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.
To make filling, stir all ingredients together.
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.
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.
To make sour cream garnish, stir all ingredients and chill until ready to serve.
To make warm brown sugar sauce, melt butter, brown sugar, vanilla and cinnamon in a large sauté pan over medium-high heat until bubbling. Stir in apple slices and perogies. Stir gently until sauce bubbles again and perogies are warm. Stir in raisins.
To serve, spoon a few perogies onto a plate and dollop with spoonful of sour cream garnish.
Ingredients
Directions
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.
To make filling, stir all ingredients together.
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.
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.
To make sour cream garnish, stir all ingredients and chill until ready to serve.
To make warm brown sugar sauce, melt butter, brown sugar, vanilla and cinnamon in a large sauté pan over medium-high heat until bubbling. Stir in apple slices and perogies. Stir gently until sauce bubbles again and perogies are warm. Stir in raisins.
To serve, spoon a few perogies onto a plate and dollop with spoonful of sour cream garnish.