Sweet Pierogi with Raspberry Ricotta Cheese filling
Pierogis are the comfort food of every Pole. After you make these Sweet Pierogi with Raspberry Ricotta Cheese filling, you will know why.
The dough is infused with delicate crushed rose petals, adding just a hint of floral aroma that pairs beautifully with the creamy ricotta and tart raspberry filling. A touch of lemon zest brightens the flavors. Every bite of these Polish dumplings is irresistible.
Soft and pillowy when boiled or crispy and golden when pan-fried, these sweet pierogi are a true labor of love. Whether you’re making them for someone special or simply treating yourself, they bring a little extra magic to the table.
Beloved Polish dumplings with a romantic twist, perfect for Valentine’s Day or any special occasion.
Why you will love Sweet Pierogi
Romantic – the subtle floral notes from crushed rose petals make them feel extra special, perfect for Valentine’s Day or any cozy date night.
Fun to make – Making pierogi from scratch is always a rewarding experience, and these have a playful yet sophisticated twist.
Soft & buttery – you can enjoy them tender right after boiling or give them a golden, crispy finish in butter for extra indulgence.
Ingredients, Variations and Substitutions
For the Dough:
All-Purpose flour – is the base of the dough, providing structure while staying soft and pliable. If you prefer a more delicate dough, you can swap in a mix of all-purpose and cake flour for a more tender texture. A gluten-free flour blend may work, but the dough will be more fragile.
Egg – adds richness and helps bind the dough. You can leave it out for a softer, more delicate dough, replacing it with an extra tablespoon of sour cream or a bit of milk.
Unsalted butter – a small amount of melted butter gives the dough extra richness and flexibility. You can swap it for vegetable oil if needed, but butter enhances the flavor best.
Salt – balances the sweetness and enhances all the flavors. A fine sea salt works best.
Crushed Rose Petals (Optional) – These add a delicate floral aroma to the dough, making the pierogi feel extra special. If you don’t have dried rose petals, a drop of rose water can add a similar effect—just be careful not to overdo it!
For the Filling:
Ricotta Cheese – creates a creamy, light filling that pairs beautifully with the raspberries. For a slightly firmer consistency, you can use blended cottage cheese or farmer’s cheese. Cream cheese is also a great option for this fruit pierogi recipe.
Egg Yolk – helps bind the filling, making it smooth and rich. If you prefer a runny filling, you can leave it out, but it does add extra structure.
Powdered Sugar – adds just the right amount of sweetness without making the filling grainy. You can also use honey or maple syrup for a natural sweetness.
Fresh Raspberries – their natural tartness balances the creamy ricotta perfectly. If fresh raspberries aren’t available, you can use frozen raspberries, just be sure to drain them well to avoid excess moisture. Raspberry jam can also be used for a smoother, more intense flavor.
Vanilla extract – adds warmth and depth to the filling. Almond extract can be a nice alternative for a slightly nutty twist.
Equipment you will need
- Mixing bowls
- Measuring cups & spoons
- Rolling pin
- Cookie cutter (about 3 inches / 7.5 cm)
- Fork or pastry crimper
- Slotted spoon
- Large pot
- Fine-mesh sieve
- Coffee grinder or mortal pestle
- Food processor (optional)
- Large skillet (optional)
Top Tips for best tasting Sweet Pierogi
Keep the dough soft & elastic – knead just until smooth and let it rest for at least 30 minutes. This helps relax the gluten, making the dough easier to roll and shape.
Crush rose petals finely – to evenly distribute their delicate flavor, crush (or grind) them into small bits before adding to the dough. Too large, and they may create uneven textures.
Use an egg yolk in the filling – it helps bind it, preventing it from becoming too runny while staying smooth and creamy.
Chill the filling before using – a short time in the fridge or even freezer (about 15–20 minutes) helps firm it up, making it easier to scoop and preventing excess moisture from softening the dough.
Don’t overfill – a teaspoon-sized portion of filling is just right. Too much, and the pierogi might burst when sealing or cooking.
Lightly moisten the edges – If the dough isn’t sealing easily, dab a little water or beaten egg on the edges before pressing with a fork or crimping.
Boil gently – cook pierogi in gently simmering water rather than a rolling boil to prevent them from breaking apart.
