• Shekerburas with cherry filling

    Shekerburas are mini pies originated from Azerbaijan. The pastry is shortbread like but the addition of yeast changes the structure into softer pastry. Traditional filling is made of nuts and sugar but in this recipe are used cherries to enjoy summer fruits and new quality of taste. The pastry is not sweet, the filling is sweet and spicy and the every whole pie is delicious small treat. Enjoy!


    14 pieces



    • 2/3  cup unsalted butter, softened
    • 2 2/3 cups all purpose flour
    • ½ cup hazelnut meal
    • ¼  teaspoon ground cinnamon
    • ¼  teaspoon ground black pepper
    • ½ cup sour cream
    • 2 egg yolks
    • 1 ½   teaspoon salt
    • 2 tablespoons warm milk
    • 1 tablespoon granulated sugar
    • ½ teaspoon dried yeast
    • 1 egg
    • 1 tablespoon water


    • 2/3 pound cherries, pitted
    • 2/3 cup light brown sugar
    • ½ cup dried cherries
    • 2 tablespoons corn starch
    • 1 tablespoon lemon zest
    • 1 tablespoon lemon juice
    • 1 teaspoon rum extract
    • ½ teaspoon salt
    • ¼  teaspoon ground cinnamon
    • ¼  teaspoon ground black pepper



    In a large bowl combine flour, butter, hazelnut meal, cinnamon and pepper. Rub with your fingers (or knife) until combined.

    In a small bowl combine sour cream, egg yolks and salt. In another small bowl combine warm milk, sugar and yeast. Set aside for few minutes, until starts to bubble. Add yolk mixture and yeast mixture to flour mixture. Mix until well combined. Turn out the pastry onto lightly floured surface and knead until smooth (about 2 minutes). Form to a ball, place in the bowl and let rest for 30 minutes.

    Make filling: in a medium sauce pan combine all ingredients. Cook about 2 minutes until cherries have released their juice. Increase heat and cook, stirring, until juice have thickened, about 5 minutes. Remove from heat and let cool.

    Preheat oven to 350°F (180°C). Line big baking sheet.

    Divide dough into 14 equal pieces. Working with one piece at a time, shape each piece into a 4½ - inch round. Spoon cherry filling into center of each round, dividing evenly among rounds. Fold dough over filling and crimp edges. Place on prepared pan. Pinch few rows of crinkles on the top surface of each pie (I made it by pinching pastry with my fingertips). Cut two small holes in the top of each shekerbura. Brush slightly with egg whisked with water.

    Bake for 25 minutes. Let cool on the sheet.




    The recipe comes from 'Bake from scratch' magazine, however a little changed by me.

    Category: Fruits cakes.

    Tags: cherries.