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➠ Cherry and sour cream puff pie

Cherry and sour cream puff pie

1611

Kitchen World

Calorie content 199.3 kcal

Portions 1 port.

Cooking time 50 minutes

Proteins * 5.1 gr.

Fats * 11.3 gr.

Carbohydrates* 24.4 g

Content

A variation on a simple dessert that doesn't take long to prepare. It will appeal to those who do not like the sugary and concentrated taste of cherries, but prefer a combination of berries and creamy filling.

Ingredients

Yeast puff pastry or yeast-free puff pastry 450 - 500 gr. Cherry 300 gr. Potato starch 2 tbsp Granulated sugar 90 gr. Egg 1 PC. Sour cream 200 gr. Butter for lubrication

Cooking process

Puff pastry needs to be defrosted first, unless you intend to make it yourself. To do this, take it out of the package, cover it with cling film and leave it at room temperature. This will cause less condensation to form and the dough itself will not wind up. Roll out the layer to the size of your baking sheet, brush the pan with a little butter and place the dough on it.

Take a slightly frozen cherry, so you can mix it without fear of damaging the integrity. Transfer the berries to a deep bowl, add the starch and mix thoroughly so that all the fruits are completely covered with it.

Pour sugar into sour cream and stir until smooth.

Then add the egg to the bowl and stir to combine with the sour cream.

Spread the cherries in an even layer on puff pastry. Pour the egg and sour cream mixture on top and smooth it out.

Roll the other half of the dough to the size of the baking sheet and make small cuts so that the cherry juice does not tear the pie in the places where the layers meet when baking. Carefully transfer the layer and lay on the sour cream filling. Connect to the edges of the bottom layer and hold them together with a fork.