Carrot Cake Perogies
Carrot Cake Perogies
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 2100
- Total Fat
- 170
- Saturated Fat
- 52
- Carbohydrates
- 140
- Dietary Fiber
- 5
- Sugar
- 83
- Protein
- 12
- Cholesterol
- 198
- Sodium
- 1068
- Total: 55 min
- Prep: 30 min
- Cook: 25 min
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 2100
- Total Fat
- 170
- Saturated Fat
- 52
- Carbohydrates
- 140
- Dietary Fiber
- 5
- Sugar
- 83
- Protein
- 12
- Cholesterol
- 198
- Sodium
- 1068
- Total: 55 min
- Prep: 30 min
- Cook: 25 min
Ingredients
Dough:
4 cups all-purpose flour
1 tablespoon oil
1 tablespoon salt
Carrot Cake Filling:
3 cups carrots, coarsely chopped
1/2 cup raisins
1 sweet potato, coarsely chopped
1 cup cream cheese
1/2 cup brown sugar
1/2 cup sugar
1 tablespoon allspice
1 tablespoon cinnamon
Butter, for cooking perogies
Caramel Sauce, for serving, recipe follows
Icing sugar, for serving
Mint Oil, for serving, recipe follows
Caramel Sauce:
1/2 cup butter
2 cups sugar
3 cups cream
Pinch cinnamon
Mint Oil:
4 cups olive oil
1 cup fresh whole mint leaves
Directions
- For the dough: Mix together the flour, oil, salt and 1 1/4 cups cold water until a dough forms. Knead the dough, adding more water or flour as needed, and then roll out flat. Cut out 3-inch-diameter rounds using a glass or cookie cutter.
- For the carrot cake filling: Grind together the carrots, raisins and sweet potatoes in a food processor, and then transfer to a saute pan. Saute over medium heat until just softened, and then stir in the cream cheese, sugars, allspice and cinnamon until well combined.
- For cooking the perogies: Bring a large pot of salted water to a boil. Add 1 tablespoon of the filling into each dough round, and then fold the dough over, pinching together the edges to seal.
- Drop the perogies into the boiling water and cook until they float, 1 to 2 minutes. Drain.
- Melt butter in a frying pan over medium-high heat. Add the perogies and fry until golden brown.
- Plate the perogies and drizzle with Caramel Sauce, sprinkle with icing sugar, and add a splash of Mint Oil for the finish.
Caramel Sauce:
- Melt the butter over medium-high heat. Add the sugar, stirring constantly to avoid burning, until well combined and golden brown. Stir in the cream and cinnamon to incorporate.
Mint Oil:
- Warm the oil in a saucepan, and then stir in the mint. Simmer over low heat until the oil is flavored, and then strain.
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