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Pierogi 3 ways with goat cheese


3 h


80 pierogi



About the Recipe

They are full of "end of summer" and autumn flavors - like blueberries and pumpkin. I made tree recipes, they are all vegetarian, and for those of you that prefer savory flavors there is something that you will enjoy tremendously.


Savory Pierogi

1 eggplant (baked in the oven)
3 oz. of goat cheese
1 clove of garlic (chopped)
1 tbsp of olive oil
salt and pepper

Sweet Pumpkin Pie Pierogi

1/4 can of pumpkin puree
3 oz. of goat cheese
1/2 zest of lemon
1/4 tsp of lemon
1 tbsp of maple syrup
1/2 pumpkin spice (ginger, cinnamon, cloves, nutmeg)

Sweet Blueberry Goat cheese

1 cup of blueberries
3 oz. of goat cheese (I use one covered with blueberries)
1/4 tsp of salt
3 oz. of farmers cheese
1/2 tsp of Herbs de Provence (or Lavender)

Cream, mint, chives, butter, powder sugar - are all perfect for garnish!


Savory Pierogi

Preheat the oven to 450F. Cut the eggplant in half, lengthwise and pierce it with a fork in a few places.
Place it on a baking sheet, layered with parchment paper or silicone mat.
Glaze it with olive oil, chopped garlic, salt and pepper.
Bake it for 45 min until the eggplant is soft and has a beautiful brown color.
Scoop out its flesh into a bowl and discard the flesh.
In a separate bowl crumble the goat cheese and mix it with the baked eggplant.
Add salt, pepper and chopped parsley. Mix it well together.

Sweet Pumpkin Pie Pierogi

Crumble the goat cheese and mix it with the pumpkin puree.
Add a pinch of salt, maple syrup, lemon zest and juice, and pumpkin spice.
Mix everything together.

Sweet Blueberry Goat cheese

Crumble goat cheese and the blueberries. Mix together and add farmers cheese for more texture.
Sprinkle Herbs de Provence on top and a pinch of salt. Mix it all together until it becomes a paste.


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