I’m early! I actually got this posted before Valentine’s Day! This week’s recipe is so yummy and I am so excited to share it! They are perfect for Valentine’s Day breakfast in bed or a sweet dish to serve with weekend brunch.
Strawberry and Chocolate Stuffed French Toast Pierogi
2 cups fresh strawberries, diced
1 cup chocolate chips
1 large egg
2 tablespoons coconut milk (or any milk you have available)
Drop of vanilla extract
Pinch of salt
2 tablespoons butter or oil for frying
2 tablespoons brown sugar
1/4 teaspoon cinnamon
First, mix diced strawberries and chocolate chips in a small bowl and set aside till ready to fill pierogi. Then, roll out the dough using a rolling pin or pasta roller. Try to get the dough 1/4″ thick. Next, use a heart cookie cutter (I bought mine at Williams Sonoma) to cut hearts out of the dough and set aside on wax paper or a floured surface.
Place 1-1 1/2 tablespoons of the strawberry and chocolate mix in the center of one of the hearts. Place a second heart on top of the mixture and seal the two dough hearts together with your fingers. To make clean edges, use a fork to press the pierogi shut around the seal.
In a large pot, add water till 3/4 of the pot is full and bring to a boil. Boil pierogi till they start to float, about 3-5 minutes. When the pierogi are done boiling, place on a kitchen towel to remove excess water.
While the pierogi are drying, whisk the egg, milk, vanilla, and salt to a small bowl and set aside. In a medium frying pan on medium heat, melt butter or frying oil. Dip the pierogi into the egg mixture then add to the frying pan. Fry on each side 1-2 minutes or until they turn brown. Set aside on a serving plate and sprinkle with cinnamon and brown sugar.
I think I say this every week but these are my favorite! I hope you enjoy and end up making them for your special someone.