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Blueberry and Nectarine Dessert Pierogi

Course Dessert
Cuisine European
Prep Time 1 hour 20 minutes
Cook Time 55 minutes
Servings 4

Ingredients

Dough

  • 2 cups all purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 egg
  • ½ cup water room temperature
  • 1 teaspoon oil

Filing

  • 2 nectarines
  • 1 cup blueberries
  • 3 tablespoons light brown sugar
  • 2 -3 sprigs fresh mint
  • 1 lemon
  • ½ cup water
  • ¼ cup quark

Serving

  • light brown sugar
  • fresh mint
  • plain Greek yogurt
  • reserved fruit filling

Instructions

  1. Sift the flour and baking powder through a fine sieve into a bowl. Add the salt and stir together with a whisk. Make a well for the egg in the center of the flour.
  2. Beat the egg lightly before pouring it into the flour. Stir the egg into the flour mixture with a fork, carefully pulling the flour into the middle as you stir. The dough will become clumpy.
  3. Pour just enough water into the dough to help pull the dough together to form a ball. Knead the dough in the bowl to help it come together before turning it out onto a floured surface.
  4. Knead the dough for 5-7 minutes or until it becomes a smooth ball. Add olive oil and knead it into the dough; about 2-3 minutes longer. Return the dough to a clean bowl and cover the bowl with a cloth to allow it to rest for about 30-45 minutes.
  5. Wash the blueberries and nectarines under cool water before placing them on a cutting board. Peel the nectarines and. Cut the pieces of nectarine off of the seed with a paring knife and transfer them and the blueberries to a bowl. Discard the seeds. Cut the lemon in half and squeeze the juice over the fruit.
  6. Roughly chop the mint and add it to the bowl. Add the brown sugar to the fruit and stir well. Set aside for about 10 minutes.
  7. Transfer the fruit to a small saucepan along with the water and place it on the stove over medium-high heat. Bring the fruit to a slow bowl, stirring occasionally. Allow it to cook until the juices have seeped out around the fruit and it’s thickened a bit; approximately 15 minutes. Transfer the cooked fruit to a bowl and allow it to cool for about 5-10 minutes. Ladle 2/3 cup to another bowl and cover to reserve for serving. Stir the quark into the filling fruit mixture bowl.
  8. Dust a flat surface with flour and roll out the dough to about 1/8th inch thickness. Using a round cutter, cut out circles of the dough. Pull up the scraps and set them aside to be rolled out again.
  9. Spoon a small amount of the fruit filling into the center of the dough circles. Using a finger dipped in water, wet the edge of the dough and fold it over the filling, pressing the edges down to seal them, pleating them if necessary to keep the filling from coming out. Set aside on a dry surface and repeat with the rest of the dough and filling.
  10. Bring a pot of water to a rolling boil over high heat. Transfer the sealed pierogi to the hot water to cook for about 5 minutes, or until they rise to the surface, in batches. Place the cooked pierogi to a dish after each batch.
  11. Melt the butter in a skillet over medium heat. Transfer the boiled pierogi to the pan and allow them to brown on the outside, about 3-4 minutes on each side. Sprinkle with a bit of brown sugar and transfer them to a plate lined with paper towels.
  12. Serve the pierogi in a bowl with Greek yogurt, reserved fruit and fresh mint.