Being born and raised in a European family I have had the opportunity to experience a different side to food. One of my favourite dishes to make during the warm season is perogies, not the common cheese and potato perogies you would find in superstores but perogies with a fruity twist…..Strawberry Perogies.
A sweet and fruity dish to enjoy during those hot summer days in your backyard with family and friends. Good thing about this dish is that you can serve it hot and cold with a creamy strawberry sauce to make your tastebuds sing.
With just a few simple ingredients and preparation the day before you can experience a taste of Europe right in the comfort of your own home.
Serving Size: 30 Perogies
Ingredients:
5-6 packs (37 OZ) strawberries (or any berry of your choice)
Dough:
2 cups all purpose flour
pinch of salt
1 egg
3/4-1 cup lukewarm water
Topping:
1 container (500 mL) sour cream
2 tbs of sugar
1 pack (37 OZ) strawberries
Steps:
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In a food processor bowl with an attached dough blade, combine flour and salt together. Beat the egg slightly and add to the flour. Next slowly add the water and mix until the dough comes together. On a floured surface knead the dough until it’s smooth and elastic.
Note: If your dough is too sticky add a little bit of flour at a time until the dough becomes workable. If it’s too crumbly add a little bit of water.
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Divide the dough in two pieces to make it more manageable, again on a lightly floured surface roll the dough into a thin 1/8 inch or 3 mm thick sheet. Take a cookie cutter or the top of a glass and cut out 2-3 inch wide circles.
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Take your strawberries leave 2 packs of (37 OZ) strawberries aside for later, and cut the rest of the strawberries in half or in quarters if the strawberries are large. Place a piece of strawberry on each circle of dough, fold the dough in half over the strawberry, and pinch the ends of the dough together with your fingers to seal. Repeat this process until the dough is used.
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In a large pot add water and season it with salt, and bring it to a boil. Place a few perogies (7-10 pieces) into the water and stir gently so they don’t stick to the bottom. When they rise to the top, cook for anther 2-3 minutes.
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In a mixer or a bowl add (37 OZ) strawberries, sour cream, sugar and puree until smooth.
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Add a few perogies on a plate, drizzle 2-3 tbs of strawberry sauce over the perogies, with a few slices of fresh strawberries on top and serve.
