Little pie pop buffet pies valentinka

8 servings
45 min

Prepare the ingredients. Puff dough is suitable for both yeast and non-yeast. Remove the frozen dough plates from the package and leave them for a few minutes at room temperature, then separate the plates from each other and leave for another 1. 5 hours to defrost.

Cook the apple filling. Take the apples juicy, sour = sweet. Wash them, dry them and cut them into a small cube. Transfer to a bowl, add sugar 1 tbsp. l (or sugar substitute) and cinnamon. Stir. White ordinary sugar can be replaced with cane sugar, the taste and aroma of baking will acquire caramel notes.

Both fresh and frozen cherries are suitable for cherry filling, the main thing is that it is bone-free. Put the frozen fruits in a colander and let drain the juice formed from defrosting. Fresh cherries should also be squeezed from the juice. Transfer the fruit to a bowl, add the corn or potato starch and the remaining sugar. Stir.

Roll the dough into a thin layer (2-3 mm thick). Using a notch of the heart (if this is not the case, take a regular glass) cut out the hearts.

To prevent the baking from burning, cover the baking sheet with parchment oiled paper. Lay out half the hearts at some distance from each other so that they do not stick to each other when baking. Put skewers on the hearts (I slightly shortened skewers for convenience), slightly press them into the dough.

Put the filling on the hearts.

Cover the second half of the hearts on top, walk along the edges with a fork, tightly pinching the edges so that the filling does not leak out.

In a small container, lightly whisk the egg with a fork. Using a culinary brush, brush the surface of the pies.

Bake for about 15-20 minutes in advance (10-20 minutes before cooking begins) preheated to 180 degrees oven. The finished pies will be blush-crusted, remove them from the oven and be sure to let them cool a little for an even distribution of moisture. Sprinkle icing sugar on top, if desired. Serve for tea or coffee. Enjoy your meal!