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Easy Crispy Baked Pierogies with Broccoli Pesto photo

Crispy Baked Pierogies with Broccoli Pesto

This Crispy Baked Pierogies with Broccoli Pesto recipe delivers a golden, crunchy twist on a classic with a fresh, flavorful pesto that's perfect for any occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Appetizer, Main Course
Cuisine American, Eastern European
Servings 4 servings

Equipment

  • Baking Sheet
  • Food Processor
  • Large Pot
  • Measuring cups and spoons
  • Spatula

Ingredients
  

  • 1 box Mrs. T’s Pierogies Broccoli and Cheddar flavor or your personal favorite
  • 1 tablespoon Olive oil for drizzling on the pierogies before baking
  • 0.5 cup Broccoli fresh, for pesto
  • 1 clove Garlic
  • 0.25 teaspoon Salt for pesto
  • 2 tablespoons Fresh herbs basil or oregano for pesto
  • 2 tablespoons Pine nuts for pesto
  • 0.33 cup Olive oil for blending into pesto
  • 0.25 cup Parmesan cheese for pesto
  • Parmesan cheese to taste for garnishing
  • Chili flakes to taste for garnishing
  • Pine nuts to taste for garnishing
  • Fresh herbs to taste for garnishing

Instructions
 

  • Bring a large pot of salted water to a boil. Add the broccoli and blanch for 2-3 minutes until bright green and tender. Drain and transfer to an ice bath to stop cooking.
  • In a food processor, combine the blanched broccoli, garlic, salt, fresh herbs, and pine nuts. Pulse until finely chopped. Gradually add 1/3 cup olive oil while processing until smooth and creamy. Add Parmesan cheese and pulse to combine. Adjust seasoning to taste.
  • Preheat oven to 425°F (220°C). Arrange pierogies on a baking sheet in a single layer. Drizzle with 1 tablespoon olive oil and toss gently to coat evenly.
  • Bake pierogies for 20-25 minutes, flipping halfway through, until golden brown and crispy on both sides.
  • Remove pierogies from oven and let cool slightly. Serve warm with broccoli pesto, garnished with additional Parmesan cheese, chili flakes, pine nuts, and fresh herbs to taste.

Notes

  • Use frozen pierogies directly from the freezer; just add a few extra minutes to baking time.
  • For a vegan version, replace Parmesan with nutritional yeast or vegan parmesan.
  • To make nut-free pesto, omit pine nuts or substitute with sunflower seeds.
  • Store leftover pierogies in an airtight container in the refrigerator for up to 3 days; reheat in the oven at 350°F for 10-15 minutes.
  • Freeze uncooked pierogies individually on a baking sheet before transferring to a freezer bag; bake directly from frozen, adding extra baking time.
Keyword Baked, Easy, Quick, Vegetarian