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Choux Pastry Vareniki with Cherries

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Adjust Servings:
400 g Wheat flour
50 g Butter
300 ml Milk
1 Egg
1/2 tsp Salt
1 tbsp Sugar white
500 g Cherry
1/2 tsp for each varenik Sugar white
1 tbsp Potato starch

Choux Pastry Vareniki with Cherries

  • Vegetarian
  • 1 hас 35 min
  • Serves 3
  • Medium


  • Filling:



The first time I got to know vareniki was in my childhood, when I was helping my nanna and mom to shape them. Our next ‘meeting’ was rather exotic 🙂 As a student, I lived in a dorm, where power turn-offs were quite a usual thing in evenings. So, my friends and I would light a kerosene lamp and talk while shaping vareniki. Sweet memories…

Back then we made classic vareniki from unfermented dough.

Now I wanted something more subtle yet homey and cozy. Choux pastry vareniki with cherries are something amazing. It’s not just usual vareniki now, it’s a dessert worth your attention. The most tender pastry that melts in your mouth, one bite – and here are sour-sweet cherries and divine and sweet cherry juice. You can’t stop yourself!

These vareniki are worthy of all that time it takes to make them!

If you haven’t tried yet, I highly recommend you do!


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In a small pot, bring to a boil milk, butter, salt and sugar. Remove from heat, vigorously mix 150 g (approx. 1 cup) of flour in. The flour will absorb all the liquid and the mixture will get thicker. Keep stirring until the mixture is smooth. Let the mixture cool down before transferring to a bowl.



Add the egg and mix well. Then fold in the remaining flour, stirring with a spoon or mixing with your hands (or mixing at low speed in a kneading machine). When it gets difficult to mix, transfer the dough onto a counter and knead, incorporating flour. Knead for at least 10 min until you get elastic and dense dough. You may use less or more flour than the recipe calls for. Form a ball, cover with plastic wrap and let stand at room temperature for 30 min.



Pit the cherries and transfer to a bowl. Sprinkle with starch and combine so that cherries are evenly covered in a thin layer of starch. This will prevent juices to run out from vareniki.



Roll out the dough to 2-3 mm thickness. Cut out circles. The size depends on the amount of cherries in each varenik and their size. I usually put 2 cherries in one varenik. In the center of each circle place the cherries and sprinkle with sugar (2 cherries take approx. ½ tsp sugar).
Slightly water the edges, fold the dough over the filling to form a semi-circle and press the edges firmly together with your fingers.
Now we will seal the edges according to the ‘kosichka’ (braid) technique (see the photos).
To do so, fold one edge.
Then fold again the next edge.
Continue until you get a completely braided edge.



In a large pot, bring a salted water to a boil. Carefully drop the vareniki into the water and bring to a boil (the vareniki will rise to the surface) and cook for another 2m min.
Remove with a slotted spoon to a bowl. Add butter and sour cream or cherry sauce/jam, if desired.
Cook in batches so that vareniki don’t stick to each other.



Vareniki are usually made in large quantities to freeze for later (uncooked). For freezing, arrange them on a floured plate or board, dust with flour and put into a freezer for 30 min. When they are frozen, transfer to a freezer bag and return to a freezer. Vareniki will be kept well for a few months.
How to cook frozen vareniki: don’t defrost before cooking; drop frozen vareniki in boiling water, bring to a boil and cook for additional 2 min.

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