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Lingonberry pie made from ready-made puff yeast dough

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Kitchen World
Calorie content 160 kcal
Portions 4 port.
Cooking time 210 minutes
Proteins * 0.6 g
Fats * 9.2 gr.
Carbohydrates* 48.7 g
* per 100 gr. product
Lingonberry pie made from ready-made puff yeast dough
Content

Cooking this lingonberry pie will not take much of your time, since the recipe uses already prepared puff pastry, which only requires baking in the oven, which significantly reduces the complexity of the process and saves time. The combination of sour berries and sweet puff pastry will leave no one indifferent.

Ingredients

Cooking process

step 1 out of 9
Defrost the finished puff pastry and lightly sprinkle with flour.
step 2 out of 9
Prepare the form: cover with parchment for baking and grease with butter.
step 3 out of 9
Using a rolling pin, carefully roll out half of the puff pastry and lay it on the bottom of the mold.
step 4 out of 9
We spread the lingonberries on the dough and evenly distribute (the berries can be left without defrosting). If you use fresh berries (200 grams will be enough), they must first be washed and dried so that there is no excess moisture from which the dough can get wet.
step 5 out of 9
Sprinkle the berries on top with sugar to taste, and then potato starch. In order for the berries to keep their shape as much as possible and not "creep" over the entire shape.
step 6 out of 9
We also roll out the second half of the dough and form a loose roll. On the resulting "sausage" we make shallow cuts in a checkerboard pattern.
step 7 out of 9
Expand and shape the top of the pie. Thanks to the slots in the top layer of the dough, the cake will bake evenly and excess moisture will escape as steam.
step 8 out of 9
Grease the resulting pie on top with vegetable oil and set it to "rest" for an hour in a warm place. When the cake rises, we send it to the oven preheated to 180 degrees for 40-45 minutes.
step 9 out of 9
We take the finished cake out of the oven, let it cool slightly and serve. Bon Appetit!

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