Step-by-step recipe for puff pastry cherry pie

How to choose ingredients

To bake a delicious pie, you can choose both yeast and yeast-free puff pastry . The first will require additional proofing after assembling the product, but as a result you will get a fluffier pie. As for yeast-free dough, products with it turn out much more tender, they simply melt in your mouth. The choice is yours, but I prefer to use yeast puff pastry.

In the store, choose yeast dough from the depths of the freezer, then there is a chance that it will not melt before you bring it home. Also pay attention to the edges of the yeast-free puff pastry in the package - if they are wrinkled, it means the product has been defrosted, and this can be critical for the pie.

The main rule when buying cherries: the darker the color of the berry, the tastier, sweeter and healthier it is.

For baking fruit and cottage cheese products, potato starch rather than corn starch is best because the former absorbs liquid better. When buying granulated sugar, turn the pack in your hands without opening the package - if the sugar easily pours from corner to corner, then you have chosen a quality product.

Puff pastry strudel with cherry filling

This simple recipe can easily replace the apple strudel that many people are used to. Therefore, feel free to get down to business and prepare this unusual cherry pie with us:

• Defrost the puff pastry (250 grams) and roll it out with a rolling pin, giving it the shape of a rectangle.
• Divide the workpiece into two equal parts and place 200 grams of fresh seedless berries on one of them.
• Sprinkle the filling with powdered sugar.
• Make parallel cuts with a knife in the center of the second part of the dough. Cover the filling with the second part of the dough.
• Brush the strudel with egg yolk, sprinkle with sugar and bake in a preheated oven for 20 minutes.

Step-by-step instruction

Preparing the filling

1. Peel the cherries and allow excess juice to drain.
2. Next, mix the berries with starch, granulated sugar and set aside.

Putting the pie together

1. Set the oven to preheat to 200 degrees.
2. Lightly roll out the finished puff pastry according to the size of your baking dish.

3. Then we transfer the dough into the mold, level it and make sides.

4. Pour cherries into the bottom and distribute them evenly over the surface of the dough.

5. Carefully cut off the excess dough along the edge with a knife or scissors.

6. We combine the scraps of puff pastry into one lump and divide into equal parts. Then we twist them into flagella and lay them beautifully on the pie - you get a kind of grid.

7. The ends of the bundles and the edges of the bottom layer of dough are carefully fastened together.

8. Brush the entire surface of the dough with beaten egg using a brush or piece of gauze.

9. Place the pie in a warm room to proof, it will take 15 minutes.

The final stage

1. Place the product in a preheated oven for 40 minutes.
2. Remove the finished cake from the oven and allow it to cool to room temperature.

3. Transfer the cooled pie to a flat dish and cut into portions.

Quick yeast dough recipe

This yeast cake does not require any skill or experience at all. There is no need to place the dough, wait for it to fit, then place it again.

Everything is much simpler! Everything was mixed, rolled out and baked. As a result, we got a very tasty, fluffy and juicy cherry yeast pie.

• 600 gr. flour;
• 2 eggs;
• 100 gr. Sahara;
• ½ tsp. salt;
• 3 tbsp. l. milk;
• 10 gr. yeast;
• 100 gr. raises oils

For the cherry filling:

• 1 kg of fresh or frozen cherries;
• 150 gr. Sahara;
• 2 tbsp. l. starch.

Place flour, salt, yeast, sugar, eggs, milk, vegetable oil in a deep bowl. Mix the dough.

Place it in a bowl, cover with film and let rest for 30 minutes.

During this time, remove the pits from the cherries and cover them with sugar and starch. Mix carefully. If you put in frozen cherries, you don’t have to defrost them.

Divide the dough into 2 parts. Roll out one part into a layer 1 cm thick and place it on a baking sheet.

We put the filling on it. Roll out the second piece and make cuts on it to form a mesh.

I usually do them using a special roller. It turns out very quickly, beautifully and conveniently!

We transfer the mesh onto the pie and level it.

If desired, make decorations from the remaining pieces of dough. Brush the top with melted butter.

Bake in an oven preheated to 180° for 20-25 minutes.

The cake is very fluffy and tasty, and it remains so even after several days.

How to decorate a pie

• After cutting the pie into portions, sprinkle each piece generously with powdered sugar .
• Cherry pie is also very tasty to eat with sour cream - place a tablespoon of sour cream on a plate with a piece of pastry, and place a cherry on top of the sauce.
• In addition, I advise you to coat the pie with thick sour cream or sour cream, and sprinkle with curly confectionery powder or grated chocolate on top - little children will really like this appetizing look.

Pie with curd dough for small households

Do your younger household members refuse to eat cottage cheese in its pure form, no matter how much you talk about its benefits? Try to outwit your baby and bake a cherry pie using cottage cheese dough. Believe me, the baby will definitely not refuse such a delicacy.

Compound:

• 160 g butter;
• 160 g flour;
• 160 g cottage cheese;
• 180 g granulated sugar;
• 0.5 kg frozen cherries;
• 10 g gelatin.

