Go Back
–+ servings
Sweet cheese pierogi angle shot

Sweet Cheese Pierogi

Sweet cheese pierogi made with cream cheese, sugar, vanilla, and semolina. A smooth, lightly sweet Polish-style pierogi filling that’s easy to work with and loved by kids and adults alike.
Print Recipe Pin Recipe
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Course: Main Course
Cuisine: Polish
Keyword: cream cheese, pierogi
Servings: 4
Author: Marcin Skrzypiec

This post may contain affiliate links. Read our privacy policy.

Equipment

Ingredients

Pierogi Dough

  • 2 cups all-purpose flour ~250 g
  • ¼ tsp salt
  • 1 ½ tbsp oil
  • ½ cup boiling water 120 g

Sweet Cheese Pierogi Filling

  • 1 pound cream cheese ~450 g
  • 4 tbsp sugar ~56 g
  • 1 tsp vanilla extract optional
  • 3 tbsp semolina ~30 g

Instructions

Make Dough

  • Boil Water: Boil a pot of water.
    ½ cup boiling water
  • Mix Dry Ingredients: Add flour and salt into a large bowl and stir.
    2 cups all-purpose flour, ¼ tsp salt
  • Wet Ingredients: Add oil and boiled water.
    1 ½ tbsp oil
  • Stir: Mix the ingredients by stirring with a spoon or fork until there is no visible water in the bowl. Be careful not to burn yourself.
  • Knead: Merge the contents of the bowl into a rough dough ball, then knead for 4 to 8 minutes until the dough is smooth and there are no dry spots left.
  • Wrap and Rest: Wrap the dough ball tightly in plastic wrap and let it rest for about 30 minutes before continuing.

Prep Filling

  • Mix the Filling: Combine cream cheese, sugar, and vanilla. Taste and add more sugar or vanilla if needed.
    1 pound cream cheese, 1 tsp vanilla extract, 4 tbsp sugar
  • Add Semolina: Mix in the semolina until fully incorporated. Let the filling rest for 10–15 minutes to firm up before shaping the pierogi.
    3 tbsp semolina

Combine

  • Roll and Cut the Dough: Divide the rested dough into sections. Roll thin and cut into circles. Save leftover scraps for extra pierogi.
  • Shape the Pierogi: Fill dough circles with cheese filling, fold, and seal the edges. If needed, use a damp finger to help seal.
  • Transfer and Cover: Move shaped pierogi to a floured surface and cover with a damp towel.

Cook

  • Boil the Pierogi: Boil in salted water until they float and then an additional 1-2 minutes. Stir the pierogi right after you submerge them in water, so they don't stick to the bottom.
  • Scoop and Serve: Use a slotted spoon to remove pierogi and serve as desired.

Notes

For storage and reheating instructions, see the Pierogi 101 guide. If you want to freeze the leftovers, check out my freezing pierogi guide.
Tried this recipe?Comment below or tag your snaps @definitelynotachefblog or #madewithdnac!