Croatian Cherry Pie
Baking and Desserts | European cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
10
🍽️ Servings
12
Description
Croatian Cherry Pie
Ingredients
- Baking Powder - 0.5 oz
- Phyllo Dough - 17.6 oz
- Vegetable Oil - 13 fl oz
- Sugar - 20.5 oz
- 20% Sour Cream - 7.1 oz
- Butter - 3.5 oz
- Semolina - 3 tablespoons
- Chocolate eggs - 4 pieces
- Lemon - 1 piece
- Frozen Cherimoya Fruits - 2 lbs
Step by Step guide
Step 1
Make two rolls, and for this, you need a fairly high and narrow baking dish so that the pie turns out thick. The length should match the width of the phyllo dough sheet, and the width should be about 25–30 cm. Grease the dish with butter.
Step 2
Mix the semolina and baking powder. Melt the butter.
Step 3
Using a mixer, beat the eggs and 400 g of sugar well, but not until white. Gradually add the vegetable oil, then the sour cream. Next, add the semolina and mix well to avoid lumps.
Step 4
Place 1 sheet of phyllo dough, take 3 tablespoons of this mixture (eggs-sugar-semolina-oil-sour cream), and spread it evenly over the dough.
Step 5
Layer 4 more sheets on top, spreading each with this 'cream'. Now, on one half, place half a sheet of dough on top. Do not grease this sheet, and on top, lay half of the frozen cherries along the future roll. Roll it up, trying not to let the cherries spill out (they will). Place it in the dish, holding the ends of the roll tightly and preventing the cherries from spilling out.
Step 6
Make another roll from the remaining ingredients. You can make 5 or 6 layers, depending on the amount of dough in the package. Any leftover cherries should be pushed into the ends of the rolls.
Step 7
Cut the rolls very sharply into slices about 5 cm thick; some filling will spill into the dish, which is okay.
Step 8
Drizzle melted butter on top and place in the oven at 356°F for 45–50 minutes, until golden brown.
Step 9
While it bakes, make the syrup: cut the lemon in half, place it in 300 ml of water with 180 g of sugar. Bring to a boil and reduce the syrup by half. Pour the hot syrup over the hot pie, let it cool, and place it in the refrigerator for 4–6 hours.
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