Step-by-step instructions
- In a large bowl, whisk together flour, powdered sugar, salt, and crushed (or ground) dried rose petals.
- Whisk the egg with warm water and melted butter in a separate bowl.
- Gradually pour the wet ingredients into the dry ingredients, stirring until a shaggy dough forms.
- Transfer to a lightly floured surface and knead for 5-7 minutes until the dough becomes smooth and elastic.
- Cover the dough with a kitchen towel and let it rest for at least 30 minutes at room temperature to relax the gluten.
- Mix ricotta, mashed raspberries, powdered sugar, vanilla extract, and lemon zest in a medium bowl. And rose powder.
- Add the egg yolk and stir until well combined. If the filling seems too runny, refrigerate for 15-20 minutes to firm up.
- Lightly flour your work surface. Divide the dough into halves and roll one half to about ⅛-inch (3mm) thickness. Keep the second half covered with a kitchen towel or plastic wrap.
- Cut out circles using a round cutter or the rim of a glass (about 3 inches / 7.5 cm in diameter). Gather and re-roll any dough scraps to make more pierogis.
- Place about one teaspoon of filling in the center of each dough circle. Lightly brush the edges with a bit of water to help seal.
- Fold in half to create a dough pockets over the filling (half-moon shape), and press the edges together.
- For extra security, crimp the edges with a fork or pinch them into a decorative pattern.
- Bring a large pot of salted water to a gentle boil.
- Drop the pierogi in batches, stirring occasionally to prevent sticking. Once they float to the top (about 2-3 minutes), let them cook for another 1-2 minutes, then remove with a slotted spoon.
- Serve with a dollop of whipped ricotta and raspberry sauce topped with extra crushed rose petals.
Best ways to enjoy Sweet Pierogi
- Classic served warm with a drizzle of honey or a dusting of brown sugar for a light, sweet finish.
- With raspberry coulis or fruit sauce of your choice.
- Whipped ricotta or a dollop of sour cream.
- Pan-fry them in butter until golden brown.
- Garnish with crushed rose petals or a few whole dried petals.
- Serve with a scoop of vanilla bean, raspberry, or honey-lavender ice cream for an indulgent dessert.
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Storage instructions, reheating
Storing Uncooked Pierogi
If you’re making the pierogi ahead, arrange them in a single layer on a parchment-lined cookie sheet, dusted lightly with flour to prevent sticking. Cover with plastic wrap and refrigerate for up to 24 hours before cooking.
For longer storage, freeze them: spread pierogi in a single layer on a baking sheet, freeze until firm, then transfer to an airtight container or zip-top bag. They’ll keep for up to 2 months.
Storing Cooked Pierogi
Once boiled, let the pierogi cool completely before storing. Place them in an airtight container with a light coating of butter or olive oil to prevent sticking. Store in the refrigerator for up to 3 days or freeze for longer storage. Frozen cooked pierogi can last up to 2 months but may soften slightly upon reheating.
Reheating Methods
Boiling (For Uncooked, Frozen Pierogi) – Drop frozen pierogi into gently simmering water and cook until they float, plus an extra 1–2 minutes to ensure they’re heated through.
Pan-Frying (For Cooked Pierogi) – For crispy edges, heat butter in a skillet over medium heat and pan-fry the pierogi for 2–3 minutes per side, until golden brown and slightly caramelized.
Microwave (Quick but Softer Texture) – Place pierogi on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals until warm.
Oven (For Larger Batches) – Preheat the oven to 350°F (175°C). Arrange pierogi on a baking sheet, brush with melted butter, and bake for 10–12 minutes until heated through.
Make-Ahead Tips
Prepare the dough in advance – The pierogi dough can be made up to 24 hours ahead and stored in the refrigerator, wrapped tightly in plastic wrap. This allows the gluten to relax, making the dough easier to roll out. Just let it sit at room temperature for 15–20 minutes before using.
Make the filling ahead – The raspberry ricotta filling can be mixed a day in advance and stored in an airtight container in the fridge. If it thickens too much, let it sit at room temperature for a few minutes and give it a quick stir before filling the pierogi.
Assemble and freeze – If you want to have pierogi ready to go, assemble them completely and freeze in a single layer on a parchment-lined tray. Once frozen solid, transfer them to a freezer-safe bag or container. They can go straight from the freezer to boiling water when ready to cook—no need to thaw!
