Sweet pierogi for dessert are common. They're usually served with melted butter and a dusting of granulated or confectioners' sugar.
This recipe for plum filling is actually made with prunes, which are nothing more than dried plums. Once the dumplings are boiled, they plump up and it's like eating a fresh plum.
Alternatively, the pierogi dough can be filled with powidla sliwkowe - plum butter.
Makes enough for about 20 pierogi
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 3 cups water
- 2 cups chopped, pitted prunes
- 1 tablespoon sugar
- 1 teaspoon lemon juice
- 1 cinnamon stick
- 1/2 teaspoon ground cloves
Preparation:
- In large saucepan, bring water to a boil. Add prunes, sugar, lemon juice, cinnamon and cloves. Stir and return water to a boil.
- Reduce heat to a simmer. Cook, stirring frequently, about 10 minutes, or until fruit is very tender.
- Remove from heat, extract cinnamon stick, drain filling in a fine-mesh sieve, set it aside and let cool completely. Refrigerate until ready to use.
- Drop tablespoons of filling on center of each piece of dough of choice.
- View this Step By Step.
