Cherry pie made from puff pastry without yeast. Puff pastry pie with cherries: recipe. Delicious pastries for the holiday table

Russian housewives have long been famous for their pies. Such pastries can be very diverse: with puff pastry, yeast or curd dough, with sweet, fish, vegetable or meat filling, open or closed. In general, making pies is a space for the flight of culinary imagination. Today we will bake a delicious pie with frozen cherries.

Open cherry pie with almond notes

Open-faced frozen cherry pie can rightfully be called the king of baking. This recipe with photos will definitely add to your culinary repertoire. Shall we get started?

Compound:

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

Preparation:

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

  • Add 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. Beat everything thoroughly with a whisk.

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

  • Knead the dough until we get a homogeneous liquid mass.

  • Transfer the dough to a baking pan, pre-greased or lined with parchment.

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

  • Sprinkle almond leaves on top of the pie. You can skip this step.

  • All we have to do is bake the cake at a temperature of 180 degrees. The whole process will take forty minutes.

Quick baked dessert

Don't have time to tinker with the dough? No problem! Buy ready-made base sheets, fill them with filling and put them in the oven. Puff pastry pie with frozen cherries will be ready in half an hour.

Compound:

  • 0.5 kg of yeast-free puff pastry;
  • 200 g cherries;
  • egg;
  • ½ tbsp. granulated sugar;
  • sesame seeds.

Preparation:

  • Defrost the dough sheets and roll them out thinly. We make horizontal shallow cuts on both sides.
  • We also defrost the cherries first and cover them with granulated sugar so that they release their juice. By the way, you can use regular cherry jam for the filling, but then you won’t need sugar. Remove the bones as desired.

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

  • Beat the egg with 1 tbsp. l. granulated sugar until smooth and use a whisk to brush the top of the pie with the mixture.
  • Sprinkle it with sesame seeds. They can be replaced with crushed nuts.
  • Bake the pie for 20-25 minutes at a temperature of 180 degrees.

Delicious pastries for the holiday table

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

Compound:

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

Preparation:

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

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

  • Place the dough in the oven for ten minutes, but no more, and bake at a temperature of 190 degrees.
  • And at this time we will start filling. 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 the lightly baked dough from the oven and distribute the cherry berries evenly over its entire surface. We remember that they must first be defrosted and removed from the seeds.

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

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.

Puff pastry is very convenient to use for quickly preparing baked goods for tea. Of course, you can make puff pastry yourself, but store-bought is still much more convenient. And if you want something tasty for tea, you can easily prepare a puff pastry pie with various fillings.

Today I propose to make a cherry pie from puff pastry. Cherries can be taken either fresh or frozen. It’s especially nice to make a pie with frozen cherries in winter, when there are no fresh berries.

To prepare cherry pie from puff pastry with frozen cherries, take the products according to the list.

Today I am making a small pie from half a 400-gram packet of dough, and you can increase the amount of ingredients, but you will still need one egg, it is used to grease the dough. Thaw the puff pastry and roll it out lightly. If there is no suitable shape, do as I did - just form the sides.

Thaw frozen pitted cherries and drain excess liquid. Mix berries with sugar and starch.

Beat the egg with a fork and brush the dough before adding the cherries. This is done in order to create a film on the dough, otherwise the juice may moisten the bottom layer too much. Lay out the berries and make a mesh of dough strips on top. To ensure that the stripes adhere well, brush the sides with beaten egg. And on top of the mesh we will also coat the mesh with egg so that the pie is golden.

Place baking paper or a Teflon mat on a baking sheet and bake the puff pastry pie with cherries at 200°C for 20 minutes (watch your oven, the pie should brown nicely). Cool the finished pie completely, so it will be easy to cut into pieces. Brew fresh tea and serve the pie.


Giving up dessert is incredibly difficult, but is it really necessary? The main thing is that the pies and cakes are as natural as possible. This means that you will have to bake it yourself. Puff pastry differs sharply from other types of dough - shortbread, yeast or “kefir”. Moreover, the difference lies not only in the structure of the finished product, but also in the preparation technology. Making real puff pastry “from scratch” at home is a labor-intensive task. Even experienced housewives can fail with it. Fortunately, nowadays it is not a problem to buy ready-made puff pastry in the store. This semi-finished product is used for baking puff tongues (such tongues were sold in any pastry shop in Soviet times), pizzas and various large and small pies. I suggest making a cherry pie.

Ingredients:

- puff pastry (packaging 450-500 g);

Frozen cherries - 250 g;

Starch – 2 tablespoons;

Sugar – 70 g.


How to make cherry pie from puff pastry


Semi-finished product - puff pastry is sold frozen, and therefore the packaging should be left at room temperature and wait until it thaws.


Frozen pitted cherries are transferred to a container that can be put on fire.


The cherries are covered with sugar.


The mixture of cherries and sugar is heated over a fire.


Starch is added and the mixture is mixed. This ingredient will provide a “bundle” of cherry jam, it will become thick and then, during the baking of the pie, it will not “run away” from the dough.


The jam is brewed, removed from the heat, and cooled (if you put hot filling on the dough, it will not fit well during baking).


Using a rolling pin (in general, such dough does not stick to the table or rolling pin, but for reliability, the surface on which it will be rolled out and the rolling pin are lightly greased with odorless sunflower oil), roll out two layers of frozen puff pastry.


The work is done with one layer by cutting it into strips (the method of cutting is clearly visible in the presented photo).


The resulting strips are thrown one over the other and together the “toe-offs” are lightly pressed so that the strips are connected in these places.


All strips are processed using this method.


Take a whole plate of puff pastry, onto which the selected cherry jam is laid out. The jam is evenly distributed over the dough.


The plate with jam is covered with a layer of puff pastry with cuts.


To connect the two layers and to prevent the filling from escaping during baking, the edges of the plates are pressed down with a fork.

If you have ready-made puff pastry and frozen or fresh berries in the refrigerator, it will not be difficult for you to easily and quickly prepare rich homemade cakes. Today I cooked puff pastries with cherries. It turned out very tasty and juicy.

Ingredients

To make cherry puff pastries you will need:

450 g of ready-made puff pastry;

200 g frozen cherries (or fresh);

2 tbsp. l. sugar (or to taste);

1 tbsp. l. starch;

1 egg for brushing the pies.

Cooking steps

Thaw the cherries for the filling (if they are frozen), drain the juice. Mix berries with sugar and starch.

Line a baking tray with baking paper, place puff pastries with cherries on it and leave to rise in a warm place for 20 minutes. Brush each pie with egg. Place the baking sheet with the pies in an oven preheated to 210 degrees and bake for 5 minutes. Then reduce the oven temperature to 180 degrees and bake for another 20-25 minutes until golden brown.

Delicious and juicy cherry puff pastries are ready.

If you have frozen puff pastry for your cherry puff pastry, take it out of the freezer (as much as you need) and leave it to defrost.

Almond. Actually, for cream it is customary to clean it. To do this, pour boiling water over the nuts and keep on low heat for 20-30 seconds. After that, I don’t drain the water for another minute, just to be safe.

Place the nuts in a sieve or colander, cool slightly and peel off the skins. When pressed, the nuts simply pop out.
After this they need to be dried. Just spread evenly in a frying pan and, stirring occasionally, keep on low (!) heat for about 15 minutes. Do not let them fry to the characteristic brownish color, they should remain light. Cool the nuts.


Turn the oven on to 170".

The cream, which, by the way, has the beautiful name “frangipane”, is not at all complicated. The blender will do everything for you.
Be sure to grind the almonds first, because if you throw all the ingredients for the cream into a blender at once, the nuts will remain too large pieces.

So, first, grind the nuts in a blender, and then add the egg (about 57-60 grams), softened butter, sugar, liqueur (optional) and a spoonful of flour. Mix everything until smooth.
The cream turns out thick, spreading only slightly and very slowly.


Cherries, of course, must be pitted. I've already had a good week of everything being selected and frozen. Therefore, I took my cherries (already pitted) out of the freezer.

So, put our puff pastry on a baking sheet, which I always cover with baking paper. And now, retreating 0.5-1 centimeter from the edge, spread the cream. This time I have 2 sheets of dough, but for this pie I often use one layer, because then the cream turns out just right.

We distribute cherries over the top. I don't defrost mine.


Place the pie in the already preheated (!) oven for about 25-30 minutes (it all depends on the oven).
Can this cream be made with raw almonds? Yes, I did. Just be sure to lightly fry and dry the nuts in a frying pan over low heat.

Before serving, it is advisable to sprinkle the cherry layer cake with powdered sugar.
And may it be delicious for you!

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