Sweet Pierogi with Raspberry Ricotta Cheese filling.
Equipment
- mixing bowls
- measuring cups and spoons
- Rolling Pin
- round cutter
- large pot
- slotted spoon
- fine mesh, sieve
- coffee grinder
Ingredients
For the Dough
- 2 cups all-purpose flour
- 1/2 cup warm water
- 1 large egg
- 1 tbsp melted butter
- 1 tbsp powdered sugar
- 1/2 tsp salt
- 1 tsp crushed dried rose petals finely ground for a delicate floral note
For the Raspberry Ricotta Filling
- 1/2 cup ricotta cheese
- 1/2 cup fresh raspberries mashed
- 2 tbsp powdered sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
- 1/2 tsp lemon zest
- 1 tsp crushed dried rose petals optional, for more floral depth
Instructions
- In a large bowl, whisk together flour, powdered sugar, salt, and crushed dried rose petals.
- In a separate small bowl, whisk the egg with warm water and melted butter.
- Gradually pour the wet ingredients into the dry ingredients, stirring with a fork until a shaggy dough forms.
- Transfer to a lightly floured surface and knead for about 5-7 minutes, until the dough becomes smooth and elastic.
- Cover the dough with a kitchen towel and let it rest for at least 30 minutes at room temperature to relax the gluten.
- In a medium bowl, mix together ricotta, mashed raspberries, powdered sugar, vanilla extract, and lemon zest. And rose powder
- Add the egg yolk and stir until well combined. If the filling seems too runny, refrigerate for 15-20 minutes to firm up.
- Lightly flour your work surface and roll out the dough to about ⅛-inch (3mm) thickness.
- Using a round cutter (about 3 inches / 7.5 cm in diameter), cut out circles. Gather and re-roll any scraps to use all the dough.
- Place about 1 teaspoon of filling in the center of each dough circle. Lightly brush the edges with a little water to help seal.
- Fold the dough over the filling to form a half-moon shape and press the edges together.
- For extra security, crimp the edges with a fork or pinch them into a decorative pattern.
- Bring a large pot of salted water to a gentle boil.
- Drop the pierogi in batches, stirring occasionally to prevent sticking. Once they float to the top (about 2-3 minutes), let them cook for another 1-2 minutes, then remove with a slotted spoon.
- Serve topped with raspberry sauce and a dollop of whipped ricotta.
Notes
Nutrition
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Conclusion
Fork tender, lightly chewy texture, rich fruit filling, there you have it. A recipe for a dessert pierogi.
These Raspberry Ricotta Sweet Pierogi with rose petals are the perfect way to celebrate something (or someone) special.
Whether you serve them with a drizzle of raspberry coulis, a dollop of whipped ricotta, or simply a dusting of powdered sugar, each bite is a little moment of joy.
With make-ahead and storage options, you can enjoy them fresh or save a batch of those sweet dumplings for later.
FAQ about Sweet Pierogi
Can I make these pierogi ahead of time?
Yes! You can prepare the dough and filling up to a day in advance and store it in the fridge. Assembled pierogi can be frozen and cooked straight from frozen—no need to thaw!
Do I have to use rose petals in the dough?
No, the rose petals add a subtle floral touch, but you can leave them out if you prefer. Try adding a little vanilla extract or lemon zest for another layer of flavor.
Can I use frozen raspberries instead of fresh ones?
Absolutely! Just make sure to thaw and drain them well to prevent excess moisture in the filling. You can also cook them down slightly with a touch of sugar to concentrate the flavor.
What’s the best way to seal pierogi so they don’t open while cooking?
Press the edges together firmly and, if needed, use a little water or egg wash to help seal. You can also crimp the edges with a fork or pinch them into a decorative pleat for extra security. I like to use pierogi press.
Can I bake these pierogi instead of boiling them?
Baking alone won’t give the traditional soft texture, but you can boil them first, then bake or pan-fry them for a crispy finish. If you want a fully baked option, brushing them with butter before baking at 375°F (190°C) for about 15 minutes can give them a golden crust.
What sauce pairs best with these sweet pierogi?
A raspberry coulis enhances the fruity filling, while whipped ricotta adds a creamy contrast. You can also try brown butter with a sprinkle of sugar, vanilla yogurt, or a drizzle of honey.
