Ingredients
The pastry
flour
300g
10.50oz
1.20cup
20tbsp
powdered sugar
20g
0.70oz
1.34tbsp
salt
pinch
butter
200g
7oz
0.80cup
13.40tbsp
cream cheese
120g
4.20oz
0.48cup
8tbsp
Cherry mass
frozen cherries
600g
21oz
2.40cup
40.20tbsp
sugar
1Tbs
starch
50g
1.75oz
3.35tbsp
cold water
1cup
The filling (option 1)
cherry mass
1/2
apple
3pc
The filling (option 2)
cherry mass
1/2
sour cream
200g
7oz
0.80cup
13.40tbsp
vanilla sugar
15g
0.53oz
1tbsp
egg
1pc
starch
1Tbs
Additionally
egg yolk for greasing
sugar and spices for sprinkling
Method
The pastry
- Combine the flour, salt, powdered sugar and cold butter - grind into crumbs.
- Add the cream cheese, and quickly knead the dough.
- Put it in a bag, and refrigerate for an hour.
- Divide the dough into 4 parts (two for the bottom and the sides of the pies, and two parts for the top of the pies).
Cherry mass
- Defrost the cherries over the heat. Add the sugar and starch diluted in water.
- Let it thicken, stirring.
- Cool the mass.
The filling (option 1)
Combine the cherry mass and the apples cut into cubes.
The filling (option 2)
Pour the cherry mass into the pastry base, and cover with the mixture of sour cream, egg, vanilla sugar and starch.
Make two pastry bases. Put the fillings in. Make the pastry decor on top. Grease it with the yolk, and sprinkle with sugar and spices.
