This dessert combines the unsurpassed taste of cherry pie and Easy to eat cupcake size. You can take such pastries, for example, on a picnic. Mini cakes are decorated on top, like classic full-size version, mesh pattern. Notably that when baking a small amount of juice from the filling follows out and around the cake forms a delicious cherry карамель. 
Time: 55 мин.Difficulty: easy Quantity: 12 mini-pies In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Pies
- 2.5 tbsp. premium flour
- 1/2 tsp fine salt
- 1/2 tbsp. cold butter
- 1/2 tbsp. margarine
- 2 tbsp. l freshly squeezed lemon juice
- 1/4 Art. ice water
Cherry filling
- 6 tbsp. pitted cherries
- 1.5 tbsp. Sahara
- 1/4 tsp ground cinnamon
- 4.5 tbsp. l corn starch
- 1 egg mixed with 2 tbsp. (25 ml) of cold water, for lubrication
- Sugar and Cinnamon to Sprinkle
Recipes with similar ingredients: shortbread dough, flour varieties, lemon juice, starch, cinnamon, cherry
Recipe preparation:
- To make the cake, combine the flour with salt. Stir in the butter and margarine and chop the dough until it will not get a rough friable texture.
- Pour in lemon juice and water. Mix no longer than necessary for in order for the dough to turn into a single mass. Form a disk, wrap it in cling film and refrigerate for 30 minutes.
- To make the filling, bring a mixture of cherries, sugar and cinnamon to a slow boil. Cook for 15 minutes, stirring frequently. Beat corn starch with 1/4 tbsp. cold water and mix in cherry mass.
- Cook until the mixture thickens. Then remove from heat and cool.
- For a standard cake, preheat the oven to 200 ° C. Cut the dough in half. Roll one part slightly floured surfaces in a circle large enough to fill in the form with a diameter of 23 cm.
- Cover with a dough and trim the edges. Put the cherry inside. Roll out the remaining dough to fit on top. Cut out in the center of the cake is a hole with a diameter of 2.5 cm.
- Lubricate the cake with egg mass and sprinkle with cinnamon sugar. Place on a baking sheet and bake for 15 minutes.
- Reduce oven temperature to 190 ° C and continue baking, until the crust acquires a rich golden brown color. Cool the cake for an hour before cutting.
- For portioned mini pies, roll two-thirds of the dough and cut 12 circles to cover them with standard shapes for cupcakes. Fill with cherry filling.
- Roll out the remaining dough and cut it into thick strips 1 cm. On a lightly floured surface, make them mesh pattern. Then cut 12 circles from the resulting grid 6 cm in diameter. Using a spatula, carefully place the mesh tops to the filling of mini-pies, gently pressing the edges.
- Brush with egg mass, sprinkle with sugar and bake for 5 minutes at 190 ° C, then about 25 minutes at 175 ° C.
