Description
Delicate, flaky baked bites filled with sweet-tangy huckleberries. Butter pastry encases a vibrant berry compote for a satisfying dessert or snack.
Ingredients
Fresh or frozen huckleberries – 1 cup
Granulated sugar – 1/4 cup
Salt – 1 pinch
Cornstarch – 2 1/4 teaspoons (fresh) or 1 tablespoon (frozen)
Lemon juice – 2 teaspoons
All-purpose flour – 2 cups, plus more for dusting
Cold butter – 1 cup (2 sticks), chilled
Ice water – 3-4 tablespoons
Powdered sugar – for dusting
Instructions
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
Combine flour, huckleberries, sugar, salt, lemon juice, and cornstarch in a saucepan. Cook over medium heat until berries soften and mixture thickens (about 5 minutes). Chill completely.
For dough: Dice butter into flour. Add 3 tablespoons ice water; mix until sticky dough forms.
Knead gently on a floured surface until smooth. Refrigerate dough 30 minutes.
Roll dough 1/4-inch thick and cut into 2.5-inch rounds.
Place 1 teaspoon chilled filling in center of each round. Fold dough into half-moons, pinching edges to seal.
Place on baking sheets. Refrigerate 15-20 minutes.
Bake 18-20 minutes until golden. Cool completely before dusting with powdered sugar.
Notes
Chilling dough and filling ensures proper puff formation.
Adjust cornstarch based on berry moisture: frozen berries release more juice.
For easier sealing, use a зубчатый (dimpled) edge cutter.
- Prep Time: 45
- Cook Time: 20
- Category: Trend Recipes
- Method: Baking
- Cuisine: American/European