Source: LCBO Food & Drink Autumn 2007
Rating: Untried
"Think beyond potatoes and cheddar cheese. Many eastern Europeans fill perogies with fruits such as blueberries, cherries or plums, so why not apples? Served warm in a caramel-like brown sugar sauce and with a dollop of seet sour cream on top, this dessert will warm you through to your toes with sweet satisfaction."
To make perogy dough, combine flour and salt in a bowl. Whisk eggs, milk and water and add to flour. Stire with a wooden spoon until blended, then, with a floured hand, knead the dough about 6 times to create a ball (dough will be soft and bit lumpy). Cover bowl with plastic wrap and chill for at least an hour.
2
To make filling, stir all ingredients together.
3
To make perogies, cut dough in half, wrapping reserved half in plastic wrap. On a floured surface, roll out dough as thinly as possible without tearing (dough is quite stretchy, so will not tear easily). Cut out circles with a 3-inch cookie cutter. Place tbsp apple filling in center of each perogy. To fold, stretch dough over filling and pinch edges with well-floured fingers (no water is needed to seal the perogies), and place on a parchment lined baking tray. Repeat with remaining dough. Extra scraps can be shaped into a ball, wrapped and re-rolled after 30 minutes.
4
To cook perogies, bring a large pot of lightly salted water to a boil. Add about 15 perogies to the pot and stir once. Boil, uncovered, until perogies float to the surface. Remove with a slotted spoon and place on parchment-lined baking tray. At this point, perogies can be chilled or frozen until ready to serve.
5
To make sour cream garnish, stir all ingredients and chill until ready to serve.
To serve, spoon a few perogies onto a plate and dollop with spoonful of sour cream garnish.
Ingredients
Perogy Dough
½cupall purpose flour
1tspfine salt
2large eggs
½cup2% milk
7tbspwater
Apple Filling
2cupsloosely packed grated McIntosh apple
1cupgraham cracker crumbs
3tbspsugar
1tbspunsalted butter, melted
½tspfinely grated lemon zest
¼tspground nutmeg
Sour Cream Garnish
¾cupsour cream
2tbsplight brown sugar, packed
¼tsppure vanilla extract
Warm Brown Sugar Sauce
¼cupunsalted butter
½cuplight brown sugar, packed
½tsppure vanilla extract
½tspground cinnamon
2cupspeeled and sliced McIntosh apples
⅓cupraisins
Directions
1
To make perogy dough, combine flour and salt in a bowl. Whisk eggs, milk and water and add to flour. Stire with a wooden spoon until blended, then, with a floured hand, knead the dough about 6 times to create a ball (dough will be soft and bit lumpy). Cover bowl with plastic wrap and chill for at least an hour.
2
To make filling, stir all ingredients together.
3
To make perogies, cut dough in half, wrapping reserved half in plastic wrap. On a floured surface, roll out dough as thinly as possible without tearing (dough is quite stretchy, so will not tear easily). Cut out circles with a 3-inch cookie cutter. Place tbsp apple filling in center of each perogy. To fold, stretch dough over filling and pinch edges with well-floured fingers (no water is needed to seal the perogies), and place on a parchment lined baking tray. Repeat with remaining dough. Extra scraps can be shaped into a ball, wrapped and re-rolled after 30 minutes.
4
To cook perogies, bring a large pot of lightly salted water to a boil. Add about 15 perogies to the pot and stir once. Boil, uncovered, until perogies float to the surface. Remove with a slotted spoon and place on parchment-lined baking tray. At this point, perogies can be chilled or frozen until ready to serve.
5
To make sour cream garnish, stir all ingredients and chill until ready to serve.