Sweet pierogi with cheese

Tags: Polish, pastry, Baba, dessert
These are a typically Polish and very nourishing dessert, which should be remembered when composing a dinner menu to which they will be an attractive addition.
. 10 steps
dough Divide dough into quarters, roll out thinly, cut into 6cm diameter circles. Place a heaped teaspoon of farce in the centre. Fold over, press the edges firmly, shaping them so they do not fall apart in the cooking   Cook in a shallow wide pot, in a large amount of lightly salted water. When they come to the surface, cook them over low heat 4-5 minutes, remove, drain well.
1 lb flour   rub
1 1/2 oz butter
pinch salt
1 egg   knead, adding water as necessary. Dough should be quite loose, and not stick.
1 egg yolk
1/2 cup lukewarm water
1 lb cream cottage cheese   sieve
2-3 oz sugar   mix
1 tablespoon candied orange peel very finely diced
2 oz small raisins
butter melted   Pour butter liberally over pierogi; serve immediately
Serve with fresh, thick, slightly sour cream
See also fruit pierogi. And then there are the savoury pierogi: Russian pierogi, sweet cabbage pierogi, sauerkraut pierogi, cheese pierogi, meat pierogi, kasha pierogi, crisp mushroom pierogi.