Cream cheese pirogi
easy
45 mins
45 mins
Ingredients
- 1 pack of (450 g/ 6 slices) deep-frozen puff pastry
- 60 g Black Forest Ham in slices
- 1 Spring onion
- 1 TABLESPOON Oil
- 100 g Low-fat curd
- 100 g Double cream cream cheese
- 2 Egg yolk (size M)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 egg (size M)
- 10 Stem(s) Chervil
- 1 TABLESPOON Whipped cream
- baking paper
Directions
- 1
Place puff pastry slices next to each other and defrost at room temperature for about 20 minutes. Cut the ham into cubes. Clean and wash spring onions, shake dry and cut into thin slices. Heat oil and fry ham at medium heat for about 5 minutes. Fry onions for the last 2 minutes.
- 2
Mix ham onions, quark, cream cheese and egg yolks. Season with salt and pepper. Place the puff pastry slices on top of each other and roll out to a large plate (approx. 40 x 50 cm). Cut out circles (approx. 9 cm Ø). Place the dough remains on top of each other again and again (do not knead), roll out again and cut out about 18 circles one by one. Separate the egg. Spread the edges of the dough thinly with egg white, put about 1 teaspoon of filling on one half of the circle and fold the other half over. Press the edges well together and spread on 2 baking trays lined with baking paper. Wash the chervil, shake dry, pluck the leaves from the stems. Mix egg yolk and cream, brush pockets with it and garnish with chervil.
- 3
Separate the egg. Spread the edges of the dough thinly with egg white, put about 1 teaspoon of filling on one half of the circle and fold the other half over. Press the edges well together and spread on 2 baking trays lined with baking paper. Wash the chervil, shake dry, pluck the leaves from the stems. Mix egg yolk and cream, brush pockets with it and garnish with chervil. Bake one after the other in a preheated oven, 2nd shelf from below (electric oven: 175 °C/ gas: level 2) for about 15 minutes. Arrange warm dumplings on a plate
Nutrition Facts
160 kcal
9 g
12 g
4 g
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