Shortcrust pastry baskets with stuffing recipes. Buttercream bowls

To prepare shortbread dough baskets with filling, we need:

wheat flour - 500 g;

margarine for baking - 200 g;

mayonnaise - 2 tbsp. l.;

lemon juice - 1 tbsp. l.;

baking powder - 0.5 tsp;

thick jam - 1 cup (I have raspberry, you can cook with jam, confiture, or other filling to taste).

Sift flour into a deep bowl and add baking powder.

Margarine for baking grate on a coarse grater and add to the flour. You can chop the margarine with a knife into small pieces.

Thoroughly grind the flour with margarine into crumbs. You can do it with your hands, or you can use a fork.

Then add the egg, salt, sugar, mayonnaise and lemon juice to the bulk.

Knead an elastic and non-sticky dough.

Divide the dough into two parts. One part of the test should be slightly smaller. Wrap the dough in cling film and place the larger part in the refrigerator for 1 hour, and the smaller part in the freezer.

Divide the finished dough into parts, then be guided by your molds and their size. If you use metal molds, then pre-lubricate them with vegetable oil (lightly). But if the molds are silicone, then you do not need to lubricate.

Form a small ball from the shortbread dough, put it on the bottom of the mold and spread the dough well throughout the mold. Form a high edge. Do not make the baskets too thin, otherwise it will be difficult for you to remove them from the mold later.

Put the filling (I have jam) in shortbread dough baskets, filling 1/3 of the volume.

Remove the remaining dough from the freezer and grate it on a coarse grater. Put the pieces of dough on top of the jam, as if creating a "hat". Transfer the baskets to a baking sheet and place in the preheated oven. Bake jam baskets at 180-200 degrees for about 20-25 minutes until golden brown.

Cool the finished cakes in molds, and then carefully remove them. Serve baskets filled with jam to the table. These are such beautiful and tasty shortbread dough baskets that I got.

I'm sure you certainly know about "Baskets" - they can often be found in supermarkets and pastry shops. But do you know that you can cook such cakes on your own, at home, and without much hassle? Yes, yes, the baskets are prepared incredibly simply, they always turn out and look very impressive. And you can fill the sand base, by and large, with anything: berries, and curd mass ... My favorite option is baskets with butter cream and nuts. These are the ones I bought at the nearest bakery on Sundays when I was in elementary school (if I got good grades). So, we are preparing shortbread dough baskets with filling, the recipe with a photo of the preparation of which you will see below.

Ingredients for 1 baking sheet:
Dough:
- 1 yolk;
- 1 tablespoon of sour cream;
- 4 tablespoons of sugar;
- 0.5 teaspoon of soda;
- 1 teaspoon of apple cider vinegar;
- 70 g of butter;
- 180 g of wheat flour.
Cream:
- 150 g of butter;
- 120 g of condensed milk;
- 3-5 pcs. walnuts.

Recipe with photo step by step:

First of all, we take out the butter for the dough from the refrigerator. We put it in the dough very soft, almost melted. Or we simply heat the oil a lot in the microwave - at low power, best of all - the “defrost” mode. At this power, the oil heats up gradually, and the walls of the microwave do not splatter. If the oil gets a little warm, it doesn't matter, as long as it doesn't get hot.

In the bowl of a mixer or food processor (or in a bowl if you work by hand), place the yolk and sugar.

We beat white. If you work with a mixer, then it will take you about 2-3 minutes. If you beat with a whisk, then it will take much more time.

Add sour cream to beaten egg with sugar and mix.

We put butter in the future dough, mix again.

In a teaspoon, extinguish the soda with vinegar and add to the egg-oil mixture. We mix.

We sift the flour. I may not really believe in the theory of saturating the flour with oxygen in this way (we will still mix the dough with a mixer later), but I will definitely sift the flour to separate possible garbage (unfortunately, even eminent flour manufacturers sin with this). For 2-3 doses, add flour to the dough, constantly stirring it.

In the end, you should have a dough that is soft enough, but not liquid, elastic and greasy. The flour may take a little more or less, as it depends on its qualities. Therefore, at the end, add flour carefully, in small portions. As soon as you feel that the dough can be rolled out, immediately stop adding flour. Knead the dough should be no longer than 2-3 minutes, otherwise the dough will “tighten”, the products after baking will be tough.

Wrap the ball of dough in cling film and place in the refrigerator for 30-40 minutes.

Then we release the dough from the film and divide it into 2 parts - it will be more convenient to roll out. Roll out the dough on a lightly floured work surface (silicone mat or wooden board) into a layer 3-4 mm thick.

