- whisk together flour, ground rose petals and salt - in a separate bowl mix an egg, warm water and melted butter - slowly pour the wet ingredients over the flour, mix to combine - knead 5-7 minutes - drain the ricotta cheese
– in a small bowl combine the filling ingredients, set aside in the fridge to let it firm up a little - roll the dough out, cut out circles, fill each one with a tsp of the filling - seal the pierogi - cook and enjoy
- with raspberry sauce - dollop of whipped ricotta - browned butter - with a scoop of ice cream - pan fried