Sam'S Perogies Sweet Potato Filling - cooking recipe

Ingredients

Perogie dough
2 large eggs
1/2 teaspoon salt
1 1/4 cups flour
1 1/4 cups almond meal
2 ounces cream cheese
water, as needed depends on how dry flour is you may not need any
Sweet potato filling
3 -4 cups mashed cooked sweet potatoes
2 tablespoons milk, warmed
2 tablespoons butter, melted
2 tablespoons cream cheese, room temperature
1/2 - 1 teaspoon cinnamon
1/2 teaspoon vanilla
1 tablespoon brown sugar
1/4 teaspoon orange zest
2 1/4 tablespoons dried cranberries
1 pinch salt
black pepper
butter, for frying

Preparation

In a food processor with the blade and pulse flour and salt.
Add eggs and cream cheese run processor till crumbly about 20 seconds. Then through tube slowly add lukewarm water till dough comes into a ball. Process 6 seconds.
If sticky just add a little more flour.
Let rest 20 minutes.
Meanwhile mix all the filling ingredients together taste and adjust seasonings and set aside.
Roll half the dough on floured surface to about 1/16 inch thick.
Cut out 5 inch circles using a glass or cookie form.
Fill each circle with about 2 tablespoons of filling.
Fold over making sure edges are sealed and no air pockets.
If dough won`t seal lightly brush water on edges and pinch together.
Continue till all dough and filling is used up.
Cook in salted boiling water with a touch of olive oil.
Cook 10 at a time do not over-crowd.
Stir to avoid sticking.
About 3 minutes. Remove with slotted spoon and place in bowl.
Brown in a hot pan with butter to coat.
Repeat till all are cooked.