with beaten egg, and fold into a triangel. Press down with a fork to make the edges completely sealed. Brush pierogi with egg, and place on a baking sheet.

Bake at 200°C for 10-12 minutes.

The recipe in Swedish:
Ostpiroger