21.3.16

CHERRY SQUARES - CSERESZNYÉS PITE

One of my fondest food memories were a mixed tray of goodies from the Hauer Cukrászda. Ignoring the lúdláb and the dobos, I honed in on the cherry pite. If I remember it correctly, I ate three, but I may have eaten four and after that I just laid down to digest it nurturing my awakening taste buds. It was nothing short of ecstasy. The year was 1972 and after five years of sunshine and food deprivation in Northern B.C. I was ready to eat. I can’t promise you the same effect but this pastry is worthy of more than one slice. 

Cherry Squares

1 batch of Linzer Pastry – click on link
1 batch of Cooked Cherry Filling – click on link.
2 Tbsp ground walnuts
1 lightly beaten egg for glazing

  • Following the directions make the Linzer Pastry first.
  • Press it into a rectangle, cover with plastic wrap and place in the fridge to chill for half hour or longer.
  • While the pastry chills, make a batch of Cooked Cherry Filling.
  • Preheat the oven to 375F.
  • Next line a 9X13 inch baking pan with parchment paper.
  • Place the chilled pastry on a large cutting board.
  • Divide the pastry in two and following directions roll out the first pastry to fit the prepared baking pan.
  • Sprinkle the top with the ground walnuts.
  • Without disturbing the ground walnuts, spread the Cooked Cherry Filling on top and set it aside.
  • Following directions roll out the second pastry. Make the second pastry a little larger because the baking pan is somewhat larger on the top.
  • Lay the pastry over the cherry filling and lightly press down.
  • Brush the top pastry with lightly beaten egg and poke holes in it with a fork.
  • Bake for 25-30 minutes or until the top has a light golden brown color.
  • Let it cool for 20 minutes. Pastry is ready to cut while lukewarm.  




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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!