Carrot Cake Pierogies

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The best thing about a pierogi is that you can pretty much jam anything in there, boil it up, and it'll taste great. When it comes to these carrot cake pierogies from James Cunningham's Eat St. Cookbook, they're little pockets of goodness that just keep on giving!

from Perogy Boyz in Calgary, Alberta

Ingredients

Pierogi Dough
4 cups (1 L) all-purpose flour
1 tbsp (15 mL) salt
1 1/4 cups (300 mL) cold water
1 tbsp (15 mL) canola oil
Carrot Cake Filling
1 sweet potato, peeled and coarsely chopped
3 cups (750 mL) carrots, coarsely chopped
1/2 cup (125 mL) raisins
1 tbsp (15 mL) canola oil
1 cup ( 250 mL) cream cheese
1/2 cup (125 mL) brown sugar
1/2 cup (125 mL) granulated sugar
1 tbsp (15 mL) cinnamon
1 tbsp (15 mL) ground allspice
Caramel Sauce
1/2 cup (125 mL) butter
2 cups (500 mL) sugar
3 cups (750 mL) whipping cream, at room temperature
pinch cinnamon
For finishing
2 tbsp (30 mL) butter
sprinkle icing sugar

Preparation

1. For the pierogi dough, in a large bowl, stir together flour, salt, water and oil until a soft but sticky dough forms. Knead on a lightly floured surface, adding more water or flour as needed, until dough is smooth. Cover with plastic wrap and let rest for about 20 minutes.

2. For the filling, in a food processor, combine sweet potato, carrots and raisins; pulse until finely chopped. Heat oil in a large skillet over medium heat. Add carrot mixture; cook, stirring, until just softened. Transfer to a bowl. Add cream cheese, brown sugar, granulated sugar, cinnamon, and allspice; stir until well combined. Set aside.

3. For the caramel sauce, in a medium saucepan over medium-high heat, melt butter. Add sugar; cook, stirring constantly to avoid burning, until caramel is golden brown. Add cream and cinnamon; whisk until smooth. Set aside, keeping warm.

4. To finish the pierogies, on a lightly floured work surface, roll out dough to 1/4-inch (5 mm) thickness. Cut out 3-inch (8 cm) rounds with a glass or cookie cutter. Place 1 tbsp (15 mL) filling on each round. Fold dough over and pinch edges together to seal.

5. Bring a large pot of salted water to a boil. Cook pierogies, stirring gently, until they float, 1 or 2 minutes. Transfer to colander to drain.

6. In a large skillet over medium-high heat, melt butter. Add pierogies; fry until golden brown on both sides. Divide pierogies among plates. Drizzle with caramel sauce and sprinkle with icing sugar.

 

Steven, Chris and James

Yield: 8

 

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