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Breakfast Bowl

Breakfast Bowl

  • 1 pkg. (454g) Pelmen Foods Perogies
  • 2 cup Warm coconut milk
  • ½ cup Honey granola
  • 4 tbsp. Raw almonds (roughly chopped)
  • ½ cup Fresh blueberries
  • 4 Large strawberries (thinly slice)
  • 1 Small ripe banana (thinly sliced)

Possible Toppings: Coconut, Raspberries, blackberries, pumpkin seeds

  1. Bring a large pot of water to a boil. Boil perogies and stir occasionally for 6 mins. Drain and divide in 4 small bowls.
  2. Pour warm coconut milk over perogies. Sprinkle with granola and almonds.
  3. Divide fruit on top and serve warm.

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Vanilla Mixed Berry Compote

Vanilla Mixed Berry Compote

  • 1 pkg. (454g) Pelmen Foods Dessert Perogies
  • 2 cup Mixed berries, blueberry, raspberry, blackberry
  • 1 9g Vanilla sugar
  • Possible Toppings: ice cream, crème fraiche, sour cream with sugar, icing sugar
  1. In a medium sauce pan, add berries and sprinkle with vanilla sugar. Cook over medium heat for 10 minutes, stirring gently until berries have released their juice and thickened. Let cool.
  2. Bring a large pot of water to a boil. Boil perogies and stir occasionally for 6 mins and drain.
  3. Divide in desert bowls and top with berry compote.

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Caramelized Pineapple

Breakfast Bowl

  • 1 pkg. (454g) Pelmen Foods Perogies ( )
  • 2 cup Warm coconut milk
  • ½ cup Honey granola
  • 4 tbsp. Raw almonds (roughly chopped)
  • ½ cup Fresh blueberries
  • 4 Large strawberries (thinly slice)
  • 1 Small ripe banana (thinly sliced)

Possible Toppings: Coconut, Raspberries, blackberries, pumpkin seeds

  1. Bring a large pot of water to a boil. Boil perogies and stir occasionally for 6 mins. Drain and divide in 4 small bowls.
  2. Pour warm coconut milk over perogies. Sprinkle with granola and almonds.
  3. Divide fruit on top and serve warm.

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Maple Glaze and Cinnamon Sugar

Maple Glaze and Cinnamon Sugar

  • 1 pkg. (454g) Pelmen Foods Dessert Perogies
  • 1/3 cup Maple syrup
  • ¼ tsp. Ground ginger
  • 1 tsp. Icing sugar
  • Cinnamon and sugar for dusting

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

  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 small sauce pan over medium heat, add maple syrup and whisk in ginger. Bring to a boil and whisk in icing sugar. Reduce to heat to low and simmer for 5-6 minutes until syrup slightly thickens.
  3. Toss perogies with syrup and drizzle with cinnamon and sugar.

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Salted Caramel Apple Perogies

Salted Caramel Apple Perogies

  • 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

  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 apples and sprinkle with cinnamon. Sauté until apples have softened and caramelized, 4-5 mins turning carefully. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Once remaining caramel has cooled, you can pour into a glass container, cover and refrigerate.

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Apple & Raisin Perogy Strudel

Apple & Raisin Perogy Strudel

  • 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

Glaze:

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

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

  1. Preheat oven to 450 F. Line a baking sheet with parchment paper.
  2. 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.
  3. Brush pastry with milk and bake for 8-10 minutes until pastry has puffed and is lightly golden brown. Set aside
  4. 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.
  5. Divide perogies in mini pie plates, top each with apple mixture and puff pastry round.
  6. Whisk together all ingredients for the glaze and drizzle on top of each.

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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.