Dessert pierogies? It’s not as crazy of an idea as one might think. I took a traditional sweet ricotta recipe and, of course, made it my own with peanut butter and chocolate!
Today might seem like just another #PBChocSat but it’s a bit more special than that, because instead of the usual sweetness overload I made something a bit more fun this week – dessert pierogies! Obviously peanut butter and chocolate pierogies but specifically, peanut butter ricotta pierogies with a homemade dough, which once complete is dipping in a chocolate sauce.
Why the desire to make dessert pierogies? Because today is National Pierogi Day! It’s also National Fluffernutter Day, which lead me to consider adding marshmallow fluff or marshmallows themselves into the filling but I think they turned out just fine without all that.
This was actually my first time ever making pierogies. It was like making mini hand pies but instead of baking them they are boiled and then sauteed in butter. Maybe all hand pies should be boiled and fried in butter. Amiright?
Two years ago: No-Churn Pumpkin Cannoli Ice Cream
Three years ago: Ghost Chili with Cornbread Topping and Chipotle Creama
PEANUT BUTTER PIEROGIES WITH CHOCOLATE DIPPING SAUCE
Makes approximately 16 large
2 cups all-purpose flour
1/2 tsp salt
1/2 cup sour cream or plain Greek yogurt
1/4 cup melted unsalted butter + 2 Tbsp for sauteing
1/2 cup whole milk ricotta
1/4 cup creamy peanut butter
2 Tbsp honey
1/2 tsp vanilla extract
Pinch of salt
4 oz. bittersweet chocolate chips
1/2 cup heavy cream
1 Tbsp unsalted butter, room temperature
- Make the dough: In a food processor with the blade attachment, mix together the flour and salt by pulsing. Beat the egg, then add all at once to the flour mixture while pulsing the food processor. Add the sour cream and melted butter and pulse until the dough pulls away from the sides and forms a ball. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight (can be kept in the refrigerator for up to 2 days).
- Make the filling: In a medium bowl, blend together all the ingredients for the filling. Set aside.
- Make the pierogies: Roll the pierogi dough on a floured board or countertop until 1/8″ thick. Cut circles of dough (2″ for small pierogies and 3-3 1/2″ for large pierogies). Place a small ball of filling (about 1 tsp for small, 2 tsp for large – I used a small cookie scoop) in the center of each dough round.
- Brush the edges of the dough with a little water. Fold the dough over, forming a semi-circle, and press the edges together using your fingers.
- Bring a large pot of water to a boil. Carefully place pierogies a few at a time in the boiling water and remove when they float to the top. Rinse in cool water and let dry.
- Make the sauce: Place the chocolate in a small bowl. Microwave the heavy cream for one minute then pour over the chocolate. Let stand 2 minutes, then whisk until a smooth ganache forms. Whisk in the butter until fully incorporated.
- In a large skillet, melt the butter. Saute the pierogies until golden brown on each side. Serve warm with the chocolate dipping sauce.