Recipe courtesy of Perogy Boyz

Carrot Cake Perogies

  • Level: Intermediate
  • Total: 55 min
  • Prep: 30 min
  • Cook: 25 min
  • Yield: 8 servings
Share This Recipe

Ingredients

Dough:

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

Caramel Sauce:

1/2 cup butter

2 cups sugar

3 cups cream

Pinch cinnamon

Mint Oil:

4 cups olive oil

1 cup fresh whole mint leaves

Directions

  1. 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.
  2. 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. 
  3. 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. 
  4. Drop the perogies into the boiling water and cook until they float, 1 to 2 minutes. Drain. 
  5. Melt butter in a frying pan over medium-high heat. Add the perogies and fry until golden brown. 
  6. Plate the perogies and drizzle with Caramel Sauce, sprinkle with icing sugar, and add a splash of Mint Oil for the finish.

Caramel Sauce:

  1. 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.

Mint Oil:

  1. Warm the oil in a saucepan, and then stir in the mint. Simmer over low heat until the oil is flavored, and then strain.

Fudge Factor

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …