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Puff pastry with cherries

Puff pastry with cherries

It was the turn of the cherries to delight our senses and to satisfy our appetite for fruit. Because I went straight to the source, that is in the cherry, I made many goodies, that is cakes, compote, jam and I still have some ideas .....

  • pastry dough
  • 300 gr cherries
  • 300 ml cherry syrup
  • 2 sachets of vanilla pudding
  • 3 tablespoons sugar
  • egg

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Cherry puff pastry:

Remove the seeds from the cherries and put the sugar on them. The pudding is mixed with a little syrup to be quite fluid. The rest of the syrup is placed over the cherries in a pan and put on the fire. , stirring until it thickens enough.

Spread the puff pastry (I bought it, don't scold me too much) then put the cherry filling and roll it. Grease it with egg on top, make a few notches and put it in the hot oven for about 30 minutes.

Sprinkle with powdered sugar and we can add some fruit ... as if there aren't too many.

Good appetite!!!


Puff pastry with cherries!

Sometimes it just happens that we no longer have the strength to prepare the dough, and the guests have to arrive soon. It is in such cases that we use this quick and delicious recipe - a few available ingredients are needed to prepare it! It allows the invention and testing of different fillings (sweet or salty), as well as different shapes!

INGREDIENT:

-500 g of unleavened puff pastry

-a jar of cherries preserved in their own juice

METHOD OF PREPARATION:

1.Thaw the puff pastry. Then cut it into equal rectangles.

2.Mix the sugar and starch.

3. Separate the egg white from the egg yolk. Beat them a little with a fork, adding a teaspoon of water to the yolk.

4. Transfer the canned cherries to a strainer and wait until all the juice has drained from them.

5.Model the dishes: place a few cherries in the middle of a rectangle of dough. Sprinkle them with sugar combined with starch.

6. Grease the free edges of the dough rectangle with egg white, using the silicone brush.

7.Then cover it with another rectangle of dough (you can stretch it a little with your hands, so that it is enough to cover the lower layers) and gently glue the edges (egg white plays the role of adhesive: so you can avoid using the fork to glue the dough and, as a result, the layers of puff pastry are more visible on the edges of baked goods).

8. Place the dishes on the tray lined with baking paper or a silicone sheet. Grease their surface with beaten egg yolk, trying not to touch their "seams" so that they can expand.

9.Insert the tray into the preheated oven to 200 ° C, placing it on the middle shelf (top-down program). Bake the cherry puff pastry for 15 minutes.

10. Allow the preparations to cool, then sprinkle with powdered sugar.

11. Serve them with great pleasure!

If you want, you can not cover the dishes with yolk before baking, but grease them with melted butter after removing them from the oven, so that they become softer and finer!


Chocolate bread

What does a perfect morning look like? Sunny, lazy, with loved ones. And if you put these wonders next to a cup of steaming coffee, you have clearly found the recipe for success. The chocolate bread recipe is not complicated at all, but it takes a long time, like most good things in life. A fluffy dough, with plenty of butter, worked but also well rested, will reward you with a divine breakfast.

Puff pastry dough ingredients:
  • 450 g of pastry flour
  • 120 ml of water
  • 120 ml of milk
  • 50 g - 60 g of sugar
  • a packet of dry yeast
  • 45 g of soft butter
  • 285 g cold butter
For the preparation of chocolate bread you will also need:
  • an egg - lightly beaten, along with a few teaspoons of water
  • 10 pieces of chocolate, about 2 cm X 5 cm
  • Almond flakes
Dough preparation

It is good to start preparing the chocolate bread dough at least a day before. Why? The more rested it is, the more fluffy and airy it will become.

So I put water, lukewarm milk, sugar and yeast in a bowl, and let them work for a while. I added the soft butter and gradually began to incorporate the flour. I obtained an elastic and slightly sticky dough, which I left to cool for an hour.

In the meantime, I prepared the sheet of cold butter. This is the essence of the chocolate bread dough: plenty of butter and cold processing.

I cut it into slices of about 1 cm, placed them between two baking sheets, and beat them with a rolling pin until I got a uniform piece. A square with a side of about 18 cm came out. Then I left it cold.

I took the dough out of the fridge and spread it quickly so that it wouldn't heat up. I formed a square that I fitted with the butter sheet, covered it like in an envelope and rolled it lightly. To keep the order of the dozens of layers of dough that will form, I roll it in only one direction, keeping its rectangular shape.

I put the obtained sheet on a tray, covered it with foil and let it cool for 2 hours.

After it cooled well, I stretched the sheet more, it should have been about 60 cm, and I folded it into 3. And so I formed the first 3 layers of puff pastry.

Cold again, covered with foil, for at least an hour.

I took out the dough, turned it upside down, and rolled it up to 60 cm again, and folded it back into 3. I reached 9 layers.

I repeated 4 more times, taking care to allow enough cooling time and to run fast. I got 243 layers - I didn't count them each, but you have to take my word for itâ & # x20AC; & # x2122;

The last cold roll was overnight, so in the morning I had fresh puff pastry dough, only good for chocolate bread.

Chocolate bread preparation

I cut the piece of dough in half and from each I got 5 rectangles.

Don't throw your heads away. As asymmetrical as they are, I rolled them in the shape of a croissant and baked them together with the pieces of chocolate bread.

I folded the chocolate, greased all the pieces with the egg mixture and left them to rise in the fridge for about 20 minutes.

Before putting them in the preheated oven at 180 degrees, I gave them another layer of egg and sprinkled a few almond flakes.

After 20-25 minutes in the oven and a little time to cool, so as not to burn, I am ready to enjoy.


Apricot strudel and homemade puff pastry

If it's still ripe apricot season, I took advantage of their aroma and color in a delicious apricot strudel and homemade puff pastry.

Sweet and sour, as I like it, with many apricots that have kept their color beautiful, it invites you to enjoy it quickly.

The next one will be with cherries, as soon as possible, because they come out so good with homemade dough.

I also presented on the blog homemade puff pastry recipes, but as I like to juggle the ingredients, this is slightly different.

I really like homemade doughs like this tart dough, or dough for sheets on the back of the tray.

Satisfaction is maximum when everything is prepared at home, and the taste is right!


Cherry or cherry cake

A cake that I noticed not long ago and I decided to try it with cherries because I like them very much and now it's their season. What a & # 8230 cake goodness came out!

  • 1 packet of frozen puff pastry dough (preferably it would be 500g but I only found 800g. It is the package with 2 sheets)
  • 1.2 kg cherries or cherries
  • powdered sugar
  • 1l milk
  • 3 sachets of vanilla pudding
  • 200g sugar (because I used cherries I put 250g)
  • 1 vanilla sugar with bourbon flavor
  • 500ml whipped cream
  • 15g food jelly

1. Wash the cherries, loosen the seeds and let them drain.

2. Let the dough thaw at room temperature.

Preheat the oven to 190g C.

We take the first sheet of dough and spread it with the rolling pin until we get a square of 40x40cm.

Then cut it into 5 strips 8cm wide (5 & # 2158 = 40).

On each strip we put cherries and then roll lightly (we can help ourselves with a little flour). If you use fresh cherries, it would be good to give them powdered sugar first. I did not read the recipe carefully and sprinkled it on them :).

We roll it in a spiral shape. We do the same with the other strips and roll them one after the other until we get a spiral. Each time at the ends we gather lightly so that the cherries do not come out.

The diameter of the spiral should be 26cm.

Bake until browned (approx. 20 minutes) and then let it cool completely.

Do the same with the other part of the dough.

3. For the cream, boil 700ml of milk with the sugar and vanilla sugar. In the remaining 300ml we dissolve the pudding powder.

We hydrate the gelatin in 3 tablespoons of cold water.

When the milk with the sugar is hot, add the pudding and cold milk mixture and stir constantly until it thickens. When the pudding has thickened, turn off the heat and add the gelatin. Mix well until dissolved and allow to cool, stirring occasionally with a whisk.

Whip the whipping cream well and put it in the cold until the pudding cools down.

Then add over the pudding cream and mix lightly.

4. Unwrap the first spiral on the baking paper with a knife (be careful it must be cold) and place it on a plate.

We put a cake ring around it. I used a 26 cm ring but left it open because the spiral was 26 cm and a little. If you do not have an adjustable ring then it would be good to use one in the shape of 28cm.

We put half the cream then the other spiral and then the other half of the cream.

Let cool overnight.

The next day we take the ring, decorate and serve.

It is very cool and good.

The recipe is taken from coolinarika.com with thanks.

The original recipe said 500g of frozen dough which is divided into 2 sheets of 250g. It would be good if you could find the right weight.

If you use cherries, do not add powdered sugar

Attention to the size, my advice would be to make the spirals smaller only with 4 twisted strips for a shape of 26cm. Even if it comes out smaller in diameter, it doesn't matter, the cream will be uniform everywhere.

And another photo to make sure you read the comments :):

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Cheese and cherry pie

The cheese pie is popular (with small additions from me) and is baked in the shape of a cake!

We remove the seeds from the cherries and cut / cut them in half.