We select a glass or a cup with which we will cut circles - blanks for baskets. The diameter of this glass (cup) should be approximately 6-10 mm larger than the diameter. Cut out circles of dough. At the same time, we rationally arrange the glass with which we cut out so that there is as little waste as possible, then the dough will knead less, will not pick up excess flour.

Then we lay out the dough in molds-baskets. If you have metal molds, we pre-lubricate them with vegetable oil - both the bottom and the side surfaces. This is quite a long and boring process, so I usually cook the baskets in silicone mats - they do not need to be lubricated. Carefully spread the dough into the molds. First, lay out the bottom, trying so that there is no air left, and the dough fits snugly against the bottom of the mold. Then we press the dough along the side surfaces, distributing it evenly. The dough should not reach the edges of the mold by 3-4 mm.

Then we prick the dough with a fork on the bottoms of the molds - so that it does not swell during baking.

We place the molds with the dough on a baking sheet, which we put in the oven preheated to 180 degrees C. Bake for 11-14 minutes, until light golden on the edge of the dough (the dough will still be white in the center). Finished baskets slightly lag behind the edges of the molds. The baking time depends on the thickness of the dough, and on the size of the molds, and on the features of the oven, so be guided by the color. If the baskets are overexposed in the oven, the dough will become darker - it will be less attractive.
We put the finished baskets on the wire rack, and after 5-7 minutes - carefully remove them from the molds and place them on the wire rack again until they cool completely.

Then we prepare the cream. Cream butter should also be soft, but I don’t recommend melting it with a microwave oven: the cream can simply be spoiled in this way.

Combine soft butter with condensed milk and beat with a mixer.

Fill the cups with cream. Here you can act with a teaspoon, or you can fill a confectionery syringe with cream and squeeze the cream through it. Such baskets will certainly be more attractive, but I don’t really like the fact that then I also have to wash the pastry syringe. Therefore, I almost always spread with a spoon.

Grind the walnuts, not very finely.

Sprinkle the baskets with nuts. That's all, in fact, shortbread cakes "Baskets" are ready. If the cakes stand for at least a few hours, the dough becomes very soft, they just melt in your mouth!



Tips & Tricks:
We take butter (both in dough and for cream) of good quality, without additives and fillers. If the oil is with additives, the cream simply may not whip. You can put creamy margarine in the dough instead of butter. But only proven, good quality.
Sour cream for this recipe can also be used not quite fresh - sour. This will not affect the taste and quality of the cakes.
Baking soda and vinegar can be replaced with baking powder (0.5 tsp soda = 1 tsp baking powder).
Walnuts can be replaced with any other - peanuts, almonds, cashews ... And in general, instead of them, you can pour cakes on top with some bright syrup (raspberry,

How to bake baskets so that they are shortbread and crispy? How to make shortbread dough for baskets? All these questions are answered by my recipe. With these proportions, according to this recipe, about 20 baskets are obtained, baked in forms with a lower diameter of 3.5 cm and a 7 cm diameter of the upper part. Yes, baked baskets can be filled with your favorite ingredient:

• whipped cream
• fruit,
• nuts,
• jam or
• chocolate paste, many options.

Master class recipe for sand baskets with a photo

• 300 gr flour
• 200 gr butter
• 100 gr powdered sugar
• 2 egg yolks
• salt.

Cooking method:

• Preheat oven to 200 degrees
• Measure the ingredients to the required amount and start preparing the crumbly dough.

• Sift flour on the table, add a pinch of dough, add a pinch of salt. Cut the cooled butter into pieces and place on the sifted flour.

• With a sharp butter knife, chop it together with flour, carefully.

• Now add powdered sugar and two egg yolks and quickly knead the dough with your hands.
• Don't knead too long as the butter will start to melt from the heat from your hands and the dough may become sticky.
• You can also knead the dough in a food processor.

• Form the dough into a ball and wrap in cling film and refrigerate for 30 minutes.
• During this time, prepare the baking dishes. Brush the molds with a thin layer of melted butter using a brush.

• Lay the foil flat on a table or cutting board and place a ball of chilled dough on top of it. Use your hands to flatten the dough into a rectangle shape. Cover with foil and roll.
• During the rolling process, the dough will not stick to the foil. Roll out the plates to a thickness of 3-4 mm.
• Lay the molds on the dough and cut out the shapes.

• Remove excess from the edges. Press the dough gently against the bottom of the mold and pierce with a fork. This will prevent bulging during baking.
• Cover the top of the dough with pieces of foil of the appropriate size and sprinkle rice or buckwheat on top to keep the correct shape of the basket.

