Cherry pie from puff yeast. Quick cherry pie. Cherry puff pastry pie

Light, tender and low-calorie pastries - is this possible? Of course, when it comes to puff pastry with cherries according to the recipe from our culinary site. It is prepared very simply, and tastes like the most exquisite desserts of French coffee houses.
About how to cook a puff pie with cherries - further on the site!

Ingredients

Recipe

Baking from puff pastry can easily be mastered by any culinary specialist. Moreover, frozen flour blanks are now sold in almost every store. Therefore, it will not be difficult to please the family delicious dessert on the hastily. What is the best choice for sweet stuffing? Definitely successful will be a puff pastry cherry pie. Thanks to the sweet and sour taste of this berry, pastries will not be cloying, and even those who are on a diet are unlikely to resist a piece of such an appetizing dessert.

Features of the puff pastry filling

What is good about cherry in a pie? This is not just a tasty and juicy berry, but also healthy. It has a good effect on the heart, liver, intestines, nervous system, kidneys. Also, when it is used, vision improves, cholesterol decreases and the hemoglobin index increases. Thanks to the antioxidants contained in the berry, the aging process slows down in the body.

But with caution it should be used by those who have increased acidity of the stomach or have an ulcer, gastritis, and disorders in the digestive tract.

As for the use of berries as a filling, you can use cherries for this in any form:

• fresh;
• frozen;
• from syrups or compotes;
• berry from jam or jam.

Depending on the form of the filling and the recipe, the following ingredients are added to the fruits: granulated sugar, starch, vanillin, other berries or fruits. You can also diversify the taste of the pie by adding dairy products to the cherry: cottage cheese, sour cream, cream.

Cherry puff pastry recipe step by step

As mentioned above, it is easiest to use ready-made dough for the pie, as in this recipe. But, if you wish, you can do it yourself. The filling in the form of cherry jam or jam, where the berries have already been processed, the bones have been removed, simplifies the task even more. In any case, whether it is a fresh cherry or a blank, the pie will be very tasty.

• 500 g puff without yeast dough(yeast is also possible, then the cake will be more magnificent);
• 500-600 g of cherries;
• 4-5 art. l. Sahara;
• 5 pieces. simple cookies;
• 1 chicken egg;
• 1 st. l. butter or vegetable oil;
• 30 g of powdered sugar.

Cooking technology

Frozen ready-made dough must be held at room temperature some time to let it thaw. Next, you need to divide it into two parts so that one of them is slightly larger than the other. The larger layer will be the base and sides of the pie. The smaller part is for the top of the product.

1. The defrosted dough for the bottom layer should be thinly rolled out 2 cm larger than the diameter of the mold (for the sides). Lubricate the container with butter or vegetable oil and put the dough there, making sure that the sides are neatly distributed on the sides of the mold.

2. The next step is preparing the filling. Cherry, if it is fresh, rinse well, remove all the seeds and let the excess juice drain for 20-30 minutes. Then add granulated sugar to the bowl with the berry and mix everything. If it is jam or jam, then the task is simplified, sugar is not needed.

Of course, until the end, all the moisture from the cherry will not go away; during baking, it will also stand out. Therefore, the dough that forms the bottom of the pie must be sprinkled with some kind of astringent ingredient. It could be starch breadcrumbs or cookie crumbs, as in this recipe.

3. Cookies must be crushed with a blender or covered with a towel and tapped with a kitchen hammer (use what is at hand). Sprinkle the dough with the resulting crumbs in a thin layer.

4. Spread cherries mixed with sugar or berries in the form of jam on top.

5. Now the cake should be closed with the second part of the dough. You can simply lay the layer on the filling, twisting the edges together, pierce with a fork so that the evaporating juice of the berries comes out. But more festive layered cake with cherry will look like if its top is made in the form of a lattice or pattern.

In order to finalize the product, it is necessary to cut the remaining dough into strips about 3 cm wide. They should be slightly longer than the diameter of the cake. Five strips must be laid out horizontally, starting strictly from the middle.

Then bend the first, third and fifth and lay a transverse strip in the middle, bend back. Bend the second and fourth strips and also lay a transverse strip. Then again bend the first third and fifth, repeat the steps. Lay the remaining strips in this order. Cut off the excess dough with a knife and pinch the edges with the bottom layer.

Russian hostesses have long been famous for their pies. Such pastries can be the most diverse: on puff, yeast or curd dough, with sweet, fish, vegetable or meat stuffing, open or closed. All in all, making pies is space to fly culinary fantasy. Today we bake tasty pie with frozen cherries.

Open cherry pie with almond notes

An open pie with frozen cherries can rightfully be called the king of baking. This recipe with photos is sure to replenish your culinary piggy bank. Shall we start?

