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
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
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, salt, and active dry yeast until well combined.
- Combine Wet Ingredients: In another bowl, mix warm milk, melted butter, and the lightly beaten egg thoroughly.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Brush and Sprinkle: Brush the tops of the perishky with melted butter and sprinkle evenly with granulated sugar for a sweet, golden crust.
- Bake: Bake in the preheated oven for 15 to 20 minutes, or until the pastries turn golden brown.
- 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
