Cherry puff pastry puff pastry recipe with photo

Puff pastries with cherries

To prepare cherry puffs, fresh and frozen berries are suitable, which need to be thawed and drained in a colander. There is no need for excess liquid in the dough.

Ingredients:

half a kilo of dough;
1 stack berries;
5 tbsp sugar;
egg;
4 tsp starch.

Preparation:

Roll out the dough to 3 mm. thick and cut the layer into eight rectangles of the same size.
Beat the egg with a fork and brush each rectangle.
Squeeze the washed berries well, add sugar and stir.
Place some cherries on one half of the rectangles and sprinkle with 0.5 tsp of starch, cover the berries with the other half and secure the edges with a fork.
Brush the puff pastries with egg and bake for 25 minutes.

Be sure to add starch to the puff pastries: it will retain the juice. This type of baking turns out more juicy.

Puff pastries with cherries and cottage cheese

In sweet baked goods, cottage cheese and berries are a good combination. Prepare delicious puff pastries with this filling for a quick and flavorful breakfast.

Ingredients:

cottage cheese – 250 g;
dough – 300 g;
egg;
1 stack cherries;
sugar – 3 tbsp. l.

Preparation:

Squeeze the liquid from the cherries, mash the cottage cheese with a spoon and add the egg and sugar, stir.
Cut the dough into equal pieces, if necessary, roll it out a little first, put cottage cheese filling on half of each, and a few berries on top.
Make several cuts with a knife on the free side of the dough.
Close the filling and pinch the edges with a fork.
Brush the cherry puff pastry puffs with water and bake for 15 minutes.

You can add a little vanillin to the filling for cottage cheese and cherry puffs for flavor.

Video recipe

After watching the video recipe for peace of mind, you will know exactly how to roll out the dough, how to cut half a square into strips, and you will also be able to see the finished baked goods.
If you like vanilla flavor, you can add a little vanilla or other spice of your choice when cooking the filling. Do you like to make cherry puff pastries at home? Did you like this simple recipe? Do you have any secrets that help you achieve tender, aromatic baked goods? Share your experience in the comments, and other home cooking lovers will appreciate your skills.

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Puff pastries with apple and cherry

Baking with apples and berries is always satisfying and tasty. Children love these puff pastries. Pamper your family after a walk!

The best cherry pie recipes

45 minutes

270 kcal

5/5 (1)

Nowadays, berries are available at any time of the year, so why not make a delicious pie with them? A wonderful combination of sweet and sour cherries and the most delicate puff pastry is a wonderful find for any housewife. In addition, cherry pie made from puff pastry without yeast contains much fewer calories compared to fatty pastries and cakes, so you can safely include this dish in your diet for losing weight. In addition, if your family members suddenly want fresh baked goods for tea on a cold winter evening, surprise them with a puff pastry pie with frozen cherries. Believe me, they will be very grateful to you.

I propose to work together on a recipe for cherry pie made from ready-made puff pastry, which is prepared simply and quickly, and the result is so beautiful and aromatic that it really attracts guests and family.

Kitchenware

deep container for preparing the filling;
baking dish for the product. I took a mold with removable sides with a diameter of 28 cm;
rolling pin for rolling out dough;

sharp knife or scissors to remove excess dough;
gauze or brush for greasing the dough;
flat dish for serving baked goods on the table.

Layer pie with cherries. Recipe

We invite you to try a very tasty closed pie with cherry filling. The secret to the success of this dessert is moderation. If you overdo it and add too many cherries, the filling will spread and burn during cooking. To prevent this from happening, follow our instructions:

Prepare 500 grams of puff pastry yourself or defrost the same amount of ready-made dough.
Roll out the first layer with a rolling pin and place in a pie pan, previously greased with oil.
Take 800 grams of thawed or canned berries and wait until the excess juice drains from them. After this, sprinkle them with two tablespoons of starch and place them in an even layer on the dough.
Mix 200 grams of sour cream with half a glass of sugar and three chicken eggs. Spread the mixture over the cherries.
Make a “lid” for the pie from the second layer of dough, place it on the filling and pinch the edges inward.
Puff pastry pie with cherries is cooked in the oven for about 30 minutes.

