📋 Saskatoon Berry Dessert Perogies Recipe

Saskatoon berry dessert pierogies on a white plate with a fork

5 from 6 votes

📋 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.

Course Dessert, Snack

Cuisine Ukrainian

Keyword dessert perogies, perogies, saskatoon berries

Special Diet Vegetarian

Prep Time 1 30

Total Time 2

Servings perogies

Calories 50kcal

Author Terri Gilson

Ingredients

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

Garnish (optional)

whipped cream
cinnamon
additional Saskatoon berries

Get Recipe Ingredients

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
Roll out one of the 4 parts to ⅛ 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 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, (optional: syrup) and cinnamon, and additional Saskatoon berries as desired.

Notes

Expert Recipe Tips:

- Drain off excess liquid if you are using frozen Saskatoon berry filling. 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.

- Use a pasta maker to roll out dough more easily. This helps achieve an even ⅛-inch thickness without as much physical effort, especially when working with firmer dough.

- Seal perogies tightly to prevent filling from leaking. Lightly wet the edges with water before pinching and press firmly all around the edge to ensure a secure seal.

- Don’t overfill the perogies. Adding too much filling makes them harder to seal and more likely to burst during boiling. Stick to 1–2 teaspoons of filling per perogy.

- Use cooked filling only. Uncooked berries will release too much liquid during cooking, making the perogies soggy or prone to leaking.

- Boil in small batches. Avoid overcrowding the pot to ensure even cooking and prevent them from sticking together.

- Freeze flat for best results. Lay the perogies on a parchment-lined baking sheet in a single layer before freezing. Once frozen, transfer to freezer bags.

- Fry in batches and don’t overcrowd the pan. This ensures the perogies get evenly browned and crisp rather than steaming in the pan.

- Add butter gradually during frying. Start with enough to coat the pan, and add more as needed to prevent sticking and achieve that golden-brown finish.

- Perogies will float to the surface when ready. You'll know the perogies are ready when they float to the top when boiled.

- Garnish just before serving. Add whipped cream, cinnamon, or syrup right before serving to avoid soggy toppings and preserve the crispy texture.

- Test one perogy first. Before boiling a full batch, cook one perogy to check sealing, flavor, and consistency. It’s easier to adjust before committing to the full recipe.

Weight Watchers friendly: these perogies are 2 WW points. You can use a light butter or margarine or fry these perogies in the air fryer .

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.

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