RCI-BR.006.0154.001
Hollandse Kersentaart
Hollandse Kersentaart This is a Dutch cherry pie, made with puff pastry and large, sour cherries, which are called "Morellen" in The Netherlands.
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultybeginner
Ingredients
- deep frozen puff pastry and some flour to roll450 g
Method
1
Preheat oven to 200°C (180°C fan/gas 6).
2
Remove puff pastry from freezer and allow to thaw slightly for 5-10 minutes until pliable but still cold.
3
Dust work surface lightly with flour and unroll the puff pastry sheets.
4
Cut the pastry into two rectangles of equal size, using a sharp knife or pastry wheel.
5
Place one pastry rectangle on a baking sheet lined with parchment paper.
6
Spread filling (such as cherries or cherry jam) evenly over the base pastry, leaving a 1 cm border around all edges.
7
Top with the second pastry rectangle, pressing the edges gently to seal, then crimp the edges with a fork for decoration.
8
Brush the top pastry lightly with water or egg wash if desired for a golden finish.
9
Bake for 20-25 minutes until the pastry is puffed and golden brown.
25 minutes
10
Remove from oven and allow to cool for a few minutes before serving warm or at room temperature.