Before serving, let the dessert cool, only then cut it into portions.

How to choose ingredients

To bake a delicious pie, you can choose both yeast and yeast-free puff pastry

. The first will require additional proofing after assembling the product, but as a result you will get a fluffier pie. As for yeast-free dough, products with it turn out much more tender, they simply melt in your mouth. The choice is yours, but I prefer to use yeast puff pastry.

In the store, choose yeast dough from the depths of the freezer, then there is a chance that it will not melt before you bring it home. Also pay attention to the edges of the yeast-free puff pastry in the package.

– if they are wrinkled, it means the product has been defrosted, and this can be critical for the pie.

The main rule when buying cherries:

The darker the color of the berry, the tastier, sweeter and healthier it is.

For baking fruit and cottage cheese products, potato starch is best, not corn starch.

, because the first one absorbs liquid better. When buying granulated sugar, turn the pack in your hands without opening the package - if the sugar easily pours from corner to corner, then you have chosen a quality product.

Step-by-step instruction

Preparing the filling

Putting the pie together

Set the oven to preheat to 200 degrees.
Lightly roll out the finished puff pastry according to the size of your baking dish.
Then we transfer the dough into the mold, level it and make sides.
Pour cherries into the bottom and distribute them evenly over the surface of the dough.
Carefully cut off the excess dough along the edge with a knife or scissors.
We combine the scraps of puff pastry into one lump and divide into equal parts. Then we twist them into flagella and lay them beautifully on the pie - you get a kind of grid.
The ends of the bundles and the edges of the bottom layer of dough are carefully fastened together.
Brush the entire surface of the dough with beaten egg using a brush or piece of gauze.
Place the pie in a warm room to proof, it will take 15 minutes.

The final stage

Cherry pie made from puff pastry. Recipe

In the modern world, fresh berries are available to consumers almost all year round. However, you can use frozen or canned cherries for this recipe. The pleasant sweet and sour taste of these berries goes well with puff pastry and will definitely please all lovers of a delicious dessert. We will prepare a puff pastry pie with cherries like this:

Defrost the finished puff pastry by dividing it into layers.
Thaw a pack of frozen berries in the microwave.
Combine cherries with two tablespoons of sugar and two tablespoons of starch.
Grease a baking dish with butter and place a rolled out layer of puff pastry on the bottom.
Place the filling, spreading it evenly over the surface.
Cut the second layer of dough into strips and place them in the form of a lattice on the pie.
Carefully fold the edges of the bottom layer inward.
Cook the dish in a preheated oven until the dough is browned.

Allow the pie to cool before cutting into portions. In this case, the filling will not spread, and your dessert will retain its aesthetic appearance.

How to decorate a pie

After cutting the pie into portions, sprinkle each piece generously with powdered sugar
.
Cherry pie is also very tasty to eat with sour cream
- place a tablespoon of sour cream on a plate with a piece of pastry, and place a cherry on top of the sauce.
In addition, I advise you to coat the pie with thick sour cream or sour cream, and sprinkle with curly confectionery powder or grated chocolate on top - little children will really like this appetizing look.

Possible other preparation and filling options

As I wrote earlier, cherry pie goes very well with sour cream, so I want to draw your special attention to. This delicacy turns out to be so tasty that be prepared for constant requests from your family to cook it more and more often. Take just a few minutes to prepare a delicious dessert for your evening tea -. The motto of this recipe is that you relax, the multicooker works for you.

Cherry pie can be made not only from puff pastry without yeast. I offer you a recipe that is very tasty, crumbly, delicate in taste and easy to prepare. In addition, be sure to bake a delicious one. It is not at all difficult to prepare, and the result is a very pleasant-looking and aromatic combination of sweet curd cream and sour berries. In the frosty winter, a simple and reliable recipe will come in handy, which is great for friendly gatherings.

