Berry basket recipe at home. Berry basket
Golden baskets made from shortcrust pastry with a juicy berry filling made from fresh lingonberries - this is an excellent dessert in the form of a closed basket, so it can also be called “Berry Baskets”.
This dessert is not only summer, because you can also use frozen berries to prepare it. It will not be inferior in taste. The only change in this case is that add 2.5 tbsp to the frozen berries. l. starch, instead of the 2 indicated in the ingredients. If possible, it is better to use corn starch for cooking.
Instead of lingonberries, you can take cranberries, cherries, blueberries, blueberries or other juicy berries.
From the specified amount of ingredients using the original “Berry Basket” molds, you will get 15-16 berry baskets with a diameter of 6 cm.
Ingredients
- Wheat flour 300 gr
- Butter 130 gr
- Chicken egg 1 pc.
- Lingonberry 500 gr
- Starch 2 tbsp. l.
- Baking powder 1 g
- Sugar 190 gr
- Salt 1 g
Cooking method
1. Remove the butter from the refrigerator an hour in advance so that it melts and becomes soft.
2. Add 80 grams of sugar to the softened butter and mix with a mixer or whisk until the sugar is completely dissolved.
3. Then add the egg and mix again until smooth.
5. Roll the dough into a ball, wrap it in cling film (you can directly in a bowl) and put it in the refrigerator for at least half an hour.
6. While the dough is chilling in the refrigerator, prepare the berry filling. Rinse the lingonberries and place them in a small saucepan or saucepan. Also add 110 grams of sugar and starch to the lingonberries. Place the pan on the stove over medium heat. Heat the filling, continuously stirring slowly, for 5-10 minutes, until the starch is completely dissolved and mixed with the released berry juice, which in turn begins to thicken. When the filling thickens a little, set the pan aside.
If you use frozen lingonberries, the heat treatment time increases, since the frozen berries have released more juice. The amount of starch also increases (read about this in the description).
7. After cooling, the filling will finally thicken to the desired consistency.
To assemble the baskets, you can use aluminum molds from the original “Berry Basket” desserts, the diameter of the top edge of which is 6 cm, but you can use silicone or other molds.
8. Roll out the dough to a thickness of 2-3 mm.
If the dough sticks to the rolling pin, roll it out between two sheets of baking paper.
9. Use a cookie cutter (or glass) to cut out circles. In the case of the original molds, the diameter of the circle turned out to be 8.5 cm.
10. Place these circles into the molds, pressing them tightly with your fingers and spreading them over the entire surface of the molds.
12. After making 4-5 baskets, stop and make lids for the baskets. To do this, roll out the dough to a thickness of 2-3 mm and cut out circles with a diameter slightly larger than the diameter of the molds. With the original shape the diameter was 7 cm.
13. Cover the prepared basket lids, pressing the edges of the workpieces with your fingers.
14. Then press the edges with a fork - this is both beautiful and will strengthen the edges of the baskets and prevent the filling from running away.
15. Pierce the lids in several places with a fork, toothpick or match. Steam will escape through them, since during baking everything inside will seethe and boil.
16. Do the same with the remaining dough.
It’s better to work in parts so that there is enough dough for the lids for all the baskets. With the above parameters and ingredients, you get 15-16 baskets.
17. Transfer the baskets to a baking sheet lined with baking paper and bake in an oven preheated to 200 degrees for 15 minutes.
If the filling turns out to be too liquid and you no longer want to boil it, then increase the baking time for the baskets to 20 minutes.
18. After baking, do not rush to remove the baskets from the oven. Simply turn off the oven, open the door slightly and wait 10-15 minutes.
Rapid cooling can cause the top to become uneven and “wavy”.
19 The best option would be to cool the berry baskets in the refrigerator and serve them an hour or two after baking, lightly sprinkled with powdered sugar for beauty.
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Lukoshko." The recipe for this delicacy can differ very significantly in different sources, but they have one thing in common - the presence of a layer of dough and fresh or frozen berries. The most classic option is the combination of sweet shortbread dough and sour cherries. Since not everyone likes this berry in its pure form , you can successfully mix it with apple pulp. Such a dessert turns out to be very tasty! A small layer of sweet crispy dough, melting in the mouth, and a juicy sweet and sour filling provide an excellent combination. In this case, you can safely guarantee that such a dessert will be eaten very quickly.
