One evening, I made apple pierogi, soft dumplings filled with cinnamon-spiced apples. The kitchen smelled amazing, and when I served them hot, everyone loved them. The kids couldn’t get enough, and the adults went back for seconds! These little treats were a perfect mix of sweet and cozy.
Apple Pierogi Recipe
One fall weekend, with a craving for something sweet and homemade, I decided to make apple pierogi. With apples and a few everyday ingredients on hand, I whipped up a batch, filling soft dough with spiced apples, cinnamon, and sugar, a taste of apple pie wrapped in a pillowy dumpling.
Rolling out the pierogi dough and folding each little dumpling, I found myself lost in the simple rhythm of it, savoring the scents of cinnamon and ginger filling the kitchen. Time passed quickly, and as the first batch simmered, I started dreaming up ways to serve them: drizzled with caramel, topped with a scoop of ice cream, the traditional dollop of sour cream or maybe just a dusting of powdered sugar.
They were as satisfying as they looked, and I had plenty to stash for busy weeknights or a cozy breakfast treat. Now, every fall, I look forward to making these little bites of comfort with family, savoring each warm, apple-filled pierogi, and sometimes, I even make them just because I can’t wait for the weekend.
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⭐Why You'll Love This Apple Pierogi
- Easy to Freeze: If you make a big batch of apple pierogi, they freeze really well! You can pull them out anytime and cook them straight from the freezer.
- Versatile and Customizable: Feel free to mix up the filling to match your taste. Try adding different spices like nutmeg or ginger, or toss in some raisins or nuts for a fun crunch. You can even swap in other fruits like peaches or berries!
- Perfect for Any Meal: While they're often a dessert, apple pierogi are great for breakfast, lunch, or dinner too. Enjoy them as a sweet side dish or a tasty snack anytime!
- Great for Any Season: They’re especially popular in the fall during apple season, but you can enjoy apple pierogi all year round. They’re a fun and flexible recipe to have on hand!
🧾Apple Pierogi Ingredients
Here’s what you need to make this Apple Pierogi:
- Pierogi Dough: I love using homemade dough for these pierogi. It creates a soft yet sturdy shell to hold the filling, adding a nice, tender bite.
- Apples: Granny Smith apples are my favorite here, they bring natural sweetness with just the right tartness for a balanced flavor. When cooked, they soften but keep a bit of bite, giving the filling a great texture. Feel free to mix apple types or use what you have!
- Cinnamon: Cinnamon adds warmth and a cozy, nostalgic touch, perfectly enhancing the apples' sweetness.
- Sugar: A little granulated sugar boosts the apple’s natural sweetness, making the filling even more dessert-like. You can use brown sugar or any other sweetener for a slightly different twist.
- Lemon Juice: A splash of lemon juice keeps the apples from browning and adds a hint of brightness that balances the sweetness.
- Salt: Adding salt to the boiling water brings out the flavors, highlighting the sweetness of the apples and balancing everything nicely.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Apple Pierogi
These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. Peel, core, and dice apples into small pieces, then cook with cinnamon, sugar, and lemon juice over medium-low heat for 10 minutes, stirring often. Set aside.
2. Roll out the pierogi dough on a lightly floured surface to about ⅛ inch (3 mm) thick.
3. Use a 7.5 cm (3-inch) round cutter to cut circles from the dough.
4. Place a spoonful of apple filling in the center of each dough circle, without overfilling to make sealing easier.
5. Fold the dough over the filling to make a half-moon shape. Press the edges to seal, then crimp with a fork.
6. Put the apple pierogi on a wooden board lined with parchment paper.
7. In a pot of simmering water add 1 teaspoon of salt, then add a few pierogi and cook them until they float. Once floating cook for another 3-4 minutes. Take out with a slotted spoon and repeat the process for the remaining perogies.
8. Serve pierogies hot with sour cream.
🍽 What to Serve with Apple Pierogi
Apple pierogi are a perfect little treat on their own. I love enjoying them plain, just simple and delicious!
For a classic twist, I sometimes add a dollop of sour cream with a sprinkle of powdered sugar; it balances the tartness of the apples beautifully.
Or, if I’m in the mood for something creamy, I pair them with a scoop of vanilla ice cream, the warm pierogi and cool ice cream make an amazing combo.
A light dusting of powdered sugar adds just the right sweetness and a pretty touch, too. And for a real treat, drizzling salted caramel sauce on top gives a rich, buttery flavor that’s perfect with the apples and cinnamon.
I also like a side of applesauce for extra apple goodness and biscotti for a bit of crunch.
And for a cozy pairing, nothing beats apple pierogi with a warm cup of honey lemon ginger tea!
💭Tips for Recipe Success
Make the Filling Ahead: Cook the apples with cinnamon, sugar, and lemon juice before filling the pierogi. This blends the flavors and softens the apples without making them watery. Let the filling cool first, warm filling can stretch or tear the dough.
Roll the Dough Thin: Aim for about ⅛ inch thick. This helps the pierogi cook evenly and avoids thick edges. Keep the dough covered with plastic wrap or a damp cloth to keep it from drying out.
Don’t Overfill: Use about a heaping teaspoon of filling per pierogi. Too much can make sealing tricky and cause bursting. Gently press the filling with a spoon to remove air pockets before sealing.
Seal Firmly: Press the edges together tightly. A bit of water along the edge helps, and using a fork to crimp adds both security and a nice look.
Cook in a Big Pot: Use a large pot of salted, boiling water so the pierogi don’t stick. Cook in batches, and give them a gentle stir about a minute in.
Freeze Extras Right: Lay uncooked pierogi in a single layer on a baking sheet to freeze, then store in a bag. Boil from frozen, adding a couple of extra minutes.
Reheat Leftovers: Sauté boiled pierogi in a skillet with a little butter for a quick snack with crispy edges.
🍏More Apple Recipes to Try!
If you're loving this apple pierogi, you'll also adore these tasty apple recipes:
🍰More Dessert Recipes!
Here are more of my favorite dessert recipes! Try these:
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📖 Recipe
Apple Pierogi
Ingredients
- 1 Pierogi Dough
Apple Filling:
- 600 g Apples
- ½ teaspoon Cinnamon
- 1 tablespoon Sugar
- 1 tablespoon Lemon Juice
- 1 teaspoon Salt - For boiling
Instructions
- Peel, core, and dice apples into small pieces.
- In a medium saucepan, combine diced apples, cinnamon, sugar, and lemon juice. Cook over medium-low heat for about 10 minutes, stirring often. Set the filling aside while you prepare the dough.
- On a lightly floured surface, roll out the pierogi dough until it’s about ⅛ inch (3 mm) thick.
- Use a round cutter (about 7.5 cm (3 inches) in diameter) to cut circles out of the dough.
- Place a spoonful of the apple filling in the center of each dough circle. Be careful not to overfill, as it will make sealing difficult.
- Fold the dough over the filling to create a half-moon shape. Press the edges firmly together to seal, and crimp with a fork to secure.
- Place the apple pierogi on a wooden board with parchment paper.
- In a large pot, bring water with 1 teaspoon salt to a boil.
- Carefully drop the pierogi into the boiling water, a few at a time. Cook until they float to the surface, then allow them to cook for another 3-4 minutes.
- Remove with a slotted spoon and serve.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
These apple pierogi are pure comfort dessert! The sweet, tender apples paired with the soft dough are a perfect match. I especially love the hint of cinnamon and sugar. This recipe is a keeper.