Cream cheese pierogi with raspberry sauce

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Prep. 40 min

Total 1 h

8 portions

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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Pierogi 7 Recipes
Australia and New Zealand

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