Sweet Mennonite Perishky Recipe

Introduction

Sweet Mennonite Perishky are soft, cream cheese-filled pastries with a delightfully tender dough and a lightly sweetened topping. Perfect for breakfast, snacks, or dessert, these treats offer a comforting taste of traditional Mennonite baking.

Ingredients

• 2 ½ cups all-purpose flour
• ¼ cup granulated sugar
• 1 teaspoon salt
• 1 package (2 ¼ teaspoons) active dry yeast
• ¾ cup warm milk (105-115°F)
• ¼ cup melted butter, cooled slightly
• 1 large egg, lightly beaten
• 1 pound cream cheese, softened
• ½ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ¼ teaspoon lemon zest (optional)
• 2 tablespoons melted butter (for brushing)
• ¼ cup granulated sugar (for sprinkling)

Instructions

1. Step 1: In a large bowl, whisk together the flour, sugar, salt, and yeast until thoroughly combined.
2. Step 2: In another bowl, mix the warm milk, melted butter, and lightly beaten egg.
3. Step 3: Combine the wet and dry ingredients and stir until a shaggy dough forms, then knead by hand or with a mixer for 5 to 7 minutes until the dough is smooth and elastic.
4. Step 4: Place the dough in an oiled bowl, cover it loosely with a clean towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
5. Step 5: While the dough rises, beat the cream cheese and ½ cup sugar together until smooth. Add the egg, vanilla extract, and lemon zest if using, mixing until fully combined.
6. Step 6: Punch down the risen dough and roll it out on a lightly floured surface into a rectangle about ¼ inch thick. Cut the dough into 3-inch squares.
7. Step 7: Place 1 to 2 tablespoons of the cream cheese filling in the center of each square. Fold the dough over into triangles or squares and pinch the edges firmly to seal.
8. Step 8: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
9. Step 9: Arrange the filled pastries on the baking sheet. Brush the tops with the 2 tablespoons of melted butter and sprinkle evenly with ¼ cup sugar.
10. Step 10: Bake for 15 to 20 minutes or until the pastries are golden brown and cooked through.
11. Step 11: Remove from oven and transfer to a wire rack to cool slightly. Serve warm or at room temperature.

Tips & Variations

• For a fruit twist, add a spoonful of your favorite jam or fresh berries to the cream cheese filling before folding the dough.
• Use cream cheese at room temperature to ensure a smooth and easy-to-mix filling.
• For a richer flavor, substitute half of the milk with heavy cream or use melted margarine in place of butter.
• Brush the baked pastries with a simple glaze made of powdered sugar and milk for extra sweetness and shine.

Storage

Store leftover perishky in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze wrapped well for up to 3 months. Reheat in a warm oven or microwave briefly to enjoy them fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and let it rise slowly in the refrigerator overnight. Bring it to room temperature before shaping and filling.

Can I substitute the cream cheese filling?

Absolutely. Cottage cheese, ricotta, or sweetened mascarpone work well as alternatives and will create a slightly different but delicious filling.

Sweet Mennonite Perishky Recipe

---

★★★★★

4.8 from 76 reviews

• Author: anna
• Total Time: 1 hour 50 minutes
• Yield: 16 servings 1x

Pin Recipe

Print Recipe

Description

Sweet Mennonite Perishky are soft, yeast-raised pastries filled with a creamy, sweetened cream cheese filling. These delightful treats feature a tender dough wrapped around a rich filling, baked until golden and finished with a buttery sugar glaze. Perfect for breakfast, dessert, or a sweet snack, these perishky offer a delightful balance of fluffy texture and creamy sweetness.

---

Ingredients

Scale 1x2x3x

Dough Ingredients

• 2 ½ cups all-purpose flour
• ¼ cup granulated sugar
• 1 teaspoon salt
• 1 package (2 ¼ teaspoons) active dry yeast
• ¾ cup warm milk (105-115°F)
• ¼ cup melted butter, cooled slightly
• 1 large egg, lightly beaten

Filling Ingredients

• 1 pound cream cheese, softened
• ½ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ¼ teaspoon lemon zest (optional)

Finishing Ingredients

• 2 tablespoons melted butter (for brushing)
• ¼ cup granulated sugar (for sprinkling)

---

Instructions

1. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, salt, and active dry yeast until well combined.
2. Combine Wet Ingredients: In another bowl, mix warm milk, melted butter, and the lightly beaten egg thoroughly.
3. Form Dough: Add the wet mixture to the dry ingredients and stir until a shaggy dough forms. Knead the dough on a floured surface for 5 to 7 minutes until it becomes smooth and elastic.
4. First Rise: Transfer the dough to an oiled bowl, cover it with a clean towel or plastic wrap, and allow it to rise in a warm place for 1 to 1.5 hours, or until doubled in size.
5. Prepare Filling: While the dough rises, beat the softened cream cheese with sugar until smooth. Mix in the egg, vanilla extract, and lemon zest if using, combining until creamy.
6. Shape Dough: Once risen, punch down the dough to release air. Roll it out on a floured surface into a rectangle about ¼ inch thick. Cut the dough into 3-inch squares.
7. Fill and Seal: Place 1 to 2 tablespoons of the cream cheese filling in the center of each square. Fold the dough into triangles or squares over the filling and pinch the edges tightly to seal.
8. Prepare for Baking: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Arrange the filled pastries on the sheet.
9. Brush and Sprinkle: Brush the tops of the perishky with melted butter and sprinkle evenly with granulated sugar for a sweet, golden crust.
10. Bake: Bake in the preheated oven for 15 to 20 minutes, or until the pastries turn golden brown.
11. Cool and Serve: Remove from the oven and cool on a wire rack. Serve warm or at room temperature for the best flavor and texture.

Notes

• The lemon zest in the filling is optional but adds a bright, fresh note.
• Use room temperature cream cheese to ensure a smooth filling.
• You can shape the perishky as triangles or squares according to your preference.
• Ensure the milk is warm but not hot to activate the yeast properly without killing it.
• For extra shine, brush the perishky with an egg wash before baking instead of butter.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Pastry
• Method: Baking
• Cuisine: Mennonite

Keywords: Mennonite perishky, cream cheese pastries, sweet yeast bread, traditional pastries, baked cream cheese filling, Mennonite dessert