Apple and Squash Pierogi

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Staying in with time to cook, as most of us are? Why not make pierogi? Black Star Farms on the Leelanau Peninsula shared this month’s recipe.

Dough:
3 c. all-purpose fl our
2 eggs
1 c. sour cream
1 t. salt

Filling:
3 Granny Smith apples, peeled and cored
1/2 c. sugar
1/2 liter dry Riesling
1 c. butternut squash, diced small and roasted at
350° until soft
1 c. cream cheese
1/4 c. buttermilk
1/4 c. pure maple syrup
1 large whole egg
1 t. fresh thyme
Salt and pepper to taste

Sift flour into a large bowl. Make a well in the center of the flour. Mix eggs, sour cream and salt in a smaller bowl. Then add the mixture to the center of the flour and gently work liquid into the flour until dough ball forms (about 4 minutes). Knead dough for 6 minutes
or until slightly tacky. Let it rest for 30 minutes with a towel covering. Note: If dough feels too moist after kneading, add 1 T. fl our sparingly until slightly tacky.

While the dough is resting, dice apples and poach in Riesling and sugar for approximately 10 minutes or until soft. Drain well on paper towel. Mix cream cheese, maple syrup, buttermilk, egg, thyme, salt and pepper. When well-combined, fold in squash and apples. Roll out dough to about 1/8-inch thickness and cut with a 3-inch-round cookie
cutter. Brush each circle with egg wash (a mix of 50 percent egg, 50 percent water), then fi ll with 1 T. of the filling. Fold in half and pinch closed all around. Pan sear in a nonstick pan with avocado oil until golden brown. Pair with Arcturos Gewürztraminer.

—Black Star Farms

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