Fine Cooking Magazine - November/December 2020

屈服：Yields about 40 pierogis

Apricot-filled pierogi are delicious for brunch or dessert. They’re especially good with the sugared almond topping below, but you could just as easily serve them with whipped cream, a little browned butter or a simple sprinkle of sugar.

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For the pierogi

12 oz. dried apricots
1 cup water
2 strips (1×3 inches) lemon zest
2汤匙。无盐黄油
2汤匙。sugar
1 Tbs. fresh lemon juice
2 tsp. brandy
Pinch salt
1 recipePierogi Dough

For the sugared almonds

1 Tbs. unsalted butter
1 cup sliced almonds
1 Tbs. sugar
1/8 tsp. ground cinnamon

Nutritional Sample Size 1 pierogi
Calories (kcal) : 100
Fat Calories (kcal): 30
Fat (g): 3
Saturated Fat (g): 1
Polyunsaturated Fat (g): 0.5
单不饱和脂肪（G）：1.5
Cholesterol (mg): 20
Sodium (mg): 50
Carbohydrates (g): 16
Fiber (g): 1
蛋白质（G）：3

Preparation

做填充

In a medium saucepan, combine the apricots, water, and zest. Cover and bring to a boil. Reduce to a simmer and cook until the apricots are very tender and the liquid is almost evaporated (you’ll have 2 to 3 Tbs. left), about 12 minutes. Remove the zest, transfer the mixture to a food processor, and coarsely purée with the butter, sugar, lemon juice, brandy, and salt.

Shape and fill the pierogi

用5 QT填充一个大锅。浇水并用高火煮沸。同时，用轻轻的手指捏1吨。一部分面团并将其滚成直径约1-1/2英寸的球。您应该得到36至40个球。用小的滚动销或销钉，将每个球轻轻地滚成一个3至3-1/2英寸的圆圈，在良好的表面上约1/8英寸厚。在工作时，将面团球和圆盘盖住了，以免它们变干。
将一轮面团放在手掌中，将多余的面粉撒下，然后将一大茶匙杏子倒入面团的中心。将圆圈折成两半以包围填充物。通过将边缘从填充物中拉开并将它们夹在一起来密封码头。为了确保正确的密封，请再次将边缘关闭，从一端到另一端工作。将填充的码头放在面粉的工作表面或烤盘上，并用干毛巾或保鲜膜盖住，直到所有东西都填满。重复剩余的面团和馅料。

煮皮耶罗吉

When the pot of water is boiling, drop the pierogi in batches into the boiling water, stirring occasionally. When they float to the top, cook for another 2 to 4 minutes; bite into one to check that there’s no chalky line. Remove cooked pierogi from the water with a spider or slotted spoon and put them in a bowl.

Make the sugared almonds

In a medium skillet over medium heat, melt the butter. Add the almonds and sauté, stirring constantly, until lightly browned, about 5 minutes. Add the sugar and cinnamon and cook, stirring, until golden, about 1 minute. Sprinkle over the pierogi and serve.