• Control the baking and when the danger of losing shape is over, you can remove the foil with a load of cereal and continue baking.
• In total, the cooking time will be 10-12 minutes.

Since the baskets turn out to be crumbly and rather fragile, leave them in the finished products until they cool completely in the form and only then remove them. This must be done so that the edges do not crumble.

Stuff the shortbread baskets with your favorite filling and serve! Very tasty, the dough just melts in your mouth!

Almost all children love sweets. Yes, and many adults will not deny themselves the pleasure of sometimes drinking a cup of coffee, tea with pastries. Home cooked with love, they have an excellent taste and smell of fresh baked goods. Shortcrust pastry baskets will leave few people indifferent. And making them is pretty easy. The main thing is to put the right amount of ingredients and do everything as it is written in the recipe. You also need to buy special iron or silicone molds for cupcakes.

shortcrust pastry recipe

For the test you will need:

• 3 yolks;
• 300 grams (that's 1.5 cups) wheat flour;
• 2 tablespoons of sour cream;
• 70 grams of margarine or butter;
• ½ cup sugar.

For cream:

• 3 proteins;
• 150 grams of sugar;
• 150 ml of water.

Preparing dough for a sweet masterpiece

We make shortbread dough for baskets. To do this, sift the right amount of flour into a bowl and add the frozen margarine or butter to it. The butter is placed in this bowl and chopped with a knife, constantly adding flour. We cut the piece first into vertical, and then into horizontal plates. The result will be small squares of butter. Now grease the palms with flour and begin to rub the oil between them. At the same time, do not forget to constantly dip them in flour. When the butter and flour become one fraction, you can add the yolks, sugar and sour cream and mix everything with a spoon, and then with your hand. So that the dough does not stick to your hands, dip them periodically in flour. It turned out a gentle shortbread dough for baskets.

Cooling, shaping and heating, baking

The dough should become smooth as a ball. We flatten it a little into a thick cake and place it in a plastic bag. We remove for 25 minutes in the freezer. Then sprinkle flour on the table, rolling pin. Take the dough out of the refrigerator and sprinkle this cake with flour on both sides. Now it can be rolled out into a pancake 0.8-1 cm thick.

In the meantime, turn on the oven, let it warm up to 180 °. We get molds. If they are iron, then you need to grease them with a piece of butter and sprinkle with flour inside. We take the first mold, turn it over and press the teeth on the shortbread dough for the baskets. We turn the mold over and spread the round piece of dough that is still on its surface over the entire mold. To do this, we press it first to the edges, and then carefully to the sides and bottom. Lubricate the silicone mold with oil only if it is just brought from the store. Subsequent baking does not require this. We distribute the dough in it in the same way.

It remains to put the semi-finished products in the oven and bake for 20 minutes.

Making air cream

Very tasty are obtained from shortcrust pastry baskets. Especially since we have 3 squirrels left. Therefore, we make an airy, snow-white cream.

First you need to boil the syrup. To do this, dissolve sugar in water and put on fire. The syrup should boil for about 45 minutes. Its readiness is determined as follows. Take a little syrup with a teaspoon and drop it into a bowl of cold water. If the drop turned into a small ball, did not dissolve, did not spread in water, then the syrup is ready. If not, then boil it a little more.

At this time, beat the chilled proteins with a pinch of salt in a cool foam. Without ceasing to beat, pour in a thin stream of still hot, but no longer boiling syrup. If it is boiling, then the proteins can curl up. The foam will get stronger. The cream is ready.

We design the product

It remains to put the cream in shortcrust pastry baskets and decorate the products. Some people like it when cakes have a little sourness. Then it would be good to first put a little sour jam (for example, plum) on the bottom of the chilled baskets, and then cover them with a cap of snow-white foam on top. You can put the cream and directly into the chilled baskets. Decorate the tops with strawberries or cherries. Your imagination will tell you how to decorate shortcrust pastry baskets, the photos of which are given in this article.

If there is a colored crumbly sugar crumb, then you can lightly sprinkle the product on top of it. We spread the baskets on a beautiful dish and serve this delicacy to the table.

You can make baskets with other types of cream. Children really like butter custard. More on how to cook it.

Butter Baking

With such a filling, you can make not only shortcrust pastry baskets, but also others. For it you will need:

• 1 egg;
• 1 glass of milk;
• 1.5 tablespoons of flour;
• 2.5 tablespoons of sugar;
• 100 grams of butter;
• ½ sachet of vanilla sugar.

First of all, take the butter out of the refrigerator, let it become soft at kitchen temperature.

