Apple pierogi are a sweet twist on classic Polish dumplings. They’re filled with soft, stewed apples and raisins, lightly sweetened and spiced with a hint of cinnamon. Wrapped in tender dough and gently boiled, they’re comforting, cozy, and perfect for fall. Serve them with a drizzle of melted butter, caramel sauce, or a spoonful of sour cream for a delicious treat the whole family will love.
Polish Pierogi
Pierogi don’t have to be savory! Dessert pierogi are actually very popular in Poland, especially in the summertime. Traditional sweet pierogi varieties include sweet cheese pierogi, filled with sweet farmer’s cheese, and fruit pierogi, made with seasonal fruits like strawberries, blueberries, raspberries, or cherries.
This apple pierogi recipe isn’t a widely known traditional version, but it’s something you’ll occasionally find in Poland, especially in pierogi restaurants (pierogarnie), where a wide variety of pierogi types and fillings are offered. Apple pierogi are full of cozy fall flavors and perfect for this time of year. They’d also be a lovely addition to more traditional celebrations like Thanksgiving — especially if you have Polish roots and want to honor both parts of your heritage. These pierogi would look beautiful on the holiday table!
See all our pierogi filling recipes and sauces and toppings for pierogi!
Ingredients
Here’s what you need to make pierogi dough:
This is essentially my very popular recipe for traditional Polish pierogi dough — I’ve just added 2 tablespoons of powdered sugar in place of flour to make it better suited for a sweet version.
Here’s what you need for the apple filling:
This recipe is similar to my sautéed cinnamon apples recipe, but with more spices and added raisins. Raisins are optional — you can omit them if you prefer. All the spices really make the apples shine. The addition of lemon juice is very important; it brightens up the sweet filling and makes it truly special. Combined with vanilla extract, it’s a filling I could eat by the spoonful! You could also make a larger batch and use it for crepes or as a breakfast topping with yogurt and granola.
Note about apple variety: You can use almost any apples for this recipe. I used Gala apples, which are a little sweet and slightly firm. Granny Smith or Golden Delicious are more sour and firm, so you may need more sugar and less lemon juice, and a longer cooking time. Avoid very soft apples that quickly turn to mush.
How to make it step-by-step
Make the filling
STEP 1: Peel and core the apples, then cut them into small dice.
(2 pounds (900g) apples)
STEP 2: Heat the butter in a medium/large pan over medium-high heat, then add the apples. Don’t stir for the first 2–3 minutes — let the apples brown on the bottom. Then stir in the sugar and raisins. Cook for 5–10 minutes, or until the apples are soft but not falling apart. The cooking time will depend on the apple variety — whether they’re firm, soft, or watery. The filling should not be watery. If your apples are too dry, add a splash of water to stew them.
(2 tablespoons butter, 2 tablespoons brown sugar, ¼ cup raisins)
STEP 3: Add the spices and salt, and cook for 1 more minute.
(¾ teaspoon cinnamon, Pinch of ground ginger, Pinch of ground allspice, Pinch of ground nutmeg, Pinch of ground cloves, Pinch of salt)
STEP 4: Season with lemon juice — the amount depends on the apple variety. I used ½ tablespoon with Gala apples, which are on the sweeter side.
Transfer the filling to a plate and let it cool completely. The filling must be cool or cold — a warm filling will soften the dough and make it hard to work with.
Make the dough
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STEP 5: In a mixing bowl, stir together the flour, salt, and powdered sugar.
(2 cups – 2 tablespoons (235g) all-purpose flour, 2 tablespoons powdered sugar, ¼ teaspoon salt)
Measuring flour: I use the spoon-and-level method (1 cup = 125g). Fluff the flour, spoon it into your cup, then level it with a knife. A digital scale will give the best and most consistent results.
STEP 6: In a small pot, add the butter and water. Heat until the water is warm and starts to move, stirring until the butter melts. The water should not be boiling or cold — the ideal temperature is 176–185°F (80–85°C). I watch until it starts to steam and move slightly — by then, the butter should be fully melted.
(½ cup + 1 tablespoon (135g) water, 1 ½ tablespoons butter)
STEP 7: Add the water and butter mixture to the flour. Stir with a spoon until roughly combined.
STEP 8: Knead the dough by hand or in a stand mixer with a dough hook until very soft and smooth — about 5 minutes. If you weigh the ingredients, the dough should turn out perfectly. If it’s too dry, add a bit of water; if too wet, add a little flour. If the dough forms a ball and is relatively smooth but still tough, continue kneading until it becomes soft and elastic. After resting, the dough will become even softer.
Fill and shape the pierogi
STEP 9: Wrap in plastic wrap and let rest for 30 minutes.
STEP 10: Divide the dough in half. On a lightly floured surface, roll out the first piece of dough thinly, to approx. 2 mm (1/16 inch) thickness. If the dough is hard to roll out at any time, let it rest for another 5–10 minutes.
Use a cup or pierogi/pastry cutter to cut out rounds.
STEP 11: Add about 1-2 teaspoons of filling per round (depending on the size of the rounds and dough thickness).
Gather dough scraps, cover with plastic wrap, and set aside.
STEP 12: Fold the dough over the filling to create a half-moon shape. Press the edges together, sealing and crimping with your fingers. Be sure there are no gaps, or the pierogi might open during cooking.
Cook the pierogi
STEP 13: Place pierogi on a floured surface or towel and cover loosely with a kitchen towel to prevent drying out.
Repeat with the remaining dough and filling.
