Cherry and Blackcurrant Jam Puff Pie

Steps

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  1. Unfreeze puff yeast-free dough at room temperature so that it becomes elastic. Leave one quarter of the dough to decorate the cake. Roll out the rest of the dough using a rolling pin in a circle with a diameter of 28 cm.
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  2. Carefully transfer the dough into a baking dish with a diameter of 24 cm and form the sides. Make the punctures with a fork so that the cake will not be deformed in the baking process.
  
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  3. Put a thick jam on the bottom of the cake. I used blackcurrant jam, but any other will suit as well.
  
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  4. Roll out the remaining dough into a rectangle. Using the figure knife, cut the dough equal strips of 2 cm wide.
  
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  5. Lay out figured stripes of dough over the jam, forming a lattice.
  
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  6. Next, turn the sides of the pie inside to get a neat edge. Using a cooking brush, brush the dough with a beaten egg so that the cake turns rosy during the baking process.
  
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  7. Over the decorative lattice of dough, evenly distribute fresh or pre-unfrozen cherry, cleaned from stones (it is better to press extra juice).
  
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  8. Put the puff pastry cake into the oven heated to 180 degrees. Bake a cake with jam on the average level of the oven until golden brown for about 20-25 minutes.
  
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  9. Cool down cooked pastry a bit, gently remove from the mold and decorate with powdered sugar. Pie from puff pastry with cherry and jam can be served warm with a scoop of vanilla ice cream or in the cooled form with tea or coffee.
  
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  10. Bon appetit!