Sand Tubes with Cherries
by Editorial Staff
Prepare interesting homemade pastries for tea – shortcrust pastry rolls with sour cream, with a bright and juicy cherry filling! The rolls are moderately sweet, the dough is very tender and crumbly, goes well with filled cherries.
Servings: 8
Cook: 1 hour 40 monutes
Ingredients
For the dough:
- Sour cream (15%) – 200 g
- Butter – 200 g
- Flour – 400 g (3 cups with a capacity of 200 ml)
- Baking powder – 10 g
- Vanilla sugar – 1 pinch
For filling:
- Cherries – 500 g
- Sugar – 120 g
- Starch – 20 g
To roll the straws:
- Sugar – 100 g
Directions
- Rinse the cherries, remove the “tails” and seeds.
- Add sugar to the pitted cherries, stir and place on a sieve or colander so that excess juice can drain freely.
- Melt the butter and cool to room temperature.
- Add sour cream to the melted and cooled butter and stir.
- Sift flour, combine with vanilla sugar, baking powder and add to a bowl to butter with sour cream. Knead the dough, avoiding lengthy and thorough kneading – the dough should remain soft. Shape the dough into a ball, wrap in plastic wrap and refrigerate for 40 minutes.
- Combine cherries with starch and mix.
Preheat oven to 180 degrees. - Divide the chilled dough into 4 parts. Dust the table with flour. Roll each part into a layer about 3 mm thick. I ended up with a round shaped layer about 25 cm in diameter.
- Cut the layer into 4 pieces. Place 3-4 cherries on the wide edge (depending on the size of the berries).
- Starting at a wide edge with cherries, roll the dough into a tube. Pinch and fold the edges gently.
- Dip each straw in sugar.
- Line a baking sheet with parchment paper.
Put the rolls on a baking sheet and send to the oven preheated to 180 degrees. - Bake the straws for about 25 minutes until lightly browned.
Remove the finished shortcrust pastry tubes with cherries from the oven, let them cool down.
- Then serve the cherry sandblasted straws to the table.
Bon Appetit!
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