I am pretty excited to try this one. We used to have an elderly Polish lady who used to bring us Blueberry Pierogi (with a dusting of powdered sugar) a few times of year and we would fight for every last one of those. I suppose its not traditional, but it was a favorite dessert. It appears that this dough would adapt to both sweet and savory fillings. Any thoughts on how "dry" the filling would need to be on this one? I think if you keep the filling the consistency of "putty", you'll be fine. Frank @ KAF.

• Reply