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Nutritional Info
  • Servings Per Recipe: 45
  • Amount Per Serving
  • Calories: 50.0
  • Total Fat: 0.8 g
  • Cholesterol: 4.1 mg
  • Sodium: 53.7 mg
  • Total Carbs: 10.3 g
  • Dietary Fiber: 0.9 g
  • Protein: 0.9 g

View full nutritional breakdown of Prune Perogi calories by ingredient
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Prune Perogi

Submitted by: SWEETSOUNDS11

Introduction

Classic Polish Perogi dough stuffed with Prunes. Much sweeter than the classic potato filled but higher fiber! I make this much more petite than a potato perogi because of the sweetness. Classic Polish Perogi dough stuffed with Prunes. Much sweeter than the classic potato filled but higher fiber! I make this much more petite than a potato perogi because of the sweetness.
Number of Servings: 45

Ingredients

    To make the dough:

    2 cups flour
    1 egg
    1/2 cup warm water
    1 teaspoon salt
    2 tablespoons oil

    Directions:

    Mix all ingredients together in bowl
    Knead until smooth
    Let rest, covered, 45 minutes
    Split dough into 2 or 3
    Roll out to 1/8 inch thick
    Cut circles with floured glass or biscuit cutter
    Fill with a prune sized dab of filling (described below)
    Dab edge of 1/2 of dough with water and pinch to seal
    Boil 5-7 minutes, until floating.
    Makes approximately 45 perogi
    These are petite compared to a classic potato perogi
    Lightly saute perogi in butter if desired
    *Calorie estimates do not include butter

    To make filling:

    48 prunes/dried plums
    1 cup water
    zest of 1 orange
    juice and segments of 1 orange, discard rind

    Directions:

    Place ingredients in pan
    Cook covered for 10 min over medium heat
    Remove cover and cook for additional 20 min or until liquid evaporated
    Mash prunes into consistency of a paste
    Allow to cool before filling dough

Directions

This is a 2 part recipe (filling and dough)

To make filling:

Place prunes, 1 cup water, orange zest, juice, and segments in pan
Cook covered for 10 min over medium heat
Remove cover and cook for additional 20 min or until liquid evaporated
Mash prunes into consistency of a paste
Allow to cool before filling dough

To make the dough:

Mix flour, egg, salt, vegetable oil and 1/2 cup WARM water together in bowl
Knead until smooth
Let rest, covered, 45 minutes
Split dough into 2 or 3
Roll out to 1/8 inch thick
Cut circles with floured glass or biscuit cutter
Fill with a prune sized dab of filling (described below)
Dab edge of 1/2 of dough with water and pinch to seal
Boil 5-7 minutes, until floating.
Makes approximately 45 perogi
These are petite compared to a classic potato perogi
Lightly saute perogi in butter if desired
*Calorie estimates do not include butter


Serving Size: Makes 45 individual prune perogi

Number of Servings: 45

Recipe submitted by SparkPeople user SWEETSOUNDS11.






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