WEEKDAYS 1e|12c|p

Peanut Butter and Banana Pierogies

Michael Symon
Servings: 10
2+ hr
Part 1 of 2

Michael shows you that this usually savory eastern European method of cooking can also make for a delicious dessert!

  • Ingredients
  • step-by-step directions
Peanut Butter and Banana Pierogies
  • 1 Egg
  • 3/4 cup Sour Cream
  • 8 tablespoons Unsalted Butter
  • 2 tablespoons Sugar
  • 1 teaspoon Kosher Salt
  • 2 cups All-Purpose Flour (plus more for rolling dough)
  • 2 cups Peanut Butter
  • 2 Bananas (cut in coins)
  • Egg Wash (1 egg whisked with 1 tbsp water)
  • Vegetable Oil for frying
  • Honey (for brushing)
  • 4 slices Bacon (cooked until crispy; very finely chopped or crumbled)
  • To make the dough, work the Egg, Sour Cream, Butter, Sugar and Salt together by hand to form a dough. Don't worry if the mixture is not uniform and, as with pie dough, don't overwork it. Add Flour and mix thoroughly with your hands until a dough forms. Wrap in plastic and refrigerate the dough for at least 2 hours or up to 2 days.
  • Split the dough in half, reserve the remaining dough.
  • Roll out the dough on a lightly floured work surface to a 1/8-inch thickness and cut it into 3-inch rounds. Spoon 1 tablespoon of Peanut Butter onto each round. Place a Banana coin over the Peanut Butter. Brush the edges with Egg Wash. Fold the dough over into half-moons and press the edges with a fork to seal them.
  • Meanwhile, heat 2 inches of oil in a Dutch oven or fryer to 360°F.
  • In batches, fry the Pierogies, until golden brown and crisp. Drain on a paper towel lined plate and brush with Honey. Sprinkle with Bacon and serve warm.
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