Every Eastern European is familiar and utterly in love with a well-made perogy. This is a dessert twist on an old classic, the traditional cherry perogy. Intrigued?
Serving size 4
These little chunklets of delight go by many names and are served in many countries but share a single commonality: They're incredibly delicious.
Traditionally perogies are filled with potatoes, cheese, meat, sauerkraut and various combinations of those ingredients. But those Eastern Europeans also like to mix things up and turn these puppies into a dessert. Cue the entrance of the cherry perogy.
Tip: Now, you will require kefir for this recipe. It's a fermented milk drink that will make the dough very light, which is perfect for this recipe. You can find kefir at a variety of health food stores or at the organic dairy section of the supermarket.
So, now that you're all prepared, let's get to it!
- 2 cups flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 3 tablespoons sugar
- 1 egg
- 1 cup of kefir
- 1 package frozen cherries, thawed and pitted
- In a large bowl, stir together the egg, 1 tablespoon of sugar and the salt.
- In a separate bowl, mix the flour and the baking soda.
- Add the kefir to the egg mixture and then to the flour. Mix and knead lightly until you have a light, elastic dough.
- In another bowl, mix the defrosted cherries with the remainder of the sugar, then set it aside.
- Roll out the dough to about 1 centimetre in thickness. Using a regular cup, cut out circles, and set them aside. Keep rolling the dough (and scraps) until all of it is gone.
- Fill each dough circle with at least a teaspoonful of cherries, fold over, and seal using your fingertips. Make sure each perogy is completely sealed, otherwise they will fall apart.
- Boil water in a large pot. Cook the perogies in batches.
- Traditionally perogies are served with a little bit of melted butter and loads of sour cream.
More recipes to try
A healthy holiday side: Nutty Brussels sprouts
Refreshing pomegranate salad
Creamy homemade mushroom soup