Lekvar-prune filled perogies |
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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Really good with soft vanilla Ice Cream. Ingredients:
pastry dough (see perogies with various traditional fillings for the dough recipe) |
1 lb pitted dried prune |
1 cup sugar |
water |
Directions:
1. Put the prunes in a good sized saucepan-heavy bottom if you have one.
2. Pour in water to cover, bring to a boil, reduce heat and cook over a hard simmer/light boil.
3. You may need to add more water to prevent scorching.
4. When prunes are soft puree in a food processor until smooth.
5. If the prunes are in any way runny cook until thick.
6. Make dough-or cut recipe in half and fill with prune filling.
7. (see Perogies With Various Traditional Fillings for filling and crimping directions) Boil perogies in water until they float, drain.
8. Fry in butter if you wish and serve with a dollop of vanilla ice cream or topping of your choice.
9. Freeze whatever filling your not using.
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