- Archive for the ‘Perogy Dough’ Category -

Apple and Sweet Potato Perogy with Browned Butter Pecan Bread Crumb Topping

Oct
21

Apple and Sweet Potato perogy with Browned Butter Pecan Bread Crumb topping

A mouthful, I know. But a tasty one!

I was hoping to have posted this recipe in time for Thanksgiving weekend. A little late but still very fitting for this time of year! These season-appropriate perogies can even be prepared and served at Christmas!

The traditional apple perogy filling is made with fresh apples, sprinkled with some fresh squeezed lemon juice and sugar. The fresh apple filling is added to the perogy dough and cooked. Atop the cooked perogies will be a sweet buttery bread crumb topping.

I initially made these perogies with whole wheat flour for the dough (not recommended nor tasty) and had diced the cooked sweet potato and apple for the filling ( too dry). I went back to my wooden board and decided on sticking with the all purpose flour for the dough and changed the filling consistency to be of a mushy and grated one. MUCH tastier. I roasted the sweet potato and peeled the skin off afterward – much easier than fiddling around and peeling when raw. Also, I find the roasted sweet potato retains much more moisture and sweetness, as well as nutrients, when roasted. Browning the butter is a technique my Mother taught me and it adds so much flavour to dishes. Just be very careful not to burn it!

The flavours are ones that are some of my favorite: cinnamon, apple pie, cloves, butter. You’ll see for yourself! To help enhance these flavours, I made the filling the night before.

Here is my version of the traditional Apple Perogy:

  • Basic Perogy Dough
  • 2 small sweet potatoes/yams, roasted
  • 2 tbsp. oil
  • 3 Golden Delicious apples
  • juice of half a lemon
  • 1/2 tsp. freshly ground cinnamon
  • 1/2 tsp. allspice

Topping:

  • 1/2 cup of chopped pecans
  • 4 tbsp. of butter
  • 2 tbsp. bread crumbs
  • 2 tbsp. brown sugar

Method:

  • Preheat the oven to 400F. Scrub and clean the sweet potatoes, leaving the skin on. Rub with oil and place on baking sheet, covering with aluminum foil. Bake for close to an hour, until soft. Set aside and let cool.
  • Peel and grate the apples, adding the lemon juice and spices. Set aside.
  • Once potatoes have cooled, use your fingers to peel away the skins.
  • Mash the potatoes, add the apple mixture and combine.
  • Cover and refrigerate overnight or at least for 3 hours.
  • Prepare Basic Perogy Dough once you are ready to make the perogies.
  • Cook the perogies and set aside.

Method for Topping:

  • Toast the pecans over medium-high heat on a pan for 3 minutes or until the fragrance of the toasted nuts makes your mouth water! Whatever you do, stay and watch the nuts! They can burn very easily!
  • Remove the nuts and turn the heat to medium. Add the butter and ¬†let it brown,turning a darker amber colour, approximately 1 minute. Add the bread crumbs, brown sugar and pecans.
  • Dot over the hot perogies and enjoy! ¬†Smacznego!

Perogy Dough Recipe and Perogy Making Process

Oct
21

This is a basic recipe for perogy dough. I have tried to recreate my Mom’s soft and tender dough, but with her ” a little of this, and some of that” kind of measurements, it was not easy to do. (more…)

Cooking equipment for making perogies

Oct
20

The following is the equipment I used for making perogies. Alternatively, you can mix the dough in a stand mixer. I don’t have one (yet!) so kneading by hand is my only option. Therapeutic at times. Another good tool to have is a food processor or mill of some kind to mince fillings even finer if you want to have a thicker, less chunky filling. This grinder shown below is the one we used to use back in the day to mix and make finer some of our fillings!

Back in the day, this was our food processor for our homemade perogy fillings

(more…)