Table of Contents

Lekvar Dreams: Crafting the Perfect Prune-Filled Perogies

My grandmother, Babcia Halina, made the most incredible perogies. I can still picture her, sleeves rolled up, flour dusting her apron as she expertly pinched each little dough pocket closed. While she made many varieties, it was the prune-filled ones, the lekvar perogies, that held a special place in my heart. Their sweet, jammy filling against the soft, slightly chewy dough was pure comfort food – especially with a scoop of melting vanilla ice cream on the side. This recipe aims to capture the magic of Babcia’s kitchen and bring that same joy to your table.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 5 minutes
Total Time: 50 minutes
Servings: Varies
Yield: About 3 dozen perogies, depending on size
Dietary Type: Vegetarian (Can be made Vegan with egg-free dough)

Ingredients

Pastry Dough (See “Perogies With Various Traditional Fillings” recipe for dough instructions)
1 lb pitted dried prunes
1 cup sugar
Water
Butter, for frying (optional)
Vanilla Ice Cream, for serving (optional)

Equipment Needed

Large saucepan (preferably heavy-bottomed)
Food processor
Slotted spoon or spider
Large pot for boiling
Rolling pin
Round cookie cutter or glass (about 2-3 inches diameter)
Baking sheet lined with parchment paper (optional, for freezing)
Frying pan (optional)

Instructions

Begin by preparing the prune filling. Place the pitted dried prunes in a good-sized saucepan, ideally one with a heavy bottom to prevent scorching.
Pour in enough water to completely cover the prunes.
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to a hard simmer/light boil. The water should be gently bubbling.
Cook the prunes, uncovered, until they are very soft and easily pierced with a fork. This will likely take around 20-30 minutes. Be sure to check the water level frequently and add more water as needed to prevent the prunes from sticking to the bottom of the pan and burning.
Once the prunes are sufficiently softened, remove the saucepan from the heat. Transfer the prunes and any remaining liquid to a food processor.
Add the sugar to the prunes in the food processor.
Puree the prune mixture in the food processor until it is completely smooth. The mixture should resemble a thick jam or paste.
If the prune filling appears runny or too thin after pureeing, return it to the saucepan. Cook over low heat, stirring frequently, until it thickens to the desired consistency. This may take another 10-15 minutes. Be careful to avoid burning the filling.
Allow the prune filling to cool completely before using it to fill the perogies.
While the filling cools, prepare the pastry dough according to the instructions in the “Perogies With Various Traditional Fillings” recipe. Alternatively, you can halve the dough recipe if you are only making prune-filled perogies.
Once the dough is prepared, roll it out on a lightly floured surface to about 1/8-inch thickness.
Use a round cookie cutter or the rim of a glass (about 2-3 inches in diameter) to cut out circles of dough.
Place a spoonful (about 1 teaspoon) of the cooled prune filling in the center of each dough circle.
Fold the dough circle in half to form a half-moon shape, enclosing the filling.
Firmly pinch the edges of the dough together to seal the perogy, ensuring that no filling leaks out. Crimp the edges with a fork or your fingers to create a decorative seal.
Repeat steps 11-15 until all the dough and filling are used.
Bring a large pot of salted water to a rolling boil.
Carefully drop the perogies into the boiling water, a few at a time, to avoid overcrowding the pot.
Cook the perogies until they float to the surface of the water. Once they float, continue cooking for another 1-2 minutes to ensure the dough is cooked through.
Remove the cooked perogies from the boiling water with a slotted spoon or spider and drain them well.
(Optional) For added flavor and a golden-brown crust, melt some butter in a frying pan over medium heat. Fry the boiled perogies in the butter until they are lightly browned on both sides.
Serve the perogies hot. Top with a dollop of vanilla ice cream or your favorite topping, if desired.
Freeze any leftover prune filling for later use.

