Category: Dessert

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Perogy Beignets

Perogy Beignets

  • 1 pkg. Pelmen Foods Cherry Perogies*
  • Canola oil for frying
  • Icing sugar
  • Possible Toppings: Chocolate sauce, Caramel Sauce
  1. Bring a large pot of water to a boil. Boil perogies and stir occasionally for 4 mins. Drain and set aside.
  2. In a deep fryer, heat oil at high temperature. Ensure perogies are dry, if need to, pat dry with a paper towel. Add perogies to oil and fry for 1-2 minutes, until lightly golden and crispy. Carefully remove them from the oil and drain on a paper towel.
  3. Sprinkle them with icing sugar while they are warm. Drizzle with chocolate or caramel sauce.

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

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Deconstructed Blueberry Pie

Deconstructed Blueberry Pie

  • 1 Pelmen Foods Blueberry Perogies*
  • 1 Tenderflake* Deep Dish Pie Crust
  • 1 cup Fresh blueberries
  • 1 9gm Vanilla sugar
  • Possible Toppings: ice cream, crème fraiche, sour cream with sugar.
  1. Preheat oven to 400 F. Bake pie crust for 10-12 mins until 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 sauce pan, add blueberries and sprinkle with sugar. Cook over medium heat for 5-6 minutes, stirring occasionally until blueberries have softened and released their juice. Toss immediately with perogies.
  4. Crumble the pie crust and line the bottom of a 9 inch round pie pan with half the pie crust crumble.
  5. Add the perogies to the pie pan and top with remaining pie crust crumble.
  6. Top with ice cream, crème fraiche or sour cream with sugar.

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

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Deep Fried Blueberry Perogies

Deep Fried Blueberry Perogies

  • 1 pkg. (454g) Pelmen Foods Perogies* ( )
  • 1 Beaten egg
  • 1 cup Flour
  • Oil for frying
  • Confection sugar for dusting
  • Cinnamon for garnish
  • Chocolate sauce for dipping
  1. Bring a large pot of water to a boil. Boil perogies and stir occasionally for 5 mins. Drain and place in a bowl.
  2. Heat up the oil for frying.
  3. Toss the perogies in the egg wash and roll in flour.
  4. Submerge into the hot oil and fry for few minutes on each side until golden brown.
  5. Remove from the oil, place on a plate and dust with confection sugar and cinnamon.
  6. Serve with a chocolate sauce for dipping.

*Use any of the dessert perogies for this recipe.

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Black Forest Cherry Perogies

Black Forest Cherry Perogies

  • 1 pack Pelmen Foods Cherry Perogies
  • 4 to 5 Oreo cookies (chopped)
  • Whipped cream
  • Chocolate shavings (optional)
  1. Bring a large pot of water to a boil. Add perogies and boil for 6 minutes, stirring occasionally.

  2. Drain, transfer onto a flat surface and let cool.

  3. Spread Oreo cookie chunks on a plate, add boiled perogies.
  4. Top with whipped cream and chocolate shavings.

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Blueberry and Greek Yogurt

Blueberry and Greek Yogurt

  • 6 Blueberry perogies*
  • 1/2 cup Greek yogurt
  • A hand full of pistachios (chopped)
  • 1 to 2 tbsp Honey or maple syrup
  1. Bring a large pot of water to a boil. Add perogies and boil for 6 minutes, stirring occasionally.
  2. Remove perogies with a slotted spoon.
  3. Place perogies on a plate or a bowl, top with Greek yogurt, sprinkle with pistachios and drizzle with honey or maple syrup.

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