Preparation:

• We need the butter slightly frozen. Grind it into crumbs together with sifted flour. It's best to do this by hand.
• Add cottage cheese and granulated sugar to the resulting mixture. Large cottage cheese must first be ground through a sieve.
• Knead the dough in the usual way, roll it into a ball, wrap it in cling film and put it in the refrigerator for at least an hour.
• Thaw the cherries and sprinkle with granulated sugar to taste. Let's wait until the berries release their juice and put them on low heat. We don’t add water, juice is enough.
• Soak the gelatin in water according to the instructions on the package. As soon as the cherries boil, put it in a saucepan.
• Mix everything, remove from heat and place in a cool place.
• Roll out the dough according to the size of your baking dish, make punctures on top with a fork.
• Bake it for 20 minutes in the oven at a temperature threshold of 180 degrees.
• Then remove the pie from the oven and distribute the berries on top, which we carefully remove from the syrup with a slotted spoon.

• As soon as the juice begins to harden, pour it into the mold. It is important to maintain this condition, otherwise the cherry juice will be absorbed into the dough.
• Without delay, put the pie in the refrigerator and wait for it to harden. This is such an amazing pastry we made.

Ingredients

• Frozen puff pastry – 500 g
• Frozen cherries – 300 g
• Jam or thick jam - 3-4 tbsp.
• Sugar or powdered sugar - 1 tbsp.
• Potato starch - 1 tbsp.

Prep time 20 minutes + 30 minutes baking

Yield: 8 servings

When guests are on the doorstep, and there is nothing at home for tea, a layer cake with cherries will be an excellent way out of a difficult situation familiar to every housewife. The recipe with photos will tell you step by step how to prepare a beautiful and tasty dessert in a short time. To do this, you just need to first stock up on a sheet of frozen puff pastry and frozen berries. You can also make puff pastry yourself. How to do this, a step-by-step recipe for sausages in puff yeast dough in the oven with kefir on our website. Prepare the dough and put the piece in the refrigerator to wait for that very opportunity.

Useful tips and cooking tips

• the finished puff pastry from the refrigerator 15-20 minutes before use , then it will be easier for you to work with it.
• It is necessary to roll out puff pastry only in one direction, and not like regular yeast-free dough.
• To ensure that the cake rises and is as tender as possible, do not open the oven for the first 10 minutes of baking. Otherwise, cold air will prevent the dough from increasing in volume.
• The product must be baked exclusively in a preheated oven, otherwise the dough will melt and flow.
• Cherry pie made from such yeast-free dough must be kept in the oven for no more than 30 minutes at 220 degrees Celsius , then the baked goods will turn out fluffy and fragrant.
• If you don't have food starch, you can replace it with wheat flour. Use flour in the same proportions as starch in the recipe.
• For a more convenient and quick way to remove the pit from the cherry, use a pin with a small eye. Try to keep the berries whole, then the pie will turn out juicier.
• A particularly dazzling shine and golden crust are obtained after lubricating the product with just yolk .
• I recommend generously sprinkling the dish on which you will place the pie with powdered sugar or breadcrumbs - the pieces of the pie, when cutting it, will not stick to the bottom of the plate and will easily separate from it.
• I highly recommend using a silicone rectangular mold for baking - the product does not burn in it and is very easy to remove even when hot.
• It is best to decorate the cake after it has cooled completely.

Clafoutis

Pie with frozen cherries in French is clafoutis. French confectioners insist that this name is the prerogative of the cherry filling. A jellied pie with other berries and fruits is called flonyard.

Established foreign authors offer different approaches to baking:

• place the berries on the partially baked dough;
• introduce the whites into the filling after a long cooling;
• add a few drops of alcohol to the cherries;
• Sprinkle the greased pan with sugar.

Ingredients

For clafoutis, choose defrosted pitted cherries. The dough is made very liquid, like for pancakes, and cherry juice is added there. To achieve a delicate creamy taste, 1 part cream of 33% fat content is mixed with 2 parts whole milk. Or melt 1 tbsp in milk. l. butter. Low-fat cream (10%) is also used. The eggy smell of the finished cake can be softened by reducing the amount of egg whites. In cooled baked goods, the taste of eggs will be felt even less.

Ingredients selected for a round shape with a diameter of 22 cm:

Step-by-step cooking process

Before starting cooking, the cherries are thawed and the juice is collected in a separate container. You will need a durable ceramic or glass mold. It is greased with oil in advance, the bottom and walls are sprinkled with a mixture of 2 tsp. sugar and 1 tsp. flour.

Further:

1. Sift the flour into a bowl, add sugar, vanillin, and salt.
2. Heat the milk slightly to melt a piece of butter and pour it into the dry mixture.

3. Add eggs and yolks. Beat everything with a mixer at medium speed.
4. Place the mold and dough in the refrigerator for 2-3 hours.
5. In 15 min. Before baking, set the oven temperature regulator to 190-200° to warm it up.
6. The cooled dough is mixed until smooth, adding berry juice.
7. Fill the mold with a layer of dough 1-2 cm thick and place in the oven for 6 minutes. for thickening.
8. Next, take out the mold, spread the berries evenly on top, and pour in the entire mass of dough.
9. Bake for 15 minutes, then reduce the heat to 170-180 and keep the pie in the oven for another 40 minutes.
10. Cool the finished clafoutis in the mold for 10-15 minutes.

