Lush pies with cherries on yeast dough in the oven
Very soft, flavorful pies with a juicy, moderately thick filling. Cherry pies made from yeast dough are as airy as a cloud. The sweet dough harmonizes perfectly with the slightly sour filling, and thanks to the yolk smearing of the workpiece, the pies also come out very rosy.
If possible, it is better to prepare the filling in advance, since it will still need to be cooled, and this will take quite a long time. The recipe also gives advice on how to quickly let the dough rise, but you can use any other method. All products, with the exception of milk, should be at room temperature. But take the milk warm, but not hot.
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You will need for the test:
- milk – 400 ml;
- flour – 1.1-1.2 kg;
- sugar – 150 gr.;
- butter – 80 gr.;
- vegetable oil – 60 gr.;
- pressed yeast – 40g;
- chicken egg – 4 pcs.;
- vanilla sugar – 2 tsp;
- salt – 1 tsp.
You will need for the filling:
- pitted cherries – 1 kg;
- sugar – 250 gr.;
- corn starch – 50 gr.
Cooking stages.
Pour warm milk into a deep container. Add yeast, 2 teaspoons of sugar, vanilla sugar, 4-6 tablespoons of sifted flour and mix everything well with a whisk.
Leave aside to allow the yeast to activate.
Separate 2 yolks from the whites and set aside to brush the pies before baking.
Combine the whites with the rest of the eggs. Add salt and all the sugar, soft butter, vegetable oil. Leave literally 2 spoons of the last one for kneading the dough. Stir everything well.
Combine the egg mass with the yeast mass. Stir with a whisk.
Add most of the sifted flour and knead the dough. If necessary, add more flour.
Form the finished dough into a ball and brush with vegetable oil. Use it to lubricate the bag where you put the dough.
Transfer the dough into a bag. Make sure it doesn't leak water.
Pour warm water into a saucepan and place the bag of dough in it for 40 minutes.
While the dough is rising, you need to start filling, although you can do this in advance.
Mix sugar with starch. Place a frying pan on the stove and place the prepared clean cherries in it.
Sprinkle with sugar and stir. Boil while stirring. When you notice that the cherry mixture is boiling, let it simmer for just a minute. Cool the filling.
Grease the surface of the table with vegetable oil and divide the finished dough into portions.
Form the pies into balls and place them on the table, brush with oil. Cover with film.
Then take the first ball and roll it into a flat cake. Place the filling in the center and seal the edges in the middle.
Then pinch the edges from the edge to the center, and then roll the pie, giving it the desired shape.
Place the future pie on a baking sheet lined with baking paper, seam side down. Repeat with the remaining blanks.
Once the pan is full, let the future pies sit for another 30 minutes to rise again.
Brush the pies with whipped yolks.
Bake cherry pies at 180 degrees for about 20 minutes.
Cherry marshmallow
To make cherry marshmallow perfect at home, you need to take care not only of having the necessary ingredients, but also follow the instructions: add sugar or honey to fresh berries and boil the mass. Afterwards, rub through a sieve and spread in a thin layer onto greased parchment. The correct dosage of sugar will speed up the drying process. When choosing berries, it is better to use ripe, but not juicy ones, so as not to increase the drying time. The right cherry marshmallow has a soft and plastic texture.
Ingredients:
- cherry - 5 kg;
- honey – 100 g.
Preparation:
- Grind the peeled berries through a meat grinder.
- Transfer the mixture to a blender, add honey and blend.
- Spread the puree over the surface of the parchment on a baking sheet and dry in an open oven for 4 hours at 70 degrees.
Fried kefir pies with frozen cherries
This is a very simple dough recipe that doesn't even contain yeast. It is prepared quite easily and quickly. At the same time, pies with cherries turn out to be very airy, tender, with an appetizing crispy crust, a soft inner part of the dough and a juicy sweet and sour filling.
Additionally, take flour to knead the dough. The cherries in the recipe are already pitted, and it is better to defrost them in advance. Do not make all the pies at once - it is better to form as many as will fit in the pan, as the cherries may leak.
