During the cherry ripening season, you can feast on not only fresh berries, but also a variety of pastries with sweet and sour cherry filling.
Cherry puffs made from ready-made puff pastry will delight the whole family. The most aromatic pastries are made with fresh berries, but in order to pamper yourself with the taste of summer in winter, they can be peeled, frozen and used for a recipe at any time of the year.
Ingredients:
Yeast-free puff pastry - 500 g
Cherries - 350 g
Sugar - 6 tablespoons
Potato starch - 1 tablespoon (with a slide)
Step by step recipe:
1. Prepare the ingredients: If the puff pastry is frozen, defrost it by transferring the package from the freezer to the refrigerator for several hours or overnight. It will thaw without losing its taste.
2. Remove pits from cherries in any way possible, collecting the juice that stands out. Place it in a suitable bowl and pour the berry juice into it. The approximate weight of pitted berries is 300 grams.
3. Add sugar to the cherries, stir and leave for 15-20 minutes at room temperature to form even more juice. Depending on the variety and the ripeness of sugar, you may need more or less sugar.
4. The juice is needed in order to dilute the starch without using water, thereby not diluting the cherry flavor. Pour the starch over the berries and stir to avoid lumps.
5. Transfer the cherries and liquid to a saucepan, turn on medium heat and bring to a boil. Reduce heat and simmer berries with starch until thickened for 1-2 minutes.
Remove the saucepan from heat. You should get a very thick jelly. While the filling is hot, it must not be placed on the dough. Cool it completely, and to speed up the process, you can put the saucepan in ice water.
6. Once the filling has cooled, you can start forming the puffs. But first, prepare a baking sheet, cover it with baking paper, and also turn on the oven to warm up to a temperature of 210-220 degrees.
Conveniently, if the puff pastry is in a roll, it does not need to be additionally rolled out, it is enough just to unfold and cut off uneven edges, if any.
Unroll the roll of dough on a work surface and cut out 10 cm squares. Visually divide the square in half diagonally, put the filling in one half (about 1 tbsp with a slide), not reaching the edges of the dough, and make cuts on the second part of the dough for steam to escape.
7. Brush the edges with water and fold the dough diagonally, forming a triangular puff. Pinch the edges carefully and press down with a fork to secure them.
8. Transfer the puffs to the prepared baking sheet and brush the surface of the dough with water.
9. Bake the puff pastry in a preheated oven for 20-25 minutes or until tender. The finished puffs will greatly increase in volume and brown well. Transfer them from the baking sheet to the wire rack and let cool slightly before serving.
10. Due to the fact that the filling has been pre-cooked with starch, it does not leak out during baking, even if some pie has a seam apart, and does not make the dough wet from the inside.
Baking with fresh cherries is so aromatic and tasty that you don't even want to add additives to the filling, they will be superfluous.
Before serving, the puffs can be sprinkled with powdered sugar.
Bon Appetit!
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