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.
Flour a large cutting board and place dough on top. Separate dough into 4 wedges
Roll out one of the 4 parts to โ inch thickness (this will require a lot of muscle!) * or try using a pasta maker!
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
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.
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.
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 โ 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.
Notes
Weight Watchers friendly:ย 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.ย Dairyland and Gay Lea are bothย brands I use.ย