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Home » Recipes » Cuisine » Ukrainian Recipes

Saskatoon Berry Dessert Perogies

Published: Aug 14, 2021 by Terri Gilson · Modified: Jul 4, 2022 · As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links · 10 Comments

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pinterest pin with purple text on white background and photo of Saskatoon berry dessert perogies

If you've never had pierogies for dessert, you are in for a treat! These Saskatoon Berry Dessert Perogies are such a  fun and delicious way to enjoy Saskatoon berries.

Saskatoon berry dessert pierogies on a white plate with a fork

Topped with whipped cream and cinnamon and filled with a rich and tasty Saskatoon berry sauce, they are akin to eating mini Saskatoon pies. But even better, because well... they're perogies (as every perogy lover knows)! Saskatoon berries are popular during mid-late July when they are typically harvested.

Jump to:
  • 💭 Top tip
  • 🥘 Ingredients
  • 📖 Variations
  • 🔪 Instructions
  • 🍽 Equipment
  • 🌡️Storing
  • 👪 Serving size
  • ⭐ Reviews
  • 📋 Saskatoon Berry Dessert Perogies Recipe
  • 🍽More Recipes with Saskatoon Berries
  •  

If you grew up on the prairies like I did, you'll be familiar with Saskatoon berries, also known as Juneberries or Service berries. They are grown on bushes and are in season sometime between mid-to late July and early August. 

saskatoon berry bush

When I was a kid growing up in Manitoba, we'd pick them right off the bushes while we were camping.  Now I usually get my Saskatoons from a u-pick Saskatoon farm. 

saskatoon berries in a bucket with Saskatoon bushes in the background

These Saskatoon berry perogies are easy to make with my Saskatoon Berry Pie Filling and Sauce recipe, which has already been cooked, softening up the berries. And that's the reason my  Saskatoon berry perogies are different from most other recipes out there. It also has a delightful hint of almond which pairs so perfectly with Juneberries ! 

I will often make a batch of the pie filling and sauce and freeze it.

single layer of frozen Saskatoon berries on cookie sheet with u-pick bucket of Saskatoons in background

Then it's ready when I'm ready to make tarts, Saskatoon Berry Pancakes, ,Saskatoon Berry Oatmeal Cookies or No Bake Saskatoon Berry Cheesecake in a jar!

Saskatoon berry pie filling in tarts with bowl of pie filling in background

And I use the same dough I use for my Cottage Cheese and Potato Perogies 

cottage cheese perogies with bacon and onion on a Ukrainian plate, on brown faux wooden surface

💭 Top tip

You can use either fresh or frozen Saskatoon berry sauce. However, if you freeze the Saskatoon Berry Sauce, it's important that you defrost it and drain it before making these perogies or they will be too watery. 

🥘 Ingredients

  • Saskatoon Berry Pie Filling and Sauce
  • Perogy Dough recipe
  • butter
  • cinnamon  (optional)
  • whipped cream  (optional)
  • syrup (optional) 

📖 Variations

  • Berries: If you can't get your hands on Saskatoon berries (aka Juneberrries or Service Berries), you can substitute blueberries
  • Dough: you can use any perogy dough recipe you prefer 
  • Topping: ice cream, cream fraiche or whipped cream, cinnamon, additional berries, syrup
  • Weight Watchers friendly:  these perogies are 2 WW points each on my plan. If you want to add whipped cream, I recommend a spray can (light) real whipped cream. It's only 1 WW point on blue for about 3 tbsps.  Dairyland and Gay Lea are both  brands I use. (see photo in NOTES)
fork cutting into Saskatoon berry perogies

🔪 Instructions

I make these dessert perogies the same way I make my regular savory perogies; I boil them, set them in butter, then fry them in that same butter.

  • Make dough (https://foodmeanderings.com/cottage-cheese-perogies/) as per instructions.
  • Make Saskatoon berry filling ( https://foodmeanderings.com/saskatoon-berry-pie-filling-and-sauce/) *This will make 4 cups

