Deep-fried cherry pies

Deep-fried cherry pies – a detailed recipe cooking. Photo of the dish: ЭндрюPurcell Time: 2 hours. one 0 min. Difficulty: easy Quantity: 8 pies Recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For the test:

• 2 tbsp. wheat flour, and also optionally for sprinkling
• 2 tbsp. l granulated sugar
• 3/4 tsp baking powder
• 1/2 tsp salt
• 3 tbsp. l (45 gr.) Unsalted butter, cut into 1.5 cm pieces.
• 2 tbsp. l margarine
• Vegetable oil, for deep fat
• Powdered sugar, for sprinkling

For filling:

• 3 tbsp. pitted cherries, coarsely chopped (450 – 700 gr. whole cherries)
• 1/3 Art. granulated sugar
• 1/4 tsp ground cinnamon
• A pinch of salt
• 1 tbsp. l corn starch
• 1 tbsp. l freshly squeezed lemon juice

Recipes with similar ingredients: premium flour, sugar powder, cherry, cinnamon, starch, lemon juice

Recipe preparation:

1. Prepare the dough: mix flour in a food processor, granulated sugar, baking powder and salt. Add butter with margarine and mix to form a flour-like mixture coarse grinding. Add 6 tbsp. l melt water and continue mix until the dough begins to combine.
2. Put the dough on a plastic film and crush a little. Shape the dough, cover with another sheet of film and cool to a solid state, approximately 1 hour
3. Meanwhile, prepare the filling: mix in a pan medium sized cherries, granulated sugar, cinnamon and salt. Cook with medium temperature, stirring until the cherry gives juice and sugar will not dissolve, approximately 10 minutes Cast in a small bowl of about 2 tbsp. l juice; add corn starch and mix until completely dissolved. Pour starch mix back into the pan and continue cooking, stirring, until thickening, another 6 to 8 minutes. Pour the mixture into a bowl, mix lemon juice and leave to cool.
4. Divide the dough into 8 parts and form a ball from each. Sprinkle the work surface with not a lot of flour and roll out a layer with a diameter of 16 cm from each ball. Fold the layers between pieces of parchment paper and cool to a solid state, approximately 30 minutes
5. Remove the dough from the refrigerator and let stand for 5 min Put in the center of each layer 2 tbsp. l cherry filling then fold the dough in half, pinch the edges.
6. Pour 2.5 cm of vegetable oil into the pan and heat to 180 ° C., checking with a thermometer. Fry pies to the pan in batches, from two sides to a golden color, for about 3 minutes Put the pies on a dish and cool. Then sprinkle with powdered sugar.