A delicious dessert is not necessarily a newfangled cheesecake, panna cotta or fondue. To pamper your family with something sweet, you don’t have to cook something complicated and intricate: after all, the simplest dishes can be surprisingly tasty.

Here, for example, are puff pastry pies with cherries. It would seem, what could be more banal? And yet this is one of the most favorite delicacies of most children and many adults. These pies are not difficult to prepare, but they will easily conquer both your heart and stomach.

Ingredients:

500 g puff pastry;
300 g pitted cherries;
100 g sugar;
2-3 tablespoons of starch;
1 yolk;
1 tsp water;
powdered sugar for sprinkling.

Preparation:

You can use either fresh or frozen cherries for this recipe. This time I was just cooking with those that I had stored in the freezer for the winter. Such cherries must first be defrosted. Place the cherries in a colander set over a bowl or pan and leave them at room temperature until completely defrosted.

As for the dough, it is, of course, better to use puff pastry that you prepare yourself. But in our hasty age there is not always time to prepare it. In this case, ready-made puff pastry usually helps me out - it is sold in almost all stores, is relatively inexpensive, and cooking with it is a pleasure. It also needs to be defrosted.

Lightly roll out the defrosted dough on a floured surface, moving the rolling pin in one direction only. The dough should not be very thin.

Cut the dough into rectangles measuring approximately 8x10 cm.

Place the cherries in a dry bowl and add starch.

Mix cherries with starch.

Place cherries in the middle of each piece of dough - along the piece of dough. We put enough cherries so that it is convenient to make a pie. If you put a lot of cherries, the pie may burst during baking.

Sprinkle a little sugar on top of the cherries - to your taste, trying not to get it on the edge of the dough.

And quickly roll up the oblong pie - connect the long edges and carefully fasten them. Then we wrap the edges.

Place the pies on a baking sheet, seam side down. Pre-cover the baking sheet with baking paper or a silicone mat.

Combine the yolk with water or milk and lightly beat with a fork. Grease the top of the pies with yolk.

Bake in an oven preheated to 180 degrees for about 20-30 minutes until golden brown.

On Saturday evening, when the troubles of work are left behind, you really want to relax and invite friends over! For such an occasion, delicious homemade cakes will come in very handy. Make cherry puff pastry pie and you will be rewarded with gratitude and praise.

Such a delicacy can be safely served on a holiday table, and if you form it in the shape of a “figure eight”, then you can’t think of a better gift for March 8th - men, pay attention! This recipe is easy to make and doesn’t take much time, but the end result is very, very tasty.

Kitchen tools:

rolling pin, disc cutter for dough, silicone brush, fork, container for beating yolk, sieve for cherries.

Ingredients

How to choose the right ingredients

You can use both puff yeast dough and puff pastry without yeast. Both options can be bought without problems in any supermarket - the main thing is to keep an eye on the expiration date.
Cherries must be pitted.

Step-by-step recipe for making cherry pie from puff pastry without yeast

Pre-defrost the dough and cherries. Place the cherries in a sieve to remove all excess liquid.
Roll out the dough a little with a rolling pin, not very thin. Using a pastry cutter, cut off the corners to create a rectangle with cut corners.
Using a circular knife, cut out a ribbon about 5 cm wide from a layer of dough. We start from the corner, continue in a circle and end in the center of the layer. The entire layer should turn into one long ribbon that resembles a spiral.
Place the cherries in the middle of the ribbon at a distance of 4-5 cm from each other.
Sprinkle them with sugar and pinch the edges of the ribbon together, as if making dumplings. The seam must look up.
We twist the ribbon with cherries in a spiral into a circle. You should get two circles: the larger one is the lower part of the “eight”, the smaller one is the upper part.
Carefully transfer the circles to a baking sheet covered with a silicone mat or parchment. We arrange them in a figure eight pattern. We wrap the remaining piece of dough around the pie to give it a finished look.
Beat the yolk in a container with a fork and use a brush to brush the top of the pie. This will give our pie a delicious blush.
Place the pie in an oven preheated to 180-190 degrees for 20-25 minutes. We check the readiness of the pie with a thin wooden splinter or toothpick.
We take out the rosy, appetizing, aromatic miracle from the oven. Sprinkle the pie generously with powdered sugar and serve.

