Crispy Baked Pierogies with Broccoli Pesto

If you’re looking for a dish that combines crispy, comforting flavors with a fresh, vibrant twist, look no further than these Crispy Baked Pierogies with Broccoli Pesto. This recipe takes the classic pierogi—usually fried or boiled—and elevates it to a whole new level by baking them until golden and crispy. The addition of homemade broccoli pesto brings a burst of flavor that harmonizes beautifully with the creamy filling of the pierogies. Perfect for a weeknight dinner or as an appetizer for a gathering, this dish is bound to impress your family and friends.

Why This Recipe Works

The magic of this recipe lies in the balance of textures and flavors. Baking the pierogies instead of frying them allows you to achieve that delightful crispy exterior without the added grease. The broccoli pesto, made with fresh ingredients, adds a nutritious punch while complementing the savory filling of the pierogies. Plus, using store-bought Mrs. T’s pierogies makes this dish incredibly accessible and quick to prepare, allowing you to enjoy homemade goodness without spending hours in the kitchen.

The Ingredient Lineup

• 1 box Mrs. T’s Pierogies – Choose the Broccoli and Cheddar flavor or your personal favorite.
• 1 tablespoon Olive oil – For drizzling on the pierogies before baking.
• 1/2 cup Broccoli – Fresh broccoli will bring a vibrant color and flavor to the pesto.
• 1 garlic clove – Adds a fragrant depth to the pesto.
• 1/4 teaspoon Salt – To enhance all the flavors.
• 2 tablespoons Fresh herbs – Basil or oregano work wonderfully, but feel free to use your favorite.
• 2 tablespoons Pine nuts – These give the pesto a rich, nutty flavor.
• 1/3 cup Olive oil – For blending into your pesto to achieve the perfect consistency.
• 1/4 cup Parmesan cheese – Adds creaminess and a savory punch to the pesto.
• Parmesan cheese to taste – For garnishing.
• Chili flakes to taste – For a hint of heat, if desired.
• Pine nuts to taste – For garnishing.
• Fresh herbs to taste – For a fresh finish.

Tools of the Trade

• Baking sheet – A large, flat surface is essential for evenly crispy pierogies.
• Food processor – Perfect for blending the pesto ingredients into a smooth sauce.
• Large pot – For boiling the broccoli before making the pesto.
• Measuring cups and spoons – Accurate measurements ensure the best flavor.
• Spatula – For tossing the pierogies in oil and transferring them to the baking sheet.

Directions: Crispy Baked Pierogies with Broccoli Pesto

Step 1: Prepare the Broccoli

Begin by bringing a large pot of salted water to a boil. Once boiling, add the broccoli and blanch for about 2-3 minutes until bright green and tender. Drain the broccoli and immediately transfer it to an ice bath to stop the cooking process. This will help retain the vibrant color and nutrients.

Step 2: Make the Broccoli Pesto

In a food processor, combine the blanched broccoli, garlic, salt, fresh herbs, and pine nuts. Pulse until finely chopped. Gradually drizzle in 1/3 cup of olive oil while the processor is running until the mixture is smooth and creamy. Finally, add the Parmesan cheese and pulse a few more times to combine. Taste and adjust seasoning as desired.

Step 3: Prepare the Pierogies

Preheat your oven to 425°F (220°C). On a baking sheet, arrange the pierogies in a single layer. Drizzle them with 1 tablespoon of olive oil and toss gently with a spatula to coat evenly.

Step 4: Bake the Pierogies

Place the baking sheet in the preheated oven and bake for 20-25 minutes, flipping the pierogies halfway through, until they are golden brown and crispy on both sides.

Step 5: Serve with Pesto

Once the pierogies are done baking, remove them from the oven and let them cool slightly. Serve them warm with a generous dollop of broccoli pesto on the side. Sprinkle with additional Parmesan cheese, chili flakes, pine nuts, and fresh herbs to taste.

Adaptations for Special Diets

• Vegan – Substitute the Parmesan cheese with nutritional yeast or a vegan parmesan alternative.
• Gluten-Free – Use gluten-free pierogies, available at many grocery stores.
• Nut-Free – Omit the pine nuts from the pesto and consider using sunflower seeds instead.
• Dairy-Free – Choose a dairy-free cheese option or skip the cheese in the pesto altogether for a lighter version.

What Could Go Wrong

• Overcooked Broccoli – Be cautious not to over-blanch the broccoli, as it can lose its color and nutrients. A quick boil followed by an ice bath is key.
• Pierogies Sticking – Make sure to use enough oil when tossing the pierogies before baking to prevent sticking.
• Pesto Too Thick – If your pesto turns out thicker than desired, simply add a splash of water or more olive oil to achieve your preferred consistency.
• Uneven Baking – Ensure that the pierogies are spread out evenly on the baking sheet to promote even cooking.

Best Ways to Store

Leftover pierogies can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through. The broccoli pesto can be stored in a separate container in the refrigerator for up to a week. For longer storage, consider freezing the pierogies before baking. Just place them on a baking sheet to freeze individually, then transfer to an airtight container or freezer bag. They can go straight from the freezer to the oven, just add a few extra minutes to the baking time.

Common Questions

Can I use frozen pierogies for this recipe?

Yes! Frozen pierogies work just as well. You might need to adjust the baking time slightly to ensure they’re heated through.

How can I make the pesto without nuts?

You can easily make a nut-free pesto by omitting the pine nuts and substituting them with sunflower seeds or simply increasing the amount of Parmesan cheese for added creaminess.

What can I serve with crispy baked pierogies?

Crispy baked pierogies pair wonderfully with a fresh salad, roasted vegetables, or even a side of sour cream for dipping.

Can I make the pesto ahead of time?

Absolutely! The broccoli pesto can be made a few days in advance and stored in the refrigerator. Just give it a good stir before serving.

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Make It Tonight

This delightful recipe for Crispy Baked Pierogies with Broccoli Pesto is not just a meal—it’s an experience. With its satisfying crunch and flavorful pesto, it’s sure to become a new favorite in your household. So gather your ingredients, roll up your sleeves, and get ready to enjoy a dish that’s as comforting as it is delicious. Whether you’re cooking for family or hosting friends, these pierogies will steal the show. Enjoy the warm, crispy goodness and the vibrant flavors of the pesto that will have everyone coming back for seconds. Happy cooking!