"Berry basket": recipe
For the pie you will need the following.
For the crispy dough:
- 1 egg.
- Sugar 100 grams.
- Natural butter 250 grams.
- Flour 300 grams.
For the apple filling:
- From 5 to 7 apples.
- 2 eggs.
- Fresh juice from 1 lemon.
- Vanillin one sachet.
- Butter 50 grams (melted).
- Sugar 100 grams.
- Flour 1 tablespoon.
For the cherry filling:
- Fresh or defrosted cherries 500 grams.
- Sugar 100 grams.
- Ground cinnamon 1/4 teaspoon.
- A pinch of salt.
- Flour 1 tablespoon.
- Vanillin one sachet.
How to prepare this delicacy?
First, grate the butter on a coarse grater, then add sugar, egg and flour. You need to knead all the ingredients into a dough.
Then it must be put in the cold for 20 minutes (in the refrigerator) or in the freezer for 10 minutes. This is necessary so that the oil does not have time to heat up. When warm, it begins to melt very quickly, as a result of which the dough does not knead, but becomes excessively soft. While the dough is cooling, you should make the filling for the Berry Basket dessert, the recipe for which is very simple.
When it is ready, take out the dough, set aside a small part of it for the lattice, and roll out the rest into a thin layer and place in a greased baking dish. At the same time, you need to lay it out so as to form sides.
How to make the filling?
Core and peel the apples and grate them. In the puree you need to put lemon juice, 2 eggs, a bag of vanillin, a little melted butter, 100 grams of sugar and a spoonful of flour. You should very carefully mix all the filling ingredients for the Berry Basket dessert, the recipe for which we present to you in our article today.
Fresh cherries must be washed well and pitted. Frozen berries need to be placed in a colander, rinsed well with warm water, allowed to drain and defrost slightly.
In a separate container, mix 100 grams of sugar with a quarter spoon of ground cinnamon tea, a pinch of salt and a spoon of table flour, as well as one bag of vanillin. Mix the prepared mixture with cherries.
The “Berry Basket” pie, the recipe of which can be varied, is convenient for its versatility. You can mix cherry and apple fillings in any proportion, you can lay them out in layers, or even choose only one of them. If you don’t like cherries, you can use any other berry, but you’ll have to calculate the sugar content yourself. For example, you can prepare a “Berry Basket” from which there will be no significant difference. Lingonberries, raspberries, strawberries and other berries are also suitable for this delicacy.
How to cook "Berry Basket"
The recipe for making the pie is quite simple. The prepared filling should be placed on the dough so that it does not go beyond the sides. The rest needs to be rolled out thinner, brushed with yolk and cut into narrow strips. They need to be laid out on top of the filling in the form of a lattice. If the pie filling is not too liquid, you can first lay out the strips of dough, and only then brush with yolk. At this step, the sequence does not play a big role.
The edges of the pie need to be folded. After this, the dessert must be placed in the preheated oven. Bake at the highest temperature for about ten minutes, then reduce the cooking temperature to 180 degrees and continue cooking for about another half hour.
Another option
There is another option for preparing this dessert. It can safely be called the “Berry Basket” cake. Its recipe is also simple, but the appearance is more festive. For it you will need:
For the test:
- Premium flour 250 grams.
- Fat cottage cheese 100 grams.
- One egg.
- Granulated sugar 50 grams.
- Vegetable oil 4 tablespoons.
- Baking powder one teaspoon.
For filling:
- 500 grams of any fresh or defrosted berries.
- Two eggs.
- Sugar 100 grams.
- Full-fat sour cream (20%) 200 grams.
- Cream (10%, standard) 100 ml.
How to cook?
You need to grind the cottage cheese with sugar and egg, add baking powder and flour to the mixture and start kneading the dough.
Then you need to grease the baking dish with any oil and spread the dough on it, making sides on it along the edges. Place the berries on top in an even layer. If you are using frozen berries, you do not need to fully defrost them.
Beat sour cream and cream with eggs, add sugar and vanillin. The finished mixture will be liquid, but this should not worry you - after baking it will become thick. Pour it on top of the berries.
This version of the Berry Basket pie, the recipe for which is also simple, should be baked for about an hour at a temperature of 180 degrees.
