Pripremiti 1kg tankih kora. Najbolje su one ručno pravljene u zanatskoj radnji za izradu kora. Umutiti preliv. Žicom izmešati u ujednačenu masu 3 jaja, 1 čašu ulja (oko 200ml), 2 čaše šećera, 1 čašu kisele pavlake i 1 kesicu praška za pecivo.
Podmazati pleh veličine oko 30x40cm (takozvani "veliki pleh od rerne"). Jednu, po jednu koru ređati u pleh i svaku premazati prelivom. Proceniti da se za pola količine kora potroši pola količine preliva.
Kada se utroši pola količine kora, rasporediti višnje (ne treba da ih bude previše). Posuti ih sa malo prezli ili oraha (3-4 kašike) i sa 3-4 kašike šećera. Preko višanja ređati drugu polovinu kora i opet svaku premazati filom. Pre pečenja, oštrim nožem iseći pitu na kocke, rombove ili trouglove. Peći u prethodno zagrejanoj rerni na 180°C, da lepo porumeni.
U međuvremenu skuvati sirup. U šerpu staviti 3 čaše vode i 2 čaše šećera, da provri. Kada provri, kratko kuvati još 2-3 minuta (ne treba da bude gust kao za baklavu). Vruću, pečenu pitu preliti toplim sirupom. Neka se polako hladi na sobnoj temperaturi, par sati ili preko noći, otkrivena. Mada, priznajem da je često odmah načnemo, dok je još topla - ko će da čeka. Savršena kombinacija ukusa voća, korica i slatkog sirupa. Umesto višanja, može da se upotrebi i drugo bobičasto voće (kupina, malina, borovnica) ili mešavina.
Sastojci: 1 kg tankih kora (2 pakovanja), 600-800g višanja bez koštica(smrznute ili sveže), 3-4 kašike šećera, 3-4 kašike prezli ili oraha; za preliv - 1 čaša kisele pavlake, 1 čaša ulja, 2 čaše šećera, 1 kesica praška za pecivo, 3 jaja; za sirup - 2 čaše šećera, 3 čaše vode.
Emilia's sour cherry pie
This is my favourite sour cherry dessert. It's yummy and easy to make!
You will need 1kg tissue-thin phyllo (fillo) dough. It would be good to find hand-made artisan phyllo but the store bought will work nice. Divide into two bunches. Prepare the dressing mixture. In a bowl crack 3 eggs, 1 cup oil (about 200ml), 2 cups sugar, 1 cup sour cream and 1 sachet baking powder - whisk until smooth.
Grease the 30x40cm baking pan with some lard, oil or butter. Place 1 phyllo sheet in a pan, brush it with the dressing and repeat (layering phyllo sheets one by one and brushing each sheet) until half of the phyllo and a half of the dressing is used. Now, put the sour cherries (fresh or frozen, stones removed) all over. Sprinkle with some bread crumbs or nuts (3-4 tablespoons) and with 3-4 tablespoons of sugar. Over the cherries layer, place 1 phyllo sheet, brush it with the dressing and repeat until second half of the phyllo and dressing is used. Before baking, using a sharp knife, cut the pie into square, triangles or diamond shapes all the way to the bottom of the pan. Bake in preheated oven at 180°C, until nice golden brown.
Meanwhile, make the syrup. In a saucepan, over medium heat, bring 3 cups of water and 2 cups sugar to a boil. Simmer 2-3 more minutes, then let cool slightly. Spoon the warm syrup over the hot pie, let soak uncovered, at least few hours or overnight. It's a perfect combination of flavors - fruit, phyllo dough and sweet syrup. Also, you can use other berries (blackberries, raspberries, blueberries) or mixed berries.
Ingredients: 1kg tissue-thin phyllo dough, 600-800g pitted sour cherries (fresh or frozen), 3-4 tablespoons sugar, 3-4 tablespoons bread crumbs or nuts; for the dressing mixture - 1 cup sour cream, 1 cup oil, 2 cups sugar, 1 sachet baking powder, 3 eggs; for the syrup - 2 cups sugar, 3 cups water.