Compound:

• 3 eggs;
• 250 g sifted flour;
• 250 g of granulated sugar;
• 190 g butter;
• 1 tsp baking powder;
• 0.5 kg of frozen cherries;
• 50 g almond petals.

Cooking:

• First, in a convenient bowl, combine granulated sugar with eggs and beat well. We should get a homogeneous air mass.

• Add the baking powder to the egg-sugar mixture. By the way, it can be replaced with slaked soda.
• Melt the butter in a water bath and add to the dough. Thoroughly beat everything with a whisk.

• Be sure to sift the flour and add in small portions to the bowl.

• Knead the dough until we get just such a homogeneous liquidish mass.

• We shift the dough into a baking dish, previously greased with oil or covered with parchment.

• Defrost the cherries and carefully remove the pits. We spread the berries in the dough, as if slightly drowning them.

• Sprinkle the top of the cake with almond leaves. This step can be skipped.

• We just have to bake the cake at a temperature mark of 180 degrees. The whole process will take forty minutes.

Quick bake for dessert

Don't have time to mess around with the test? No problem! Buy ready-made base sheets, fill them with stuffing and send them to the oven. Puff pastry pie with frozen cherries will be ready in half an hour.

Compound:

• 0.5 kg yeast-free dough puff;
• 200 g cherries;
• egg;
• ½ st. granulated sugar;
• sesame seeds.

Cooking:

• Defrost the dough sheets and roll out thinly. On both sides we make horizontal shallow cuts.
• We also defrost the cherries beforehand and cover them with granulated sugar so that they let the juice flow. By the way, for the filling you can use the usual cherry jam, but then sugar is not needed. Bones are removed at will.

• We slightly moisten our hands with water and gently pull the cuts, laying them on top of the berries and alternating, as if we are braiding a braid.

• Beat the egg with 1 tbsp. l. granulated sugar until smooth and with a whisk we grease the pie from above with the resulting mass.
• Sprinkle it sesame seeds. They can be replaced with crushed nuts.
• Bake the cake for 20-25 minutes at a temperature of 180 degrees.

Exquisite pastries for the festive table

Tsvetaevsky pie with frozen cherries turns out very tasty. We offer a simplified version of its preparation. Such fragrant pastries can become a real highlight of the festive table.

Compound:

• 10 g vanilla;
• 10 g of starch;
• 200 g frozen cherries;
• 100 g butter;
• 0.4 kg flour;
• 130 g of powdered sugar;
• 300 ml sour cream;
• 4 eggs.

Cooking:

• Melt the butter in a water bath and combine it with 65 g of powdered sugar.
• We will send 2 eggs there. Whisk the mixture thoroughly.
• Sift the flour and fold in small portions into the egg-butter mixture.
• kneading the dough in the usual way. It should be soft and not too sticky.

• We spread parchment paper and on it we roll out the dough into a thin layer. Then, together with parchment, lay it out in a baking dish, making sides.
• We pierce the dough with a fork over the entire surface, and then it will not burst and swell during baking.

• We send the dough to the oven for ten minutes, but no more, and bake at a temperature of 190 degrees.
• And in the meantime, let's do the filling. We combine 65 g of powdered sugar and 2 eggs, add sour cream and beat.
• Now add starch and vanilla, mix the filling so that it is homogeneous.

• Remove lightly baked dough from oven and evenly distributed over its entire surface cherry berries. Remember that you first need to defrost them and get rid of the bones.

• Place the dessert in the oven and bake for 20 minutes.

Pie on cottage cheese dough for small households

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

Compound:

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

Cooking:

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

• As soon as the juice begins to solidify, pour it into a mold. This condition is important to withstand, otherwise the cherry juice will be absorbed into the dough.
• Without delay, we send the cake to the refrigerator and wait for it to harden. Here is such an amazing pastry we got.

Cherry pies

Do you remember when your mother used to cook you a wonderful cherry puff pastry pie when you were a child? Memories can be easily revived - see the recipe with photos and videos.

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One of the most important advantages of a puff pastry or no yeast dough cherry pie is that without spending too much time and effort, you get a real cooking masterpiece, giving odds to store-bought sweets, for which you have to pay a tidy sum.

Also important is the fact that you don't need years of culinary experience to bake, as I baked my first cherry layer cake myself when I was 13 years old. Basically, my grandmother's signature recipe helped me a lot, who knew how not only to bake excellent pies, but also to write detailed manuals.

Cooking time: 25-45 minutes.
Number of persons: 10-12.
Calories per 100 g: 350-400 kcal.

Kitchen appliances

• a baking sheet with a non-stick coating with a diagonal of 22 cm or a shape (preferably detachable) with a diameter of 20 cm or more;
• tablespoons and teaspoons;
• deep bowls (several pieces) with a capacity of 350 to 1000 ml;
• polyethylene film;
• sharp knife;
• measuring cup or kitchen scale;
• metal whisk and wooden spatula;

You will also need paper towels and a blender, since some ingredients are best mixed with special equipment.

