Recipe for: Pierogi with Grilled Strawberries, Vanilla Curd, and Lavender Honey - photo 1
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Recipe for: Pierogi with Grilled Strawberries, Vanilla Curd, and Lavender Honey

Valentine's Day Desserts 90 min Medium 0 views ~42.35 PLN * - (0)
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Description

Delicate dumplings on thin dough filled with creamy vanilla cheese and pieces of grilled strawberries, served with warm lavender honey. The dish combines the summer, fresh sweetness of strawberries with classic, slightly tangy cheese, while the aromatic lavender in the honey gives it a romantic, winter "warming" character perfect for Valentine's Day. Visually, it contrasts the white of the cheese, the red of the caramelized strawberries, and the golden sheen of the honey, making it great as a dessert or sweet main course. Serve hot, preferably right after frying in butter, sprinkled with a bit of fresh mint or lemon zest to balance the sweetness.

Ingredients Used

Ingredients (14)

Servings:
4
  • Wheat flour 400 g
  • Chicken egg 2 pcs (~120 g)
  • Water 120 ml
  • Cottage cheese 400 g
  • Sugar 60 g
  • Sour cream 60 g
  • Vanilla 0.4 tsp (~2 g)
  • Strawberry 500 g
  • Honey 80 ml
  • Lavender 2 g
  • Butter 30 g
  • 🌿 Spices
  • Salt 0.2 pinch (~5 g)
  • ✨ Optional
  • Mint 6 g
  • Lemon zest 5 g
💰 Estimated dish cost: ~42.35 PLN (10.59 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Cake

1

Sift the flour into a large clean bowl, add salt and mix. Make a well in the center of the flour. In a separate bowl, beat the eggs with warm water. Pour the egg-water mixture into the well and mix with a spatula or fork, starting with the center and gradually incorporating flour from the edges until a loose dough forms. Transfer to a work surface and knead by hand for 7–10 minutes until the dough is smooth, elastic, and no longer sticky to the hands. If it is too dry, add water by the tablespoon; if it is too sticky, sprinkle with a little flour. Form into a ball, wrap in plastic wrap, and let rest for 30 minutes at room temperature to allow the gluten to relax.

Ingredients: Wheat flour, Water, Salt
Use a large bowl, a wooden spoon, or a mixer with a dough hook. If you don't have a mixer, knead by hand on a countertop for 7–10 minutes. Don't knead too briefly – the dough must be elastic; do not add too much flour while dusting.

Filling

2

In a large bowl, transfer the cottage cheese. Add sugar and vanilla, then the cream. Mash the cottage cheese with a fork or briefly blend on low speed until the mixture is smooth, creamy, and homogeneous. Taste the mixture — it should be sweet, but not overly so; if the cottage cheese is too dry, add a tablespoon more of cream to achieve a thick cream-like consistency that can be scooped with a spoon.

Ingredients: Cottage cheese, Sugar, Sour cream, Vanilla
Use a sieve if the cottage cheese has large lumps – passing it through a sieve will significantly smooth the mixture. You can prepare the filling a day in advance and store it in the refrigerator in an airtight container.

Grilling strawberries

3

Wash the strawberries, remove the stems, and cut the larger fruits in half or into slices about 1 cm thick. Preheat a grill pan or grill to medium-high heat. If the strawberries are very sour, lightly sprinkle them with a bit of sugar (about 10 g from the total amount). Grill the strawberries for 1–2 minutes on each side until a slight caramelization and grill marks appear. After grilling, transfer to a plate and cool for 5 minutes — they should hold their shape but be warm and juicy.

Ingredients: Strawberry, Sugar
Use a grill pan with even heating or an electric grill. Do not place too many strawberries at once, as they will lose their juices instead of caramelizing.

Honey sauce

4

In a small saucepan, gently heat the honey — do not let it boil. When the honey is warmer (about 40–50°C), add the dried lavender and turn off the heat. Cover and let it sit for 10–15 minutes to allow the lavender to release its aroma. After steeping, strain the honey through a fine sieve or cheesecloth to remove the lavender flowers. The honey should be liquid, aromatic, and thicker than syrup.

Ingredients: Honey, lavender
Use a small saucepan with a thick bottom. Do not boil the honey — high temperature will destroy the aroma and enzymes. If you want a more intense flavor, let the honey with lavender sit in the fridge overnight.

Shaping the dumplings

5

Roll out the dough on a lightly floured countertop to a thickness of about 2 mm. Using a glass or a cutter with a diameter of 7–8 cm, cut out circles. In the center of each circle, place a teaspoon of vanilla cottage cheese (about 10–12 g of filling) and a small piece of grilled strawberry. Lightly moisten the edges of the dough with water using your finger, fold the circle in half, and seal it tightly by pressing the edges with your finger, then crimp with a fork or by forming a decorative pleat. Make sure there are no air bubbles inside.

Ingredients: Wheat flour, Cottage cheese, Strawberry, Water
Use a rolling pin, a pastry board, and a cutter (glass). Use water for sealing — too much water will make the edges sticky and difficult to seal. If the dough is sticky, chill it in the fridge for 10 minutes.

Cooking

6

In a large pot, bring plenty of water to a boil with 5 g of salt. Add the dumplings in batches (not too many at once), gently stirring to prevent them from sticking to the bottom. Once the dumplings float to the surface, cook for an additional 3–4 minutes from the moment they rise. Remove with a slotted spoon to a plate or bowl and set aside to drain.

Ingredients: Salt
Use a wide pot so the dumplings have space. Do not drop cold dumplings directly into very boiling water — sudden temperature changes can cause them to burst.

Sautéing

7

In a large skillet, heat the butter over medium heat. When the butter starts to foam slightly and smells fragrant, gently place the cooked dumplings in the skillet and fry for 1–2 minutes on each side until they turn golden brown. Sautéing gives a crispy coating and enhances the buttery aroma.

Ingredients: Butter
The best pan is one with a diameter of 26–28 cm with a non-stick coating. Do not fry on too high heat — the butter may burn. If you are using salted butter, season properly with salt beforehand.

Serving

8

On the plate, arrange the sautéed dumplings, add a few grilled strawberries beside them, and gently drizzle with warm lavender honey. You can top it with fresh mint leaves and a bit of finely grated lemon zest to add freshness and contrast. Serve hot — the honey should lightly flow, creating an appetizing shine.

Ingredients: Strawberry, Honey, mint, lemon zest
Use a flat dessert plate to prevent the honey from spilling over the edge. Additionally, you can add vanilla yogurt as a sauce on the side for those who prefer a milder flavor.

Fun Fact

💡

Pierogi are a traditional Polish dish, and combining them with fruits has a long history — sweet fruit pierogi were served as a summer dessert on Polish tables. The addition of lavender gives them an unusual, Provencal aroma, creating an interesting fusion of flavors.

Best for

Walentynki Romantyczna kolacja Letni deser na tarasie

Tips

🍽️ Serving

Serve the pierogi hot, right after frying. Drizzle with honey just before serving to preserve the lavender aroma. For a contrast in textures, add a crumble of nuts or lightly whipped vanilla cream alongside. Serve with a glass of light, sparkling dessert wine or tea with a hint of lemon.

🥡 Storage

Cooked pierogi are best consumed on the same day. Store in the refrigerator for up to 24 hours in an airtight container. To reheat: sauté in butter in a pan over low heat for 3–4 minutes or bake in the oven for 8–10 minutes at 180°C. Do not freeze pierogi that have already been drizzled with honey — honey and lavender lose their aroma when frozen.

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