Assembly

perogy dough in 4 sections on cutting board
  • Flour a large cutting board and place dough on top.
  • Separate dough into 4 wedges
perogy dough rolled out on cutting board with perogy cutter
  • Roll out one of the 4 parts to ⅛ inch thickness (this will require a lot of muscle!) * or try using a pasta maker!
perogy cutter cutting perogy dough into circles on cutting board
  • Cut dough into circles with perogy cutter or you can use anything round that's about 2-3 inches in diameter. *2.5 inches is ideal and what I used.
  • Repeat with remaining dough wedges
saskatoon berry filling on perogy dough
  • Add a small amount (about 1-2 teaspoons) of filling to the middle of each perogy.
  • Dip your finger in water and run it around the outside of the circle, this will help to seal the perogy.
perogy pinched together
  • Pinch together in the middle. Then work your way around the edge, pinching, while ensuring the filling stays in. * you may get some purple from the berries on the outside of the perogy, but don't worry as it will come off in the boiling water
  • Keep pinching until your perogy is completed sealed. *It's important it's completely sealed so it will not come apart during the boiling process.
perogies in boiling water
  • Lay on cookie/baking sheets (I find this best because you can fit a lot on)
  • Boil water in a large pot and add perogies (you only want to add about a dozen at a time.)
  • Remove with a slotted spoon.
  • Add to bowl with ⅓ cup melted butter (add more as needed, depending on how many perogies you are making.) As you move perogies from bowl to frying pan, add more butter, as needed but use the butter from the bowl)
  • Fry over medium-high heat with additional butter (as needed) I use an additional 2-3 tablespoons
  • Fry until golden brown on one side, then turn and fry until golden brown on the other. Remove from heat.

🍽 Equipment

You will, at minimum, need a rolling pin. I prefer to use a marble rolling pin (affiliate link) because it's heavier and makes the job of rolling out dough so much easier (I also use it for pie crusts, fondant etc). However, if you want to make things even easier, use a manual pasta maker (affiliate link) You will also need something round to cut your perogies. You can use a perogy cutter or any round glass, cup or cookie cutter about 3 inches in diameter.

🌡️Storing

  • Fridge: Store these cooked perogies in a sealed container in the fridge for up to 3 days.
  • Freezer: You can also freeze them for up to 3 months. I recommend you freeze them flat, then you can layer them. However, you should boil them and put them directly into butter, as this prevents them from sticking together.  (See recipe instructions)
Sasktoon berry perogies with cinnamon and whipped cream, on a white plate with a dish of Saskatoon berry filling in the background

Reheating: Fry in butter until browned on each side (you can do this directly from frozen over low to medium heat)

👪 Serving size

The original recipe makes about 90 perogies. This seems like a lot, but trust me, once you start eating them and want to have some left over to freeze, it's not as much as you may think. However, if you want to cut the recipe in half, simply click on the blue servings in the recipe card, select the number of servings you'd like and the ingredient amounts will adjust accordingly.

So if you are looking for fruit perogy recipes, give these a try! 

⭐ Reviews

Did you make this dessert perogy recipe? Please RATE THE RECIPE below!

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Saskatoon berry dessert pierogies on a white plate with a fork
Food Meandering Logo

📋 Saskatoon Berry Dessert Perogies Recipe

Saskatoon Berry Dessert Perogies are a great way to enjoy perogies for dessert! With a cooked Saskatoon berry filling and easy perogy dough, they are simple to make. And if you can't get your hands on Saskatoon berries, you can use blueberries.
5 from 6 votes
Print Pin Rate
Course: Dessert, Snack
Cuisine: Ukrainian
Keyword: dessert perogies, perogies, saskatoon berries
Special Diet: Vegetarian, Weight Watchers
Servings: 90 perogies
Calories: 50kcal
Author: Terri Gilson
Prep Time: 1 hour hour 30 minutes minutes
30 minutes minutes
Total Time: 2 hours hours
Prevent your screen from going dark

Ingredients

  • 1 Saskatoon Berry Filling recipe
  • Perogy dough recipe
  • ⅓ cup unsalted butter, melted approximately

Garnish (optional)

  • whipped cream
  • cinnamon
  • additional Saskatoon berries

Instructions

  • Make dough (https://foodmeanderings.com/cottage-cheese-perogies/) as per instructions.
  • Make Saskatoon berry filling ( https://foodmeanderings.com/saskatoon-berry-pie-filling-and-sauce/) *This will make 4 cups

Assembly

  • Flour a large cutting board and place dough on top. Separate dough into 4 wedges
    perogy dough in 4 sections on cutting board
  • Roll out one of the 4 parts to ⅛ inch thickness (this will require a lot of muscle!) * or try using a pasta maker!
    perogy dough rolled out with cutter on top
  • Cut dough into circles with perogy cutter or you can use anything round that's about 2-3 inches in diameter. *2.5 inches is ideal and what I used. Repeat with remaining dough wedges
    perogy dough being cut into circles
  • Add a small amount (about 1-2 teaspoons) of filling to the middle of each perogy. Dip your finger in water and run it around the outside of the circle, this will help to seal the perogy.
    saskatoon berry filling on perogy dough
  • Pinch together in the middle. Then work your way around the edge, pinching, while ensuring the filling stays in. * you may get some purple from the berries on the outside of the perogy, but don't worry as it will come off in the boiling water
  • Keep pinching until your perogy is completed sealed. *It's important it's completely sealed so it will not come apart during the boiling process.
    perogy pinched together
  • Lay on cookie/baking sheets (I find this best because you can fit a lot on)
  • Boil water in a large pot and add perogies (you only want to add about a dozen at a time.)
  • Cook perogies in boiling water (rolling boil). *The perogies will float to the top when they are ready
  • Remove with a slotted spoon.
  • Add to bowl with ⅓ cup melted butter (add more as needed, depending on how many perogies you are making.) As you move perogies from bowl to frying pan, add more butter, as needed but use the butter from the bowl)
  • *NOTE: At this point, if you plan to freeze them, you'll want to put them back onto parchment paper (or wax paper) lined cookie sheets. Space them so they are not touching and freeze them on the cookie sheets for 4-6 hours. Once frozen, you can move them into large freezer bags for long-term freezing. * I did not photograph, as we did not freeze any this time.
  • Fry over medium-high heat with additional butter (as needed) I use an additional 2-3 tablespoons
  • Fry until golden brown on one side, then turn and fry until golden brown on the other. Remove from heat.

