Tired of banal cakes and you want a confectionery variety? Or maybe you are not yet confident in your abilities and are afraid to take on complex masterpieces, but your soul asks for something tasty? In this case, I propose to cook incredibly delicious sand baskets With custard. I warn you right away and honestly - it is very difficult to resist them and not try at least one cake. crispy shortbread dough combined with gentle lemon cream not only a holiday, but also a real temptation for the sweet tooth. A step-by-step recipe with a photo will help you quickly and easily master the preparation of a dessert.
Ingredients for making cakes
- cream margarine - 150 gr;
- wheat flour - 300 gr;
- chicken eggs - 1 pc;
- sugar - 100 gr;
- zest of half a lemon;
- sour cream - 1 tbsp.
- zest and juice of half a lemon;
- sugar - 100 gr;
- white chocolate - 100 gr;
- chicken eggs - 1 pc.;
- corn starch - 2 tbsp. with a slide;
- sour cream - 2 tablespoons;
- cream 33% and above - 250 gr.
From the above ingredients, prepare
Wrap it in cling film and refrigerate while preparing the cream.
From the products indicated in the recipe, cook. Our shortbread filling must be completely cool before filling.
How to bake shortcrust pastry
Divide ready dough into 15-20 equal parts. The exact amount depends on the size of your molds. It is necessary to use iron, silicone in this case will not work.
We roll each part into a circle, its diameter should be greater than the diameter of the mold by the height of its sides.
We line the inner surface of the mold with a layer of dough, press it tightly to the sides so that there are no voids. We do not grease the mold with anything - there is enough fat in the dough.
We bake prepared baskets in an oven preheated to 180 ° C for 20-25 minutes until a beautiful golden color.
Baked blanks need to be taken out and let them stand in molds for about 5-10 minutes more. This will make it easier to take them out. To get the basket, turn the mold over the table, covered with a clean towel, and tap on the bottom with the handle of the knife - the workpiece should fall out. Cool your sand baskets before filling with cream.
You can simply spoon cream into the cakes. But if you want to surprise everyone not only with the taste, but also with the look of the dessert, then it is better to use a pastry bag with an asterisk nozzle. With it, we fill the baskets with cream, forming beautiful curls.
The delicacy is ready, you can serve it to the table immediately. But cakes will be much tastier if they spend at least an hour in the refrigerator.
Experiment with and find your favorite combination.
Delicious masterpieces!
I'm sure you certainly know about "Baskets" - they can often be found in supermarkets and pastry shops. But do you know that you can cook such cakes on your own, at home, and without much hassle? Yes, yes, the baskets are prepared incredibly simply, they always turn out and look very impressive. And you can fill the sand base, by and large, with anything you like: both berries and curd mass... My favorite option is baskets with oil cream and nuts. These are the ones I bought at the nearest bakery on Sundays when I was in elementary school (if I got good grades). So, we are preparing baskets from shortcrust pastry with stuffing, a recipe with a photo of the preparation of which you will see below.
Ingredients for 1 baking sheet:
Dough:
- 1 yolk;
- 1 tablespoon of sour cream;
- 4 tablespoons of sugar;
- 0.5 teaspoon of soda;
- 1 teaspoon of apple cider vinegar;
- 70 g of butter;
- 180 g of wheat flour.
Cream:
- 150 g of butter;
- 120 g of condensed milk;
- 3-5 pcs. walnuts.
Recipe with photo step by step:
First of all, we take out the butter for the dough from the refrigerator. We put it in the dough very soft, almost melted. Or just heat up the oil a lot. microwave oven- at low power, best of all - the "defrost" mode. At this power, the oil heats up gradually, and the walls of the microwave do not splatter. If the oil gets a little warm, it doesn't matter, as long as it doesn't get hot.
In the bowl of a mixer or food processor (or in a bowl if you work by hand), place the yolk and sugar.
We beat white. If you work with a mixer, then it will take you about 2-3 minutes. If you beat with a whisk, then it will take much more time.
Add sour cream to beaten egg with sugar and mix.
We put butter in the future dough, mix again.
In a teaspoon, extinguish the soda with vinegar and add to the egg-oil mixture. We mix.
We sift the flour. I may not really believe in the theory of saturating the flour with oxygen in this way (we will still mix the dough with a mixer later), but I will definitely sift the flour to separate possible garbage (unfortunately, even eminent flour manufacturers sin with this). For 2-3 doses, add flour to the dough, constantly stirring it.