You will need for the test:
- kefir – 500 ml;
- flour – 800 gr.;
- chicken egg – 2 pcs.;
- vegetable oil – 3 tbsp. l;
- sugar – 1 tbsp. l.;
- soda – 1 tsp;
- salt – 1 pinch;
- vegetable oil for frying.
You will need for the filling:
- cherry – 500 gr.;
- sugar to taste.
Cooking stages.
Pour room temperature kefir into a deep bowl. Add baking soda and stir.
Then add salt and sugar and stir again. Beat in the eggs and mix with a whisk.
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Pour in vegetable oil. Stir. Then sift the flour in several stages, kneading the dough.
Knead a dense but soft dough with your hands - you need to knead for about 5 minutes. Cover and leave for half an hour.
The cherries need to be thawed and the juice drained. To do this, keep it in a sieve.
When the dough has rested, sprinkle the counter with flour and divide the dough in half. Place one part back in the bowl, covering with film. Roll the second part into a sausage.
Cut the sausage into approximately equal pieces.
Take a piece and roll it into a flat cake. Place the filling in the center and sprinkle with sugar.
Seal the ends and turn the pie over, seam side down. Press down lightly. Repeat with all blanks.
Pour vegetable oil into a frying pan and heat thoroughly.
Place the pies in it and fry until golden brown on all sides over low heat.
Place the finished pies on paper napkins to allow excess oil to drain.
Crispy fried pies with cherries, like McDonald's
Do you love McDonald's baked goods? Did you know that their cherry pies are incredibly easy to prepare? Thin unsweetened dough that perfectly harmonizes with the sweet and sour filling. The taste of the dough is very neutral, so the taste of cherries seems especially bright.
These pies are easy to make and require minimal ingredients. It is very important to roll out the dough thinly, and then the pies will be simply incredible. Crispy shell and juicy filling - believe me, the taste will be no worse than at McDonald's.
You will need for the test:
- flour – 300 gr.;
- water – 150 ml;
- vegetable oil – 40 ml;
- salt – ½ tsp.
You will need for the filling:
- pitted cherries – 300 gr.;
- sugar – 150 gr.;
- corn starch – 10 g;
- water – 30 ml.
Cooking stages.
Place the cherries in a frying pan, sprinkle with sugar and cook over medium heat, stirring. Very soon the berries will release juice.
Separately, dilute corn starch in water and pour this mixture into the cherries. Stir and cook until thickened, stirring constantly.
Remove the cherries from the heat and let them cool slightly.
Now you can do the test. Add salt to the sifted flour and stir.
Then pour in water, vegetable oil and mix first with a spoon, and then knead the dough with your hands.
The finished dough should be soft and not stick to your hands. Cover it with a towel and leave for 30 minutes.
After half an hour, roll out the dough thinly with a rolling pin. Trim the edges to form an even square or rectangle.
Cut the dough into strips. Place the filling in the center of the strip and cover it with one end of the dough.
Press together first with your hands and then with the tines of a fork. Cut off excess dough.
Place the future pie on a board covered with cling film. Repeat with the rest of the preparations and place the board with future pies in the freezer for 1.5 hours.
After 1.5 hours, remove the pies from the freezer and make cuts on them with a sharp knife.
Pour vegetable oil into the frying pan to about a centimeter in height. Reheat.
Fry the pies on both sides until golden, then place them on paper napkins to drain off excess oil.
Fried crispy pies are ready. Bon appetit!
Cherry cocktail
To prepare a good nutritious cocktail from cherries, you only need to grind the berries and fruits in a blender bowl. The thick consistency can be adjusted with milk, yogurt or water, and the taste can be adjusted with spices. Delicious smoothies have hundreds of different combinations, and you can make drinks from frozen preparations without waiting for the summer season.
Ingredients:
- cherry - 200 g;
- blackberries - 50 g;
- cranberries - 50 g;
- raspberries - 100 g;
- mint leaves - 5 pcs.;
- cherry juice - 100 ml;
- water - 100 ml.
Preparation:
- Place the berries in a blender. Scroll for a few seconds.
- Add juice, water and beat again.
- When serving, garnish the cocktail with whole berries and mint leaves.
