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Puff pastry with apples and cherries

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966
Kitchen World
Calorie content 197.6 kcal
Portions 1 port.
Cooking time 50 minutes
Proteins * 4.7 gr.
Fats * 8.5 gr.
Carbohydrates* 29.5 g
* per 100 gr. product
Puff pastry with apples and cherries
Content

Hearty pie with an interesting combination of apple and cherry, which is diluted with an unobtrusive aftertaste of walnut. Prepares quickly, perfect for tea.

Ingredients

Cooking process

step 1 out of 8
Rinse the apples under running water and dry. Cut out the middle and cut the fruit into thin half rings. Peel the skin off the apples, if desired.
step 2 out of 8
Let the cherries defrost in a deep bowl or colander. Add a small amount of sugar, stir and leave for a while. Then squeeze lightly with your hands and drain off excess liquid.
step 3 out of 8
Pour the nuts over with boiling water to remove the bitterness of the skin, dry with napkins or a towel and finely chop with a knife or using a blender.
step 4 out of 8
Put the apples in a bowl with the cherries, add crushed nuts and sugar there. Stir all the ingredients until they are evenly distributed in the filling.
step 5 out of 8
Defrost the puff pastry and roll it out into a wide and thick layer.
step 6 out of 8
Transfer the puff pastry to a baking sheet lined with parchment paper and top with the filling. Try to group it in the center without flattening it over the surface.
step 7 out of 8
Cover the fruit first with the rest of the dough from the ends, and then along the wide side of the layer. Connect the two edges of the dough about halfway through the pie, completely covering the filling. Lightly prick the top of the cake with a fork, or make several cuts to prevent air from tearing the dough at the seam. In a small bowl, beat the egg until the white and yolk come together, and brush the top over the dough.
step 8 out of 8
Bake the dessert in the oven at 180̊C for about half an hour. When the crust becomes a rich golden color, feel free to take it out.
Bon Appetit!

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