Cranberry Pastry (Пирожное с клюквой)

Cranberry Pastry (Пирожное с клюквой)

Posted in Desserts, Kosher Compatible, Meatless, Pastries

Cranberry PastryThis is an easy to make pastry that is usually well received by anyone with a sweet tooth. The tartness of fresh cranberries creates contrast with the sweetness of the cookie dough of the crust.  In order to achieve that effect, however, you’ll need to use fresh cranberries; leftover cranberry sauce from Thanksgiving dinner and factory-made pie fillings are not welcome!  This recipe works well with other berries. Try wild blueberries or lingonberries for flavor variety.

The amount of ingredients listed here will make approximately two 10 x 10 inch pies. You can stretch it a bit and make them larger but don’t make smaller pies with thicker crust. It’s better to make three or even four batches if your baking pan is too small. You can then slice them into individual pastries of any size and shape you like. You can use either a shallow baking pan or an open cookie sheet. A baking pan will make it easier to contain the square shape and prevent overflow. On the other hand, it’s easier to get the finished pastry off the cookie sheet without breaking. You can then cut off the sides that don’t have cranberry filling in them. They’ll taste just like sugar cookies.

Ingredients

  • 24 ounces (two bags) cranberries
  • 3 cups sugar
  • 4 ½ cups all-purpose flour (approximately, as needed)
  • 1 pound butter
  • 2 eggs
  • 1/2 teaspoon baking powder
  • Salt ½ tsp.
  • Powdered Sugar, as needed

Directions

You may want to take the butter out of the fridge an hour or two before you start making the dough to soften it but don’t melt the butter!

Filling

  1. Inspect the cranberries and remove any rotten ones, as well as any sticks and debris.
  2. Rinse the remaining cranberries thoroughly.
  3. Chop them in a blender or meat grinder and then mix the chopped cranberries with 1 cup of sugar.
  4. Chill the mix in the refrigerator until you are ready to use it.Dough
  5. Chop the butter and flour together with a knife, spatula, or dough blender to make coarse crumbs.
  6. Combine the eggs with the remaining 2 cups of sugar and mix well.
  7. Add the egg/sugar mixture to the dough.
  8. Add salt and baking powder.
  9. Knead by hand only. If necessary, add flour in small amounts until the dough doesn’t stick to your fingers. Don’t over-knead: stop as soon as all the ingredients are well mixed and the dough doesn’t stick to fingers. If you keep kneading beyond that point, you may end up using more flour than necessary. Divide the dough into two parts, one twice as large as the other (two-thirds and one-third).
  10. Roll the divided portions of the dough into round loaves and wrap them in plastic film. Refrigerate the larger part for an hour and put the smaller part in the freezer.

 

Making the Pie

  1. Butter a baking pan or cookie sheet.
  2. Evenly spread the larger (refrigerated) portion of the dough along the bottom of the pan and most of the way up its sides. The crust should not be thicker than ¼ inch. A pizza roller can come in handy at this stage. If you are using an open cookie sheet, leave about an inch-wide a margin along each edge.
  3. Roll the sides of the dough up making ½ inch-tall raised rim.
  4. Drain excess juice from the cranberry filling. Don’t throw it away: it tastes good and has vitamins in it.
  5. Gently and evenly spread the cranberry filling on top of the dough.
  6. Grate the smaller, frozen portion of the dough on top of the cranberry mixture, evenly covering the entire pie.
  7. Bake at 350°F – 375°F until dark golden in color, about 25-30 minutes depending on the oven.

 

Serving

  1. Let the pastry cool in the baking pan but it is easier to remove it without breaking while it is still warm and pliable.
    Cut into squares, rectangles, or any shapes you like. You can use a pizza cutter to achieve clean cuts.
  2. Arrange on a plate or serving dish in a single layer and sprinkle with powdered sugar.
    Serve.

