Category: Dessert

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Caramelized Pear & Chocolate

Caramelized Pear & Chocolate

  • 1 pkg. (454g ) Pelmen Foods Perogies
  • 3 tbsp. Unsalted butter
  • 4 tbsp. Brown sugar
  • ½ tsp. Cinnamon
  • 1½ oz Sweet dessert wine
  • 1 Large pear (quartered and seeds removed)
  • 50 g Dark chocolate melted
  • Possible Toppings: ice cream, crème fraiche, sour cream with sugar, icing sugar.
  1. 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 cinnamon and sweet wine and stir well. Add pears and cook until they have softened, 4-5 mins turning carefully.
  2. Bring a large pot of water to a boil. Boil perogies and stir occasionally for 6 mins.
  3. Remove pears from their syrup and set aside.
  4. Toss perogies in syrup and place them in dessert bowls.
  5. Top with pears and drizzle with melted dark chocolate.

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Vanilla Caramelized Plum

Vanilla Caramelized Plum

  • 1 pkg. (454g) Pelmen Foods Perogies ( )
  • 8 Small Blue Plums (halved and stone removed)
  • 1 9g Vanilla sugar
  • Possible Toppings: ice cream, crème fraiche, sour cream with sugar, icing sugar.
  1. Bring a large pot of water to a boil. Boil perogies and stir occasionally for 6 mins. Drain and set aside.
  2. In a medium sauce pan, add plums and sprinkle with vanilla sugar. Cook over medium heat for 3-5 minutes, stirring gently until plums have caramelized and released some of their juice.
  3. Toss with perogies and serve warm.

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Deconstructed Butter Tart

Deconstructed Butter Tart

  • 1 pkg. (454g) Dessert Pelmen Foods Perogies
  • 1 Tenderflake Deep Dish Pie Crust
  • 1 Egg
  • ½ cup Brown sugar
  • ¼ cup Pure maple syrup
  • 3 tbsp. Unsalted butter (melted)
  • Pinch of salt
  • 2 tbsp. Crushed hazelnuts
  • Possible Toppings: ice cream, crème fraiche, sour cream with sugar.
  1. Preheat oven to 400 F. Bake pie crust for 8-10 mins until light golden brown. Set aside to cool.
  2. Bring a large pot of water to a boil. Boil perogies and stir occasionally for 6 mins. Drain and set aside.
  3. In a medium bowl, add egg, brown sugar, maple syrup, butter and salt. Whisk until smooth and creamy.
  4. Crumble ½ the pie crust crumble to line the bottom of 4 mini baking dishes.
  5. Divide the perogies amongst the four dishes and drizzle an even amount of filling on top of perogies.
  6. Top with crushed hazelnuts and remaining crumbled pie crust.
  7. Bake tarts at 350 F for 10-15 mins for a gooey tart or 20-25 mins for firm ones.

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Peach and Blueberry Crisp

Peach and Blueberry Crisp

  • 1 pkg. (454g) Pelmen Foods Dessert Perogies
  • 2 Peaches cored (cut into ¼ inch slices)
  • ½ cup Blueberries
  • 1 tsp. Fresh lemon juice
  • 2 tbsp. Sugar
  • 1 tbsp. Flour
  • ½ cup Honey almond granola
  • Pinch of salt
  • ½ tsp. Cinnamon
  • ¼ tsp. Ginger
  • ¼ cup Brown sugar
  • 5 tbsp. Cold unsalted butter (cubed)
  • Possible Toppings: ice cream, crème fraiche, sour cream with sugar.

  1. Preheat oven to 375 F. Butter 4 small pie dishes or 1 8×12 baking pan.

  2. Bring a large pot of water to a boil. Boil perogies and stir occasionally for 5 mins. Drain and set aside.
  3. In a large bowl, toss peaches and blueberries with lemon juice. Add sugar and flour and mix to coat well.
  4. Divide perogies in pie dishes or add to baking pan. Top with peach and blueberry mixture.
  5. In a small mixing bowl, mix granola, salt, cinnamon and ginger. Add brown sugar and mix well. Add butter and mix with your hands to break down the butter to a crumbly mixture. Sprinkle evenly over peaches and blueberries.
  6. Bake for 25-30 mins until golden and bubbly.

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Perogy Sundae

Perogy Sundae

  • 1 pkg. (454g Pelmen Foods Perogies*
  • 1 pint Fresh blueberries
  • 1 pkg. (9g) Vanilla sugar
  • French Vanilla Ice cream
  • Chocolate Sauce
  • Cherries for topping (optional)
  • Possible Toppings: Chocolate Sauce, Raspberry Sauce, Dark Chocolate Chips, coconut, nuts, dried fruit.
  1. Bring a large pot of water to a boil. Boil perogies and stir occasionally for 6 mins. Drain and set aside cool.
  2. In a small saucepan over medium, add blueberries and vanilla sugar. Bring to a simmer and cook for 4-5 mins until blueberries have softened and their juices have released. Set aside to completely cool
  3. Divide perogies amongst the four dessert bowls. Top with a scoop of ice cream, drizzle with blueberry sauce and chocolate sauce. Top with cherry and serve.

