Apple Pie Pierogi Recipes

SHORTCUT PIEROGI RECIPE

Steps:

• Bring large saucepan of water to boil. Meanwhile, mix potatoes, cream cheese spread and pepper.
• Cut won ton wrappers into circles with 3-inch biscuit cutter; brush edges with egg white. Spoon 1 Tbsp. potato mixture onto center of each wrapper; fold in half. Press edges together to seal. Add, in batches of 12, to boiling water in large saucepan; cook 2 to 3 min. or until pierogies float to surface. Drain in colander. Rinse with cold water; drain well.
• Melt 1 Tbsp. butter in large nonstick skillet on medium-high heat. Add 12 pierogies; cook 2 to 3 min. on each side or until golden brown on both sides. Remove from skillet; cover to keep warm. Repeat with remaining butter and pierogies. Serve with sour cream.

PIEROGI CASSEROLE

Steps:

• In a skillet, saute onion in butter until tender; set aside. In a bowl, combine cottage cheese, egg and onion salt. In another bowl, combine potatoes, 2/3 cup cheddar cheese, salt and pepper. Place 3 noodles in a greased 13x9-in. baking dish. Top with cottage cheese mixture and 3 more noodles. Top with potato mixture, remaining noodles and sauteed onion. Top with remaining 1/3 cup cheese. Cover and bake at 350° until heated through, 25-30 minutes. Let stand 10 minutes before serving.

CRUNCHY PIEROGIES PIE

Steps:

• Preheat oven to 425.
• Boil pierogies for 3-4 minutes, or until they float to the water's surface.
• Drain well.
• Place in an 8-inch pie plate (glass, preferably).
• Put the 3 inividual tablespoons of butter on the top of the pierogies.
• Sprinkle the cheese over all.
• Bake for 15-20 minutes, until edges brown and the cheese and pierogi edges are crispy.
• If you did it right, the bottoms of the pierogies should be crispy, too.
• Serve hot.

PIEROGIES WITH RED CABBAGE & APPLE

Steps:

• In 10-inch skillet, heat 1 tablespoon oil on medium until hot.
• Add onion & garlic; cook 5 minutes or until golden and softened, stirring frequently.
• Increase heat to medium-high; add cabbage, cider, 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper & pinch of crushed red pepper flakes; cover and cook 5 minutes or until cabbage begins to wilt.
• Stir in apple; cover and cook 5 minutes or until cabbage is very tender.
• Meanwhile, in covered 12-inch nonstick skillet, heat remaining 1 tablespoon oil with 1/2 cup water to simmering on medium.
• Add frozen pierogies; cover and cook 5 minutes.
• Uncover and cook 10 to 12 minutes longer or until pierogies are heated through and pale golden on both sides.
• Serve pierogies on cabbage mixture, sprinkled with freshly ground black pepper.
• Calories 305; Saturated Fat 1g; Cholesterol 5mg; Sodium 550mg(yikes!); Total Carbohydrate 52g; Dietary Fiber 4g; Protein 6g & Calcium --.