The cottage cheese is mixed with the sugar, vanilla sugar and coconut. Add the 4 whole eggs and mix well.

Cut the dough sheet in half, cut a larger part according to the inside of the cake form, and the other smaller part, just enough to cover the cheese filling.

With the excess dough, which is cut after placing the larger part in the shape of a cake, zig-zag grids are made.

Place the larger part in the form lined with baking sheet, prick it with a fork from place to place, add a few tablespoons of the cheese filling, place half of the cherries on top, add the rest of the filling, then the cherries. Place the small part of the dough on top, prick it with a fork, then grease it with egg yolk and place the grids, grease it with yolk.


Ingredients for 8 sales:

  • 270 ml of lukewarm water
  • 350-450 flour
  • 7 grams of dry yeast
  • 2 tablespoons oil
  • salt
  • 1 teaspoon sugar (for dough) + 8 tablespoons sugar (for sales)
  • 1.5 kg cherries

Method of preparation:

1. Put water, salt, 1 teaspoon of sugar, yeast, oil in a bowl and mix until the ingredients melt.

2. Add the flour. I mix with a whisk until the dough becomes quite thick. Then knead by hand.

3. When the dough has a stronger consistency, put a little flour at the bottom of the bowl and pull the dough all the way to the middle, this way you do not risk adding too much flour. This is done until the bowl is clean and not nothing sticks to his hands.

4. Cover with a towel and leave to rise for 40-50 minutes.

5. Divide the dough into 8 parts. Gather each piece again, and let it rest for another 5-10 minutes.

6. Take a ball of dough, spread it with a rolling pin and add a handful of cherries and a tablespoon of sugar.

7. Grab one side of the cake and pull it carefully in the middle. Then in the opposite direction, sticking the dough in the middle. So pull all the parts in the middle.

8. Put the vegetables on a tray lined with baking paper and pressed with a little flour. Bake at 220 degrees for 20-30 minutes.


  • 400 g cherries
  • 3 eggs husband
  • 200 ml of milk
  • 1 tablespoon natural vanilla extract
  • 100 g of sugar
  • 90 g flour
  • a pinch of salt
  • a cube of butter for greased form
  • vanilla powdered sugar for decoration

We wash the cherries, clean the stalks and remove the seeds. Grease with butter a form with a diameter of 25 cm and place the cherries.

Beat the eggs with the sugar and vanilla extract until the sugar crystals dissolve. Add the milk and salt, mix for homogenization and then incorporate the sifted flour.

Pour this composition over the cherries and put in the preheated oven for 35-40 minutes at 180 ° C.

When it has cooled completely, portion and sprinkle plenty of vanilla powdered sugar. Good job and good appetite!
source

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Roddit Household: Recipes, DIY, Lifehacks, Hobbies - 12/21/2020

In this weekly thread you can discuss everything you have done around the house and any interests you have - details and pictures are encouraged!

Have you prepared anything delicious? Have you repaired any old furniture? Do you have a hobby that you are proud of? Did you make that old car start? Did you find a recipe from grandma or a tool from grandpa and do you want to share it with others? This thread is for you.

This thread will be created every two weeks, every month. Previous posts.

I messed up a bit with some game meat:

Roast duck and venison steak with caramelized pears and seasonal vegetables

Fir-shaped puff pastry with spinach, cream cheese, cheese, and cheese, but also a sweet one with hazelnut nutella

We also have a dark chocolate cake in the shape of a cake.

I want to make a dividing wall like in this example.

How hard would it be to make it DIY and not get a gypsy if I buy the wood already cut and planed? Has anyone tried anything like this before? I don't really understand how to get caught in the ceiling and on the floor without seeing the catches.

what wood do you find in our country, it is a bit impossible to do something like that and look the same after 3-5 years. Within the limits of our country, you can turn to a company like Salice to make those vertical poles made of double chipboard with edging. The same goes for the top-down sleepers. Then some spacers as double as 50-100 or as much as you want to have between the poles. You can mount them yourself with some help. That's about it

Maybe it's possible to make it out of WPC plastic?

I don't know what experience you have with DIY, but I think this work will be for you about what the pyramids were like for the pharaohs. A titanic job, it will take decades to finish, maybe even your descendants will finish it. It will be the favorite gossip topic of neighbors and relatives, and in the end everyone will end up stealing a few pieces of your work so they can build a door, a shelf or various baseboards.

Plus there are 95% chances to use fir wood, which I do not recommend for a work of this, primarily for aesthetic reasons. And with the catch so that no nails or screws can be seen, I don't know how to say more delicately, if you can't figure out that picture (which I think is very nicely executed) it's an extra reason not to start work.


Strudel woven with cherries

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