Ultimately, you should have a dough that is soft enough, but not liquid, elastic and greasy. The flour may take a little more or less, as it depends on its qualities. Therefore, at the end, add flour carefully, in small portions. As soon as you feel that the dough can be rolled out, immediately stop adding flour. Knead the dough should be no longer than 2-3 minutes, otherwise the dough will “tighten”, the products after baking will be tough.
Wrap the ball of dough in cling film and place in the refrigerator for 30-40 minutes.
Then we release the dough from the film and divide it into 2 parts - it will be more convenient to roll out. Roll out the dough on a lightly floured work surface (silicone mat or wooden board) into a layer 3-4 mm thick.
We select a glass or a cup with which we will cut circles - blanks for baskets. The diameter of this glass (cup) should be approximately 6-10 mm larger than the diameter. Cut out circles of dough. At the same time, we rationally arrange the glass with which we cut out so that there is as little waste as possible, then the dough will knead less, will not pick up excess flour.
Then we lay out the dough in molds-baskets. If you have metal molds, we pre-lubricate them with vegetable oil - both the bottom and the side surfaces. This is quite a long and boring process, so I usually cook the baskets in silicone mats - they do not need to be lubricated. Carefully spread the dough into the molds. First, lay out the bottom, trying so that there is no air left, and the dough fits snugly against the bottom of the mold. Then we press the dough along the side surfaces, distributing it evenly. The dough should not reach the edges of the mold by 3-4 mm.
Then we prick the dough with a fork on the bottoms of the molds - so that it does not swell during baking.
We place the molds with the dough on a baking sheet, which we put in the oven preheated to 180 degrees C. Bake for 11-14 minutes, until light golden on the edge of the dough (the dough will still be white in the center). Finished baskets slightly lag behind the edges of the molds. The baking time depends on the thickness of the dough, and on the size of the molds, and on the features of the oven, so be guided by the color. If the baskets are overexposed in the oven, the dough will become darker - it will be less attractive.
We put the finished baskets on the wire rack, and after 5-7 minutes - carefully remove them from the molds and place them on the wire rack again until they cool completely.
Then we prepare the cream. Cream butter should also be soft, but I don’t recommend melting it with a microwave oven: the cream can simply be spoiled in this way.
Combine soft butter with condensed milk and beat with a mixer.
Fill the cups with cream. Here you can act with a teaspoon, or you can fill a confectionery syringe with cream and squeeze the cream through it. Such baskets will certainly be more attractive, but I don’t really like the fact that then I also have to wash the pastry syringe. Therefore, I almost always spread with a spoon.
Grind the walnuts, not very finely.
Sprinkle the baskets with nuts. That's all, in fact, shortbread cakes "Baskets" are ready. If the cakes stand for at least a few hours, the dough becomes very soft, they just melt in your mouth! 
Tips & Tricks:
Butter (both in dough and for cream) we take good quality without additives or fillers. If the oil is with additives, the cream simply may not whip. Instead of butter, you can put in the dough creamy margarine. But only proven, good quality.
Sour cream for this recipe can also be used not quite fresh - sour. This will not affect the taste and quality of the cakes.
Baking soda and vinegar can be replaced with baking powder (0.5 tsp soda = 1 tsp baking powder).
Walnuts can be replaced with any other - peanuts, almonds, cashews ... And in general, instead of them, you can pour cakes on top with some bright syrup (raspberry,
Amazing in its tenderness, a simple recipe for shortcrust pastry for baskets goes well with a variety of awesome toppings! Mmm… this dessert is for all time. It equally organically fits into the context of a family or friendly tea party, children's menu, filling the buffet table. Such a delicacy can be filled with a variety of amazing fillings: cottage cheese, custard protein, butter cream, fruits and berries. Moreover, some hostesses make such pastries even with savory mixes. So feel free to experiment in the kitchen and delight your loved ones!
Shortcrust pastry for baskets
You definitely should not have any difficulties with preparing shortcrust pastry for baskets. Just follow the step by step photo recipe.
Cooking time - 40 minutes.
The number of servings is 6.
Ingredients
To make shortcrust pastry for baskets simple recipe, you will need to prepare the ingredients, following this list:
- butter - 100 g;
- granulated sugar - 100 g;
- egg - 1 pc. + 1 raw yolk;
- premium flour - 250 g.