Garnish

  • Garnish with whipped cream, syrup and cinnamon, as desired.
    Saskatoon berry dessert pierogies on a white plate with a fork

Notes

Weight Watchers friendly:  these perogies are 2 WW points each on my plan. If you want to add whipped cream, I recommend a spray can (light) real whipped cream. It's only 1 WW point for about 3 tbsps on my plan.  Dairyland and Gay Lea are both  brands I use.
can of whipped cream
Nutrition Facts
📋 Saskatoon Berry Dessert Perogies Recipe
Amount Per Serving (1 perogy)
Calories 50 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 2mg1%
Sodium 6mg0%
Potassium 1mg0%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 3g3%
Protein 1g2%
Vitamin A 21IU0%
Calcium 1mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1perogy | Calories: 50kcal (3%) | Carbohydrates: 9g (3%) | Protein: 1g (2%) | Fat: 1g (2%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg (1%) | Sodium: 6mg | Potassium: 1mg | Fiber: 1g (4%) | Sugar: 3g (3%) | Vitamin A: 21IU | Calcium: 1mg | Iron: 1mg (6%)
Did you make this recipe? Please leave a star rating and review below!
Rate this Recipe

🍽More Recipes with Saskatoon Berries

  • Saskatoon Berry Loaf with Brown Butter Glaze
  • No Bake Saskatoon Berry Cheesecake in a Jar
  • Healthy Saskatoon Berry Pancakes
  • Saskatoon Berry Tiramisu Dessert Shooters
  • Saskatoon Berry Oatmeal Cookies

 

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Reader Interactions

Comments

  1. Vanessa

    August 17, 2021 at 8:17 pm

    Where on earth have dessert perogies been all my life? Yum!!!

    Reply
  2. Joss

    August 17, 2021 at 8:47 pm

    I live in the province of Saskatoon berries so this is such a treat for me! If you haven't had these dessert perogies, you are missing out. My Grandma used to make plum perogies and these remind me of them, total memory food. They taste great.

    Reply
  3. Shelby

    August 18, 2021 at 5:10 am

    YES! My family is Polish so I grew up with homemade blueberry perogies sprinkled with sugar. They're SO perfect.

    Reply
  4. Bernice

    August 19, 2021 at 9:37 pm

    Oooooh, now we're talking! I'm currently in Winnipeg, which as you might now has some really amazing perogy places. The place we went to had sour cherry and plum perogy but they were missing this prairie favourite.

    Reply
    • Terri Gilson

      August 20, 2021 at 5:40 am

      I’m from Winnipeg, Bernice, so I go every summer!And their Saskatoon berry season is even earlier than Calgary so I miss it every year here, then when I get back home.😕 Si fortunate for frozen Saskatoons!!! Those perogies sound awesome, by the way!!!

      Reply
  5. Nat

    August 19, 2021 at 10:34 pm

    As half-Russian, half-Ukrainian, we used to make perogies with tart cherries. While living in Saskatchewan we tried Saskatoon berries for the first time, and this recipe is a perfect way to utilize them.

    Reply
  6. nancy

    August 22, 2021 at 3:00 pm

    ive never heard of dessert perogies before but think it's a brilliant idea!

    Reply
  7. Colleen

    August 24, 2021 at 1:44 pm

    I love this idea. Dessert perogies just make sense, and saskatoon berries even more. If I can find Saskatoon berries in BC, I will definately get some. But if not, I think they will be delicious with blueberries.

    Reply
  8. Susan

    November 02, 2022 at 3:07 pm

    Are uou able to bake the sweet filling perogies in an oven without having to boil them first??

    Reply
    • Terri Gilson

      November 03, 2022 at 6:02 am

      Hi Susan,
      I would not recommend that - they will likely come out tough!
      Terri

      Reply

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