Salted Caramel Apple Perogies


Salted Caramel Apple Perogies

Course 5. Dessert
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 People


  • 1 pkg. (454g) Pelmen Foods Perogies
  • 3 tbsp. Unsalted butter
  • 3 tbsp. Brown sugar
  • ½ tsp. Cinnamon
  • 2 Medium apples cored and cut into ¼ inch cubes

Caramel Sauce:

  • 1 cup Granulated sugar
  • ¼ cup Water
  • 1 teaspoon Pure vanilla extract
  • 2 tbsp. Unsalted butter
  • ¾ cup Heavy cream
  • ½ tsp. Coarse sea salt

Possible Toppings: ice cream, crème fraiche, sour cream with sugar, crushed peanuts, slivered almonds


    • In a medium sauce pan, over medium heat, add butter and brown sugar and cook until butter and sugar have melted, about 1-2 minutes. Add apples and sprinkle with cinnamon. Sauté until apples have softened and caramelized, 4-5 mins turning carefully. Set aside.
    • To make caramel sauce: Spread sugar evenly into the bottom of a heavy duty stainless steel sauce pan, Pour in water, and heat over medium heat without stirring.
    • Bring to a boil. The sugar will begin to bubble and dissolve. If any undissolved sugar remains, gently swirl the pan to help it dissolve.
    • Watch for the color to change from clear to golden amber, the caramel should begin to slightly smoke then deepen to a reddish-brown color.
    • Once it reaches the reddish-brown color, immediately remove from heat, and stir in remaining ingredients. Stir with a clean heat-proof spatula or wooden spoon until smooth.
    • Bring a large pot of water to a boil. Boil perogies and stir occasionally for 6 mins. Drain and divided into 4 dessert bowls. Top each with apples and drizzle with caramel sauce.
    • Once remaining caramel has cooled, you can pour into a glass container, cover and refrigerate.