Berry baskets- a wonderful dessert, which is a closed basket of shortcrust pastry with juicy berries inside. Once upon a time I could not imagine drinking tea without berry baskets St. Petersburg company “Bread House”, I really like the combination of shortbread cookies and juicy berries. And recently, among the thoughts about the bustle of the city, one thought appeared: I want that same taste again. But I was disappointed: if I hadn’t looked at the ingredients before, now I looked and realized that I wouldn’t eat these products. But the sweet memories did not go away, so I had to “sit down at the utensils” and cook them myself. With a little effort, I managed to find a recipe that was quite suitable. I did berry baskets with lingonberries(they can also be called berry baskets). It's both healthy and tasty. Instead of lingonberries, you can use, for example, cranberries or cherries, but that’s a completely different story...
Ingredients
dough for baskets
- flour 300 g
- butter 130 g
- sugar 80 g
- egg 1 PC.
- baking powder 1/4 teaspoon
- salt 1/4 teaspoon
filling
- cowberry 500 g
- sugar 110 g
- starch 2 tbsp. spoons
For the recipe, I took fresh lingonberries, but if for some reason you can’t get them, you can use frozen ones. It is in no way inferior in taste. The only change is that we add two and a half tablespoons of starch to the frozen berries, not two. If possible, it is better to use corn starch.
From the specified amount of ingredients I get 15-16 berry baskets with a diameter of 6 cm.
Preparation
We prepare all the necessary ingredients. We take the butter out of the refrigerator an hour before starting so that it melts and becomes soft. 
Add sugar to the softened butter and mix with a mixer or whisk until the sugar is completely dissolved. 
Add the egg and mix again until smooth. 
Next, sift flour and baking powder into the dough, add salt and mix thoroughly until a soft and elastic dough is obtained. Place it in the refrigerator for at least half an hour. 
While the dough is chilling in the refrigerator, let's prepare the berry filling. Wash the lingonberries and put them in a small saucepan or stewpan. 
Pour in sugar and starch and place on the stove at medium power. And we heat it all up, continuously stirring slowly, for 5-10 minutes, until the starch is completely dissolved and mixed with the released berry juice, which in turn begins to thicken. 
When the filling thickens a little, set the pan aside. As a result, my lingonberries spent “on the fire” for about 5-7 minutes. You need to keep in mind that if you use frozen lingonberries, the heat treatment time increases, since the frozen berries will release more juice. The amount of starch also increases - 2.5 tablespoons. After cooling, the filling will finally thicken to the consistency we need. 
Next comes one of the most difficult stages - assembling our baskets. I use aluminum molds from the original “Berry Basket” desserts, the diameter of the top edge of which is 6 cm, but you can also use silicone and other molds. Roll out the dough to a thickness of 2-3 mm. If the dough sticks to the rolling pin, roll it out between two sheets of baking paper. Use a cookie cutter (or glass) to cut out circles. In my case, the diameter of the circle turned out to be 8.5 cm. We place these circles in the molds, pressing it firmly with our fingers and distributing it over the entire surface of the molds. Place the cooled berry filling into the molds. 
Having made 4-5 baskets, we will stop and make the lids. Roll out the dough to a thickness of 2-3 mm and cut out circles with a diameter slightly larger than the diameter of the molds. I got a diameter of 7 cm. We cover our baskets with the prepared lids, pressing the edges of the blanks with our fingers. Then we press down the edges with a fork - this will both beautifully and strengthen the edges of the baskets and prevent the filling from running away. We pierce the lids in several places with a toothpick or match. Steam will escape through them, since during baking everything inside is bubbling and boiling. We do the same with the remaining dough. It’s better to work in parts so that there is enough dough for the lids for all the baskets. With the above parameters, I get 15-16 baskets. 
Transfer the baskets to a baking sheet and bake in an oven preheated to 200°C for 15 minutes. If the filling turns out too liquid and you no longer want to boil it, then baking time: 20 minutes. After baking, do not rush to remove the baskets from the oven. Simply turn off the oven, open the door slightly and wait 10-15 minutes. Rapid cooling will most likely lead to the top becoming uneven and looking like a country road - just potholes and potholes.
Ready! The best option would be to cool them in the refrigerator and serve them an hour or two after baking, lightly sprinkled with powdered sugar for beauty. 