Cooking method
Only at first glance it seems that shortbread dough for baskets is made incredibly long and troublesome. In fact, this one is not at all! Try to bake a dessert according to the recipe suggested here with step by step photos- and in practice you will be convinced of the simplicity and ease of creating such delicacies.
- Softened butter (for this you need to get it out of the refrigerator about half an hour before the start of preparing the dough), cover it with sugar. Use a fork to mash the food well. homogeneous mass.
- Break into the mixture 1 whole raw egg and 1 yolk. Mix everything thoroughly.
- Sift flour. Add it to the butter-egg mixture. Mix.
- Knead the dough. It is not necessary to knead it for too long, so as not to “hammer” with flour. But the mass should be elastic and elastic. Close up shortcrust pastry cling film or polyethylene. Remove it for 10-15 minutes in the refrigerator.
- Distribute the shortbread dough among the molds, thoroughly pressing it against the walls of the containers. Poke a couple of holes in the center with a fork to keep the cake from puffing up. Arrange the blanks on a baking sheet and send for 20 minutes in the oven. Bake at 180 degrees.
That's all! It remains to spread the filling in our charming sand baskets. Such a dessert, despite the fact that it has been well known since the times of the USSR, even today leaves the table with a bang during a tea party.
Filling options
There are many options for fillings for sand baskets, baked based on traditional Soviet cuisine. Each hostess will be able to choose the most interesting solutions from the selection below.
Protein custard (Italian meringue)
The most common filling option for such a gentle and light baking- This is no less airy protein custard. It is also called Italian meringue. It is prepared quickly and simply, and ready dessert gives an unforgettable taste.
On a note! By the way, the standard combination for protein custard is jam or jam, which is laid out at the very bottom of the baskets. Some hostesses also replace this sweetness with their favorite jam or confiture.
The easiest cream with condensed milk
If you don’t have time for long culinary delights and you are quite unpretentious about desserts, then make the simplest cream from boiled condensed milk and butter. To prepare such a filling, simply beat these 2 components into a homogeneous mass, put it in a confectionery syringe and fill the baskets. From above they can be decorated with pieces of nuts or candied fruits. It will turn out delicious and tender!
Curd cream and fruit mix
If you prefer the most delicate and light desserts, it is recommended to fill shortbread dough baskets with air. curd cream and decorate all this delicious miracle with fruit slices:
- grapes;
- kiwi;
- strawberries
- banana
- melon.
You can also use whole berries for baking decor: blackberries, raspberries, lingonberries, cherries, etc.
Whipped cream and strawberries
A real classic of taste is the combination of whipped cream and strawberries. So why not fill our delicious dessert? It will turn out exquisitely and gently, and in cooking it will not cause difficulties!
What to cook so tasty and unusual? This question is always faced by conscientious housewives. When all the recipes have already been tried and all the options various salads tasted, baskets with stuffing come to the rescue, the recipes of which we will discuss in this article.
A little about the base itself
Probably, almost every housewife knows what baskets with stuffing are. Photos of mouth-watering tartlets with a variety of fillings win the hearts of many gastronomes, prompting them to invent more and more new delicacies.
What serves as the basis for the baskets themselves? It is very important to find out, since the taste of the dish and the use of the filler depend on the type of dough.
There are many recipes for stuffed baskets that can be made from puff, shortbread, yeast dough. Of course, ready-made tartlets can be purchased at almost any store. But this is not always the case the best option when it comes to benefits and palatability dishes.
Below we present various recipes baskets with stuffing (with photo, step by step instructions And useful tips).
Soft shortbread dough
Most often, tartlets are baked from it.
To prepare such a dough, you need a little:
- flour in the amount of 320 g;
- margarine - two hundred grams;
- yolk - two pieces;
- water - four tablespoons;
- salt - one or two pinches (to taste).
The process of preparing baskets will not take you much time:
- Add chopped margarine to the sifted flour and mix everything, carefully rubbing with your hands, until fine crumbs form.
- After that, water and salt are added to the dough, everything is kneaded again and rolled into a large ball, which must be sent for one to two hours in the refrigerator.
- Then the dough should be divided into small pieces and laid out in special molds.
