And the last pirogi recipe for several weeks AT LEAST. I've made this in the past as a dessert, but this morning we figured, you have blueberry pancakes for breakfast, why not blueberry pirogi?
Source: I can't remember! I wrote it down years ago.
Makes: ~2 dozen | Time: 1hr
Changes: veganized it; replaced brown sugar with coconut sugar.
Ingredients
Dough
1/2 cup coconut cream
1/2 tbsp melted vegan butter
1/2 tsp EVO
1 1/4 cup whole wheat flour
1 tsp salt
Filling
1/2 lb berries
1/2 tbsp coconut sugar
Dessert Topping
1/4 cup vegan butter
1/4 cup full fat coconut milk
2 tbsp sugar
For Breakfast
Maple syrup
Instructions
Combine dough ingredients and knead until soft. Cover for 10 min or more.
In the meantime, fill a large pot with water and a sprinkle of salt. Bring to a boil, and then leave at a simmer.
Toss berries in a bowl with sugar and set aside. Roll the dough. Use a glass to cut it into circles. Add the filling about 1 tbsp at a time. Use water to pinch the edges closed.
Add 6-8 pirogi to the simmering wtaer at a time. Cook for about 5 minutes or until they float to the top).
In a pan, sear the pirogi in vegan butter for about 2-3 minutes on each side or until golden.
Serve with topping. Enjoy!
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