Incredibly delicious pies with cherries on curd dough
Do you like cottage cheese? Then pies with curd dough are for you. Delicate, aromatic, with a light curd flavor, the base and sweet and sour filling are in perfect harmony with each other. And powdered sugar when serving is an additional touch that completes the taste. This test is easy to work with. It is very soft, pliable and at the same time holds its shape perfectly.
If you have sour cherries, you can increase the amount of sugar to 3-4 tablespoons. When filling the pie, do not skimp on the filling. Since it contains starch, it will not spread. Baking time depends on your oven. On average it is 20-30 minutes at 180 degrees.
You will need:
- flour – 300 gr.;
- cottage cheese – 250 gr.;
- sugar – 4100 gr.;
- baking powder – 10 g;
- vanilla sugar – 10 g;
- vegetable oil – 100 ml;
- chicken egg – 1 pc.
You will need for the filling:
- pitted cherries – 400 gr.;
- water – 50 ml;
- sugar – 2 tbsp. l.;
- corn starch - 1 tbsp. l. with a slide.;
- powdered sugar for serving.
Cooking stages.
Place the cherries in a saucepan with a thick bottom, sprinkle with sugar and place on the stove.
Heat for a while until the sugar dissolves and the cherries melt.
Separately, dilute cornstarch in water and pour this liquid into the pan with the cherries.
Boil for some more time, stirring constantly, until thickened. Then cool to room temperature.
In a separate bowl, mix cottage cheese, egg, sugar, vanilla sugar and vegetable oil until smooth with a fork.
Gradually sift the flour and baking powder into the mixture, kneading the dough. It should be soft and elastic, but in no case tight.
Roll the dough into a ball and divide it into 4 parts. Make a block from each part and divide it into 4 pieces. Roll each piece into a small ball.
Take one ball and form it into a cake. Place the filling in the center and seal the edges.
Place the pie seam side down on a parchment-lined baking sheet. Repeat with all blanks.
Bake at 180 degrees until golden brown, first brushing with egg yolk.
When serving, sprinkle with powdered sugar.
Cherry cheesecake
This cheesecake is prepared in two stages: first, the cream cheese base is baked, and then the cherry mousse is prepared. To prepare it, you need to prepare all the necessary utensils, whisks, and a couple of silicone spatulas. In some recipes you have to act as quickly as possible. In addition to cherry liqueur, the composition also includes whole berries, which can be taken canned, fresh or frozen, but with the seeds removed.
Ingredients:
- shortbread cookies – 400 g;
- cream cheese – 700 g;
- eggs – 3 pcs.;
- butter – 100 g;
- sugar – 200 g;
- cream – 150 ml.
For the mousse:
- yolk - 1 pc.;
- sugar - 50 g;
- white chocolate - 100 g;
- cherries - 400 g;
- liqueur - 20 ml;
- cream - 100 ml;
- agar-agar - 20 g.
Preparation:
- Combine cookie crumbs with butter and place in a rimmed mold. Bake for 10 minutes at 190 degrees.
- Grind sugar with cheese, add eggs, cream. Beat, pour into mold, bake for 1 hour at 160 degrees. Cool completely.
- Soak the agar-agar.
- Beat the yolks with sugar, agar and liqueur over a steam bath. Let the chocolate dissolve.
- Grind the berries into a puree and add to the mixture. Carefully fold everything into the whipped cream.
- Pour the mixture over the crust. Refrigerate until completely set.
Airy cherry pies on butter dough without eggs
The pies made with soft pastry turn out simply amazing. The dough, although without eggs, is not at all lean and tasteless. Thin light crust, soft airy dough and a lot of juicy sweet and sour filling that does not leak. Additionally, the pies are sprinkled with sugar streusel crumbs on top, which adds its own zest to the baked goods.
The dough is simple to prepare and very easy to work with - this is especially true for beginners in baking. Vanillin in the filling can be replaced with cinnamon or nutmeg - the taste will be slightly different. If you have any crumbs left over, you can safely store them in the refrigerator.
