Blueberry basket recipe. Berry baskets with lingonberries. How to make Berry Basket cakes

Golden baskets 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 quantity of ingredients using original forms" Berry basket"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 stir 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 do it 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, and that, in turn, will not 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 original desserts“Berry basket”, the diameter of the upper edge of which is 6 cm, but you can use silicone or other forms.

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 covered 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 will cool the berry baskets in the refrigerator and serve an hour or two after baking, lightly sprinkling powdered sugar for beauty.

Found a mistake?

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 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 we managed to find quite suitable recipe. 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 everything necessary ingredients. Take the butter out of the refrigerator an hour beforehand 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.

Recipe for “Berry Basket” cakes

Servings 10.
Ingredients:
1.5 tbsp flour
150 g butter
1 egg
1.5 tbsp starch
2 tbsp sugar
150 g berries (can be frozen)
1 teaspoon salt

How to make Berry Basket cakes.

Cooking time 55 minutes.
1. Softened butter Grind until white with a glass of sugar. Add the egg and stir.
2. Add flour sifted with salt in several stages and knead into a homogeneous dough. Roll into a ball, wrap in cling film and refrigerate for 30 minutes.
3. Mix the berries with the remaining sugar and starch. Place on the stove and cook, stirring, for 5-10 minutes until the mixture thickens. Cool.
4. Grease muffin tins with butter. Roll out the dough onto a floured surface into a layer 2-3 mm thick. If the dough sticks to the rolling pin, roll it out between two sheets of parchment. Using a glass, cut out circles of a suitable size and place them in molds; if necessary, cut off the edges.
5. Lay out the cooled berry filling. Cut out circles for lids from the remaining dough and cover the cakes. Carefully pinch the edges.
6. Preheat the oven to 200 degrees. Bake the baskets for 15-20 minutes. Turn off the oven and open the door slightly and wait 15 minutes. Refrigerate until room temperature, and then put it in the refrigerator for an hour.

Bon appetit!