- Archive for July, 2011 -

The Baked Perogy

Jul
23

 

Away from the hustle and bustle

 

“Milan’s beauty is in its’ courtyards” my brother-in-law would often say as we walked the narrow streets of Milan. My family and I recently spent 3 weeks there visiting my sister and her family. The city is after all a business and financial centre but still very European: the fashion, the cars, the architecture, and laid back lifestyle were all amazing and an awesome experience to be part of.

Besides the courtyards, my favourite spots to look into (and spend some time in) were the bakeries! Namely Princi and Bethlehem. Not only were the freshly made pastries and breads delicious, but the presentation of them was truly charming. You could see that there was alot of thought and care put into presenting the baked goods. We also popped into a little shop that sold beautiful marzipan, made to look like miniature fruit and other bubbly colourful things. I regret not having my camera on me at the time. I did take one photo of a marzipan fig that I bought to sample. Word of caution, when asking for a fig in Italy do not ask for a “fica” but a “fico”. The former vulgar slang for a part of the female anatomy.

Nestled inside this sugary fig is sweet sweet marzipan!

 

For this perogy recipe, I drew inspiration from the Bethlehem Bakery in Milan. My sister treated us to a wonderful sweet bread that was made with ricotta cheese and chocolate chips!! So yummy and divine. I decided to bake the perogy as that would ensure the contents would stay nestled inside. The baked perogy is also known as a “piroshki”, a Russian dumpling. Fillings can be either sweet or savoury.

For the baked perogy dough recipe I found this one online that was quick and easy. For the filling I added some vanilla bean and orange zest to add more flavour. Plus I love a chocolate and orange combination! I first prepared the filling a few hours or up to one night before to let the flavours really come together, leaving the vanilla bean pod inside once the seeds were scraped out, and removing it before filling the perogies.

Baked Perogy Dough Recipe

  • 2 1/2 c. flour
  • 1 full c. sour cream
  • 2 eggs
  • 1 tbsp. sugar
  • 1/2 tsp. salt
  • 2 tbsp. butter, softened
  • 2 additional eggs for egg wash

Filling

  • 2 cups of dry pressed ricotta cheese
  • 1 vanilla bean pod, split open and vanilla seeds scraped out; save the pod  (see tip below)*
  • 1/4 cup of sugar
  • zest of one orange
  • 1 cup of miniature dark chocolate chips

Method

1. First prepare the filling by using a fork to mash the ricotta. Next add the remaining ingredients and let the filling mix sit in the fridge for 4 hours or up to 8 hours. *(Tip: you can either leave the vanilla bean in the mix and remove later or you can leave out the pod and add it to your stored sugar to make vanilla sugar. Or along with 2-3 more pods add to vodka to make your own vanilla extract,ready to use in a few months. A great gift for the baker in your life!)

2. For the dough, make a well in the flour and add remaining ingredients. Work all together adding more flour or sour cream should dough be too sticky or too stiff. Form dough into a ball and let rest in fridge for an hour.

3. Preheat the oven to 375 degrees. Roll out the dough when ready and use a 2.5 inch round cutter to cut out circles.

4. Add a tablespoon amount or more of the filling onto each perogy circle and pinch along as you would when making perogies.

5. Place the perogies on parchment paper on a cookie sheet.

6. Paint each perogy with egg wash and pierce with a fork 2 times.

7. Bake for 15-20 minutes, until lightly browned.

8. Let cool and enjoy!

 

Before going into the oven

 

Goes great with a hot cup of coffee on a cool rainy morning