You will need for the test:
- flour – 300 gr.;
- milk – 160 gr.;
- butter – 60 gr.;
- sugar – 45 gr.;
- dry yeast – 6 g;
- salt – 4 gr.
You will need for the filling:
- defrosted cherries without juice – 400 gr.;
- sugar – 70 gr.;
- corn starch – 20 g;
- vanillin – 1 pinch.
You will need for the streusel:
- sugar – 75 gr.;
- flour – 75 gr.;
- little creamy – 50 gr.;
- salt – 1 pinch;
- vanillin – 1 pinch.
Cooking stages.
Add yeast and literally a couple of tablespoons of sugar from the total amount to warm milk. Stir and leave to sit for 10-15 minutes for the yeast to start working.
Melt the butter in the microwave in bursts and let it cool.
If the yeast has begun to act, foam forms on the surface. Pour them into a food processor or into the container where you will knead the dough. Pour in the butter, remaining sugar, salt and approximately 2/3 of the sifted flour.
Knead the dough at low speed, gradually adding the remaining flour.
The finished dough should be soft, elastic and should not stick to your hands. Form it into a ball and place it in a container, covering it with cling film.
Leave the dough in a warm place for 1.5 hours - it should double in size.
Now you can do the crumbs. Add sugar, vanillin to flour, mix.
Then cut the frozen butter into cubes and add it to the sugar mixture. Grind into crumbs with your hands and place in the refrigerator.
Now get to the filling. The cherries must be placed in a sieve in advance to allow the juice to drain.
Place the cherries in a saucepan with a thick bottom. Pour in some juice. Add sugar, starch, vanillin and mix a little.
Place the pan on the stove over medium heat, stirring constantly, until thickened. Remove the mixture from the heat and let it cool
Punch down the risen dough and divide into 10 parts, each weighing 50-55 grams.
Round each piece of dough by lightly rolling it in cum. Cover with cling film to prevent the balls from getting airy. Leave it to stand for a bit.
Take a ball of dough and roll it into an oval. Place the filling in the center - you need about 2.5-3 teaspoons. Gather the dough together, sealing the edges. Make sure that the juice does not get into the joint, otherwise it may separate.
Place the future pie on a baking sheet lined with baking paper, seam side down. Repeat with all blanks.
Cover the future pies with a clean towel and leave for 20-25 minutes.
Brush with beaten egg yolk. Then sprinkle with crumbs and place in the oven for 30-35 minutes at 170 degrees.
How to quickly make cherry pies with puff pastry
This is an express version of delicious cherry pies on ready-made puff pastry. You don't have to waste time preparing it - you just need to buy the finished product in the store. At the same time, the pies turn out to be very, very tasty. The most delicate thin puff pastry and a large amount of sweet and sour filling combined with sweet powdered sugar. A little cinnamon and fresh mint when serving will only emphasize the perfection of this delicacy.
Choose high-quality dough. You need to defrost it in advance, following the instructions on the package. When you cut the dough into rectangles, when determining the size, assume that the pie will be equal to this rectangle. Therefore, there is no need to grind it. It is very important to let the filling cool completely. Therefore, either do it at the same time as you put the dough to defrost, or just put it in the freezer for 20-30 minutes, remembering to stir periodically.
You will need:
- yeast-free puff pastry – 500 g;
- pitted cherries – 300 gr.;
- sugar – 150 gr.;
- butter – 50 gr.;
- powdered sugar – 1 tbsp. l.;
- starch - 1 tbsp. l.;
- flour for rolling – 1 tbsp. l.;
- mint optional;
- cinnamon optional.
Cooking stages.
Dissolve starch in water.
Place the prepared cherries in a thick-bottomed pan and sprinkle with sugar.
Place the pan on the stove and over low heat, stirring constantly, until the berries boil.
Then pour in water with starch and continue to boil while stirring. Bring until thickened and then set aside to cool.
Sprinkle the table with flour and roll out the dough thinly. Cut it into medium-length rectangles.
Place the filling in the center of the rectangle and cover it with another rectangle of dough. Seal the edges with your fingers and then the tines of a fork.
Place the future pie on a baking sheet lined with baking paper. Repeat with remaining dough and filling.
