During the berry season, due to their affordability on the market or availability in our own garden, most of us often make pies. But you can pamper yourself with delicious pastries with a cup of fragrant tea and cold winter evenings, using berries from home frozen or from the factory from the supermarket to prepare. Despite its simplicity, the snail pie with cherries looks very pretty.
Ingredients:
For the test:
Wheat flour - 320 g
Dry yeast - 1 tsp l.
Chicken egg - 1 pc.
Water - 110 ml
Olive oil - 1 tbsp. l.
Sugar - 1 tbsp. l.
Salt - 1 pinch
For filling:
Pitted cherries - 200 g
Sugar - 3 tbsp. l.
Starch - 1 tbsp. l.
Preparation:
Prepare the required ingredients for making the cake. Fresh cherries with pits will require approximately 400-500 g.
Heat a little water, dissolve granulated sugar and salt in it. Beat in a chicken egg and mix thoroughly until smooth. Dissolve dry yeast in the resulting cocktail.
Be sure to pre-sift the required amount of wheat flour. First, pour half of its volume into the liquid part, mix.
Then stir in the remaining volume in parts and knead the dough of a sufficiently strong consistency that does not stick to hands and dishes. You may need a little less or more flour, depending on various factors: gluten, moisture, variety, geography of origin, and many others.
Add olive oil and continue kneading until it is completely mixed into the dough.
Tighten the container with the dough with cling film or close the lid and leave in a warm place for 1–1.5 hours. During this time, its volume should increase by 1.5–2 times.
While the dough is thawing, prepare the cherry by removing the seeds from it. Add granulated sugar to the berries, mix and leave for 25-30 minutes.
Before forming the cake, drain the juice, add the starch and mix thoroughly.
Slightly knead the finished dough, divide into 3 equal parts, and form a 20 cm long sausage from each. Roll out lengthwise into a long, narrow layer 2–3 mm thick.
Arrange 1/3 of the filling close to one edge evenly in a row along the entire length of the juicy. Roll neatly into a tight roll along the wide side.
Send the resulting rolls onto a frying sheet or baking dish (over 25 cm in diameter). You can use the bottom from a split mold. Lay them out one after another with a snail from the center like a spiral. Each next roll is a continuation of the previous one.
It is better to lay out so that the roll seam is on the inside of the spiral turns. Cover the snail with plastic wrap and let it rest in a warm place for 45 minutes.
Preheat the oven to 180 degrees and bake the pie in it for 35–40 minutes. It is better to focus on the characteristics of your oven and the beautiful ruddy shade of baked goods.
Cover the finished product with a towel and cool completely. Remove carefully from the sheet / mold and sprinkle with powdered sugar if desired.
Serve the snail pie with cherries to tea, coffee or with such milk drinks as plain yogurt, fermented baked milk, varenets, milk or snow.
Have a nice tea! And let it be delicious for you!
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