Blueberry Perogies with Blueberry Sauce
We love perogies, they are a Canadian favourite. There is a challenge with the spelling of the word perogies as it seems it’s dependant upon where you are located as to how a person spells it. Despite the spelling, the classic perogy is usually made with a combination of cheese and potato, although other variations are found and the favourite is dependant upon preference. Even more unique are a country favourite, fruit filled perogies. These Blueberry Perogies with Blueberry Sauce are a delicious change to dessert and it’s not hard to see why.
For those of you who have never made perogies, it’s not hard just a little time consuming but your efforts will be worthwhile. The sauce can be made ahead and stored in the refrigerator for use on waffles, pancakes or other treats.
If you like this recipe, try these other blueberry recipes and let me know your thoughts in the comments below. Please check out my other recipes and I’d love if you’d pin it for later on Pinterest or follow along for other great recipes on Facebook, Twitter and Instagram.
- 1¾ cups hot water
- ¼ cup oil
- 2 eggs
- 5 cups flour
- 2 tsp salt
- Blueberry Sauce
- Icing (Confectioners) Sugar
- Mix water, oil and eggs.
- Sift flour and salt; add to water mixture and mix well.
- Knead until dough is smooth. If it's still sticky, add a little more flour.
- Cover dough and let stand for 2 hours.
- Roll out to ⅛" thick. Cut into 3" circles using a cookie cutter or glass. Fill with 5-6 medium to large blueberries; fold in half and pinch edge securely.
- Boil perogies in water until they float to the top.
- Place in the oven on broil in an oven-safe dish until the tops are golden brown, brush with butter, pour blueberry sauce over top and sprinkle icing sugar for garnish.
- Serve warm.