Apple & Raisin Perogy Strudel


Apple & Raisin Perogy Strudel

Course 5. Dessert
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 People


  • 1 pkg. (454g) Pelmen Foods Dessert Perogies
  • ½ pkg. (200g) Tenderflake Puff Pastry
  • 2 tbsp. Milk
  • 1 tbsp. Unsalted butter
  • 2 Apples cored, sliced in thin wedges
  • 2 tbsp. Golden raisins
  • 2 tbsp. Brown sugar
  • ½ tsp. Cinnamon


  • ¾ cup Icing sugar
  • 1 tbsp. Milk
  • ½ tsp. Pure vanilla

Possible Toppings: ice cream, crème fraiche, sour cream with sugar


    • Preheat oven to 450 F. Line a baking sheet with parchment paper.
    • On a floured surface, roll out puff pastry to a 9’x 12’ rectangle. Use a 2 inch round cookie cutter and cut out 6 pastry circles.
    • Brush pastry with milk and bake for 8-10 minutes until pastry has puffed and is lightly golden brown. Set aside
    • Bring a large pot of water to a boil. Boil perogies and stir occasionally for 6 mins. Drain and set aside. In a large sauce pan, melt butter over medium heat. Add apples, raisins and brown sugar. Sauté for 8-10 minutes until apples and raisins have softened and caramelized.
    • Divide perogies in mini pie plates, top each with apple mixture and puff pastry round.
    • Whisk together all ingredients for the glaze and drizzle on top of each.