You will need

Stuffing and filling:

• 500-600 g of puff pastry (yeast or without yeast);
• 150 g of granulated sugar;
• 25 g starch;
• 3 chicken eggs;

• 700-800 g of cherries;
• 20 g of creamy margarine;
• 200 ml sour cream;
• 5 g vanillin.

• 1 egg yolk;
• 1 st. a spoonful of powdered sugar;
• 1 teaspoon powdered cinnamon.

Puff pastry pie works great with any kind of cherry (fresh or frozen), but it's best not to take very sour fruits, such as skewer, as you will have to add too much sugar to neutralize the acid.

In addition, pick up sour cream for pouring with a high (and real!) fat content to ensure that the mass solidifies in the oven.

Cooking sequence

Training:

It is also advisable to remove the bones from frozen cherries, since a bone caught during a meal will spoil the whole impression of the product. To do this, use a pin with a smaller head than for a fresh berry. Do not drain the juice immediately, but let the cherry lie in it for about half an hour.

In addition to vanillin, you can add to the filling ground ginger or a little liquid honey (just remember to reduce the amount of sugar), and also color it with food coloring. My family loves it when I fill in some unexpected color - like green or blue.
Filling:

You can also add your favorite steamed dried fruits, such as raisins or apples, to the cherries, but no more than a tablespoon, as these “seasonings” should not interrupt the taste of juicy berries.

You don't have to do exactly closed pie although puff pastry looks just made for it. You can do it differently: roll out the second layer, cut strips from it and roll them into flagella, with which you can cover the filling in the form of a lattice, not forgetting to properly attach it to the sides.

Bakery products:

1. The oven is set to heat up to 180 degrees.
2. Place the cake in it on the middle rack.
3. We bake for about 25 minutes, after that we do the first check for readiness.
4. If the dough is not yet baked, let it stand for another 5 or 10 minutes.
5. Otherwise, immediately remove the product from the oven.
6. We give it a little time to cool and release from the form.
7. We shift to a spacious dish and sprinkle with sugar mixed with cinnamon.

That's all, your product of amazing beauty and aroma is completely ready! Serve it whole so that your loved ones and guests will be delighted with the mere sight of this gorgeous pie.

I usually try to get the cake on the table warm, but not too hot, and additionally decorate the dish with candied fruits, fruit slices that do not darken or ground walnuts- my children end up drinking almost a liter of milk with several pieces of cake, unable to tear themselves away from it!

Pay attention to the video

Watch the video on how to properly knead the dough and filling, assemble and bake the perfect puff pastry cherry pie according to the recipe just presented.

Summing up, I would like to advise you a few more wonderful options cherry pie from the vast collection of recipes I've come across. First things first, try the gourmet and low-calorie.

I, as a staunch fan of cherries, have checked all the proposed recipes myself, so I can safely assure you of the reliability of these recipes.

Good appetite! I really look forward to your feedback and constructive criticism, and also ask you to write exactly how you cook this wonderful cake and what else you add to the dough and filling. Good luck in the culinary field!

The combination of sweet and sour cherries and fragrant puff pastry is a wonderful find. Berries are now available both in summer and winter. Yes, and you can cook a puff pie with both fresh cherries, and frozen or canned. When cooking, do not try to put more filling inside, maybe you are not so much a fan of dough as of what is inside, but in the oven the berry will begin to release juice that can leak out and your cake will burn.

It is not necessary to cover the top of the pie with a whole layer of dough, you can cut strips and lay out a lattice, then the puff pie with cherries will turn out in the English style, by the way, its homeland is the old England. So, arrange tea parties in the traditional Fife-o-clock for England, invite guests and enjoy a fragrant puff pastry cherry pie.

Ingredients:

• puff pastry - 500 g;
• sugar - 2/3 cup;
• cherry (pitted) - 800 g;
• starch - 1 tbsp. a spoon;
• eggs - 3 pcs.;
• sour cream - 200 ml;
• vegetable oil.

Cooking

You can make your own puff pastry, but we use ready-made puff pastry in this recipe. We divide the dough into two parts - one larger, the second smaller to cover the pie. We roll it out, put a larger layer into a mold, previously lubricated with vegetable oil, and make the sides. Let the juice drain from the cherries and sprinkle with starch. Spread the cherry evenly on the dough, then in a bowl mix well the sour cream, eggs, sugar and spread the mass on top of the cherry. We take the second layer of dough and carefully cover the puff pastry with cherries, pinching the edges well. Now we send for 30 minutes in the oven, heated to 180 degrees until golden golden brown. Cool the finished puff cherry pie, cut into portions and sprinkle with powdered sugar if desired.