Apple pierogi with warm apple compote

These ingredients will make 12 – 18 pierogi

Apple illustration for pierogi3 cups or 14oz plain flour
1 egg
Cup of warm water
6 tart apples – peeled and cored
2 tsp cinnamon
3 tbsp caster sugar
2 tbsp or 25g butter
200 ml cream

  • Mix the flour with the egg in a large bowl
  • Add the warm water teaspoon by patient teaspoon until the dough binds. How much you’ll need will depend on how humid a day it is, how large the egg was etc. Go carefully – though you can do a slight rescue with a bit more flour
  • Stick the dough in a plastic bag and put it in the fridge to rest for ten minutes while you get on with the filling
  • Grate three of the apples and mix with the cinnamon
  • Flour the surface, the divide the dough into quarters (it’s easier to roll out smaller amounts of dough), then roll out to a few mm thick. Use a cutter (or a glass) to cut out disks
  • Place a tsp of the apple filling on the disk and fold over, crimping down the edges and being sure to press out as much air as possible
  • Bring a pan of water to the boil and poach the pierogi for 3 minutes to cook the flour
  • At this stage, you can leave them covered in the fridge until you want to eat them
  • Fry them in butter until crisp.
  • (You can also make them up to this stage, and get the frying over and done with, reheating them in a medium oven until warmed through before serving.)

For the compote:

  • Dice the other three apples and fry with the sugar and 2 tbsp of butter. Try not to poke them around – just let them cook until caramelized and brown
  • Stir in the cream and let the sauce bubble madly for a few seconds
  • Pour over the pierogi to serve
  • (This can also be made in advance and reheated, but you may have to add more cream if the mixture is too thick)

This recipe originally appeared in a discussion of what to cook for Hannukah when your reliable source of home made latkes has moved to Abu Dhabi.

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