- Baking time - from 20 to 25 minutes, with an oven heated to two hundred degrees. It is very important here not to overdo it in order to thin dough didn't get burned.
Sour cream base
For the next recipe delicious tartlets You will need to purchase the following products:
- 480 grams of flour;
- three hundred grams of margarine;
- three hundred grams of sour cream.
The cooking method will also not complicate any hostess:
- Chop the margarine with a knife.
- Combine it with flour and grind until crumbs form.
- Gradually add sour cream, kneading the dough.
- Let the dough rest properly in the refrigerator (this will take about an hour).
- Bake at a temperature not exceeding 180 ° C, no more than half an hour.
Such hearty tartlets will become worthy decoration any festive table, as well as diversify your everyday menu.
Delicious cheese base
It makes really unusual and satisfying baskets. To prepare them, you need to take the following ingredients:
- hard cheese of any grade and brand - a quarter of a kilogram;
- flour (you can even starch) - one tablespoon.
- Rub the cheese on coarse grater, add flour or starch and mix.
- Then a small amount of Spread this mixture on a cold frying pan or baking sheet. Gradually, as it heats up, the cheese will melt and become elastic. Be careful not to burn it.
- As soon as the cheese is melted, it must be removed with a culinary spatula and put on a glass turned upside down or a small glass, on the outside of the container.
- Then, after wetting your hands with cold water, it is necessary to press the cheese to the bottom and walls of the dish, then fix it with a thread or elastic band and leave it in this form until it cools completely.
So, we got acquainted with the three most common recipes for making tartlets. And now let's move on to the most delicious and entertaining issue - creating the filling.
Shortcrust pastry fillings
An appetizer in the form of a shortcrust pastry tart is sure to please any gourmet, especially since the variety of fillings is simply amazing. Most often, these tartlets are served with sweet fillings, but we will discuss this option a little later. And in this section we will talk about salty fillings for shortbread baskets (with photos and tips on how to cook them).
For example, you can take the following set of products:
- one hundred grams hard cheese;
- one medium sized tomato;
- one hundred grams of fried champignons (or any other mushrooms);
- one hundred grams of boiled pork or beef tongue;
- fifty grams of anchovies;
- mayonnaise to taste.
To prepare from these ingredients delicious stuffing for sand baskets, it is necessary to finely chop all the products mentioned above (cheese - grate on a coarse grater), season with mayonnaise and arrange in a convenient amount for you on cooled tartlets. You can decorate with parsley leaves.
As you can see, the recipe for shortbread baskets with filling is surprisingly elementary and simple.
Another option for filling such tartlets will be the use of all kinds of salads.
Convenient stuffing
If you don’t know how to fill tartlets, then we bring to your attention the easiest and most convenient way to fill them - salads known to everyone.
For example, crab salad. For its preparation, you will not need to use rice, but you must definitely take the following ingredients:
- twenty grams of crab sticks;
- fifty grams of cheese;
- fifty grams of olives, preferably pitted;
- fifty grams of pineapple (canned);
- lettuce leaves;
- mayonnaise for dressing (taken to taste).
To prepare this simple filling, all the products mentioned above should be finely chopped (best on identical pieces), mix and season with mayonnaise. Before transferring the salad to tartlets, a small leaf of green lettuce should be placed at the bottom of each mold.
"Olivier" is another salad that can act as a filling for a basket. True, this time for its preparation it is not necessary to take potatoes and carrots. You will only need:
- boiled chicken fillet or sausage - 50 g;
- fried champignons- three hundred grams;
- boiled egg - three pieces;
- bulb - one piece;
- mayonnaise.
Onion fried with mushrooms. At this time we cut small pieces meat (or sausage) and an egg and mix them with mayonnaise. We spread the egg-meat mixture in tartlets, decorate fried mushroom and greenery.
To prepare another salad as a filling, you need to take the following set of products:
- jar canned liver cod;
- eggs - four pieces;
- one hundred grams of cheese;
- green onion;
- mayonnaise.
Let's do the eggs first. They should be boiled, after which the protein is separated from the yolk. Finely chop the protein, and knead the yolk with a fork. We also grind the liver, then mix with and protein. We make everything with mayonnaise.
We lay out the finished filling on tartlets. Top with yolk and chopped herbs.
Many experienced housewives add other ingredients to this recipe. For example, one hundred grams boiled carrots and pickled or pickled cucumbers. This makes the filling brighter in appearance and exotic in taste.
