Blueberry Pierogi

Directions

• In a mixing bowl or food processor add the first 6 ingredients and mix or pulse until it forms a ball. Dough will be soft so in the food processor you may not get a tight ball so combine with several pulses. Place dough on a floured surface and knead the mixture into a soft dough.
• Cut the dough in half and flatten slightly, then wrap the dough in plastic wrap and let rest 20 minutes.
• While dough rests, clean blueberries and towel dry lightly. Then lay the blueberries on a cookie tray and pop them in the freezer. Freezing the blueberries makes it easier to form the filled pierogi. I have also done this without freezing the blueberries.
• Roll the dough out to 1/8″ to 1/4″ thick on a floured work surface. (You can also use a pasta roller attachment if you have one!)
• Using a 3 to 4 inch round cutter, cut the dough into circles.
• On each circle, spread a thin layer of cream cheese, optional. You can sweeten the cream cheese by adding a little confectioner sugar and a splash of vanilla.
• Place about 5 or 6 frozen blueberries on half the circle. Use a little water (you can apply with your finger or a brush) along the edge of the semi-circle, then fold dough over and press to seal.
• Crimp the edge with a fork. Remember to dip the fork in flour to keep it from sticking to the dough.
• At this point you can lay the pierogi single layer on a cookie sheet with parchment paper and place in the freezer until they are frozen and then place them in a freezer bag and store them in the freezer.
• When you are ready to eat these lovely delicacies, boil pierogi in a pot of salted water until they float, approximately 5 to 7 minutes (fresh vs frozen).
• In a skillet, melt butter over medium heat. Lift pierogi with a slotted spoon from the water into the skillet and pan fry on each side until a light brown.
• Finish with a sprinkle of cinnamon sugar before serving!