You can print the recipe here:

Cranberry Pastry (Пирожное с клюквой)
Recipe Type: Pastry
Cuisine: Russian
Author: Russian Recipe Book
Prep time:
Cook time:
Total time:
Serves: 15
A sweet cookie dough pastry filled with chopped fresh cranberries. Easy to make and delicious.
Ingredients
  • 24 ounces (two bags) cranberries
  • 3 cups sugar
  • 4 ½ cups all-purpose flour (approximately, as needed)
  • 1 pound butter
  • 2 eggs
  • 1/2 teaspoon baking powder
  • Salt ½ tsp.
  • Powdered Sugar, as needed
Instructions
  1. You may want to take the butter out of the fridge an hour or two before you start making the dough to soften it but don’t melt the butter![br][b][br]Filling[/b][br]
  2. Inspect the cranberries and remove any rotten ones, as well as any sticks and debris.
  3. Rinse the remaining cranberries thoroughly.
  4. Chop them in a blender or meat grinder and then mix the chopped cranberries with 1 cup of sugar.[br] [url href=”https://russianrecipebook.com/wp-content/uploads/2013/11/Cranberry-Pastry-05.jpg”][img src=”https://russianrecipebook.com/wp-content/uploads/2013/11/Cranberry-Pastry-05-150×150.jpg” alt=”” width=”150″ height=”150″ class=”size-thumbnail wp-image-642″][/url][url href=”https://russianrecipebook.com/wp-content/uploads/2013/11/Cranberry-Pastry-06.jpg”][img src=”https://russianrecipebook.com/wp-content/uploads/2013/11/Cranberry-Pastry-06-150×150.jpg” alt=”” width=”150″ height=”150″ class=”alignnone size-thumbnail wp-image-643″][/url][br]
  5. Chill the mix in the refrigerator until you are ready to use it. [br][b][br]Dough[/b][br]
  6. Chop the butter and flour together with a knife, spatula, or dough blender to make coarse crumbs.
  7. [url href=”https://russianrecipebook.com/wp-content/uploads/2013/11/Cranberry-Pastry-01.jpg”][img src=”https://russianrecipebook.com/wp-content/uploads/2013/11/Cranberry-Pastry-01-150×150.jpg” alt=”” width=”150″ height=”150″ class=”size-thumbnail wp-image-645″][/url] [url href=”https://russianrecipebook.com/wp-content/uploads/2013/11/Cranberry-Pastry-02.jpg”][img src=”https://russianrecipebook.com/wp-content/uploads/2013/11/Cranberry-Pastry-02-150×150.jpg” alt=”” width=”150″ height=”150″ class=”size-thumbnail wp-image-646″][/url]
  8. Combine the eggs with the remaining 2 cups of sugar and mix well.
  9. Add the egg/sugar mixture to the dough.
  10. Add salt and baking powder.
  11. [u]Knead by hand only[/u]. If necessary, add flour in small amounts until the dough doesn’t stick to your fingers. Don’t over-knead: stop as soon as all the ingredients are well mixed and the dough doesn’t stick to fingers. If you keep kneading beyond that point, you may end up using more flour than necessary. Divide the dough into two parts, one twice as large as the other (two-thirds and one-third).
  12. Roll the divided portions of the dough into round loaves and wrap them in plastic film. Refrigerate the larger part for an hour and put the smaller part in the freezer.
  13. [url href=”https://russianrecipebook.com/wp-content/uploads/2013/11/Cranberry-Pastry-03.jpg”][img src=”https://russianrecipebook.com/wp-content/uploads/2013/11/Cranberry-Pastry-03-150×150.jpg” alt=”” width=”150″ height=”150″ class=”size-thumbnail wp-image-647″][/url][url href=”https://russianrecipebook.com/wp-content/uploads/2013/11/Cranberry-Pastry-04.jpg”][img src=”https://russianrecipebook.com/wp-content/uploads/2013/11/Cranberry-Pastry-04-150×150.jpg” alt=”” width=”150″ height=”150″ class=”size-thumbnail wp-image-648″][/url][br][b][br]Making the Pie[/b][br]
  14. Butter a baking pan or cookie sheet.
  15. Evenly spread the larger (refrigerated) portion of the dough along the bottom of the pan and most of the way up its sides. The crust should not be thicker than ¼ inch. A pizza roller can come in handy at this stage. If you are using an open cookie sheet, leave about an inch-wide a margin along each edge.
