Cherry cigars


If there is leftover dough from dumplings, roll cigars with berries out of it and deep-fry them. And so that the unleavened dough can be stretched almost to transparency, generously grease it with vegetable oil and let it lie down. Here comes the dessert.


Step 1

Lubricate the dough with vegetable oil, put in a bowl, close the lid and leave at room temperature for 30 minutes.

Step 2

Defrost frozen cherries.

Step 3

Pour vegetable oil into a stewpan with a layer 2-3 cm thick. Put on a moderate (closer to low) fire.

Step 4

Lubricate the work surface with oil. Divide the dough into 8-10 equal parts. Roll or stretch each piece into a round cake as thin as possible. Lubricate with vegetable oil, leaving the edges around the perimeter free.

Step 5

Stepping back from the edge of the dough by about 1 cm, put a few cherries in a row. Sprinkle with sugar and quickly roll up the cigar patty, carefully tucking in the edges.

Step 6

Check the readiness of deep-frying oil: dip a dry wooden stick or the handle of a wooden spoon into it. If bubbles immediately run around it, you can lower the cigars. If not, wait until the oil warms up well. Fry the cigars on all sides until golden brown. Dry on a paper towel. Serve sprinkled with powdered sugar.


300 g unleavened dough (preferably custard )
150-200 g pitted cherries (can be frozen)
100 g sugar
vegetable oil for greasing and frying
powdered sugar for serving

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