English
French
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
- Bring a large pot of water to a boil. Boil perogies and stir occasionally for 6 mins. Drain and set aside.
- 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.
- Toss perogies with syrup and drizzle with cinnamon and sugar.