Hunklich Cherry Filled Pastry

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READY IN: 4hrs 30mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pastry dough: Dissolve yeast in 1/4 cup of the warmed milk, along with 1-2 tsps of the sugar; set aside for 5-10 minutes or until frothy.
  • Combine remaining warmed milk in a large bowl and mix with remaining sugar,melted butter, eggs,salt, and finally the yeast mixture.
  • Add enough flour to make a soft dough that forms into a ball- you may not need all of it.
  • Knead dough on a board dusted with some of the remaining flour until it is smooth and elastic.
  • Place dough into an oiled bowl and flip over once to grease top, cover with a lightly greased sheet of plastic wrap and let rise until doubled.
  • Punch down dough, recover, then let rise until doubled again (unless you are making two pastries, divide dough in half before rising again and save second half for another use).
  • Roll out dough into a large rectangle on floured board to a 1/4" thickness to fit an 11"x11" pan.
  • Place dough into pan and let rise 15 minutes.
  • Filling:
  • Combine milk, water and sugar in a saucepan and bring to just a boil,stirring constantly.
  • SLowly stir in farina and cook for 2-3 minutes, then remove from the heat and let cool.
  • When it has cooled to room temp, add the 2 whole eggs and vanilla.
  • Spread this mixture over the dough in the pan after it has risen for the third time (after the 15 minute rise).
  • Spread cherries evenly over this mixture, sprinkling some of the reserved juice on top as well.
  • Sprinkle with some sugar as well, to taste.
  • Mix together the egg yolks, sour cream, and about 2 Tbsp sugar, or to taste.
  • Pour evenly over the cherries and pop the whole thing under a broiler for a few minutes.
  • Remove from broiler, set oven temp to 350 F and when the oven is at the correct temp, return the pan to the oven and bake for approximately 25 minutes.
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