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Snail pie with cherries

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928
Kitchen World
Calorie content 176.1 kcal
Portions 10 port.
Cooking time 50 minutes
Proteins * 4.2 gr.
Fats * 2.9 gr.
Carbohydrates* 40 gr.
* per 100 gr. product
Snail pie with cherries
Content

This cake is not only delicious, but also very beautiful, so it is perfect for both a holiday and a family tea party. Snail pie will be a real gem of your evening, but it will end quickly because the taste will be simply incredible, especially if you sprinkle it with powdered sugar.

Ingredients

Cooking process

step 1 out of 5
Pour the sifted flour into a container, add salt and baking powder. Add soft, but not yet melted butter there. Rub the flour and butter with your hands to make a crumb. Pour in kefir and stir with a spoon or whisk. Knead elastic dough.
step 2 out of 5
Sprinkle flour on the table so that the dough does not stick, and roll out the dough so that it is in the shape of a square. Take a roller or knife and carefully cut the dough into strips 4-5 cm wide. You can put a cutting board under the dough.
step 3 out of 5
Rinse the cherries and pat dry on a paper towel or napkin. Remove bones using a special device. If not, an alternative may be a thin stick, paper clip, or pencil. Place the berries on each strip of dough. Mix some of the powdered sugar with starch: it will help the juice, which will stand out from the berries, thicken and become jelly-like. Sprinkle the berries with this mixture: this will prevent them from spreading during baking.
step 4 out of 5
Cover the berries with the dough and turn the sausage. Repeat this step for all strips. Grease a baking dish or cover with parchment and put these twisted strips with cherries in it in a circle.
step 5 out of 5
Preheat the oven to 200 degrees and bake the snail cherry pie for 30 minutes. A golden crust should appear. Check the readiness of the dish by piercing it with a toothpick: if there is no dough left on it, then the cake can be removed from the oven. It is necessary to let it cool slightly, sprinkle with powdered sugar, then cut and serve. Bon Appetit!

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