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Carrot Cake Perogies

Recipe from: Perogy Boyz

Stampede over to Calgary, Alberta, for some revolutionary curbside cuisine at the Perogy Boyz truck whose Eastern European-inspired eats include a ground duck, Saskatoon berry and chive ponzu perogie.

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PEROGY DOUGH
4 cups flour
1 tablespoon salt
1-1/4 cups cold water
1 tablespoon oil

Mix all ingredients together. Knead the dough, adding more water or flour as needed. Roll flat. Cut out 3-inch diameter rounds with a glass or cookie cutter.


CARROT CAKE FILLING
3 cups carrots, coarsely chopped
1/2 cup raisins
1 sweet potato, coarsely chopped
1 tablespoon cinnamon
1 tablespoon allspice
1/2 cup brown sugar
1/2 cup sugar
1 cup cream cheese

In a food processor, grind carrots, raisins, and sweet potato. Sauté on medium heat until just softened. Stir in remaining ingredients until well combined.


CARAMEL SAUCE
1/2 cup butter
2 cups sugar
3 cups cream
Pinch of cinnamon

Melt butter over medium-high heat. Add sugar, stirring constantly to avoid burning. Once well combined and golden brown, incorporate the cream and cinnamon.


MINT OIL
1 liter olive oil
1 cup fresh mint leaves, whole

Warm oil in a saucepan. Add mint. Simmer on low heat. Strain.


CARROT CAKE PEROGIES
Perogy dough
Carrot cake filling
Butter
Caramel sauce
Icing sugar
Mint oil

In a large pot, bring salted water to a boil.

For each 3-inch diameter round of dough, add 1 tablespoon of filling to the center. Fold the dough over and pinch together to seal the edges.

Drop perogies into boiling water and cook until they float, about 1 or 2 minutes. Strain.

Melt butter in a frying pan over medium-high heat. Add perogies, and fry until golden brown.

Plate perogies, and drizzle with caramel sauce, sprinkle with icing sugar, and add a splash of mint oil for the finish.

Yields: 8 servings