Cottage Cheese and Blueberry Pierogies

Name: Cottage Cheese and Blueberry Pierogies
Yield: Makes about 50 Servings
Ingredients: 2 large eggs; ½ cup whole milk; ¼ cup sour cream; 2 teaspoons kosher salt; 4 cups all-purpose flour, divided, plus more for surface; 1 cup small curd cottage cheese (4% fat); 1½ teaspoons finely grated lemon zest; Cornstarch (for dusting); All-purpose flour (for dusting); 1 large egg, beaten to blend; 1 cup jam, preferably blueberry; Kosher salt; ½ cup (1 stick) unsalted butter, divided; Maple syrup (for serving); A 3¼-inch round cutter

By Claire SaffitzPhotography by Alex Lau

April 13, 2016

Image may contain Food Bread Dish Meal Toast and French Toast

Alex Lau

These sweet pierogies help balance out the savory fillings from Kielbasa, Sauerkrat, and Potato Pierogies, Beef, Onion, and Cheddar Pierogies, and Bacon, Mushroom, and Spinach Pierogies, making them perfect for any pierogi party.

Recipe notes

Colossal Crème Brûlée

This oversized crème brûlée is far easier to make than individual ones. The crackly top is created from sugar caramelized with a blowtorch, not a broiler.