Puff pastry with cherries

Invariably delicious sweet pies with fresh cherry puff pastry. Delicious pies that both adults and children like. Easy to prepare I try to always keep a package or two of puff pastry in the freezer. It has helped me out more than once when I urgently need to cook something for tea. Fast, easy and diverse) What products are there in the house, I make puffs with those) Ham with cheese, sausages, apples, berries, cottage cheese. But the most delicious thing is puff pastry with cherries! If you have never cooked such pies before, then feel free to get down to business, and I will tell you how it is done.

znlena

The author of the recipe

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Composition / ingredients

Servings:

Puff pastry

500

Cherry (pitted)

300

Sugar

100

Vanillin (on the tip of the knife)

to taste

Starch

Chicken eggs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 6 % 4 g

Fats 21 % 14 g

Carbohydrates 74 % 50 g

279 kcal

GI: 44 / 36 / 20

Step-by-step cooking

Cooking time: 1 h

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Pies are obtained, depending on the size, 8-10 pieces.
First of all, let's get rid of the excess juice in the cherry. If this is not done, the juice will flow out during baking. Pour the cherries into a colander or sieve, and sprinkle it with a mixture of sugar and vanilla. Take sugar at your discretion. 1/3 cup is enough for me, but if you like it sweeter, then feel free to put more. Leave for about 30-40 minutes. Periodically shake or stir with a spoon.
Meanwhile, take the finished puff pastry and cut it into rectangles. The size of the rectangles is approximately 8x10. Roll out slightly. The dough should not be thin. If I take an 8x10 rectangle, then after rolling it out it becomes about 10x15. In general, it's clear - we don't ride much))
We spread the cherry on one half. In order for the pies to have a related filling, and not just berries, we add starch. I just sprinkle it on top. For one pie, I take 1 tsp of starch without a top. Don't put the filling too close to the edge, and don't put too much filling. The filling should be distributed freely in the pie. If there is a lot of filling, the pie will burst. Not scary, but not beautiful)
We separate the yolk from the protein. We smear the edges with protein and carefully fasten them. The top of the pie is smeared with whipped yolk.
Grease the baking sheet with oil and spread the pies at a small distance from each other. I use parchment paper, it also needs to be oiled, otherwise the pies will stick.
We send the pies to the oven, preheated to 180 degrees, for 20-25 minutes.
I like these pies more warm, so while the pies are baking, I set the table)
By the way, very tasty pies are made from cottage cheese with cherries. In this case, I put cottage cheese, cherry on top of it and sprinkle with starch. I take 1/2 tsp of starch. Cottage cheese should also be allowed to drain.