How to serve baked goods correctly

It is better to serve the pie warm to enjoy its aroma, juiciness and pleasant crunch. Strong black tea or black coffee will perfectly complement such baked goods. Ice cream or whipped cream would also be nice. In addition, the pie goes well with warm milk.

Video recipe for making puff pastry pie with frozen cherries

To see the technology for making the pie with your own eyes, I suggest you watch this video. It will clearly demonstrate how the steps specified in the recipe are performed. Don't be afraid, you can do everything, and the result will certainly please you!

Secrets have a sweet tooth

Before putting the cherry pie made from puff pastry dough into the oven, you need to keep it in a warm place so that the dough can rise and rise.
For a larger pie, use 1 kg of dough.
It is better to use fresh cherries, then the pie will be very aromatic and juicy.
Instead of cherries, you can use any fruit or berries. It all depends on your taste and preferences.

Options for baking with cherries

Layered pie with cherries is a real favorite of gourmets and connoisseurs of culinary masterpieces. Cherry as a filling goes well with other products. - although high in calories, it is a healthy and tasty sweet, an excellent option for evening tea, as well as an addition to a cup of coffee for breakfast. It is better to use fresh berries for it, but it will turn out no less tasty, juicy and aromatic. Be sure to try it!

It will captivate your guests, friends and loved ones with its tenderness, softness and aroma. It can be prepared from either yeast or shortbread dough. the combination of sweet dough and cherry sourness gives it a special piquancy.

For those who adhere to fasting or simply watch their figure, it will be a godsend, whose honey aroma and sweet and sour taste will conquer you, and the ease and speed of preparation will surprise and delight you. For those who work a lot, are very busy, or don’t like to stand at the stove for a long time, this recipe will come in handy. It will take very little effort and time, but the result will definitely please you.

Cherry pies have always been and will be a decoration for both festive and everyday tables.

. Delight your family and friends with delicious pastries, don’t be afraid to try new combinations and share your wishes with us in the comments!

History of puff pastry

A puff pastry or other culinary product made from puff pastry is called a puff pastry. The invention of puff pastry is attributed to the 17th century French artist Claude Lorrain, one of the greatest masters of classical landscape painting. Puff pastry can be unleavened or yeasted. In any case, in addition to flour, its main component is different types of fats (usually butter, sometimes margarine). The layering of the dough is achieved due to the content of individual layers of fat, which ceases to be liquid at room temperature.

During cooking, thin layers alternate with layers of fat, the resulting dough is repeatedly rolled out and folded in order to increase the number of layers. Preparing such dough is a very labor-intensive task, since it must be rolled out in a very thin layer, but in no case allowing it to break. The dough needs to be cool during the rolling process, so it is chilled after each layer is made. Fortunately, today you can buy ready-made, but frozen puff pastry in almost any supermarket and use it at your discretion, that is, for making culinary products at home. By the way, confectioners among themselves call “puff pastry” not only pastries, but also the puff pastry itself. For example, “make a puff pastry” means nothing more than making puff pastry.

How to make cherry pie from puff pastry according to a step-by-step recipe with photos

35 min

375 kcal

5/5 (2)

One of the most important advantages of cherry pie made from puff pastry or without yeast dough is that without spending too much time and effort, you get a real culinary masterpiece that gives a head start to store-bought delicacies, for which you will have to pay a tidy sum.

