Berry basket recipe at home. Berry basket. How to cook "Berry Basket"
Cakes Recipe « Berry basket»
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. Grind softened butter with a glass of sugar until white. 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 place in the refrigerator 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!
Today I want to bring to your attention a very wonderful dessert called “Berry Basket”. There is probably not a single person who has tried or even heard of this wonderful, and probably already “legendary”, sweet dessert. And I want to contribute to the preparation of these baked goods. When I came to St. Petersburg, I never returned from there without a box or two of this delicious delicacy. And when I stopped appearing there, I only had sweet memories of him. And I decided to cook them myself. This recipe, although not an original store-bought one from St. Petersburg, is very reminiscent in taste and aroma (and my family claims that it turns out even tastier) of the classic “Berry Basket”. The only difference is in the shape of the product, since I threw away my original basket molds and now prepare them in ordinary silicone ones. So, let's begin!
To prepare this amount of “Berry Basket” (and there are ten cupcakes), we will need these ingredients, and you will take their exact quantity at the top of the recipe.
1. And first, let's start cooking shortcrust pastry without adding eggs, for our cakes. You will find the recipe here Shortbread dough - 1st option, the recipe without eggs is the cheapest and fastest
2. While the dough is cooling in the refrigerator, let's prepare the berry filling. To do this:
a) pour half a kilogram of berries into a heated frying pan (I took black currants, but you can use any available ones), either fresh or frozen, and pour sugar or powdered sugar and one and a half to two tablespoons of starch into them.
b) Reduce the heat under the frying pan to a minimum (since we only need to warm the berries, keeping all their vitamins and microelements in their original and as complete form as possible and make the juice thick, and not cook the berry jam) and mix it all thoroughly.
c) And we heat it all up, continuously stirring slowly for ten to fifteen minutes, until the starch is completely dissolved and mixed with the released berry juice, and that in turn will not thicken. And we set our confiture aside to cool. After cooling, it will finally thicken to the consistency we need.
3. An hour and a half after preparing the shortbread dough for “Berry Baskets”
a) take the frozen stuff out of the refrigerator shortbread dough and roll it out to about one to one and a half millimeters thick.
b) cut out, a little larger than our forms, in which we will bake “Berry Baskets”, dough circles.
c) pack these circles into molds, pressing it tightly with your fingers and distributing it over the entire surface of the molds.
d) and align the edges flush with the edges of the mold.
e) put the already cooled berry filling into molds
f) cut out lids for our cupcakes from the remaining dough, with a diameter equal to the diameter of the upper edge of the mold.
g) prepare the lezon by mixing one egg with a tablespoon of water
and grease the lids of future cupcakes with it
and the edges of the baskets themselves. for better gluing of them to each other.
h) cover our baskets filled with jam with the prepared lids, pressing the edges of the blanks with our fingers, as if slightly pulling the edges of the lid.
i) and having greased the tops of the cupcakes with lemonade (you don’t have to grease them, but then the color of the cupcakes will be pale), we pierce the lids in several places with a toothpick or a match.
4. Place the molds with cupcakes on a baking sheet, place the baking sheet in a preheated oven on the second level and bake our products at a temperature of two hundred degrees for ten to twelve minutes (since our dough is thin) to completely prepare the dough.
5. After finishing baking, remove the cupcakes from the oven, let them cool completely in the molds, and then remove the baked goods from the molds
and enjoy extraordinary taste own creation.
Bon appetit to you all!
Cooking time: PT00H30M 30 min.
Cupcake Bread House Berry Lukoshko with cherry 2pcs * 70g - delicious shortcrust pastry baskets filled with sweet cherry filling. Made from selected ingredients. Muffins are recommended to be served in combination with freshly brewed black or green tea. There are 2 pieces in a package. The history of the “Bread House” began in 1934, when the “Moskovsky District Bread Factory” was opened in Leningrad. In 1995, the name changed, but the excellent quality of the products remained unchanged. Now the enterprise's production sites are located in St. Petersburg and Moscow, and the assortment is so rich that even the most demanding gourmet will be able to choose what suits his taste.
Description
| Manufacturer | Fazer |
|---|---|
| Brand | Bread House |
| Country | Russia |
| Type | Cupcake |
| View | Cupcake |
| Filling | Cherry |
| Freshly baked | No |
| Weight | 140 g |
| Quantity per package | 2 pcs |
| Packaging type | Flow-pack |
| Compound | Frozen cherries, wheat flour for baking premium, sugar, margarine (refined deodorized vegetable oils, water, emulsifiers E472c, E475, E433, preservatives: sorbic acid, sodium benzoate, colorant - carotenes, flavoring, acidity regulator - citric acid), apple jam (apple puree, sugar, preservative - sorbic acid), liquid egg melange. complex food additive (thickener E1422, sugar, preservative - potassium sorbate), molasses, drinking water, acidity regulator - citric acid, raising agents: sodium bicarbonate, ammonium bicarbonate, preservative - potassium sorbate. Product may contain soybeans |
| Standards | TU 9136-120-31074127 |
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 I managed to find quite a 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 piece
- 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. Butter Take it out of the refrigerator an hour in advance so that it thaws 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 original desserts“Berry basket”, the diameter of the upper edge of which is 6 cm, but you can also take silicone and other forms. 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 fact that the top will become uneven and will look like a country road - only holes and bumps.
Ready! The best option will cool them in the refrigerator and serve them an hour or two after baking, lightly sprinkling powdered sugar for beauty. 
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 firmly 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 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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