Pierogi Leniwe Lazy Polish Ravioli Sweet Cheese Version
Discover the ultimate comfort food with Pierogi Leniwe, also known as Lazy Polish Ravioli, in this indulgent sweet cheese version. These pillowy, melt-in-your-mouth dumplings are crafted from a tender dough made of farmer's cheese (or ricotta), egg yolks, and a touch of sugar, resulting in a subtly sweet and creamy base. Prepared in just 30 minutes, this no-stuffing, no-fuss recipe is perfect for busy weeknights or cozy family dinners. Boiled until they float to perfection, the pierogi are finished with a generous drizzle of golden brown butter, then crowned with a sprinkle of cinnamon and sugar for a delightful dessert or brunch treat. Whether you're already a fan of Polish cuisine or simply craving something unique and satisfying, these Lazy Pierogi will become your new favorite way to enjoy traditional flavors with minimal effort.
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Recipe Information
Ingredients
- 450 grams Farmer's cheese (or ricotta cheese, well-drained)
- 120 grams All-purpose flour
- 3 pieces Egg yolks
- 25 grams Granulated sugar
- 1 teaspoon Kosher salt
- 50 grams Unsalted butter (for serving)
- 1 teaspoon Cinnamon (for topping)
- 2 tablespoons Granulated sugar (for topping)
Instructions
In a large mixing bowl, combine the farmer's cheese, egg yolks, and granulated sugar. Mix until well incorporated and smooth.
Using a spatula, gradually fold the flour and salt into the cheese mixture. Stir until the dough starts coming together but avoid overmixing. The dough should be soft and slightly sticky but manageable.
Lightly flour a clean work surface and turn the dough out onto it. Divide the dough into four equal portions. Roll each portion into a log about 2 cm in diameter.
Using a sharp knife, cut the logs into small pillow-shaped pieces, roughly 2.5 cm long. Lightly dust the cut pieces with a bit of flour to prevent sticking.
Bring a large pot of salted water to a gentle boil. Reduce the heat to maintain a simmer. Carefully drop the dumplings into the water, working in batches if needed to avoid overcrowding.
Cook the pierogi for 3-4 minutes, or until they float to the surface. Remove them using a slotted spoon and transfer to a plate to cool slightly.
In a small saucepan, melt the butter over medium heat until it starts to bubble and turns golden brown, developing a nutty aroma. Remove from heat.
To serve, drizzle the hot brown butter over the cooked pierogi. Sprinkle with sugar and cinnamon for sweetness. Serve immediately and enjoy!
Nutrition Facts
Calories |
1843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.8 g | 129% | |
| Saturated Fat | 58.1 g | 290% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 799 mg | 266% | |
| Sodium | 1970 mg | 86% | |
| Total Carbohydrate | 159.2 g | 58% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 59.9 g | ||
| Protein | 70.5 g | 141% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1022 mg | 79% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 656 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
