It couldn't be easier! Delicious aromatic pies in just half an hour. I have already told in previous posts that we have a lot of cherries this year, so now I actively use them in baking.
Today I will tell you how I make puffs with cherries so that the filling does not leak out.
Ingredients:
puff pastry
Cherry
sugar
egg
starch
vanillin
icing sugar for dusting
oil for greasing a baking sheet
Let's prepare the cherry first - take about 300-400 gr. Remove the seeds from the cherries, add 1-2 teaspoons of sugar, mix and leave for 5 minutes so that the berries let the juice flow. At this time, you can roll out the dough for now. You will need a puff pastry package, 2 layers. Defrost in advance.
In winter, you can cook frozen cherries puffs, the principle of preparation is the same, only the cherries must first be defrosted. I usually put it in warm water and after 5 minutes it is defrosted.
Drain the juice from the cherries, add 4-5 tablespoons of sugar and 2.5 tablespoons of starch. Stir and the cherry filling is ready. Add a little vanillin for flavor if desired.
Thanks to the starch, the released juice will thicken, and the filling will not leak out - everything will remain inside.
Well, all that remains is to make puffs, carefully sealing the edges. Put on a baking sheet, greased with vegetable oil, grease with an egg on top (this is optional) and in the oven for 15-20 minutes. Preheat the oven to 180-200 degrees.
From this amount of dough and cherries, I get 12 puffs. Very tasty! Bon appetit, friends!
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