STEP 14: Bring a large pot of salted water to a boil.
Cook the pierogi in batches (I cook 10–12 at a time in an 8-inch pot (21 cm)). Once they float to the top, cook them for 1–2 minutes, depending on the dough’s thickness.
Remove with a slotted spoon and drain well.
Serve warm. Enjoy!
Serving suggestions
Serve the apple pierogi warm with a drizzle of caramel sauce or a spoonful of sweetened sour cream (mix sour cream with a little sugar and vanilla extract). You can also top them with cinnamon sugar, a dusting of powdered sugar, or a dollop of whipped cream. For extra indulgence, add a scoop of vanilla ice cream on the side.
Storing and freezing
For storage and freezing instructions, go to this post (pierogi dough recipe) where you can find all the tips and tricks for making perfect pierogi, along with a video showing the whole process!
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Apple Pierogi
składniki
For the apple filling:
- 2 tablespoons butter
- 2 pounds (900g) apples I used Gala apples*
- 2 tablespoons brown sugar
- ¼ cup raisins
- ¾ teaspoon cinnamon
- Pinch of ground ginger
- Pinch of ground allspice
- Pinch of ground nutmeg
- Pinch of ground cloves
- Pinch of salt
- ½ tablespoon lemon juice or to taste
Pierogi dough:
- 2 cups – 2 tablespoons (235g) all-purpose flour spooned and leveled, not scooped
- 2 tablespoons powdered sugar
- ¼ teaspoon salt
- ½ cup + 1 tablespoon (135g) water
- 1 ½ tablespoons butter
Would you like to save this?
We'll email this post to you, so you can come back to it later!
wykonanie
Make the filling:
- Peel and core the apples, then cut them into small dice.2 pounds (900g) apples
- Heat the butter in a medium/large pan over medium-high heat, then add the apples. Don’t stir for the first 2–3 minutes — let the apples brown on the bottom. Then stir in the sugar and raisins. Cook for 5–10 minutes, or until the apples are soft but not falling apart. The cooking time will depend on the apple variety — whether they’re firm, soft, or watery. The filling should not be watery. If your apples are too dry, add a splash of water to stew them.2 tablespoons butter, 2 tablespoons brown sugar, ¼ cup raisins
- Add the spices and salt, and cook for 1 more minute.¾ teaspoon cinnamon, Pinch of ground ginger, Pinch of ground allspice, Pinch of ground nutmeg, Pinch of ground cloves, Pinch of salt
- Season with lemon juice — the amount depends on the apple variety. I used ½ tablespoon with Gala apples, which are on the sweeter side.½ tablespoon lemon juice
- Transfer the filling to a plate and let it cool completely. The filling must be cool or cold — warm filling will soften the dough and make it hard to work with.
Make the dough:
- In a mixing bowl, stir together the flour, salt, and powdered sugar.2 cups – 2 tablespoons (235g) all-purpose flour, 2 tablespoons powdered sugar, ¼ teaspoon salt
- In a small pot, add the butter and water. Heat until the water is warm and starts to move, stirring until the butter melts. The water should not be boiling or cold — the ideal temperature is 176–185°F (80–85°C). I watch until it starts to steam and move slightly — by then, the butter should be fully melted.½ cup + 1 tablespoon (135g) water, 1 ½ tablespoons butter
- Add the water and butter mixture to the flour. Stir with a spoon until roughly combined.
- Knead the dough by hand or in a stand mixer with a dough hook until very soft and smooth — about 5 minutes. If you weigh the ingredients, the dough should turn out perfectly. If it’s too dry, add a bit of water; if too wet, add a little flour. If the dough forms a ball and is relatively smooth but still tough, continue kneading until it becomes soft and elastic. After resting, the dough will become even softer.
- Wrap in plastic wrap and let rest for 30 minutes.
Fill and shape the pierogi:
- Divide the dough in half.
- On a lightly floured surface, roll out the first piece of dough thinly, to approx. 2 mm (1/16 inch) thickness. If the dough is hard to roll out at any time, let it rest for another 5–10 minutes.
- Use a cup or pierogi/pastry cutter to cut out rounds. Add about 1-2 teaspoons of filling per round (depending on the size of the rounds and dough thickness).
- Gather dough scraps, cover with plastic wrap, and set aside.
- Fold the dough over the filling to create a half-moon shape. Press the edges together, sealing and crimping with your fingers. Be sure there are no gaps, or the pierogi might open during cooking.
- Place pierogi on a floured surface or towel and cover loosely with a kitchen towel to prevent drying out.
- Repeat with the remaining dough and filling.
Cook the pierogi:
- Bring a large pot of salted water to a boil.
- Cook the pierogi in batches (I cook 10–12 at a time in a 21 cm / 8-inch pot). Once they float to the top, cook them for 1–2 minutes, depending on dough thickness.
- Remove with a slotted spoon and drain well. Serve warm.
uwagi
- Apple variety: You can use almost any apples for this recipe. I used Gala apples, which are a little sweet and slightly firm. Granny Smith or Golden Delicious are more sour and firm, so you may need more sugar and less lemon juice, and a longer cooking time. Avoid very soft apples that quickly turn to mush.
- Yield: I made about 40 small pierogi from this batch, but yield will vary depending on how large or thick you make yours.
- Measuring flour: I use the spoon-and-level method (1 cup = 125g). Fluff the flour, spoon it into your cup, then level it with a knife. A digital scale will give the best and most consistent results.
Calories: 1 serving (1/4 of the recipe). This is only an estimate!
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