Fillings for cheese tartlets
Below are recipes with photos and step-by-step descriptions.
To fill the cheese tartlets, take the following ingredients:
- 5 tablespoons of rice;
- 5 tablespoons canned corn;
- eight pieces of crab sticks;
- one fresh cucumber;
- mayonnaise and salt - to taste.
First of all, boil the rice until fully cooked and cool. Then small cubes we cut crab sticks and cucumber, and drain the liquid from canned corn. After that, mix all the ingredients, season with mayonnaise and lay out in molds.
For the following recipe for filling cheese tartlets, you will need to take:
- 250 g boiled shrimp;
- one or two tomatoes;
- one or two cloves of garlic;
- mayonnaise, herbs, salt to taste.
The most important ingredient, of course, is the shrimp. They must be boiled in salted water with the addition bay leaf, spices and lemon juice. Cook the shrimp for no more than ten minutes, until they float to the surface of the water.
The next step is to remove the skin from the tomato (optional) and mince the garlic. Then shrimps and tomatoes must be finely chopped.
After mixing all the ingredients and seasoning them with mayonnaise, we put our delicious filling in cheese baskets.
What else to fill such tartlets? You can prepare the following ingredients:
- chicken fillet - 200 grams;
- any mushrooms - two hundred grams;
- carrots - 100 g;
- onion - 50 grams;
- mayonnaise - for dressing;
- greens and tomato - to decorate the dish.
Now let's make the filling:
- Fillet should be boiled in salted water, mushrooms - too. If you take porcini mushrooms or champignons, then it is not necessary to boil them.
- We rub the carrots on a medium grater, finely chop the onion, mushrooms and chicken.
- Fry the pieces of meat vegetable oil, then add to the pan, every three minutes, onions, carrots and mushrooms. Don't forget to stir regularly.
- Next, add mayonnaise to the hot mass, mix again and simmer under the lid for one to two minutes.
- As soon as the filling has cooled, we fill the tartlets with it and serve it to the table.
Smoked meat will be a very unusual filler for cheese baskets. For this we need:
- 400 g smoked meat;
- 5-6 pieces of tomatoes;
- five cloves of garlic;
- to taste: mayonnaise, salt, pepper, herbs.
Finely chop the smoked meat and tomatoes, chop the garlic through a press. Add spices and season with mayonnaise. We decorate ready-made baskets with chopped herbs.
As you can see, cheese tartlets are very tasty stuffed with seafood or meat.
Filling for waffle baskets
You can buy waffle tarts almost everywhere. What to fill them with? Below are some recipes for hastily that will help you please your guests with minimal time and effort.
Let's start with the following products:
- 200 grams of boiled sausage and carrots in Korean;
- one hundred grams of cheese;
- and, of course, mayonnaise for dressing.
The quantities mentioned above are for 10 servings.
So, we cut the sausage and cheese into small cubes, then mix it with carrots, season everything with mayonnaise and put it into molds. After that, it is advisable to immediately serve the tartlets on the table so that they do not get wet and break.
For vegetarians or those who are on a diet, but want to treat themselves to something delicious, this recipe is suitable:
- 350 grams of beets;
- 75 grams of walnuts;
- three cloves of garlic;
- sesame, greens - for decoration;
- salt, mayonnaise.
First, boil the beets and rub it on a medium or fine grater. Grind nuts and garlic, combine with beets and season with mayonnaise. Then we shift everything into tartlets and decorate with sesame seeds or chopped herbs.
Hearty and delicious desserts
Of course, it is impossible not to mention sweet stuffing for baskets, which is suitable as a treat and on festive table, and for the daily menu.
The preparation of tartlets as a dessert involves the use various berries, fruits and creams. We will tell you more about this later.
Cottage cheese as the main filling
Many consider the most delicious desserts made from sand baskets. The filling for such tartlets should be tender and light. For example, you can take the following list of products:
- cottage cheese in the amount of 150 grams;
- half a glass of sour cream;
- 3 tablespoons of sugar (preferably powdered sugar);
- a teaspoon of starch.