Grease with melted butter and bake for 20-25 minutes at 180 degrees - the pies should be browned.
When the finished pies have cooled, transfer them to a plate and pour the same melted butter over them.
Then sprinkle with powdered sugar - use a sieve for convenience. Garnish with cinnamon and mint sprigs.
Cherry compote
When choosing from what can be made from cherries, compote comes first. Everyone loves the drink: both children and adults; the recipe can be expanded and added apples, cinnamon, a little vanilla and a couple of cardamom seeds. Delicious compote can only be prepared in enamel dishes. The berries are not defrosted before cooking, this will lead to loss of juice. The cherries and syrup are boiled at the same time; this drink can be served hot after just 5 minutes.
Ingredients:
- water - 3 l;
- frozen cherries - 500 g;
- sugar - 250 g.
Preparation:
- Pour water over the berries, add sugar and put the pan on the fire.
- Bring to a boil and cook the frozen cherry compote for 5 minutes.
- Leave to cool completely under the lid.
Cooking Lenten pies with cherries with dough in vegetable oil
Very tasty pies made with lean dough, which turn out no worse than all the previous options. Thin soft dough and lots and lots of sweet and sour filling. Fragrant, light and simply amazing.
To prevent the juice from spreading when making pies, it is best to bake them in muffin tins. Cherries, if they are frozen, need to be thawed in advance and the juice drained. Here you don’t even need to boil the filling - the process is simply incredibly simplified. At the same time, it turns out to be moderately thick and does not spread when bitten.
You will need for the test:
- flour – 4 tbsp;
- warm water – 1 tbsp.;
- live yeast – 25 g;
- vegetable oil – 50 ml;
- honey - 1 tbsp. l.
You will need for the filling:
- sugar – ½ tbsp.;
- pitted cherries – 400 gr.;
- water – 2-3 tbsp. l.;
- starch - 1 tbsp. l.
Cooking stages.
Crumble the yeast into a deep bowl and pour a glass of warm water. Stir with a whisk and leave to brew.
Sift the flour several times into a separate bowl. Set half a cup of flour aside. This part may not be needed.
Add honey to the remaining flour and pour in water with yeast and vegetable oil. Stir with a spoon and then knead with your hands.
If the dough sticks too much to your hands when kneading, add a little flour. As soon as you realize that it is less sticky, you don’t need to add flour so as not to make it heavier. Knead the dough for 5-10 minutes with your hands.
Lightly grease the bowl with vegetable oil. Form the dough into a ball and place in a bowl, cover with a towel or cling film. Leave for 1-1.5 hours in a warm place.
The risen dough will increase several times in size. Knead it with your hands and divide it into 4 parts. Take one part, cover the rest again.
Stretch the dough and divide into 6 equal parts.
Roll each part into a flat cake - it should be no more than 8 centimeters in diameter.
Now start filling. Mix sugar with starch.
Combine the cherries with the sugar-starch mixture and stir.
Place the filling in the center of the flatbread and pinch the edges together like a bag.
Grease a muffin tin with vegetable oil and place the future pie there. Repeat with all the dough.
Lubricate the prepared future pies with honey diluted with water in the proportions of 1 tablespoon of honey and 2 tablespoons of water.
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Bake the pies at 180 degrees for 15-20 minutes.
Cherry jelly
It is best to cook cherry jelly with starch; the drink turns out much healthier because it contains many vitamins and amino acids. The mixture is kept on the fire for only a couple of minutes after boiling, otherwise the starch will be destroyed. The finished drink must be sprinkled with powdered sugar to prevent a film from forming on the surface. Vanilla and cinnamon are added for flavor; for adults, a couple of spoons of liqueur or cognac are added.
Ingredients:
- starch – 50 g;
- sugar - 300 g;
- water – 1 l;
- cherry – 500 g.
Preparation:
- Wash the berries and let them drain.
- Grind in a blender or grind well.
- Dissolve sugar in hot water and dissolve starch in cold water.
- Pour into boiling water, add berry puree, stir
- Simmer for 5 minutes on low heat.
- Kissel is served completely chilled.
