Sweet Mennonite Perishky are traditional pastries beloved for their soft, pillowy dough and creamy, tangy cream cheese filling. Often enjoyed at gatherings and celebrations, these homemade treats disappear quickly—hence the name “Perishky,” as they tend to perish from the plate in no time! The dough is lightly sweetened, the filling perfectly balanced, and a buttery sugar topping adds just the right finishing touch.
This easy recipe is perfect for anyone looking to bring authentic Mennonite flavors into their kitchen. Whether served warm or at room temperature, Sweet Mennonite Perishky make a delightful dessert or snack for the whole family.
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What is Sweet Mennonite Perishky?
Ever wonder about the name “Perishky”? Does it sound like something that might vanish quickly, perhaps because it’s just so utterly delicious? Or maybe it’s a secret code passed down through generations of Mennonite bakers! The truth might be somewhere in between. Legend has it that these sweet treats were so popular, they’d “perish” in a flash, disappearing from the plate almost as soon as they were served.
After all, we all know the saying, “the way to a man’s heart is through his stomach,” and these Perishky definitely hit the mark! So why not bring a little bit of that vanishingly good flavor into your own kitchen? Grab your apron, preheat that oven, and let’s make some Sweet Mennonite Perishky!
Key Ingredients for Sweet Mennonite Perishky
For the Dough:
- 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
For the Filling:
- 1 pound cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon lemon zest (optional)
For the Topping:
- 2 tablespoons melted butter
- ¼ cup granulated sugar (for sprinkling)
How to Make Sweet Mennonite Perishky:
Get ready for a rewarding baking adventure! These Sweet Mennonite Perishky are surprisingly easy to make, despite their impressive appearance. The slight tang of the cream cheese filling, balanced perfectly by the sweet dough, creates a flavor explosion in every bite.
Perfect for an afternoon treat or a post-dinner dessert, these Perishky are sure to satisfy. These are also something you can make in under 2 hours which makes them worth it even more!
Step-by-Step Instructions:
1. Prepare the Dough:
- In a large bowl, whisk together the flour, sugar, salt, and yeast.
- In a separate bowl, combine the warm milk, melted butter, and beaten egg.
- Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
2. Make the Filling:
- While the dough is rising, prepare the filling. In a medium bowl, beat the softened cream cheese with the sugar until smooth and creamy.
- Beat in the egg, vanilla extract, and lemon zest (if using). Set aside.
3. Assemble the Perishky:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Punch down the risen dough and turn it out onto a lightly floured surface.
- Roll the dough into a large rectangle, about ¼ inch thick.
- Cut the dough into 3-inch squares.
- Place about 1-2 tablespoons of the cream cheese filling in the center of each square.
- Fold the dough over the filling to form a triangle or square shape, pinching the edges to seal well.
4. Bake the Perishky
- Place the rolled peroshky in baking sheet with parchment paper
- Brush the top of each pastry with melted butter
- Sprinkle generously with sugar.
- Bake in the preheated oven for 15-20 minutes, or until golden brown.
5. Cool and Serve:
- Remove the Perishky from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve warm or at room temperature and enjoy!
Why You’ll Love This Sweet Mennonite Perishky
The best thing about this Sweet Mennonite Perishky Recipe is the delightful combination of a slightly sweet dough and a tangy, creamy filling. It’s a flavor profile that’s both addictive and comforting. Making these treats at home is significantly cheaper than buying similar pastries from a bakery.
Plus, the simple sugar and butter topping adds a touch of decadence that elevates the entire experience. If you enjoy cinnamon rolls, you’ll definitely appreciate the similar yet unique charm of these Perishky. So, ditch the store-bought snacks and treat yourself to a batch of homemade deliciousness!
What to Serve Sweet Mennonite Perishky With:
These Sweet Mennonite Perishky are fantastic on their own, but they also pair beautifully with:
- A cup of hot coffee or tea: Perfect for a cozy afternoon treat.
- A glass of cold milk: A classic combination that’s always a winner.
- Fresh fruit: Berries like raspberries or strawberries complement the creamy filling.
- Vanilla ice cream: For an extra decadent dessert experience.