Also important is the fact that you don't need years of culinary experience to bake, as I baked my first cherry layer cake myself when I was 13 years old. Basically, my grandmother’s signature recipe, who knew how to not only bake excellent pies, but also write detailed manuals, helped me a lot.

Today I would like to share with you my grandmother’s good old recipe, thanks to which I have forever fallen in love with puff pastry cherry pies.

Kitchen appliances

a baking sheet with a non-stick coating with a diagonal of 22 cm or a mold (preferably detachable) with a diameter of 20 cm;
tablespoons and teaspoons;
deep bowls (several pieces) with a capacity from 350 to 1000 ml;
plastic film;
sharp knife;
measuring cup or kitchen scale;
metal whisk and wooden spatula;

You will also need paper towels and a blender, since some ingredients are best mixed using special equipment.

You will need

Filling and filling:

Puff pastry	500-600 g
Granulated sugar	150 g
Starch	25 g
Eggs	3 pcs.
Cherry	700-800 g
Creamy margarine	20 g
Sour cream	200 ml
Vanillin	5 g

Additionally

1 egg yolk;
1 tbsp. spoon of powdered sugar;
1 teaspoon of cinnamon powder.

Puff pastry pie works great with any variety of cherries (fresh or frozen), but it’s best not to use completely acidic fruits, such as spanka, as you’ll have to add too much sugar to neutralize the acid.

In addition, select sour cream with a high (and real!) fat content to ensure that the mass hardens in the oven.

Cooking sequence

Preparation:

Remove the dough from the refrigerator at least two hours before baking.
Defrost it in a warm place, let the yeast rise a little.
After defrosting, knead the yeast-free dough a little and wrap it in film.
We put it in the regular section of the refrigerator and keep it there for about half an hour.
Wash fresh cherries and wipe with paper towels.
Remove the seeds with a pin and let the excess juice drain.
Thaw the frozen cherries by transferring them to a colander.

It is also advisable to remove the pits from frozen cherries, since a pit caught during eating will spoil the entire impression of the product. To do this, use a pin with a smaller head than for fresh berries. Do not drain the juice immediately, but let the cherries sit in it for about half an hour.

Fill:

Fill the eggs with granulated sugar and mix with a whisk.
Let beat at medium speed for about a minute.
After this, add sour cream and beat again for at least 30 seconds.
At the final stage, add vanilla and turn off the blender.

In addition to vanillin, you can add ground ginger or a little liquid honey to the filling (just remember to reduce the amount of sugar), and also color it with food coloring. My family loves it when I fill it with some unexpected color - like green or blue. Filling:

Sprinkle the prepared cherries generously with starch.
Gently mix with a spatula and let stand for about ten minutes.
If the cherries release juice again, carefully drain it with a spoon.

You can also add your favorite steamed dried fruits, such as raisins or apples, to the cherries, but no more than a tablespoon, since these “seasonings” should not interrupt the taste of the juicy berries.

Assembly:

We treat the dough form or baking sheet with creamy margarine.
Remove the dough from a cold place and immediately divide it into 2 parts.
Roll out the first part according to your shape and place it on a baking sheet.
We manually spread the layer along the bottom, making fairly high and dense sides.
Then lay out the filling and carefully level it, trying not to put pressure on the cherries.
After this, pour the filling evenly over the berries.
We roll out the second layer in the same way, but with a smaller diameter.
Cover the filling with it and carefully attach the edges to the sides.
Using a fork, pierce the surface of the prepared pie in several places.
Let the cake brew for a while (for yeast dough, extend this stage to 10 minutes).
Meanwhile, lightly beat the yolk and cover visible areas of the dough with it.

It is not necessary to make a closed pie, although the puff pastry looks just made for this. You can do it differently: roll out the second layer, cut strips from it and roll them into flagella, with which you can cover the filling in the form of a lattice, not forgetting to attach it well to the sides. Bakery:

We set the oven to heat up to 180 degrees.
Place the pie in it on the middle rack.
Bake for about 25 minutes, after which we do the first check for readiness.
If the dough is not yet baked, let it stand for another 5 or 10 minutes.
Otherwise, immediately remove the product from the oven.
We give it a little time to cool and release it from the mold.
Transfer to a spacious dish and sprinkle with sugar mixed with cinnamon.

