Carrot Cake Perogies
- 4 cups all-purpose flour
- 1 tablespoon oil
- 1 tablespoon salt
- Carrot Cake Filling:
- 3 cups carrots, coarsely chopped
- 1/2 cup raisins
- 1 sweet potato, coarsely chopped
- 1 cup cream cheese
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 tablespoon allspice
- 1 tablespoon cinnamon
- Butter, for cooking perogies
- Caramel Sauce, for serving, recipe follows
- Icing sugar, for serving
- Mint Oil, for serving, recipe follows
- 1/2 cup butter
- 2 cups sugar
- 3 cups cream
- Pinch cinnamon
- 4 cups olive oil
- 1 cup fresh whole mint leaves
For the dough: Mix together the flour, oil, salt and 1 1/4 cups cold water until a dough forms. Knead the dough, adding more water or flour as needed, and then roll out flat. Cut out 3-inch-diameter rounds using a glass or cookie cutter.
For the carrot cake filling: Grind together the carrots, raisins and sweet potatoes in a food processor, and then transfer to a saute pan. Saute over medium heat until just softened, and then stir in the cream cheese, sugars, allspice and cinnamon until well combined.
For cooking the perogies: Bring a large pot of salted water to a boil. Add 1 tablespoon of the filling into each dough round, and then fold the dough over, pinching together the edges to seal.
Drop the perogies into the boiling water and cook until they float, 1 to 2 minutes. Drain.
Melt butter in a frying pan over medium-high heat. Add the perogies and fry until golden brown.
Plate the perogies and drizzle with Caramel Sauce, sprinkle with icing sugar, and add a splash of Mint Oil for the finish.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Melt the butter over medium-high heat. Add the sugar, stirring constantly to avoid burning, until well combined and golden brown. Stir in the cream and cinnamon to incorporate.