Cherry baskets

Ingredients

Pastry

125 grams (4.4 ounces) butter
250 grams (8.8 ounces) flour
1 egg (50 grams, 1.76 ounces)
2 tablespoons (25 grams, 0.88 ounces) sugar
a pinch of salt

Filling

250 grams (8.8 ounces) cherries
1 apple (200 grams, 7 ounces)
2 tablespoons (25 grams, 0.88 ounces) sugar
1 teaspoon (5 grams, 0.18 ounces) starch

Equipment

Grater
This is used to grate the cold butter into the flour, which helps in creating a flaky pastry. For best results, make sure the butter is thoroughly chilled.
Rolling Pin
A rolling pin helps in rolling out the dough evenly. Lightly flour the pin to prevent the dough from sticking.
Muffin Mold
We suggest using a 12-slot muffin mold to create uniformly sized baskets. Grease the mold well to ensure easy removal once baked.
Pastry Brush
Use this to apply the whipped egg over the dough, which adds a beautiful golden-brown finish.

Instructions

Step 1

You can replace the cherries with strawberries, currants, or cranberries. Using different fruits can add variety and adjust the tartness to your taste.

Step 2

1. Sift the flour into a large bowl. Add a pinch of salt and the sugar, then mix well. Ensure the flour is well-sifted to avoid lumps and to aerate it for a lighter pastry.

Step 3

2. Grate the cold butter directly into the flour mixture. Use your hands to knead them together until the mixture turns into crumbs. Cold butter helps to create a flaky texture in your pastry. Use a grater for even pieces that mix well into the flour.

Step 4

3. Add the egg to the mixture and combine with your hands until the dough forms. The dough should not be sticky. If the dough feels too sticky, add a little more flour. If it's too dry, add a teaspoon of cold water.

Step 5

4. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes. Chilling the dough helps to relax the gluten and solidify the butter, which makes it easier to roll out later.

Step 6

5. While the dough is chilling, peel the apple and cut it into cubes. Remove the seeds from the cherries, then add the sugar and starch to the fruit mixture and mix well. The starch will help to thicken the fruit juices when baked, preventing a soggy pastry.

Step 7

6. Preheat your oven to 356°F (180°C). Allow your oven to preheat fully for even baking.

Step 8

7. Roll out the dough on a floured surface to your desired thickness. Using a glass, cut out circles the size of your muffin mold. Roll out any remaining dough and cut it into strips for a lattice topping.

Step 9

8. Grease the muffin mold with butter. Place the dough circles into the molds, forming baskets along the walls. Fill them with the fruit filling. Greasing the mold ensures the pastries do not stick and are easier to remove once baked.

Step 10

9. Use the glass to cut out dough hats from the lattice strips and place them on top of each basket.

Step 11

10. Whisk an egg and brush it over the dough surfaces to give the pastries a golden finish. Sprinkle with some sugar.

Step 12

11. Bake in the preheated oven for 40 minutes or until golden brown. Baking time can vary depending on your oven, so keep an eye on the pastries as they bake.

Step 13

12. Let the baskets cool before removing them from the mold. Cooling helps the pastries set and makes them easier to handle.

Step 14

I used a 12-slot muffin mold and made 12 baskets. You can double the pastry amount if you need more.

Servings

Serve these delightful pastries warm with a scoop of vanilla ice cream on top — the combination of warm, flaky pastry and cold, creamy ice cream is simply divine! 🍨 For a sophisticated touch, drizzle with a bit of caramel sauce. These pastries are also wonderful for a brunch spread; they go fantastically well with a fresh cup of coffee. 💡 **Pro Tip**: Allow the flavors to truly pop by adding a sprinkle of powdered sugar just before serving. Not only does it taste amazing, but it also makes for a pretty presentation that your guests will love. Another fun idea is to serve these pastries during a picnic with a few glasses of rosé — perfect for a sunny day out! 🍷☀️ If you're feeling indulgent, try pairing these pastries with a cheese platter. The sweet and tart flavors of the cherry-apple filling contrast beautifully with the rich, creamy cheeses. 🧀 Whether enjoyed as an afternoon treat or a festive holiday dessert, these pastries are sure to wow your friends and family.

Variations

**Gluten-Free Variation**: To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour. Make sure it’s a blend that includes xanthan gum to help the dough hold together. ✅ **Vegan Variation**: For a vegan twist, replace the butter with a vegan butter alternative and the egg with a flaxseed egg (1 tablespoon flaxseed meal mixed with 3 tablespoons of water). Plant-based eaters will love you for this! 🥰 🌱 **Bonus Tips**: You can easily switch up the filling to suit the season or your personal preferences. Try using peaches and blueberries for a summertime treat or cranberries and orange zest during the winter holidays. 🍑🫐

Faq

How do I keep my pastry dough from sticking when rolling it out?
Lightly flour your rolling pin and work surface. If the dough is still too sticky, you can chill it for a bit longer to make it easier to work with.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough, wrap it tightly in plastic wrap, and store it in the fridge for up to 2 days before using it.
My lattice tops don't stay in place. What can I do?
Ensure that the edges are adequately pressed into the pastry baskets. You can also use a little bit of water or egg wash to help seal the lattice strips.
Can I freeze the pastries and bake them later?
Yes, you can freeze the assembled but unbaked pastries. When you’re ready to bake, add a few extra minutes to the baking time to ensure they cook through.
What's the best way to store leftovers?
Store any leftover pastries in an airtight container for up to 3 days. Reheat them in the oven to maintain their crispiness.
Can I use frozen cherries and apples for the filling?
Yes, frozen fruit can be used. Make sure to thaw them beforehand and drain any excess liquid to avoid a soggy filling.