Mini pies with cherries
2 hours for the dough
Small shortbread pies require a little more time to cook than one large pie. But it’s so pleasant to get them one by one and eat along with a cup of coffee.
And they are very convenient, as you can mke a few variantst at a time, using different fillings: cherry, blueberry, raspberry, apricot.
You can vary their size and form: galettes can be round, square, rectangle-shaped, decorated with dough patterns.
Shortbread dough is always a little flaky, so by its structure resembles puff pastry.
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Mix flour with sugar. Quickly grate the butter into the mix and grind into crumbs.
Gradually add water and knead an elastic dough.
Wrap the dough in food film and leave to rest in the fridge for two hours.
Place pitted cherries with sugar in a saucepan. Leave for 15 minutes so that the berries release juice.
Bring cherries and sugar to a boil. Pour corn starch diluted with water on top. Bring the mixture to a boil and thicken. Cool down.
Roll out the dough to approximately 4-5 mm thick. Cut out circles or make the shape you prefer.
You can put 0.5 tsp of almond flour on each workpiece – it will absorb excess juice from cherries.
Place the cherries on the dough without excess liquid.
Cover the filling with the second piece of dough and secure the edges with a fork.
Make a little incision on top so that the steam comes out.
Grease with crust mixture (mix egg yolk with milk). Sprinkle with sugar.
Bake for 20-25 minutes at 180°C.