Cheese and cherry pie

The dough is the base of any pastry recipe, and when it comes to cheese and cherry delights, it becomes truly special. We start by melting the butter, being careful not to let it boil, just to become liquid and have a pleasant aroma. Meanwhile, we warm the milk, ensuring it is only slightly warm to activate the yeast effectively. In a large bowl, we sift the flour, an essential process to avoid lumps and to aerate the ingredient, which will contribute to a fluffy texture of the dough. We add salt and sugar, along with the vanilla pod, which will provide a subtle but unmistakable flavor.

Now, we prepare the yeast: we rub 25 g of fresh yeast with a tablespoon of sugar until it completely dissolves. This step is crucial, as the activated yeast will allow the dough to rise beautifully. We add it over the sifted flour and start kneading. Then we add the egg, continuing to mix, and gradually incorporate the warm milk, followed by the melted butter. We knead the dough well until we achieve a homogeneous, elastic, and slightly sticky texture. We cover the bowl with a clean towel and let it rise for 30-35 minutes until it doubles in volume.

While the dough is rising, we take care of the filling. We mix the cheese with the mascarpone, ensuring both are at room temperature for easy homogenization. We add the eggs and sugar, continuing to mix until we obtain a fine composition. The vanilla aroma is added at the end, making the filling a true delight. After the dough has risen, we sprinkle flour on the work surface, turn the dough out, and divide it into two pieces.

From the first piece, we roll out a sheet of appropriate thickness, which we place in a tart pan lined with parchment paper. Using a fork, we prick the dough to prevent it from puffing up during baking. We pour the cheese filling, leveling it evenly, then add the cherries, which will bring a pleasant contrast of acidity. From the second piece of dough, we roll out another sheet and place it over the filling. We press the edges inward, sealing the pie, and prick it again with a fork to allow steam to escape during baking.

We place the pie in the preheated oven at a moderate temperature until the surface gets a golden and appetizing crust. When ready, we take it out of the oven and let it cool, at which point the flavors will intensify. Finally, we dust the pie with sugar and then carefully slice it. It’s time to enjoy every slice, serving it warm alongside a fragrant tea or a glass of milk! This is a pie that brings joy and comfort, perfect for any occasion.

 Ingredients: For the dough: 350 g flour 160 ml milk 3 tbsp sugar 1 egg 30 g butter 15 g yeast 2 teaspoons sugar with vanilla paste a pinch of salt Filling: 550 g cottage cheese 100 g mascarpone 2 eggs 6 tbsp sugar 2 teaspoons vanilla essence 1 cup of visines without seeds powdered sugar

 Tags:  eggs milk unt flour cheese sugar fruits sour cherries pies