Skip to main content
Dessert

Cherry Pasty, Russian

A yeast dough pastry filled with boiled cherries, served hot with powdered sugar and sour cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Cherry Pasty, Russian

Ingredients

Directions

Make the dough

  1. In a bowl, mix flour, milk, yeast, and butter to form a dough.

  2. Let the dough rise until doubled in size.

  3. Incorporate the beaten egg white into the risen dough.

  4. Roll out the dough thinly.

Fill and shape

  1. Cut the dough into rounds the size of a breakfast cup.

  2. Scald the cherries.

  3. Sprinkle the cherries with powdered sugar and flour.

  4. Place a pile of cherries on one round.

  5. Fold the dough over the cherries.

  6. Seal the edges with beaten egg.

Cook and serve

  1. Boil water in a large pan.

  2. Cook the pasties until they float.

  3. Serve hot with powdered sugar and sour cream.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

All-purpose flour
Forms the gluten structure that holds the dough together around the filling.
Active dry yeast
Produces gas during the rise, making the dough light and airy.
Egg white
Adds structure and a glossy sheen to the risen dough.
Cherries
Provide the sweet-tart fruit filling and moisture inside the pasty.
Butter
Adds fat that tenderizes the dough and gives it richness.

The step that matters

Seal the edges with beaten egg. If the edges are not sealed well, the filling can leak out during boiling and the pasties can open up. Beaten egg acts as a glue that bonds the dough layers together.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes