Lily
Some people are afraid to bake puffs with cherries because the juicy cherry filling is characterized by a riot of character - in the oven it starts to boil angrily and strives to leave the puffs and end up on a baking sheet. I will tell you the secret of how to make the filling not leak out at all. You can apply it to any berry pastry made from puff pastry. Cherry puffs are a recipe worth adding to your collection of favorites. An incomparable cherry aroma with a slight hint of vanilla, a juicy filling with a pleasant sourness and a tender, crispy puff pastry - such a delicacy flies off the table almost instantly! And another nice thing is that you don’t have to mess around with baking for a long time, because it takes only 40-50 minutes to prepare such puffs.
Ingredients:
- fresh cherries - 300 g (or frozen 400 g),
- yeast-free puff pastry - 500 g (1 pack),
- sugar - 5 tbsp. l.,
- starch - 2 tbsp. l. with a slide
- vanillin (if desired) - 0.5 sachet,
- powdered sugar - 1-2 tbsp. l.,
- protein (egg) - 1 pc.
How to make puffs with cherries
We take out the puff pastry from the freezer, we take out the frozen layers from the package. We lay them out on a surface slightly sprinkled with starch or flour, cover with something on top so that they do not dry out, and leave to defrost at room temperature.
Immediately turn on the oven to warm up to 180-200 degrees.
At the same time, we begin to prepare the filling, for which we take out cherries, sugar, starch and vanillin.
My cherries, tear off the tails and remove the bones. If you have a pitting machine, you can use it. I took out the bones with a knife and hands, just cutting the berries in half. Frozen cherries just need to be thawed and rid of the liquid by throwing the berry into a colander. Pour the prepared berry with 2 tbsp. l. sugar and leave for 10 minutes, so that the berries let the juice go.
After the specified time, drain the juice from the berries and cover them with the remaining sugar.
Following the sugar, immediately add 1.5 tbsp. l. starch, the rest will go to powder the working surface when forming puffs. It is undesirable to add more starch, since it can give the filling such a starchy-sour taste.
Mix the berries and add vanilla.
Once again knead the filling and it is ready, you can begin to form puffs. Do not be afraid, the filling will give some juice, but we will not hide it in puffs, we will leave it in a bowl.
Now we take a layer of puff pastry, roll it out to about 3-4 mm thick (do not forget to powder the surface with starch!) And cut it into small rectangles. I had only 2 layers in the package, each of which I rolled out and cut into 6 squares.
On the whole half of the dough lay out the cherry filling. Wet the edges with water, close the filling with the cut side of the dough, pinch the edges with your fingers, then for a more thorough gluing, go through them with a fork. If the edges are poorly fixed, the puffs will definitely open during baking, which, in general, is not so scary, since only starch juice will “run away”, and the berries will remain in place. Only the appearance of the puffs will suffer from this, such an “escape” will not affect the taste.
Put the formed puffs on a baking sheet covered with paper, grease with protein and bake for about 20 minutes. to blush.
Sprinkle the finished puffs with powder and serve, allowing them to cool slightly.
Bon appetit!
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