Forktionary

Pierogi Peanut Butter And Jelly Pierogi's Peer Oh Gee Recipe

Sweet and savory heaven! These irresistible Peanut Butter & Jelly Pierogies are filled with a creamy peanut butter and jelly swirl, studded with melted chocolate chips, and encased in a perfectly crispy, golden-brown dough. A unique twist on a classic comfort food, this recipe is perfect for a fun family meal or a delightful dessert. Prepare to be amazed!

Prep Time 30 mins
Cook Time 45 mins
Calories 153.5 kcal
Protein 9g
Rating 5.0 (3 Reviews)
Pierogi Peanut Butter And Jelly Pierogi's Peer Oh Gee 36

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pierogi Peanut Butter And Jelly Pierogi's Peer Oh Gee

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How to Make Pierogi Peanut Butter And Jelly Pierogi's Peer Oh Gee

  1. In a food processor, pulse together 3 cups all-purpose flour and 1 teaspoon salt until combined.
  2. Add 2 large eggs and 4 ounces cream cheese, softened. Process until the mixture resembles coarse crumbs (about 20 seconds).
  3. With the food processor running, slowly add ½ cup lukewarm water through the feed tube until a dough ball forms.
  4. Process for an additional 6 seconds.
  5. If the dough is too sticky, add 1-2 tablespoons more flour, 1 tablespoon at a time.
  6. Let the dough rest, covered, for at least 20 minutes.
  7. Meanwhile, in a bowl, gently swirl together 1 cup creamy peanut butter and ½ cup of your favorite jam or jelly (raspberry is recommended!). Set aside.
  8. Roll out half of the dough on a lightly floured surface to 1/16 inch thickness.
  9. Use a 5-inch cookie cutter or glass to cut out circles.
  10. Place about 2 tablespoons of the peanut butter and jelly filling in the center of each circle.
  11. Add 1 teaspoon of mini chocolate chips to each pierogi.
  12. Fold the dough over to form a half-moon shape, pressing firmly to seal the edges and remove any air pockets.
  13. If the dough is difficult to seal, lightly brush the edges with water or an egg wash before pinching together.
  14. Repeat steps 8-13 with the remaining dough and filling.
  15. Bring a large pot of salted water to a boil. Add 1 tablespoon of olive oil.
  16. Carefully add 10 pierogies at a time to the boiling water. Do not overcrowd the pot.
  17. Stir gently to prevent sticking. Cook for about 3 minutes, or until the pierogies float to the surface.
  18. Remove the pierogies with a slotted spoon and place them in a bowl.
  19. In a separate skillet, melt 2 tablespoons of butter over medium heat.
  20. Add the cooked pierogies in a single layer, without overcrowding. Brown on both sides.
  21. Serve immediately with a glass of milk or a scoop of ice cream.

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

21g

Fat

9g

Carbs

6g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts American Vegetarian Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Breakfast Desserts Fruit American Dinner Party Chocolate Nuts Food Processor Blender Stove Top Comfort Food Northeastern United States Brunch Taste Mood Sweet Equipment Small Appliance Number Of Servings Presentation Served Hot