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
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.