*Use any of the dessert Pelmen Foods perogies for this recipe.

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Honey Glazed with Pistachio

Honey Glazed with Pistachio

  • Honey Syrup
  • 1 cup Quality honey
  • ¼ cup Sugar
  • ½ cup Water
  • ¾ tbsp. Fresh lemon juice
  • 2 Whole cloves
  • 2 inch Cinnamon stick
  • Possible Toppings: ice cream, crème fraiche, sour cream with sugar, chocolate sauce, caramel sauce.
  1. Bring a large pot of water to a boil. Boil perogies and stir occasionally for 6 mins. Drain and set aside.
  2. To make syrup: Combine all the ingredients in a pot over medium heat. Stir well until sugar has dissolved, 3-5 mins. Bring to a slow simmer until slightly thickened, about 6-7 more mins.
  3. Place the perogies in the honey syrup and stir to ensure they are well drenched. Drain, place on a serving platter, drizzle with extra syrup and top with chopped pistachios.

*Use any of the dessert Pelmen Foods perogies for this recipe.

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Perogies with Cherry Mousse

Perogies with Cherry Mousse

  • 1 pkg. Pelmen Foods Perogies*
  • 1 cup Whipping cream
  • 3 tbsp. Icing sugar
  • ½ cup Fresh cherries (pitted)
  • Possible Toppings: Chocolate Sauce, Shaved Dark Chocolate, Shredded Coconut
  1. Bring a large pot of water to a boil. Boil perogies and stir occasionally for 6 mins. Drain and set aside cool.
  2. In a food processor, combine pitted cherries and 1 tbsp. of the icing sugar. Blend until coarsely chopped.
  3. Whip the heavy cream with the remaining 2 tbsp. of icing sugar until fluffy peaks form. Fold in the cherry mixture into the whip cream.
  4. Distribute perogies into dessert bowls. Top with cherry mousse and a fresh cherry.
  5. Garnish with chocolate sauce, shaved chocolate and shredded coconut.

*Use any of the dessert Pelmen Foods perogies for this recipe.

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Perogy Parfait

Perogy Parfait

  • 1 pkg. Pelmen Foods desert Perogies*
  • 2 cup Vanilla Greek yogurt
  • 1 cup Fresh blueberries
  • Quality honey
  • ¼ cup Toasted coconut
  • ¼ cup Chocolate nibs or dark chocolate chips
  • Possible Toppings: Chocolate Sauce, Raspberry Sauce, Dark Chocolate Chips.
  1. Bring a large pot of water to a boil. Boil perogies and stir occasionally for 6 mins. Drain and set aside cool.
  2. In four small bowls, add ¼ cup of yogurt in each bowl. Top each with 2 tbsp. of fresh blueberries and drizzle with honey.
  3. Divide perogies amongst the four bowls. Repeat with remaining yogurt, blueberries and drizzle with honey.
  4. Top each with 1 tbsp. of coconut and chocolate.
  5. Drizzle with chocolate or raspberry sauce.

*Use any of the dessert Pelmen Foods perogies for this recipe.

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Perogy Banana Foster

Perogy Banana Foster

  • 1 pkg. (454g) Pelmen Foods Perogies*
  • 5 tbsp. Unsalted butter
  • 2/3 cup Dark brown sugar
  • 3 tbsp. Dark rum
  • 1 tsp. Pure vanilla
  • ½ tsp. Cinnamon
  • 3 Large bananas (cut in ¼ inch rounds)
  • Possible Toppings: ice cream, crème fraiche, sour cream with sugar, chocolate sauce, caramel sauce.
  1. Bring a large pot of water to a boil. Boil perogies and stir occasionally for 6 mins. Drain and set aside.
  2. In a large skillet, over medium heat, melt butter. Add sugar and stir for 1-2 mins until sugar has dissolved.
  3. Stir in rum, vanilla and cinnamon. When mixture starts to bubble, add the bananas to the pan and cook until bananas have become soft and hot, 1 to 2 minutes. Serve warm over perogies.

*Use any of Pelmen Foods dessert perogies for this recipe.

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Roasted Strawberry Sauce

Roasted Strawberry Sauce

  • 1 pkg. Pelmen Foods Perogies
  • 1 lb Fresh strawberries (hulled & halved)
  • 1 9gm Vanilla sugar
  • Possible Toppings: ice cream, crème fraiche, sour cream with sugar
  1. Preheat oven to 400 F. Line a baking sheet with parchment paper.
  2. Bring a large pot of water to a boil. Boil perogies and stir occasionally for 6 mins. Drain and set aside.
  3. In a medium bowl, add strawberries and toss with vanilla sugar.
  4. Spread out strawberries on baking sheet. Roast in the oven for 14-15 mins turning a few times.
  5. Plate perogies and spoon warm roasted strawberry sauce over it.
  6. Top with your choice of ice-cream, crème fraiche or sour cream with sugar.

Use any of the dessert Pelmen Foods perogies for this recipe.