Expert Tips & Tricks

Preventing Leaks: The key to preventing leaks is to seal the edges of the perogies very tightly. Moisten the edges of the dough with a little water before folding and pinching to help them adhere.
Dough Consistency: If the dough is too sticky, add a little more flour. If it’s too dry, add a touch of water.
Freezing Perogies: To freeze uncooked perogies, place them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer bag for longer storage. Cook directly from frozen, adding a minute or two to the boiling time.
Flavor Boost: A pinch of cinnamon or a dash of lemon zest can add extra depth to the prune filling.
Make-Ahead: The prune filling can be made a day or two in advance and stored in the refrigerator. This will save time on the day you plan to make the perogies.
Alternative Sweetener: Consider using honey or maple syrup instead of sugar for a different flavor profile and a slightly less processed sweetener.

Serving & Storage Suggestions

Serve the lekvar perogies hot, either plain or with a dollop of sour cream, melted butter, or, my personal favorite, a scoop of vanilla ice cream. Chopped nuts or a sprinkle of cinnamon also make lovely additions.

Leftover cooked perogies can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a frying pan with butter, in the microwave, or by steaming them. They can also be frozen for longer storage (up to 2 months). To reheat frozen perogies, thaw them in the refrigerator overnight and then reheat as described above, or cook them directly from frozen by adding a few minutes to the cooking time.

The prune filling can be stored in an airtight container in the refrigerator for up to a week or frozen for up to 3 months.

Nutritional Information

(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

Nutrient	Amount per Serving	% Daily Value
Calories	250 kcal	13%
Total Fat	5g	8%
Saturated Fat	2g	10%
Cholesterol	10mg	3%
Sodium	100mg	4%
Total Carbohydrate	45g	15%
Dietary Fiber	5g	20%
Sugars	20g	N/A
Protein	5g	10%

Variations & Substitutions

Vegan Perogies: Use a vegan perogy dough recipe (easily found online). Ensure no butter is used for frying; use a plant-based alternative like olive oil or coconut oil.
Gluten-Free Perogies: Experiment with gluten-free flour blends to create a gluten-free perogy dough. Be aware that gluten-free doughs can be more delicate and may require extra care.
Spiced Prune Filling: Add a pinch of ground cloves, nutmeg, or allspice to the prune filling for a warmer, more complex flavor.
Citrus Infusion: Add the zest of an orange or lemon to the prune filling for a bright, citrusy note.
Nutty Crunch: Stir in some finely chopped walnuts, pecans, or almonds into the prune filling for added texture and flavor.

FAQs (Frequently Asked Questions)

Q: Why is my perogy dough tough?
A: Overworking the dough can lead to a tough texture. Be gentle when mixing and rolling the dough, and avoid adding too much flour. Let the dough rest properly before rolling.

Q: My perogies are bursting open when I boil them. What am I doing wrong?
A: This usually happens because the perogies are overfilled or the edges aren’t sealed properly. Make sure to use a small amount of filling and press the edges together firmly, crimping them if possible. Also, avoid overcrowding the pot when boiling.

Q: Can I bake these perogies instead of boiling them?
A: While traditionally boiled, you can bake them. Brush with melted butter or egg wash before baking at 375°F (190°C) until golden brown. However, the texture will be different – more like a pastry than a traditional perogy.

Q: How do I prevent the perogies from sticking together after boiling?
A: Toss the cooked perogies with a little melted butter or oil immediately after draining to prevent them from sticking.

Q: Can I use fresh prunes instead of dried?
A: While possible, dried prunes provide a more concentrated flavor and thicker texture, which is ideal for the filling. If using fresh prunes, cook them down longer to reduce the moisture content and intensify the flavor.

Final Thoughts

These prune-filled perogies are more than just a recipe; they’re a taste of tradition and a warm hug on a plate. Don’t be intimidated by the process—each step is a labor of love that results in a truly special dish. I encourage you to give this recipe a try, share it with your loved ones, and perhaps even create your own family traditions around it. And if you happen to have any vanilla ice cream on hand, well, you know what to do! Smacznego!

Lekvar-prune filled perogies Recipe