Lemon vanilla blueberry perogies with maple syrup drizzle

Oct
25

Lemon Vanilla Blueberry Perogies with Maple Syrup and plain yogurt

I had stated in my first perogy recipe entry that some of my favourite flavours are apple, cinnamon, and cloves. Meet the other favourites: lemon (love, love, love), vanilla, and maple (love even more). Blueberries are my favourite berry and I load up on them during the summer, freeze and then enjoy them into Christmas. Alas, this year my frozen supply has diminished early!

Blueberry perogies were my favourite perogies growing up! More often a dessert perogy, but sometimes we would have them as a main course! In Poland, traditionally the smaller wild blueberry is used for the filling. More intense in flavour and sweeter! For the filling, we would use fresh blueberries, sprinkled with a little sugar. Frozen blueberries were also used  but when thawed they needed to be drained to get rid of excess moisture and with that went the natural sweet juices. Also, the wetter blueberries made it a little more difficult to keep the dough dry enough to ensure a good seal. Not impossible to make with the frozen berries, just a little more work. Can be a little sticky; just make sure to have that extra flour “on hand” to help with the sealing of the dough.

Traditionally, the topping for perogies is sour cream. I chose plain yogurt or vanilla yogurt as a topping. I love maple syrup. Use it as a sweetener where recipes call for it, use it in my coffee from time to time as a special treat, add it to whipping cream for a sweeter, richer topping. And the darker the colour of the syrup, the more flavourful it is.

Here is my version of the traditional blueberry perogy:

  • Basic Perogy Dough
  • 2 cups fresh or frozen blueberries
  • 1/2 of 1 vanilla bean pod, with the seeds scraped out
  • 1 tsp lemon zest
  • 1 tsp sugar

Topping:

  • pure maple syrup
  • plain or vanilla yogurt

Alternate topping:

  • 1 tbsp. butter
  • 2 tsp. lemon zest
  • 1 tbsp. pure maple syrup

Method:

1. Mix the blueberries with the vanilla seeds, lemon zest and sprinkle with sugar. Set aside while you make the perogy dough, stirring the filling from time to time. The filling can also be made and refrigerated overnight.

2. To make the alternate topping, melt the butter over medium-low heat, add the lemon zest and cook for about a minute. Remove from heat and add the maple syrup.

2. Fill each individual perogy dough circle with 4-5 blueberries. Seal, pinching well and using flour as needed to ensure a good seal.

3. Continue to cooking procedure as per Basic Perogy Dough Recipe.

4. Top with plain or vanilla yogurt, or put topping on the side. Drizzle pure maple syrup overtop. Alternatively, drizzle with the butter lemon maple topping.

Smacznego!

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One Response to “Lemon vanilla blueberry perogies with maple syrup drizzle”

  1. These look so delicious! My kids would love them as breakfast, this is such a fantastic idea full of fruity goodness! Can’t wait to try 🙂

    Soooo happy that your blog is up and running – I have been looking forward to it!

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