Serves 4
60 min
East European Cherry and Wild Berry Perogies
Recipe GLPR7b92d371d01489
Sweet and tender potato-less perogies filled with fresh cherries or a medley of wild berries, then pan-fried until golden and finished with a dusting of sugar and a drizzle of heavy cream. This classic Eastern European dessert—or sweet main course—balances the tartness of fruit with subtle richness from butter and sour cream dough.
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Ingredients
1 cup sour cream
2 1/2 cups unbleached all-purpose flour
1 tablespoon melted butter
1 large egg
1 egg yolk
1 teaspoon salt
1 teaspoon olive oil
1 pound fresh cherries, stemmed, washed, and pitted (optional)
1 pound mixed wild berries (strawberries, blueberries, blackberries, and raspberries)
1 heaping tablespoon brown sugar
1/2 cup butter, divided
1/2 cup heavy cream
1/4 cup granulated sugar
Directions
In a large mixing bowl, combine sour cream, unbleached flour, melted butter, whole egg, egg yolk, salt, and olive oil. Mix until the ingredients begin to come together, then knead by hand for about 2–3 minutes until a soft, slightly sticky dough forms. Do not overmix.
Divide the dough in half. Cover both pieces with a damp towel or plastic wrap and let rest at room temperature for 10 minutes to allow the gluten to relax.
While the dough rests, fill a large pot with water and add a pinch of salt (as you would for pasta). Bring to a boil, then reduce the heat to a gentle simmer.
If using wild berries, toss them gently in a bowl with the heaping tablespoon of brown sugar and set aside at room temperature. If using cherries, have them ready in a small bowl.
On a lightly floured work surface, roll out one half of the dough to about 1/8 inch thickness. Using a 3–4 inch round cutter (or drinking glass), cut out circles. Gather scraps, reroll gently, and cut additional circles. Repeat with the second half of dough.
Place a circle of dough on your palm. If filling with cherries, place 3 pitted cherries in the center. If using wild berries, place about 1 tablespoon of the sugar-coated berry mixture in the center. Wet the edge of the dough circle with your fingertip dipped in water to help it seal.
Fold the dough circle in half over the filling, pressing the curved edge firmly to seal. Pinch and crimp the sealed edge all the way around to ensure it is well-sealed. Repeat with remaining dough circles.
Increase the heat under the simmering water to medium to bring it back to a gentle boil. Working in batches, carefully drop 6–8 perogies into the water. Cook for approximately 5 minutes, until they rise to the surface and float for about 1–2 minutes after rising.
Using a slotted spoon, carefully remove the cooked perogies to a colander to drain. Let them rest in the colander while you cook the remaining batches.
Heat a large non-stick skillet over medium heat and add about 1 tablespoon of the divided butter. Once melted and foaming, add 6–8 drained perogies in a single layer.
Pan-fry for 2–3 minutes per side until the perogies are light golden brown and slightly crisped. Repeat in batches with remaining butter and perogies.
Transfer the golden perogies to a serving plate. Drizzle lightly with heavy cream and sprinkle with granulated sugar. Serve warm and enjoy.
