Strawberry and Pear Pierogies with Yogurt
Sweet fruit-filled pierogies served with Greek yogurt and a strawberry coulis.
⏱️ Prep: 30 min🍳 Cook: 60 min
Ingredients
| 2 cups | 480 ml | all-purpose flour |
| 2 tablespoons | 30 ml | white sugar |
| 1/4 teaspoon | 1.3 ml | kosher salt |
| 1/4 cup | 60 ml | water |
| 2 cups | 480 ml | chopped strawberries |
| 2 cups | 480 ml | chopped Bosc pears |
| 1/4 cup | 60 ml | white sugar, divided |
| 1/4 cup | 60 ml | water, divided |
| 1 cup | 240 ml | strawberries |
| 1/2 cup | 120 ml | white sugar |
| 1 cup | 240 ml | Greek-style yogurt |
Instructions
Servings: 6 · Ready in: 1hr 30min
Appliances — for best results, we recommend using: Mealthy HandBlend.
- Combine flour, sugar and salt with water in a bowl. Form a ball with the dough and knead on a flat surface for about 5 minutes. Wrap the dough in plastic and allow to rest for about 30 minutes.
- On the stovetop in a small saucepan, add the strawberries, half of the sugar, and half of the water. Cook on low heat for 5 minutes stirring occasionally.
- In another saucepan, add pears, half of sugar, and half of the water and cook on low heat covered and simmer for 45 minutes, stirring occasionally.
- Remove the strawberries from heat once sugar is melted completely and transfer to a bowl; allow to cool for 15 minutes.
- On a flat floured surface, divide the dough into 4 to 5 strips. Divide again into 1 inch pieces. Form a small ball; using a small rolling pin, gently roll out dough into the shape of a disc. This method of rolling pastry dough is used for dumplings. Repeat this step for the remainder of dough.
- Fill discs with about 2 teaspoons of fruit filling; set aside on a floured sheet tray.
- Bring a large pot of water to a roiling boil. Cook pierogies in batches of 8 to 10 on high heat until they start to float, for about 4 minutes; remove with a slotted spoon and place pierogies on a serving plate.
- Add strawberries, and sugar to a medium sized pot and cook on low heat for about 15 minutes until the sugar is completely melted and the liquid bubbles. Remove from the heat and transfer to a blender. Pulse for 30 seconds and then blend on high speed for 1 minute. Alternately, put the ingredients into a deep bowl or pot and blend with an immersion blender until smooth. Transfer to a mixing bowl and allow to completely cool. You can speed up the cooling process by storing the coulis in the freezer for 15 minutes.
- Combine the Greek yogurt with about 2 tablespoons of the strawberry coulis in a mixing bowl and transfer to a serving bowl.
- To serve, add yogurt and strawberry coulis into small bowls or ramekins along with a plate of the pierogies.
Mealthy Tip: Organize your time in the kitchen by writing down a task list. Cook the fruits at the same time while the dough rests. While the fruit is cooking, make the coulis and yogurt mixture.