Apple Pierogi Recipe
Apple pierogis are a delightful twist on traditional Eastern European dumplings. Instead of savory fillings, these pierogies are stuffed with a sweet, spiced apple mixture, encased in a tender dough. They bridge the gap between dessert and main dish, offering a unique and flavorful treat that's perfect for autumn. Apple Pierogi Recipe is a must try recipe at home.
Equipment
- 1 steel pan
- 1 glass bowl
- 1 dough roller
Ingredients
- 4 large apples I recommend a mix of Granny Smith and Honeycrisp for a balance of tart and sweet
- 1/4 cup granulated sugar adjust based on sweetness of apples
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- A pinch of salt
- 2 cups all-purpose flour plus extra for dusting
- 1/2 cup water room temperature
- 1 large egg
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
Instructions
- Start by peeling your apples, then coring and cutting them into small dice. This ensures they'll cook down nicely and fit into your pierogi shells.4 large apples
- In a medium skillet, melt the butter over medium heat. Add the diced apples, sugar, cinnamon, nutmeg, and a pinch of salt. Cook, stirring occasionally, until the apples are tender but not mushy, about 5-7 minutes.1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, A pinch of salt
- Stir in the lemon juice and vanilla extract, cooking for another minute. Then, remove the pan from the heat and let the filling cool.1 tablespoon lemon juice, 1/2 teaspoon vanilla extract
- Taste and Adjust: Once your filling has cooled slightly, give it a taste. Adjust the sugar if needed.
- In a large bowl, mix the flour and salt. Make a well in the center and add the egg, oil, and water. Mix until the dough starts to come together, then knead it on a floured surface for about 5 minutes. Let it rest for at least 20 minutes under a clean kitchen towel.1/4 cup granulated sugar, 2 cups all-purpose flour, 1/2 cup water, 1 large egg, 1 tablespoon vegetable oil, 1/2 teaspoon salt
- Roll the dough on a floured surface until it's about 1/8 inch thick. Use a round cutter to cut circles for your pierogies.
- Fill and Shape: Place a small spoonful of the apple filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Press the edges together firmly to seal.
- Bring a large pot of salted water to a boil. Cook the pierogies in batches, being careful not to overcrowd the pot. They're done when they float to the surface, about 3-4 minutes. Optionally, sauté the boiled pierogies in butter until golden brown.2 tablespoons unsalted butter
Notes
