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Gluten Free Perogies

Sunday, September 15, 2013

Here are the four filling recipe's I've tried in the past few days. I am using the same dough for all of them - it's a fantastic dough that rolls out easily and handles great. It doesn't crack or crumble while working with it. I've now made 3 batches - never had an issue with the dough at all.

Saurkraut. Hubby had some home made saurkraut. It made delicious perogies. I told him we need to order more of the saurkraut. One complaint - I don't think I stuffed enough into each one.

Potato Cheese. I used colby cheese for these ones. Supper yummy. Definitely going to keep this filler recipe.

Hubby talked me into adding some Turkey Bacon to the leftover Potato Cheese filling. It turned out great. Tastes almost like regular bacon once it's mixed into the perogie filling.

Finally Apple. I stuffed some with some of the home made apple pie filling I made a month ago. Drizzled a little bit of carmel on top - de luce evaporated milk. Added some cool whip. Supper yummy, even without adding any extra sugar/sweetener to the dough.

I definitely need to make more apple soon. I only made a few - using up the leftover dough from the batch today.

I think I'm done eating perogies for a bit though. And I have lots in the freezers for when I want a quick supper some evening.
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