Mix all ingredients, except oil, with a whisk or mixer until smooth. We put the resulting liquid on the stove on a small fire. We stir the cream constantly, we begin to do this especially intensively before boiling. The cream began to thicken and boil, so you need to immediately remove it from the heat and cool.

Beat the butter with a mixer and gradually, 1-2 tablespoons, add the cooled custard to it. You can add a tablespoon of cocoa to milk even before heating, then you get chocolate cream. And at the end of whipping, you can pour a couple of tablespoons of chopped nuts. It will also be very tasty.

Squeeze the cream into baskets with the help of a bag. Products should stand in the refrigerator until the cream hardens. After that, they can be eaten with pleasure.

Unsweetened option

If you do not add sugar to the dough for baskets, but add a little salt, you will get an excellent shape. You can fill it with almost any salad, and you will get a great appetizer. You can cut boiled shrimp with an egg, season them with mayonnaise and serve. This dish is perfect for a buffet. You can often see similar options for baskets where food is offered in the form of a buffet. It is quite possible to make such charming snack baskets at home and pamper your beloved family with them or surprise guests who have looked into the light. Although they are unlikely to refuse sweet options for this pastry.

Step by step recipe with photo and video

Graceful openwork baskets with Easter cakes and krashenka are an indispensable attribute of Easter celebrations. Today I propose to prepare an edible version of the Easter basket - from yeast dough. Such beautiful and unusual pastries will be a nice gift or decoration of the festive table.

Making an Easter basket is easy. Just yeast dough makes it easy to experiment with the shape and size of the basket. You can bake small portioned baskets or one large one. The basket retains its shape well, is not capricious of storage conditions and in itself will become a pleasant homemade treat for a morning cup of tea. Let's start?!

Prepare the ingredients.

Mix water and milk and heat to a temperature of 36-37 degrees. Put a drop of milk on the back of your hand to make sure the milk isn't too hot. If milk is practically not felt on the skin, the temperature is suitable.

Dissolve salt, regular sugar and vanilla sugar in warm milk.

Sift 300-400 grams of flour. Add yeast - mix dry yeast with flour or dissolve in warm milk (according to manufacturer's recommendations).

Add warm milk mixture to flour. Pour in vegetable oil and add 1 egg.

Mix the ingredients thoroughly and knead the dough. In the process of kneading the dough, add wheat flour, if necessary, until the dough stops sticking to your hands.

Knead the dough for 5 minutes. Then form a ball out of it, place in a greased container and cover with a towel or cling film.

Leave the dough for 1 hour to rise.

When the dough has doubled in size, the dough is ready. You can start preparing the basket.

Divide the dough into two parts. We will work with one, and let the second rest further under a towel.

Roll out the dough to a thickness of about 0.5 cm. And cut into strips. Choose the width of the strips based on the size of the basket and the desired pattern. I have about 0.7-1 cm. The main lines of the basket are thicker, and I do the weaving itself with thinner strips of dough.

Prepare the "shape" for the basket. It can be any heat-resistant bowl or baking dish. I have a small aluminum cauldron. Wrap the selected form with foil and grease with vegetable oil.

Lay the so-called basket guides on the surface of the mold - vertical strips of dough that will become the basis of the basket. Press the dough on top to level the bottom of the future basket.

Punch down the remaining strips of dough (you will get a flagellum from the dough) and weave into the vertical “guides”, placing them horizontally.

Weaving strips of dough, move gradually from the base of the basket to the edges. Lubricate the prepared dough basket with beaten egg.

Bake in an oven preheated to 180 degrees for 15-20 minutes until golden brown. If your oven refuses to bake the basket evenly, cover the more browned areas of the basket with foil or baking paper soaked in water.

To make sure the basket is ready, pierce the pastry with a wooden toothpick at the thickest part of the basket.

Lubricate the still hot basket with water and cover with a towel - this way the dough will remain soft.

Let the basket cool and remove the mold first and then the foil.

Roll out the second half of the dough and cut into wide strips (about 1.5–2 cm).

Weave a wide braid from strips of dough - a rim on the edges of the basket. As a guide, you can use the print on the baking paper on which the basket was baked.

Lubricate the dough with an egg and bake in an oven preheated to 200 degrees for 12-20 minutes until golden brown. Lubricate the finished bezel with water and cover with a towel.

Form the handle of the basket from the remaining dough. To maintain proportion and shape the handle, use the same shape as when baking the basket.

Bake the handle, like the rest of the details of the basket - until golden brown. Then rinse with water, cover with a towel and refrigerate.

When all the details of the basket are ready, it remains only to fasten them with wooden toothpicks.

Easter basket of dough is ready!