Want to make an essential cherry puff pastry in summer? So get to work right away!
Necessary material (for 4 people)
3.5 cups flour (385 g)
1 packet of fresh yeast (42 g of fresh yeast)
1 tea glass of milk (100 ml)
1 tea glass of sugar (100 g)
1 teaspoon of melted margarine (90 ml)
1 teaspoon of salt (4 g)
for interior material
1 cup pitted cherries (155 g)
For the above
Half a tea glass of powdered sugar (40 g)
Mix the flour, yeast, lukewarm milk, eggs, sugar, melted margarine and salt and knead until you obtain a homogeneous and smooth dough. Cover it with a damp cloth and leave it at room temperature for 40-50 minutes. Roll out the phyllo dough and cut with a glass of water. Place the pitted cherries on half of the dough. Cover the empty dough on them. Glue the sides by pressing lightly. Place on a greased baking sheet and let ferment for about 30 minutes. Bake in a preheated oven at 180-190°C for about 10 minutes. After cooling, sprinkle them with powdered sugar.