We all know that store-bought puff pastry is not the healthiest thing. But sometimes it just saves, like a lifesaver. Guests are on the doorstep, and you need to do something urgently for tea? This is where this dough comes in handy. One of the options for such a quick puff pastry with cherries will be the story.
- General \ asset cooking time: 1 hour \ 20 minutes
- Servings Per Container: 6 Servings
- Caloric value (100g): 320 kcal
- Cost: average cost
How to Make Cherry Layer Pie
- Puff pastry - 200 g
- Cherries - 200 g pitted
- Almonds - 100 g
- Chicken egg - 1 pc.
- Butter - softened 30 g
- Wheat flour - 1 tsp with a slide
- Sugar - 80 g
- Liqueur - 1 tbsp Amaretto
- Powdered sugar - to taste
Preparation:
If you have frozen puff pastry for your cherry puff pastry, remove it from the freezer (as needed) and leave it to defrost.
Almond. Actually, it is customary for a cream to cleanse it. To do this, pour the nuts with boiling water and keep on low heat for 20-30 seconds. After that, I do not drain the water for another minute, for reliability.
Throw the nuts in a sieve or colander, cool slightly and peel them. When pressed, nuts just pop out of it.
After that, they must be dried. Just spread evenly in a frying pan and, stirring occasionally, keep on low (!) Heat for 15 minutes. Do not let them roast until they have a characteristic brownish color, they should remain light. Cool the nuts.
Turn the oven to 170 '.
The cream, which, by the way, has a beautiful name "frangipan", is not complicated at all. The blender will do everything for you.
Be sure to chop the almonds first, as ifthrow all the ingredients for the cream into a blender at once, then the nuts will remain too large pieces.So, first grind the nuts in a blender, and only then add an egg (about 57-60 grams), softened butter, sugar, liqueur (optional) and a spoonful of flour. Mix everything until smooth.
The cream turns out to be thick, only slightly and very slowly spreading.
Cherries, of course, must be pitted. I've already had a good week with everything selected and frozen. Therefore, I took my cherries (already pitted) out of the freezer.
So, we put our puff pastry on a baking sheet, which I must cover with baking paper. And now, stepping back from the edge of 0.5-1 centimeter, we spread the cream. This time I have 2 plates of dough, but for this cake I often take one layer, because then the cream is just right.
Distribute cherries on top. I don't defrost mine.
We put the pie in an already preheated (!) Oven for about 25-30 minutes (it all depends on the oven).
Can this cream be made with unpeeled almonds? Yes, I did. Just be sure to lightly fry and dry the nuts in a pan over low heat.Before serving, it is advisable to sprinkle the puff cherry pie with icing sugar.
And let it be delicious for you!