Top Tips for Perfecting Sweet Mennonite Perishky:
- Use room temperature ingredients: Especially for the cream cheese, this will ensure a smooth and lump-free filling.
- Don’t overfill: Too much filling can cause the Perishky to burst during baking.
- Seal the edges tightly: This will prevent the filling from leaking out.
- Adjust the sugar: If you prefer a less sweet filling, reduce the amount of sugar accordingly.
- Lemon zest alternative: If you don’t have lemon zest, a drop of lemon extract will do the trick.
- If Baking in low temperatures: you may need to cook for a bit longer as they may not look brown.
Storing and Reheating Tips
Storing:
- Leftover Sweet Mennonite Perishky can be stored in an airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate them for up to 5 days.
Reheating:
- To reheat, place the Perishky on a baking sheet and warm them in a preheated oven at 350°F (175°C) for 5-10 minutes, or until heated through.
- You can also microwave them for a few seconds, but be careful not to overheat them, or they might become rubbery.
Freezing:
- Baked Perishky can be frozen for up to 2 months. Wrap them individually in plastic wrap and place them in a freezer bag.
- To thaw, place them in the refrigerator overnight or at room temperature for a few hours. Reheat as directed above.
Final Thoughts:
This Sweet Mennonite Perishky Recipe is more than just a dessert; it’s a taste of tradition, a slice of comfort, and a delightful experience all rolled into one.
These little pockets of sweetness are perfect for satisfying your sweet tooth, sharing with loved ones, or simply indulging in a moment of pure bliss. So, gather your ingredients, dust off your apron, and let’s get baking! You won’t regret it.
And Try also:
- Vareniki Recipe
- Butternut Squash Soup
- Mennonite Roasted Beef Tails
- Mennonite Butterscotch Pie Recipe
- Our Pinterest.
FAQs:
Can I use a different type of cheese for the filling?
While cream cheese is traditional, you can experiment with other soft cheeses like farmer’s cheese or ricotta. Just be sure to adjust the sugar accordingly, as some cheeses are less sweet than cream cheese.
Can I add fruit to the filling?
Absolutely! Add dried cranberries, raisins, or chopped apples to the cream cheese filling for a fruity twist.
Can I make the dough ahead of time?
Yes, you can prepare the dough a day in advance and store it in the refrigerator. Just punch it down before using.
My dough isn’t rising, what should I do?
Make sure your yeast isn’t expired and that your milk is warm, not hot. If the milk is too hot, it can kill the yeast. Also, ensure that you put the dough in a warm place.
How do I know when the Perishky are done baking?
The Perishky are done when they are golden brown and the filling is set. If you’re unsure, insert a toothpick into the center of a Perishky. If it comes out clean, they’re done.
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Sweet Mennonite Perishky
- Total Time: 1 hour 50 minutes
- Yield: 16 pastries 1x
- Diet: Vegetarian
Description
Sweet Mennonite Perishky are soft, pillowy pastries filled with tangy cream cheese and topped with a buttery sugar crust. A comforting homemade treat that vanishes from the plate almost instantly!
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
- In a large bowl, whisk together flour, sugar, salt, and yeast.
- In another bowl, combine warm milk, melted butter, and beaten egg.
- Mix wet and dry ingredients until a shaggy dough forms, then knead 5–7 minutes until smooth.
- Place dough in an oiled bowl, cover, and let rise 1–1.5 hours or until doubled.
- Meanwhile, beat cream cheese and sugar until smooth. Add egg, vanilla, and lemon zest if using.
- Punch down dough and roll into a rectangle about ¼ inch thick. Cut into 3-inch squares.
- Place 1–2 tablespoons of filling in the center of each square, fold into triangles or squares, and pinch edges to seal.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Place pastries on sheet, brush tops with melted butter, and sprinkle with sugar.
- Bake 15–20 minutes or until golden brown.
- Cool on wire rack. Serve warm or at room temperature.
Notes
These pastries are best enjoyed fresh, but can be stored in an airtight container for up to 2 days. For extra flavor, add a dusting of powdered sugar after baking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Mennonite
Nutrition
- Serving Size: 1 pastry
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg