Lekvar-prune filled perogies

May 11, 2023May 11, 20230 5

Lekvar-prune filled perogies recipe for a savory delight

by The Chefin Pasta

Prep

60 min

Cook

10 min

Ready In

70 min

Level

Difficult

Rating

Ingredients

	pastry dough ( See Perogies With Various Traditional Fillings for the dough recipe )
	1 lb pitted dried prune
	1 cup sugar
	water

Nutrision Information

Servings Per Recipe

4-6

Calories

270

Sugar

11g

Fat

Perogies are a traditional Eastern European dish that has become popular worldwide. The Lekvar-prune filled perogies offer a savory twist on the classic recipe, featuring a sweet and tangy filling inside a soft and chewy pastry. These perogies go great with a dollop of butter and sour cream, and can be enjoyed as a main course or a side dish with your favorite protein. While they may take some time to prepare, the taste and texture of these perogies make them well worth the effort.

Instructions

1.	Place the prunes in a food processor and process until smooth.
2.	In a saucepan, combine the sugar and water and heat until the sugar dissolves.
3.	Add the pureed prunes and cook over medium heat, stirring frequently, until the mixture thickens.
4.	Roll out the pastry dough on a floured surface and cut into circles using a biscuit cutter or glass.
5.	Spoon a teaspoon of the prune filling onto each circle and fold over, crimping the edges.
6.	Boil a pot of salted water and cook the perogies until they float to the top. Drain and serve with butter and sour cream.

PROS

The Lekvar-prune filled perogies are a delicious and savory treat that can be enjoyed as a main dish or a side dish.

CONS

The perogies are high in carbohydrates and may not be suitable for those on a low-carb diet.

The preparation can be time-consuming, as each perogie must be filled and crimped by hand.

HEALTH & BENEFITS

While not the healthiest food option, the prune filling offers a good source of fiber and can aid in digestion.
Perogies also contain essential vitamins and minerals, including iron, calcium, and vitamin B.