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You are here: Home / berries / Pierogi Part 2 (Strawberries Macerated in Sweet Vodka)

Pierogi Part 2 (Strawberries Macerated in Sweet Vodka)

March 15, 2013 By Laura 11 Comments

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Pierogi stuffed with strawberries macerated in vodka

When Chris and I planned our pierogi making adventure, we talked about meat and potato fillings. Dessert never even crossed our minds. But then the day he came I was browsing Anne Applebaum’s From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food and I noticed that she had pierogi with a strawberry filling, meant to be served as dessert. By complete coincidence, I had just purchased strawberries the day before. As far as I was concerned, it was a sign!

Cutting out rounds of pasta dough for pierogi

It is also very timely, because it is not often that this Ohioan can get seasonally appropriate spring ingredients onto the blog before people are searching for the recipes. All the berry recipes start popping up and we don’t see our first strawberries until June. But, while these are not as good as those local strawberries, the first domestic strawberries of the year are a very exciting ritual for this midwestern family! It means spring really is coming (all evidence to the contrary)–and at least they actually smell like strawberries!

Pierogi with Strawberries Macerated in Vodka

Alex helped us the entire time we made pierogi, but Sammy got involved only for the strawberry ones, helping to cut out the circles of pasta dough. As you might notice, the strawberry ones have a fancier edge–that is because I did them. I also used the leftover strawberries in vodka to make a strawberry sauce. I liked the dessert as a whole, but just individual pierogi were still too heavy on the pasta for me. Alex on the other hand inhaled them as fast as I made them! (And yes if you are wondering I did allow my kids to eat them. There was not that much raw vodka in them at the end of the day and I chose not to worry about it.)

Pierogi with Strawberries Macerated in Vodka

 

4.5 from 2 votes
Pierogi stuffed with strawberries macerated in vodka
Print
Pierogi Strawberries Macerated in Sweet Vodka
Closely adapted from Anne Applebaum.
Course: Dessert
Cuisine: Polish
Keyword: pierogi, strawberries
Author: TheSpicedLife
Ingredients
  • recipe of rolled out pasta dough found here
  • 3 pints fresh strawberries cleaned, hulled and cut into large chunks
  • 3 T vodka
  • 2 T granulated sugar plus additional sugar for sweetening the strawberry sauce if using
  • 1 T confectioners' sugar
Instructions
  1. Toss the strawberries with the vodka and 2 tablespoons of sugar. Cover and marinate in the fridge if making in advance by several hours; otherwise just leave on the counter for up to an hour.
  2. Toss the strawberries a few times while they are marinating.
  3. Using a slotted spoon, place the equivalent of 1 whole strawberry (in pieces) on each circle of pasta dough. Fold the pasta over and crimp along the edges to seal.
  4. Place in lightly salted boiling water. Once the pierogi float, let boil for 5 minutes before removing to a cooling rack.
  5. Fry in butter over medium high heat until lightly browned on both sides.
  6. Sift powdered sugar over the fried pierogi.
  7. Applebaum serves them with sour cream and brown sugar but I preferred this sauce:
  8. Once you have folded all of the pierogi, place the remaining strawberries and liquid into a small saucepan. Bring to a boil. Add sugar to taste, with a tablespoon of confectioners' sugar. Boil for 10-15 minutes, until thickened. Serve over the fried pierogi with a dollop of whipped cream.

 

Filed Under: berries, Boozy Desserts, misc. dessert, pasta, Polish cuisine, strawberries Tagged With: berries, dessert, pasta, pierogi, recipe, strawberries, vodka

« Pierogi Making Adventure of 2013: Part 1 (Meat Fillings)
Pierogi Part 3 (potato filling and leftover pancakes) »

Comments

  1. Ashley says

    March 16, 2013 at 12:31 am

    These look wonderful! I love berries…and vodka 😉

    Reply
  2. Joanne says

    March 16, 2013 at 7:51 am

    Yeah I’m pretty sure with only three tbsp of vodka they were fine! I’ve seen nutella filled pierogi before but I love that these are fruit-filled! Nutella and strawberry would also be excellent methinks…

    Reply
  3. Kate@Diethood says

    March 16, 2013 at 9:36 am

    Oh goodness, I would inhale those in a second!! I love pierogies and I stuff them with whatever I have on hand. Best comfort food, ever! 🙂

    Reply
  4. grace says

    March 16, 2013 at 5:06 pm

    savory pierogies are all well and good, but this is where my infatuation lies. 🙂

    Reply
  5. Karen says

    March 17, 2013 at 2:08 pm

    That sauce would be awesome with this new Columbus based vodka that I tried recently– OYO Honey Vanilla Bean Vodka, made by Middlewest Spirits. I don’t care for vodka normally, but this stuff was so good. Hope you can try it when you get back to C0lumbus!

    Reply
  6. T.J. & Charlotte says

    March 17, 2013 at 10:28 pm

    Wow that looks so good. Can we get this in the mail? 😉

    Reply
  7. Raymund says

    March 18, 2013 at 2:23 am

    5 stars
    Wow this Pierogies looks so delicious! Love it

    Reply
  8. Allie says

    March 24, 2013 at 12:06 am

    4 stars
    This is something about making pierogies that relaxes me. Maybe it’s because I know how worth all of the hard work will be in the end! Or maybe it’s because I’m polish?

    Reply
  9. Jameson Fink says

    April 4, 2015 at 1:43 am

    I’ve only had savory pierogi before…what have I been doing with my life?!? 😉

    Reply
  10. Kristen @ A Mind Full Mom says

    April 4, 2015 at 7:48 am

    I love potato and cheese pierogies–but strawberry pierogies? Oh my word!!!

    Reply
  11. pam (Sidewalk Shoes) says

    April 4, 2015 at 9:18 am

    Love the use of vodka!!

    Reply

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Hi! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. My goal is to show you–by doing–that these dishes are possible in your kitchen. Including desserts because I have quite the sweet tooth! Read More…

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