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Preparation Time : 30
Cook Time : 30
Total Time : 60
1cup sour cream
2 1⁄2 cups unbleached flour
1tablespoon melted butter
1 egg yolk
1teaspoon olive oil
1lb cherries, stemmed washed and pitted but you don't have to pit them
1lb wild berries, mixture of strawberries, blue berries, black berries, raspberries
1tablespoon brown sugar, heaping
1⁄2 cup butter
1⁄2 cup heavy cream
1⁄4 cup sugar
In a large bowl combine the sour cream, flour butter, egg an yolk, salt and olive oil. Knead the mixture into a soft dough.
Divide the dough in half and cover for 10 minutes.
In the meantime fill a large pasta pot with water add a little salt (like you would with pasta) and bring the water to a boil then reduce heat to a simmer.
If you are using Wild Berries, in a bowl toss the berries with a heaping spoon of brown sugar and set aside.
On a floured surface roll each half of the dough into a thin circle ¼ ? thick. Cut the dough using a 3 ? 4 inch circle cutter (I just use a drinking cup ) re-roll scraps.
To assemble just place 3 cherries in the middle of the dough circle ( or 1 Tbsp wild berries).
Use a little water on the edge (just dip a finger in a bowl of water and run over edge just to help seal).
Fold the circle in half and pinch the edges to seal, continue until all the pockets have been filled.
Bring the heat up on the water to medium cook 6-8 perogies at a time about 5 minutes until they float.
Remove with a slotted spoon to a colander so they drain while the others are cooking.
In a non-stick pan melt some of the butter and sear 6-8 perogies at a time until they just start to golden.
Remove to a serving plate.
Drizzle with heavy cream and sprinkle with a sugar.
* Note if you have small children its a good idea to pit the cherries.
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