PYROGIES WITH FRUIT (Вареники)

By   July 1, 2015

Pyrogies (18 of 19)

I hope you’re all enjoying your summer. I know I am. This summer, so far has been very eventful for my family. We were all very excited about my sister’s upcoming wedding and enjoyed every step of helping her plan her big day. That of course included a bridal shower,

Olga's Bridal Shower (14 of 60) Olga's Bridal Shower (2 of 60)

and picking out the outfits, as my whole family was in a wedding. And I, myself was very honored to be a Maid of Honor for the first time!

Olga&Kyle's Wedding (2 of 12) Olga&Kyle's Wedding (11 of 12)

Olga&Kyle's Wedding (12 of 12)

We had a very special visitor from New Jersey: My dad! My kids absolutely adore their grandpa, and love his stories of the past 😉 We went to the beautiful beaches of Semiahmoo and Vancouver, went up the Grouse Mountain, did lots of berry picking, cooked more than ever, and simply didn’t have enough time to upload all the awesome photos that I’ve been taking. And while the Life was happening, I realized I was absent from blogging for nearly two months. I’m so happy to be back , so lets get to the recipe.

These Pyrogies with Fruit was the most requested breakfast in my house for some time now. These are not only easy to make, these pyrogies are delicious. Plus, you only need 5 ingredients, pair of hands, and there, you can enjoy a nice summer treat in no time.

I made these pyrogies with strawberries, and meant to post this recipe earlier. Since the strawberry season is over, I suggest to try making pyrogies with blueberries, which is the best filling yet, using the same method. I recommend using fresh fruit or berries for achieving best results. This dough is very versatile and could be also used with savory fillings, like potatoes, cheese, braised cabbage or meat.

Pyrogies (15 of 19)

Ingredients:

  • 3 cups flour + more for rolling
  • 3/4 cup warm milk
  • 1 egg
  • sugar for sprinkling
  • 4-5 cups berries or fruit for filling

Pyrogies (1 of 19)

Using a bread machine or a food processor, mix all ingredients together until the dough comes together. You can also do it by hand, if you’d like. When the dough is ready, wrap it in a plastic and refrigerate for about 10-20 minutes.

Pyrogies (3 of 19) Pyrogies (4 of 19)

Meanwhile, prepare your fruit filling. If using strawberries, cut them in quarters. If using blueberries, leave them as is. Do not add any sugar to your filling, it helps prevent fruit from juicing out.

Pyrogies (2 of 19) Pyrogies (6 of 19)

Cut dough into four pieces. While working with one piece, wrap or cover the rest.

Pyrogies (7 of 19)

On floured surface roll one piece of dough. Using a glass or a cup, cut the dough into circles.

Pyrogies (13 of 19) Pyrogies (8 of 19)

Drop teaspoonful of filling on each circle. Fold dough over filing, bringing edges together. Press edges together with your fingers. Repeat with the rest of your dough. You should get 10-13 pyrogies from each piece of dough.

Pyrogies (9 of 19) Pyrogies (10 of 19)

In a large saucepot, bring water to boil. Once again, do not add sugar! Add pyrogies; stirring occasionally, heat to boiling. Once pyrogies come to the top, they’re ready. Do not overcook. Carefully drain well in colander, arrange on platter, and sprinkle with plenty of sugar. The sugar will prevent pyrogies from sticking together as they cool off.

Pyrogies (11 of 19) Pyrogies (19 of 19)

Pyrogies with fruit are good warm or chilled. They refrigerate very well. Do not freeze them, the fruit will juice out as it thaws.

Enjoy!

Pyrogies (14 of 19)

How are you enjoying your summer? What are your favorite summer treats?

PYROGIES WITH FRUIT (Вареники)

PYROGIES WITH FRUIT (Вареники)

Ingredients

  • 3 cups flour + more for rolling
  • 3/4 cup warm milk
  • 1 egg
  • sugar for sprinkling
  • 4-5 cups berries or fruit for filling

Instructions

  1. Using a bread machine or a food processor, mix all ingredients together until the dough comes together. You can also do it by hand, if you'd like. When the dough is ready, wrap it in a plastic and refrigerate for about 10-20 minutes.
  2. Meanwhile, prepare your fruit filling. If using strawberries, cut them in quarters. If using blueberries, leave them as is.
  3. Do not add any sugar to your filling, it helps prevent fruit from juicing out.
  4. Cut dough into four pieces. While working with one piece, wrap or cover the rest.
  5. On floured surface roll one piece of dough. Using a glass or a cup, cut the dough into circles.
  6. Drop teaspoonful of filling on each circle. Fold dough over filing, bringing edges together. Press edges together with your fingers. Repeat with the rest of the dough. You should get 10-13 pyrogies from each piece of dough.
  7. In a large saucepan, bring water to boil. Once again, do not add sugar! Add pyrogies; stirring occasionally, heat to boiling. Once pyrogies come to the top, they're ready. Do not overcook. Carefully drain well in colander, arrange on platter, and sprinkle with plenty of sugar. The sugar will prevent pyrogies from sticking together as they cool off.
  8. Pyrogies with fruit are good warm or chilled. They refrigerate very well. Do not freeze them, the fruit will juice out as it thaws.

9 Comments on “PYROGIES WITH FRUIT (Вареники)

  1. Fae's Twist & Tango

    Congratulations to your sister and the groom! You and your family are gorgeous looking people. Thank you for sharing the photos from the wedding. And, pyrogies look so delicious. Yum! 🙂

  2. Ivanka

    Dear Vera, I am gluten free and as a Ukrainian, I NEED to make BAPEHUKU but so far am worried how the dough will come out if I use ” one for one ” flour mixture ( substituting cup regular flour for cup of gluten free lour ) Can you help ?? I would be very greatful.. PRYVIT , Ivanka

    1. Vera

      Hi Ivanka! Unfortunately, I can’t recommend something that I haven’t tried, but I do have a thought. As you probably know, that in order to make gluten-free bread, xanthan gum is added in most cases to help hold everything together. For Ukrainian pyrogies (vareniki), the dough has to be elastic, and able to hold the filling inside. My guess is that gluten-free mixture might not work, but if you’re willing to experiment, I would love to hear back from you to find out if it worked.

  3. Pingback: OUR SUMMER IN PICTURES + 10 helpful tips for visiting New York - Vera's Cooking

  4. jessica

    Vera, what kind of equipment are you using to roll out the dough? Thanks

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