Who doesn’t love to treat themselves to a deliciously sweet meal every now and then? This Eastern European delight is a modern twist to a classic pierogi (ravioli) recipe, which is fresh and ideal for warm summer nights.
2 cups flour
1/4 tsp salt
1/2 tsp sugar
3 tbsp oil
1/2 cup water
Filling and sauce:
1 jar cherries in juice
1-2 tbsp sugar
1.5 tbsp cornstarch
1/4 tsp cinammon
Mint leaves and whipped cream as topping
- To make the dough, mix flour, salt, oil and water into a medium-sized bowl. Then simply cover the dough in a plastic wrap, and allow it to rise.
- For the sauce and filling, pour the cherries and juice through a sieve and into a saucepan. The strained cherries should have their own bowl, and set them aside to use as the pierogi filling.
- Add one tablespoon of sugar (or slightly more if you prefer a sweeter filling), then add the cornstarch, cinnamon, and juice into a pan and stir. Heat the cherry juice, and stir until it thickens. Remove from heat, and leave it aside to cool.
- Prepare the dough for the pierogi and kneed on a lightly floured surface. Remove a walnut-sized piece from the dough, then flatten with a rolling pin to create a small circle.
- Place 3-4 drained cherries in the centre of the dough, then press edges together with your fingers (or use a fork).
- Bring a large pot of water to boil, then cook 4-5 pierogi at a time so they don’t overlap. Cook until they begin to float, then remove and let them cool down. Serve with mint leaves or a generous serving of your favourite whipped cream over the top.
Image and Recipe via Vegalicious