That's all, your product of amazing beauty and aroma is completely ready! Serve it whole so that your loved ones and guests will be delighted by the mere sight of this gorgeous pie.

Usually I try to ensure that the pie arrives on the table warm, but not too hot, and I additionally decorate the dish with candied fruits, slices of fruit that do not darken, or ground walnuts - my children end up drinking almost a liter of milk with several pieces of pie, not in I can tear myself away from him!

Attention to the video

Watch the video on how to properly knead the dough and filling, assemble and bake the perfect puff pastry cherry pie using the recipe just presented.

To summarize, I would like to recommend a few more great cherry pie options from the extensive collection of recipes that I came across.

First of all, try the delicious and low-calorie Pie with cottage cheese and cherries, which is so good for children's breakfast before school, as well as the crumbly, finger-licking Shortcake with Cherries, famous for its heterogeneous and very appetizing structure.

In addition, too busy housewives will appreciate Cherry Pie in a slow cooker, which is prepared quickly and almost without the participation of a cook.

In addition, it would be useful to mention an economical option - Lenten pie with cherries, which, despite the fact that it is prepared without eggs, holds its shape perfectly, as well as very interesting new recipes Pie with frozen cherries and Pie with cherries and sour cream filling.

As a staunch fan of cherries, I checked all the recipes offered myself, so I can safely assure you of the reliability of these recipes.

Enjoy your meal! I really look forward to your feedback and constructive criticism, and I also ask you to write how exactly you prepare this wonderful pie and what else you add to the dough and filling. Good luck in your culinary career!

Source: https://www.svoimirykami.club/gotovim-bistro/legkaja-vypechka/pirogi/yagodnye/s-vishnej/iz-sloenogo-testa-3.html

The benefits of puff pastry

Puff pastry, like any other, can be called healthy with a big stretch, but the same cannot be said about the filling. And today, let us remind you, on our agenda are puff pastry puffs with cherries. Cherry is a very healthy product. It contains many incredibly useful substances. The pulp, for example, is rich in bactericidal substances. The coloring pigment anthocyanin fills the fruit pulp evenly, therefore it has excellent digestibility. Coumarin, which is found in cherries, is a substance that reduces blood clotting. Therefore, cherries are used to prevent some complications of arterial atherosclerosis.

In addition, cherries contain magnesium, cobalt, iron, pigments, as well as vitamins C, B1, B6. Cherries can also remove nitrogenous waste from the body, it also helps with mental illnesses, arthritis, as a mild laxative and expectorant. Recent studies have also found that cherries contain ellagic acid, which blocks the formation of cancer cells, and therefore prevents the growth of cancerous tumors and their development. So cherry filling is not only very tasty, but also very healthy.

Cherry puff pastries, recipe with photos, preparation

First, we need to defrost the puff pastry, since it is usually sold frozen. Defrost at room temperature for about 30-40 minutes or as long as indicated on the dough package. Cut the dough into 12 equal rectangles. However, there may be fewer of them if you want to make larger puff pastries.
We visually divide each piece of puff pastry into two parts, in one of which we make small cuts with a knife, as shown in the photo. The cuts should be located approximately in the middle and not reach the edges.
We also defrost the cherries and drain the juice. You can, of course, take fresh cherries if it’s in season. These puff pastries can be prepared from frozen at any time of the year.
Add sugar to the cherries and stir.
We don’t wait for the cherries to release their juice, but immediately place them on the dough, and specifically on the part where there are no cuts.
Sprinkle starch on top of the cherries. This is done so that the juice that the cherry will release during baking does not leak out of the puff pastry. Starch acts as a “lock” for cherry juice, figuratively speaking.
Cover the cherry filling with part of the dough with cuts, while the dough along the inner edges can be greased with water to make it easier to press. Using a fork, we make “patterns” like in the photo, pressing the dough along the edges of the puff pastry.
Place the puff pastries on a baking sheet lined with parchment.
Beat the egg and brush the surface of each puff pastry with it.
Bake the puff pastry at 200C for about 15 minutes or as long as indicated on the package with the dough.
Place the finished puff pastries in a sealed container, so they will be soft and crispy at the same time. You can serve puff pastries either warm or cold—it’s equally delicious!

