How to Make Homemade Tvorog for Sweet Pierogi: A Delightful Russian-Inspired Breakfast

After living in Russia with my husband for seven years, I fell in love with traditional Russian cuisine—and homemade tvorog quickly became a staple in our kitchen. This fresh cheese is the heart of sweet pierogi—a breakfast or dessert treat that’s creamy, comforting, and easy to make. In this post, I’ll walk you through how to make tvorog from scratch, shape the perfect sweet pierogi, and share tips for serving them in ways that delight.

Why Tvorog? (And What It Is)

Tvorog is a creamy, fresh Russian cheese with a mild tang, similar to quark or farmer’s cheese. Its texture is perfect for developing sweet fillings without overpowering the dough. With just milk and a cultured element, you can recreate the authentic taste you loved in Russia.

Ingredients for tvorog (makes about 2 cups):

• 1 quart (4 cups) whole milk

• 2 TBSP plain yogurt with live cultures or 2 tsp lemon juice

• ½ tsp salt (optional)

Instructions:

1. Heat the milk. In a heavy-bottomed saucepan over medium heat, bring milk to 185°F (85°C), stirring frequently to prevent scorching.

2. Add the culture/coagulant. Remove from heat; whisk in yogurt or lemon juice. Allow to sit undisturbed for 30–60 minutes as curds form.

3. Strain the curds. Line a colander with cheesecloth and pour in the mixture. Let drain for 30–60 minutes, depending on desired moisture.

4. Finish the cheese. Gently squeeze out excess whey and transfer the tvorog to a bowl. Stir in salt to taste.

Sweet Pierogi Filling with Tvorog

Ingredients (makes ~20 pierogi):

• 1 ½ cups tvorog (fresh homemade or store-bought)

• 2 TBSP granulated sugar (adjust to preference)

• 1 tsp vanilla extract

• 1 TBSP sour cream (optional, for extra richness)

Instructions:

1. In a bowl, gently blend tvorog, sugar, vanilla, and sour cream until smooth.

2. Taste and adjust sugar or sour cream to achieve desired sweetness and texture.

Pierogi Assembly & Cooking

Dough Ingredients:

• 2 cups all-purpose flour

• ½ tsp salt

• 1 large egg

• ½ cup sour cream

• 4 TBSP unsalted butter, softened

Steps:

1. Make the dough. Combine flour and salt. Mix in egg, sour cream, and butter to form a smooth dough. Let it rest 20 minutes.

2. Roll & cut. Roll dough to 1/8‑inch thickness. Use a 3″ round cutter to make circles.

3. Fill & seal. Spoon ~1 tsp filling per circle. Fold and crimp edges to seal tightly.

4. Cook pierogi.

   • Boil: Simmer in salted water until pierogi float, about 3–4 minutes.

   • Optional finish: Pan-fry in butter until golden.

5. Serve hot, topped with sour cream, fruit preserves (like cherry or berry), honey, or a dusting of cinnamon sugar.

Tips for Authentic Sweet Pierogi

• Texture matters: Slightly drier tvorog yields creamier filling that won’t leak.

• Creative toppings: We love cherry preserves or fresh berries with a drizzle of honey for a twist.

• Make-ahead: Pierogi can be frozen unboiled; layer between parchment to prevent sticking. Boil straight from frozen, adding an extra minute.

Cultural Connection

In Russia, tvorog is a beloved breakfast cheese, used in syrniki, dumplings,
and desserts. For seven years, my husband and I savored these sweet
creations in St. Petersburg cafés—now, our kitchen is filled with the same
aromas and memories whenever we make pierogi.