Cherry-filled puffins
Ingredients
Yeast dough – 600 gCherries – 500 g
Brown sugar – 300 g
Starch – 2.5 tbsp.
Check out the recipe
Step by step recipe with photo
Filling! Agree that the most important thing in any pie, pie and puff pastry is a tasty filling. And the more of it, the tastier it is. Few can refuse cherry pies. And if they are pies on a pastry, and even with a tasty cherry filling, it’s hard to stop.Cherries can be fresh or frozen. The main thing is to make sure there are no pips! If you have frozen cherries, just take them out of the freezer and leave them at room temperature for 10-15 minutes.
Then add the sugar and stir to make the cherries juice. I have brown sugar, but if you add granulated sugar, the puffs will be just as tasty.
When the sugar has dissolved, you can add the starch. The starch will make the filling thicker and keep it from leaking during frying. Add the starch, stir well to break up any lumps, and put the pot on the fire. Cook, stirring constantly, until boiling.
When the cherries in their own juice begins to resemble a thick kissel, turn off the fire.
There are many recipes for muffin dough on this site. You can make it or buy it ready-made in the store.
Divide the dough into small balls the size of a chicken egg.
Roll out small tortillas from each piece. Place the filling in the middle of each one.
Connect the caracas.
Fry the dumplings in deep fryer or, like me, in less oil on both sides in a frying pan.
Cherry-filled puffins are ready.
Yummy, which only lasted for the duration of the photo shoot with the drooling squad hovering over me.
