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.
- 24 small plums (damson or small, Italian prune plums)
- 1/4 cup sugar
- 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.
- Place 1 plum in a round of dough of choice and seal completely with floured fingertips.
- View these step-by-step instructions for making pierogi.