Mix all the ingredients, beat with a mixer and put in tartlets. From above they can be poured with caramel or icing, and put a small sour berry inside.
cherry filling
Such a delicacy will satisfy any gourmet. For example, in shortbread tartlets, you can add filling from following products:
- fresh or pitted (400 grams);
- cream (125 ml);
- milk (125 ml);
- butter (50 grams);
- eggs (one piece);
- sugar (two teaspoons);
- starch (20 grams).
So, mix all the ingredients (except berries), put on slow fire and cook until tender, stirring constantly.
Put a few cherries in each tartlet, then fill them with custard and put in the oven for baking. Optimal time cooking - twenty minutes at a temperature of 180-200 degrees.
appetizing apple
A good idea for baking tartlets is to use closed baskets. To do this, from the base it is necessary to prepare small circles in the form of caps. What to fill the tartlets with?
Here is one option:
- one and a half glasses applesauce;
- 2 tablespoons almonds or peanuts (roasted);
- powdered sugar for decoration.
So, mix the ingredients, put them in molds and cover with round “lids”. Then we put the baskets in the oven and bake for no more than half an hour at a temperature of 190-200 degrees.
Before serving the dish, sprinkle powdered sugar.
Don't forget to improvise
As you can see, there is a huge variety of recipes for fillings for baskets. It is impossible to mention them all, but you can realize the main thing: improvisation is important in preparing the filling for tartlets.
So don't be afraid to experiment. Everything that is at hand will fit here. If you want the dish to be served as a snack, then sausages, mushrooms, pieces of meat, seafood, cheese, vegetables and much more are suitable for its filling. Do not forget to fill everything with mayonnaise or any other suitable sauce and garnish with chopped herbs.
If you are preparing tartlets as a dessert, then you can diversify it with cottage cheese and custard, as well as an abundance of fruit and berry fillings. Many housewives pour such fillings with their own jelly, which looks original and seductive. You can decorate such dishes with icing, caramel, grated chocolate.
First you need to make the dough for the baskets. Put the oil out of the refrigerator for an hour and a half, prepare the rest of the ingredients.
Sift flour into a bowl, add sugar, eggs, vanilla sugar and softened butter cut into pieces.
The butter should be exactly soft, and not melted, otherwise the dough will seem watery, the temptation to add flour is great, but you can’t do it! If the shortbread dough is “hammered” with flour, in its finished form it will not be tender, crumbly, but dense, hard.
Knead a soft homogeneous plastic mass. Cover with cling film and let rest for 5-10 minutes just on the table. If it lies longer, then shortbread dough baskets with protein cream will not turn out so tender.
Grease cupcake or cupcake tins butter. This step is optional, just to be on the safe side. And if you have Silicone forms, then you can not lubricate at all.
Roll out the dough into a layer 5 mm thick and cut out circles slightly larger than the mold. Put a circle of dough on the mold, press it and trim the edges. Put the dough molds on a baking sheet.
Place the baking sheet in an oven preheated to 180°C and bake for 12-15 minutes.
Before baking shortbread baskets, you can cover them with a circle of foil, pour some beans or peas inside and only then send them to the oven. In this case, the bottom of the baskets will definitely not rise, that is, more stuffing will fit inside the cake.
Put the finished baskets in molds on a wet cold towel for 5 minutes (to make it easier to remove the cakes), and then shake them out of the molds, overturning them, and cool.
While the baskets themselves are baking, let's take care of the cream, having prepared everything for a start necessary ingredients For filling.
Since our goal is to make cakes like in childhood, we will prepare baskets with protein cream according to GOST, that is, with custard protein. The preparation of this cream is not an easy process. The main difficulty is cooking syrup. It is important to catch the moment when a drop of boiling syrup in cold water takes the form of a plastic ball, and does not turn into caramel or spread.
Pour sugar into a small saucepan and add water. Cook the syrup while stirring over medium heat. On average, it takes about 8-10 minutes after boiling.
Beat the cooled proteins in the foam, and then, continuing the beating, introduce the hot syrup in a thin stream.
At this stage, it is very important to make sure that the syrup is as hot as possible (ideally, straight from the fire), and the proteins do not have time to “break through”. I advise beginners to put the finished syrup in boiling water so that it does not have time to cool while the proteins turn into foam. With experience, you will learn to guess the time and combine both processes.
By the way, this cream is very similar to.
To give a beautiful color, you can protein cream add a little food coloring. Just take dry, so that it does not accidentally affect the consistency.
Now we form pies. In each basket we put a spoonful of jam or jam.
