Description
Pie is very nice: crispy puff pastry, partially saturated fill, and he cheese-egg cream – very tender, with a characteristic sour cherry.
Ingredients
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The dough is flaky unleavened
250 g
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Chicken egg
2 piece
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Sugar
100 g
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Mascarpone
200 g
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Cherry
100 g
Cooking
In a small baking dish lay defrosted plate unleavened puff pastry. With your hands, gently stretch the dough to form, making bumpers. The dough prick with a fork.
On the dough put a piece of baking paper and beans (or peas). Bake in the oven at 180 degrees for 8-10 minutes. Then remove the paper and beans removed. Let the dough cool down.
Proteins separated from the yolks in a separate bowl.
Beat the whites with a whisk or a blender in a solid foam. Add the sugar and whisk for a while.
In whipped with sugar proteins add cream cheese.
In proteins, add also the yolks from the eggs. Stir gently with a spatula, trying not to knock down the lush foam proteins.
To the cooled dough cherries (the recipe used cherries in candied fruits, but you can use dried or fresh; if using fresh cherries, then you need to remove the seeds and squeeze a little bit of excess juice).
Pour the cherry cream cream cheese and proteins.
Bake in the oven at medium heat (180 degrees) to bake protein-cheese mixture about 25-30 minutes.
You can serve it immediately after cooking, but it is better to wait about an hour for it to cool down more of the pie and pour the cream.
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