Cherry puff pastry
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
If you already have puff pastry, this recipe won't take long. You can make it ahead of time or buy ready-made. For the filling, you'll only need canned cherries mixed with breadcrumbs. Follow the recipe's instructions to build a house-like structure with a floor, walls, and ceiling, inside which the filling will lie. At first glance, it may seem like there's too much filling, but the dough will rise well during baking, and the "house" will become quite tall and fluffy. This crisp, golden cherry puff pastry is a perfect treat for a home-cooked tea party.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 thawed sheets of puff pastry
- 1 egg, beaten with 2 tablespoons of water
- 1 can of canned pie cherries, drained
- 0.5 cups breadcrumbs
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Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- Trim the 4 "walls" of the puff pastry by cutting strips approximately 2.5 cm wide along each side of the sheet. Set the "walls" aside. Prick the remaining dough—the "floor"—all over the surface with a fork to release steam.
- Brush the "floor" with a thin layer of beaten egg. Place the "walls" on top of the floor, edge-on, at the edges. Brush the ends of the "walls" with egg and fold the long sides together to form a square.
- From the second sheet of puff pastry, cut out a square measuring 18 x 18 cm. Fold it in half and cut holes along the fold to allow steam to escape.
- Sprinkle the cherries with breadcrumbs and let them rest for 10 minutes. Spread the cherry mixture over the "half" of the dough, using more than you might think necessary, as the "walls" of the dough will rise during baking. Brush the egg mixture onto the "walls," being careful not to get it on the cut edges.
- Place the second sheet of slits on top and brush it with the egg mixture.
- Bake in the oven for 30 minutes. Then reduce the temperature to 175°C and bake for another 30 minutes.
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