Vanilla-cheeese filling for pierogis
40 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Dry cottage cheese or about 4 cups each |
| ¼ | cup | Raisins, seedless |
| 1 | pinch | Salt |
| 2 | pounds | Dry ricotta cheese |
| 1 | Egg yolk | |
| 1 | teaspoon | Vanilla extract |
| Sugar to taste | ||
Directions
Using a grinder or food processor fitted with a metal blade, process cheese. Do not puree or process too fine. In a large bowl, combine cheese, egg yolk, raisins, vanilla, and salt. Add sugar to taste.
Makes about 4 cups or enough to fill 40 to 45 pierogies. With this filling, pierogies can be used as either a main dish or dessert.
Published in HPBooks "POLISH COOKING" ISBN O-89586-272-7
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