Apple Pierogi (Sweet Polish Dessert Pierogi)
Sweet Polish pierogi filled with cinnamon-spiced apples.
These apple pierogi are a classic sweet pierogi filling made with cinnamon-spiced apples wrapped in homemade pierogi dough. They’re great for kids and adults alike, and it’s one of the few cases where Polish comfort food is naturally vegan.
If you’re looking to expand your pierogi fillings beyond savory classics, this is an easy entry point into dessert pierogi.
👉 Want the full pierogi workflow in one place, in video form? My FREE pierogi course walks through dough, filling, shaping, and cooking step by step.
Ingredients and Substitutes
Pierogi Dough
- Flour. Use all-purpose flour. Bread flour or whole wheat flour will require more liquid to reach the right dough consistency.
- Oil. Use a neutral-flavored oil. Avoid olive oil, as its flavor can come through in the dough.
- Salt. Fine-grained salt dissolves more evenly in the dough.
- Water. Use freshly boiled water.
Apple Pierogi Filling
- Lemon juice (optional). If your apples are on the sweet side, a dash of lemon juice can balance the flavor. No lemon juice? White vinegar or apple cider vinegar can serve as good stand-ins but use half the amount.
- Apples. A mix of sweet and tart apples works best, but any apples will do. We adjust the flavor with sugar, cinnamon, and lemon juice.
- Sugar. White sugar keeps the flavor clean, but brown sugar or other sweeteners can be used. Different sugars will slightly change the final taste.
- Cinnamon. A classic pairing with apples that gives the filling its warm, spiced flavor.
- Lemon juice (optional). Adds acidity if the apples are very sweet. Apple cider vinegar can be used instead, but add only a little and taste often.
Step-By-Step: How to Make Apple Pierogi
Step 1: Make Dough
👉 For a more detailed walkthrough, see the full pierogi dough recipe with step-by-step photos and tips.
- Boil a pot of water.
- Combine the dry ingredients. Add the flour to a large bowl and sprinkle in the salt. Give it a quick stir to distribute the salt evenly.
- Add oil and boiling water. Pour in the oil, then carefully add the boiling water. Stir immediately with a spoon or fork. Mix until the water is fully absorbed and there are no visible pockets of liquid left.
- Switch to your hands. Once the dough is cool enough to handle, gather everything into a loose, shaggy ball. Don’t worry if it looks rough — that’s normal.
- Knead (press, fold, turn). Press the dough against the bottom of the bowl with the palm of your hand. Fold it back onto itself, give it a slight turn, and repeat. As you knead, the dough will become smoother and more elastic. This usually takes about 4–6 minutes. You shouldn’t need to add extra flour or oil — it will come together with time. You’re aiming for a fairly smooth dough ball that isn’t sticky. It doesn’t have to be perfect.
- Wrap and rest. Wrap the dough tightly in plastic wrap and let it rest for at least 30 minutes (60 minutes is perfectly fine). Resting relaxes the gluten, making the dough easier to roll and helping it hold its shape when filling.
Step 2: Prepare the Apple Filling
- Prep the apples. Wash, peel, and core the apples, then dice them into small to medium pieces.
- Cook the apples. Add the diced apples to a non-stick skillet set over medium-low heat. Cook for about 10 minutes, stirring often, until the apples soften and the volume reduces noticeably. Don’t add any fat or seasoning at this stage. (If using a regular pan, stir more frequently to prevent sticking.)
- Season and adjust. Add the sugar, cinnamon, a squeeze of lemon juice, and stir to combine. Taste the filling and adjust as needed until the flavor is just right.
Step 3: Fill and Shape
👉 For a complete overview of different ways to fill and shape pierogi, see the Pierogi 101 guide.
- Divide and roll the dough. Divide the dough into two or three portions. Roll one portion out on a lightly floured surface, flipping the dough every few passes to prevent sticking. Dust with a small amount of flour as needed—use just enough to keep the dough from sticking. Roll the dough to about 2–3 mm thickness. Keep the remaining dough wrapped so it doesn’t dry out.
- Cut the dough. Cut the rolled dough into palm-sized circles using a glass, cutter, or pierogi maker. Gather the scraps into a ball and reuse them when rolling the remaining dough.
- Fill and seal (hand-cup method). Cup one dough circle in your hand, add a spoonful of apple filling to the center, then fold the dough over the filling. Press to seal in the middle first, then continue sealing along the sides, pushing out as much air as possible. Lightly moisten the edge with water if needed to get a good seal.
- Cover as you go. Place the formed pierogi on a floured baking sheet and cover them with a damp kitchen towel to prevent the edges from drying out. Lightly flour areas where pierogi touch to keep them from sticking.
- Repeat. Continue rolling, filling, and shaping until you run out of dough or filling.
