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 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 with whipped cream, syrup and cinnamon, as desired.
💭 Top tipYou can use either fresh or frozen Saskatoon berry sauce. However, if you froze the Saskatoon Berry Sauce, it's important that defrost it and drain it before making these perogies or they will be too watery. 🌡️StoringFridge: 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)Reheating: Fry in butter until browned on each side (you can do this directly from frozen over low to medium heat)👪 Serving sizeThe 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. 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.NOTE: Weight Watchers friendly: these perogies are 2 WW points each on the blue 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 tablespoons. Dairyland and Gay Lea are both brands I use.
📋 Saskatoon Berry Dessert Perogies Recipe
Amount Per Serving (1 perogy)
Calories 50Calories from Fat 9
% Daily Value*
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Vitamin A 21IU0%
* Percent Daily Values are based on a 2000 calorie diet.