Biscuit with Cherries
by Editorial Staff
Open pie with a juicy filling. Minimum dough – maximum filling. I propose a variant of cottage cheese-based biscuit dough – crispy, tender, flaky. It does not require special skills and long preparations. There was already an option with cherries, strawberries, but cherries are still the favorites! Sounds like my favorite baked goods for the summer.
Cook: 1 hour 10 minutes
Ingredients
- Cottage cheese – 100 g
- Butter – 100 g
- Flour – 150 g
- Water – 2 tbsp
- Sugar – 50 g
- Starch – 2 teaspoon
- Salt – a pinch
- Cherries
Directions
- Mix cold butter and sugar in a blender.
- Add cold cottage cheese, flour and salt.
- Pulse until crumbs form, leaving large fragments.
- Add water and pulsate until the dough turns into a ball.
- Wrap in plastic wrap and put in the refrigerator for 30 minutes.
Roll out a circle, about 3-4 mm thick.
We spread it on a sheet or in a form covered with parchment. - Sprinkle with starch to “hold” the juice.
We spread the cherries, after removing the seeds.
- Sprinkle with sugar and wrap the edges.
Grease the edge with butter. We send the cake to an oven preheated to 180 degrees. Bake for 30 minutes, so that the edges are browned.
Serve a biscuit with warm cherries, you can add ice cream.
Bon Appetit!
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