Serving rules and decoration

French cherry pie can be served warm or cooled. Without removing from the mold, the clafoutis is placed on the table, decorated with powdered sugar and almond petals. The dish is suitable for breakfast, dessert, afternoon snack. The jellied pie is complemented with coffee, tea, and unsweetened fruit drink.

Possible other preparation and filling options

As I wrote earlier, cherry pie goes very well with sour cream, so I want to draw your special attention to the pie with cherries and sour cream filling. This delicacy turns out to be so tasty that be prepared for constant requests from your family to cook it more and more often. Take just a few minutes to prepare a delicious dessert for your evening tea - cherry pie in a slow cooker. The motto of this recipe is that you relax, the multicooker works for you.

Cherry pie can be made not only from puff pastry without yeast. I offer you a recipe for shortbread pie with cherries, very tasty, crumbly, delicate in taste and easy to prepare. In addition, be sure to bake a delicious pie with cottage cheese and cherries. It is not at all difficult to prepare, and the result is a very pleasant-looking and aromatic combination of sweet curd cream and sour berries. In the frosty winter, a simple and reliable recipe for frozen cherry pie will come in handy, which is great for friendly gatherings.

That's all, it's time to end our conversation .
If you have any questions or suggestions for improving the recipe, write in the comments and I will definitely communicate with you. In addition, I would like to appeal to those who want to share more complex cherry pie recipes - respond, I am a very big fan of trying everything new, let's have a useful conversation. Bon appetit and more culinary victories!

Layer pie with cherries. Recipe

We invite you to try a very tasty closed pie with cherry filling. The secret to the success of this dessert is moderation. If you overdo it and add too many cherries, the filling will spread and burn during cooking. To prevent this from happening, follow our instructions:

• Prepare 500 grams of puff pastry yourself or defrost the same amount of ready-made dough.
• Roll out the first layer with a rolling pin and place in a pie pan, previously greased with oil.
• Take 800 grams of thawed or canned berries and wait until the excess juice drains from them. After this, sprinkle them with two tablespoons of starch and place them in an even layer on the dough.
• Mix 200 grams of sour cream with half a glass of sugar and three chicken eggs. Spread the mixture over the cherries.
• Make a “lid” for the pie from the second layer of dough, place it on the filling and pinch the edges inward.
• Puff pastry pie with cherries is cooked in the oven for about 30 minutes.

Before serving, let the dessert cool, only then cut it into portions.

Jellied pastries with berries

Pies made from batter are tasty, fluffy and tender.

For baking you will need the following ingredients:

• 230-250 g sour cream;
• half a pack of margarine;
• 2 eggs;
• 2-2.5 cups flour;
• sugar;
• soda (10-12 g);
• frozen cherries.

How to cook the pie:

1. In a deep bowl, combine the eggs with sugar and beat the mixture.
2. When the composition becomes homogeneous, add the fermented milk product and mix again.
3. Melt the margarine until liquid and carefully, in a thin stream, stirring continuously, introduce it into the dough.
4. Add a pinch of soda to the mixture and start adding flour. The quantities listed in the ingredient list are approximate. The dough should be the same as for pancakes.
5. Pour more than half of the mixture into a grease-treated dish and place pitted cherries on top.
6. Cover the pie with the rest of the dough and set to bake.

You can pour all the dough into the mold at once and place the cherries on top. During the baking process, the berries will drown a little in the liquid composition, which will prevent them from drying out.

A simple recipe for kefir without butter with the addition of cocoa

Cherries and cocoa or chocolate are one of the best classic combinations in desserts. I propose to take them as a basis. We will need very little food for cooking; we won’t even take oil. We'll make do with the most standard stuff we have in the refrigerator.

Let's take:

• 300 g cherries,
• 2 eggs,
• 150 g sugar,
• 300 ml kefir,
• 2 tbsp. odorless vegetable oil,
• 4 tbsp. cocoa,
• 1 tsp soda,
• 270 g flour.

Our pie will be made with kefir, which means that in order for it to rise, we will take soda. Let me remind you that in order for these two ingredients to interact well, it is better to take kefir that is not the freshest and let it warm up at room temperature. Then more acid is formed in it.

In the meantime, take the eggs, beat them into a deep container and sprinkle with sugar. Beat this mixture into a fluffy foam. It is more convenient to do this with a mixer. Then pour kefir and vegetable oil there. I prefer to use deodorized in baking so that the extra smell is not distracting.

Measure out 4 tablespoons of cocoa powder and pour into the dough. Add baking soda and mix again.

It’s time to sift the flour into the total mass, continuing to work with the mixer. Then we will prevent the appearance of lumps.

Pour the dough into the oiled pan.

And put berries on top.

Set the timer on the oven for 40-50 minutes and the temperature at 180 degrees.

We bake the dessert, not forgetting to check its readiness with a toothpick.