Well, really, a simple recipe? You're not tired, are you? KhozOboz is sure that no, because the cherry puff pastries, the recipe for which we presented to you today, is so simple that it is simply impossible to get tired when bringing it to life. However, you have already convinced yourself of everything.

Puff pastries with cherries and beer

What kind of recipes can you come up with for making pies with cherries? Consider the option of baking from puff pastry made with beer. The result will please you: not only with its amazing taste, but also with its crispy crust.

Of all the sweet pies, perhaps the most delicious are yeast pies with cherries, especially those baked in the oven. In order for the cherry pies to have an airy dough and for the filling to be thick and not leak out, it is enough to know a couple of little tricks that I will gladly share with you in this recipe. So, read carefully, and then go make some amazing cherry pies.)))

Ingredients:

yeast dough:
3 tbsp. premium flour (500 gr.)
1 large egg
1/2 tbsp. water + 1/2 tbsp. milk
3 tsp dry yeast (25 g fresh yeast)
3 tbsp. l. Sahara
3 tbsp. sunflower oil
a pinch of salt
filling:
600 gr. fresh or frozen cherries
1 cup of sugar
1 tbsp. starch
decoration:
1 egg

Cherry filling for pies

Before making the dough, let's prepare the cherries. First of all, we need ripe cherries. These can be fresh cherries or frozen. We sort out the fresh cherries, wash them, and remove the pits if desired. Thaw frozen cherries and remove pits if desired.
But the preparation of the filling does not end with this alone; the cherries should be boiled. Yes, I would like everything to be simpler and faster, but if you put fresh cherries in the pies, then there is a high probability that the filling will be sour, and the cherry juice will certainly leak out, and the dough itself will remain wet inside. Therefore, my friendly advice, do not skip the next stage, it will save your nerves and guarantee an excellent result)))))
So, we cover the cherries with sugar, the cherries release juice very quickly. Literally after half an hour, put the bowl of cherries on the fire, cook for 10 minutes over low heat.
Be sure to try, if the cherries are sour, you may need more sugar. Turn off the fire. Let the cherries cool. By the way, the filling for the pies can be made in advance; you can also use ready-made cherry jam.
Place the boiled cherries in a colander. It’s clear that we don’t pour out the cherry syrup, it’s an excellent impregnation for cakes, and you can simply make cherry jelly or a drink from cherry syrup.

Yeast dough for cherry pies

We dilute fresh yeast (or dry baker's yeast) in a warm mixture (1/2 cup milk + 1/2 cup water). Mixture temperature 40°C.
Add 1 tbsp. flour and 1 tbsp. Sahara. Mix and place in a warm place for 30 minutes.
Thanks to the warm nutrient medium, the yeast begins to quickly divide, the dough becomes covered with bubbles and begins to increase in volume.
After half an hour, add another 2 tbsp to the dough. sugar, 2.5 cups sifted flour.
Add 1 egg, 3 tbsp to the dough. vegetable oil and a pinch of salt.
Mix the dough. Then place the dough on a table sprinkled with flour and begin to knead thoroughly. Add flour a little at a time so that the dough does not turn out too tough. In general, yeast dough should be soft and pliable, but not stick to the table or hands.
We form a bun from the dough, put it in a bowl, cover with a clean napkin and put it in a warm place again for 30-40 minutes.