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Cherry and Strawberry Puff Pastry Pie

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1274
Kitchen World
Calorie content 174.5 kcal
Portions 4 port.
Cooking time 30 minutes.
Proteins * 4.2 gr.
Fats * 8.4 gr.
Carbohydrates* 33.4 g
* per 100 gr. product
Cherry and Strawberry Puff Pastry Pie
Content

A very effective closed pie with strawberries and cherries. The bright juicy filling "peeps" through the upper ruddy crust and causes an irresistible desire to remove the sample as soon as possible. We recommend serving such a cake in a completely cooled form - the berry filling with starch in the composition stabilizes, and the product can already be cut into beautiful even pieces. And for greater showiness and delicate sweetness, sprinkle the surface of the pie before serving with a thin haze of powdered sugar.

Ingredients

Cooking process

step 1 out of 10
We will immediately prepare the berries for the filling. If these are fresh raw materials, then you need to rinse the fruits well and dry them on a towel. It is necessary to remove the seeds from the cherries and drain the released juice - we do not use it in the cake. If the berries are frozen, then we defrost them and drain the juice as well.
step 2 out of 10
Before making the cake, puff yeast dough must be defrosted at room temperature so that it becomes plastic and soft. For the cake, divide the dough into two parts. Sprinkle the working surface with flour and put one layer of thawed dough on it. We roll it out slightly with a rolling pin so that the thickness of the layer is approximately four to five millimeters. Grease the baking dish with odorless vegetable oil and put the rolled puff pastry on it. Using our hands we distribute the dough along the perimeter and edges of the mold so that the dough hangs on the sides.
step 3 out of 10
In a separate container, mix the specified amount of granulated sugar and corn starch.
step 4 out of 10
Pour part of the resulting mixture onto the dough, laid in a mold. The starch will thicken and keep the berry juice released during baking in the filling, so that the dough will not get wet.
step 5 out of 10
After sprinkling on the dough, evenly distribute the berries - strawberries and cherries.
step 6 out of 10
Distribute the remaining sugar-starch mixture on the berries.
step 7 out of 10
Roll out the second part of the dough to the size of the pie. With a knife we ​​make cuts, as in the photo.
step 8 out of 10
With the resulting layer of dough, close the cake and press it in the area of ​​the sides of the mold, from which the first layer of dough hangs. Cut off excess dough along the edges, thereby simultaneously sealing the edges of the cake so that it does not open when baking.
step 9 out of 10
Break the egg into a separate small container and shake well with a fork together with milk. Lubricate the surface of the cake with the resulting mixture using a silicone brush. Preheat the oven to a temperature of 180 degrees. We put the cake pan on the middle level of an already hot oven and bake the product for twenty five to thirty minutes, until a golden crust is browned on top.
step 10 out of 10
We take the finished cake out of the oven and let it cool completely.We shift the cooled pastries to a dish, sprinkle the surface with powdered sugar through a strainer and serve to the table - the filling stabilizes well and will not spread when cutting.
Bon Appetit!

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