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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.

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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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Chocolate Covered Cherries

Chocolate Covered Cherries

  • 1 bag Pelmen Foods cherry perogies*
  • 300 gm Milk chocolate
  • Confection sugar for garnish
  1. Bring a pot of water to a boil. Add in perogies and boil for 5 minutes stirring occasionally to prevent them from sticking to the bottom. Drain the perogies and set aside.
  2. In a double boiler, melt the chocolate.
  3. Dip each perogy in chocolate one at a time.
  4. Remove with a fork, letting the excess chocolate drip off.
  5. Place the perogies on a rack set on a cookie sheet.
  6. Refrigerate for about 1 hour or until the chocolate is set.
  7. Dust with confection sugar.

*Use any of the dessert Pelmen Foods perogies*