Sweet cheese pierogi are the dessert version of Poland's national dumpling. Twaróg — a crumbly, slightly tangy fresh cheese — is the key ingredient. The combination of cheese and sugar in a dumpling wrapper is uniquely Eastern European.
Plump dumplings dusted with powdered sugar and cinnamon, glistening with melted butter. The first bite reveals a warm, sweet, slightly tangy cheese filling — creamy but not heavy. The contrast of the chewy wrapper and the soft, sweet filling is irresistible.
Twaróg's unique texture — crumbly yet moist, slightly tangy — comes from its production method: milk is soured, then slowly heated to coagulate. Unlike ricotta (which is smooth), twaróg retains a grainy structure. When mixed with sugar and enclosed in dough, it softens into a creamy filling during boiling.
Variations
Some add lemon zest or vanilla; topped with sugar, cinnamon, or fruit syrup; sometimes pan-fried.
On the Palate
Where Pierogi z Serem sits in the Polish flavor cloud
Ingredients
Serves 4How it's made
6 steps · 1 hour active + 30 min waiting
- 110 min
Mix twaróg with sugar, egg yolk, and vanilla.
- 230 min
Make dough: flour + water + salt; rest 30 min.
- 320 min
Roll, cut circles, fill with cheese mixture, crimp.
Watch outCrimp the edges tight and dry — any filling smeared on the seam, or a loose pinch, will burst open in the boil.
- 45 min
Boil until floating (~3 min).
Watch outThey're done the moment they bob to the surface and float — about three minutes; overboiling turns the dough gummy and slack.
- 53 min
Drain; toss with melted butter.
- 61 min
Dust with powdered sugar and cinnamon; serve warm.
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