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Puff pastry with lingonberry and sour cream

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581
Kitchen World
Calorie content 185.9 kcal
Portions 6 port.
Cooking time 110 minutes
Proteins * 4.5 gr.
Fats * 11.3 gr.
Carbohydrates* 25.4 g
* per 100 gr. product
Puff pastry with lingonberry and sour cream
Content

A pie with lingonberries and sour cream on puff pastry is easy to prepare, it will have a delicious taste and aroma, and besides, it will have a beautiful appearance. You can buy puff pastry or make it yourself. On puff yeast dough, the cake will turn out to be more fluffy. Any lingonberry is suitable - both frozen and fresh.

Ingredients

Cooking process

step 1 out of 7
Remove the puff yeast dough from the package and thaw at room temperature. Then, on a floured worktop, roll it into a sheet at least 5 mm thick and cut into two parts: a large one for the base of the cake and a smaller one to cover the filling.
step 2 out of 7
Turn on the oven to heat 180 ° C. Cover the baking sheet with a piece of special paper and grease it with vegetable oil.
step 3 out of 7
Divide the egg into white and yolk. Place a large piece of rolled dough on a baking sheet, form low sides, spread it with protein and sprinkle with breadcrumbs evenly.
step 4 out of 7
Put sour cream in a separate bowl, pour 3 tbsp. tablespoons of sugar and whisk a little.
step 5 out of 7
Spread the whipped sour cream evenly over the dough. Then pour lingonberries on sour cream in one layer (do not defrost frozen). Sprinkle the lingonberries with the rest of the sugar.
step 6 out of 7
Cut a smaller piece of puff pastry nicely with a sharp knife and place it over the filling. Stretch the dough a little to the sides and secure the edges of the cake tightly with your fingers. Spread the top of the cake with egg yolk. Leave the pie in a warm place for 1 hour for proofing, because we have yeast dough.
step 7 out of 7
Bake the cake in a preheated oven for 40 minutes until it is golden brown. Then cool it down, transfer it to a dish and can be served with tea.
Delicious and successful baking!

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