Step 4: Cook
- Boil the water. Bring a large pot of water to a rolling boil and salt it generously—about 1 teaspoon of salt per quart of water.
- Cook in batches. Add a few pierogi to the boiling water and stir gently to prevent sticking. Once they float to the surface, lower the heat and simmer for 1–2 minutes. Don’t overcrowd the pot.
- Remove and serve. Lift the pierogi out with a slotted spoon and serve right away, or set aside for pan-frying.
Recipe Tips
- Adjust the filling based on how you’ll serve the pierogi. If you plan to serve the pierogi with sweet toppings (syrup, sugar, sauce), keep the apple filling slightly on the tart side. For serving plain, balance sweetness and acidity to taste.
- Pan-fry after boiling for extra texture. Boiled pierogi can be pan-fried in a little oil or butter until lightly browned on both sides for added flavor and a crisp exterior.
- Use a small bowl of water while shaping. Lightly moistening the dough edges helps create a strong seal, especially if the dough starts to dry as you work.
How to Serve Apple Pierogi
Apple pierogi can be served simply or dressed up, depending on how sweet you want them to be:
- Serve them plain. If the apple filling is well balanced, the pierogi don’t need anything else. This works especially well when the filling leans slightly tart.
- With sour cream and powdered sugar. A classic combination. The tangy sour cream balances the sweetness of the apples, while powdered sugar adds just enough sweetness.
- With ice cream. Serve the pierogi warm with a scoop of vanilla ice cream for a dessert-style version. Cinnamon or caramel ice cream also works well.
- With syrup or sweet sauce. Honey, maple syrup, jam, or fruit sauces pair nicely with apple pierogi. If using sweet toppings, keep the filling on the tart side for balance.
👉 For more ideas, see the guide to pierogi sauces and toppings.
Servings: 3
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Equipment
Ingredients
Pierogi Dough
- 2 cups all-purpose flour ~250g
- ¼ tsp salt
- 1 ½ tbsp oil
- ½ cup boiling water ~120ml
Apple Pierogi Filling
- 4 apples ~900g
- ¼ teaspoon cinnamon or more to taste
- 1 teaspoon sugar or more to taste
- 1 teaspoon lemon juice optional
- salt for boiling
Instructions
Make Dough
- Boil Water: Boil a pot of water.½ cup boiling water
- Combine Salt & Flour: Into a large bowl, add flour and salt and mix.¼ tsp salt, 2 cups all-purpose flour
- Wet Ingredients: Add oil and boiled water.1 ½ tbsp oil
- Mix Ingredients: Mix the ingredients by stirring with a spoon. Be careful not to burn yourself. Once there is no visible water in the bowl, use your hands to knead the dough until it is a homogeneous ball.
- Wrap and Rest: Wrap the dough ball tightly in plastic wrap and let it rest for about 30 minutes before continuing.
- Make Pierogi: Once the wait is over, the dough is ready for rolling and making pierogi.
Prep Filling
- Prep Apples: Peel, core, and dice apples into small pieces.4 apples
- Cook Apples: Cook diced apples in a non-stick skillet over medium-low heat for about 10 minutes, stirring often.
- Season Filling: Season apples with cinnamon, sugar, and a dash of lemon juice if needed. Adjust to taste.¼ teaspoon cinnamon, 1 teaspoon sugar, 1 teaspoon lemon juice
Combine
- Roll Out Dough: Divide dough into 2-3 parts. Roll one part thin on a floured surface, but not so thin that it tears. Wrap remaining dough to prevent drying.
- Cut Pierogi: Cut palm-sized circles in the rolled dough. Reuse the leftover dough by forming a ball and rolling again.
- Fill: Place a spoonful of apple filling on each dough circle, fold over, and seal edges, removing as much air as possible. Moisten edges for a better seal. Place formed pierogi on a floured sheet, covered with a damp kitchen towel. Use flour to prevent sticking if they touch. Repeat until all dough or filling is used.
Cook
- Boil Water: Boil a large pot of salted water (1 tsp salt per quart).salt
- Cook Pierogi: Add pierogi to boiling water, stirring to prevent sticking. Simmer gently for 1-2 minutes after they float to the surface.
- Serve: Remove with a slotted spoon and serve.
Notes
For storage and reheating instructions, see the Pierogi 101 guide. Apple filling doesn’t freeze well, so it’s best to eat these fresh.
Tried this recipe?Comment below or tag your snaps @definitelynotachefblog or #madewithdnac!
Explore More Pierogi Fillings
If you’re looking to explore different pierogi fillings, start here:
- All Pierogi Fillings – a complete overview of sweet and savory pierogi fillings
- Sweet Pierogi Fillings – dessert-style pierogi with fruit and cheese fillings
- Vegan Pierogi Fillings – plant-based filling ideas for pierogi
