Cherry Filo Dough Pies

Filo pastry buns with frozen cherries

I often use frozen cherries at home: first, it's a product that is sold in any store and available all year round, and secondly, all the 'dirty' work has already been done for me: the cherries have been picked, the pits have been removed, frozen and packaged.

Information

  • Total: 60 min
  • Active: 20 min
  • Serves 10
  • 281 kcal / 100g

Ingredients

  • Phyllo dough
    4 piece
  • Cherry
    150 g
  • Cottage cheese
    250 g
  • Powdered sugar
    3 tablespoon
  • Butter
    60 g

Directions

1
Done
First, we need to completely thaw and thoroughly dry the cherries.

First, we need to completely thaw and thoroughly dry the cherries.

2
Done
If you can't find creamy cottage cheese, you can use ricotta cheese or strain regular cottage cheese through a sieve...

If you can't find creamy cottage cheese, you can use ricotta cheese or strain regular cottage cheese through a sieve (previously drain off any excess liquid if it contains too much).

3
Done
Add 2 tablespoons of powdered sugar to the cottage cheese and cherries, mix well. Don't worry if the cottage cheese turns...

Add 2 tablespoons of powdered sugar to the cottage cheese and cherries, mix well. Don't worry if the cottage cheese turns pink.

4
Done
Carefully unfold the filo pastry roll. We will need 4 sheets for this amount of filling, the rest should be folded back...

Carefully unfold the filo pastry roll. We will need 4 sheets for this amount of filling, the rest should be folded back and frozen for future use. Cut each sheet lengthwise into equal strips (about 7-8 cm wide). You need to work quickly with filo pastry, otherwise it dries out and becomes brittle instantly.

5
Done
Generously brush each strip with melted butter. I want to mention a few words about filo pastry - it is the thinnest...

Generously brush each strip with melted butter. I want to mention a few words about filo pastry - it is the thinnest translucent sheets that are very difficult to make at home without special skill, as it is made almost without adding water and fats, so it is essential to brush it with butter to achieve excellent baking results.

6
Done
Place 1 tablespoon of filling on the edge of each strip.

Place 1 tablespoon of filling on the edge of each strip.

7
Done
Fold the corners as shown in the picture (try to do it carefully, so as not to tear the delicate dough).

Fold the corners as shown in the picture (try to do it carefully, so as not to tear the delicate dough).

8
Done
And fold again using the same technique. By doing this, we will end up with a strip of dough that forms a triangle.

And fold again using the same technique. By doing this, we will end up with a strip of dough that forms a triangle.

9
Done
Carefully place the triangles on a baking sheet lined with parchment paper, and bake in a preheated oven at 180°C for...

Carefully place the triangles on a baking sheet lined with parchment paper, and bake in a preheated oven at 180°C for 30-35 minutes.

10
Done
Sprinkle the prepared triangles with the remaining powdered sugar and serve them warm.

Sprinkle the prepared triangles with the remaining powdered sugar and serve them warm.

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