  16. Roll the sides of the dough up making ½ inch-tall raised rim.
  17. [url href=”https://russianrecipebook.com/wp-content/uploads/2013/11/Cranberry-Pastry-08.jpg”][img src=”https://russianrecipebook.com/wp-content/uploads/2013/11/Cranberry-Pastry-08-150×150.jpg” alt=”” width=”150″ height=”150″ class=”size-thumbnail wp-image-649″][/url][url href=”https://russianrecipebook.com/wp-content/uploads/2013/11/Cranberry-Pastry-09.jpg”][img src=”https://russianrecipebook.com/wp-content/uploads/2013/11/Cranberry-Pastry-09-150×150.jpg” alt=”” width=”150″ height=”150″ class=”size-thumbnail wp-image-650″][/url]
  18. Drain excess juice from the cranberry filling. Don’t throw it away: it tastes good and has vitamins in it.
  19. [url href=”https://russianrecipebook.com/wp-content/uploads/2013/11/Cranberry-Pastry-07.jpg”][img src=”https://russianrecipebook.com/wp-content/uploads/2013/11/Cranberry-Pastry-07-150×150.jpg” alt=”” width=”150″ height=”150″ class=”size-thumbnail wp-image-644″][/url]
  20. Gently and evenly spread the cranberry filling on top of the dough.
  21. [url href=”https://russianrecipebook.com/wp-content/uploads/2013/11/Cranberry-Pastry-10.jpg”][img src=”https://russianrecipebook.com/wp-content/uploads/2013/11/Cranberry-Pastry-10-150×150.jpg” alt=”” width=”150″ height=”150″ class=”size-thumbnail wp-image-651″][/url][url href=”https://russianrecipebook.com/wp-content/uploads/2013/11/Cranberry-Pastry-11.jpg”][img src=”https://russianrecipebook.com/wp-content/uploads/2013/11/Cranberry-Pastry-11-150×150.jpg” alt=”” width=”150″ height=”150″ class=”size-thumbnail wp-image-652″][/url]
  22. Grate the smaller, frozen portion of the dough on top of the cranberry mixture, evenly covering the entire pie.
  23. [url href=”https://russianrecipebook.com/wp-content/uploads/2013/11/Cranberry-Pastry-12.jpg”][img src=”https://russianrecipebook.com/wp-content/uploads/2013/11/Cranberry-Pastry-12-150×150.jpg” alt=”” width=”150″ height=”150″ class=”size-thumbnail wp-image-653″][/url][url href=”https://russianrecipebook.com/wp-content/uploads/2013/11/Cranberry-Pastry-13.jpg”][img src=”https://russianrecipebook.com/wp-content/uploads/2013/11/Cranberry-Pastry-13-150×150.jpg” alt=”” width=”150″ height=”150″ class=”size-thumbnail wp-image-654″][/url]
  24. Bake at 350°F – 375°F until dark golden in color, about 25-30 minutes depending on the oven.
  25. [url href=”https://russianrecipebook.com/wp-content/uploads/2013/11/Cranberry-Pastry-14.jpg”][img src=”https://russianrecipebook.com/wp-content/uploads/2013/11/Cranberry-Pastry-14-150×150.jpg” alt=”” width=”150″ height=”150″ class=”size-thumbnail wp-image-655″][/url][br][b][br]Serving[/b][br]
  26. Let the pastry cool in the baking pan but it is easier to remove it without breaking while it is still warm and pliable.
  27. Cut into squares, rectangles, or any shapes you like. You can use a pizza cutter to achieve clean cuts.
  28. [url href=”https://russianrecipebook.com/wp-content/uploads/2013/11/Cranberry-Pastry-15.jpg”][img src=”https://russianrecipebook.com/wp-content/uploads/2013/11/Cranberry-Pastry-15-150×150.jpg” alt=”” width=”150″ height=”150″ class=”size-thumbnail wp-image-656″][/url]
  29. Arrange on a plate or serving dish in a single layer and sprinkle with powdered sugar.
  30. Serve.
  31. [url href=”https://russianrecipebook.com/wp-content/uploads/2013/11/Cranberry-Pastry-16.jpg”][img src=”https://russianrecipebook.com/wp-content/uploads/2013/11/Cranberry-Pastry-16-300×191.jpg” alt=”” width=”300″ height=”191″ class=”size-medium wp-image-657″][/url]

 

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