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Puff yeast dough cherry pie

0
869
Kitchen World
Calorie content 228.6 kcal
Portions 1 port.
Cooking time 80 minutes
Proteins * 5.8 gr.
Fats * 10.6 gr.
Carbohydrates* 33.6 g
* per 100 gr. product
Puff yeast dough cherry pie
Content

The peculiarity of yeast puff pastry is that after baking it turns out to be not so crumbly and thin, but lush, tender and literally melting in the mouth.

Ingredients

Cooking process

step 1 out of 7
Defrost the cherries and discard them in a colander to drain off excess liquid. If you take fresh berries, then rinse them under running water, dry them and remove the seeds.
step 2 out of 7
Defrost the dough beforehand, taking it out of the package so that condensation does not accumulate on it. Roll the slab lengthwise, and cut it in half lengthwise to form thin strips about 5 centimeters wide.
step 3 out of 7
Pour a small amount of starch onto the center of the strip so that in the future the dough does not get too soggy from the juice secreted by the cherries.
step 4 out of 7
Put the berries on a strip in a row, sprinkle with sugar on top. If you overdo it with it, then the cherry will begin to actively excrete juice. To make the cake sweeter, it is better to sprinkle sugar on top before baking, then a caramel crust forms on the cake. Wrap the cherry dough in a tube and pinch the edges. Do this with all the strips.
step 5 out of 7
Put the resulting sausages in a baking dish, spiraling them from the center to the edges. Better to lay them seam down.
step 6 out of 7
In a separate bowl, beat the egg, or just the yolk for a darker, more ruddy crust, and brush over the top of the pie.
step 7 out of 7
Bake the dessert in the oven at 180̊C for 45-50 minutes. The time depends on your oven, so be guided by the doneness of the dough and the golden crust of the pie.
Bon Appetit!

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