Plum Pierogi Filling Recipe

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  • 25 mins
  • Prep: 10 mins,
  • Cook: 15 mins
  • Yield: Filling for 2 dozen (serves 12)
Ratings (5)

Sweet pierogi for dessert are common. They're usually served with melted butter and a dusting of granulated or confectioners' sugar.

This recipe for plum filling can be made with damson or small Italian prune plums. Alternatively, the pierogi dough can be filled with powidla sliwkowe - plum butter - for a slightly different taste.

What You'll Need

  • 24 small plums (damson or small, Italian prune plums)
  • 1/4 cup sugar

How to Make It

  1. Wash and dry plums. Cut a slit down the seam of the plum (but not all the way through to the other side) and remove pit. Place 1/4 to 1/2 teaspoon sugar in each cavity and place halves together.
  2. Place 1 plum in a round of dough of choice and seal completely with floured fingertips.
  3. View these step-by-step instructions for making pierogi.
Nutritional Guidelines (per serving)
Calories 22
Total Fat 0 g
Saturated Fat 0 g
Unsaturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Carbohydrates 6 g
Dietary Fiber 0 g
Protein 0 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)