- flour for the working surface - 3 Pinch
- frozen puff pastry - 400 Grams
- Small pears or 2 medium pears, peeled and sliced - 3 Pieces
- dried cherries - 60 Grams
- sugar, plus sugar for sprinkling - 1/3 Glass
- cornstarch - 4 teaspoons
- fresh lemon juice - 1 st. a spoon
- Salt and freshly ground black pepper - - To taste
- a mixture of five spices for pie - - To taste
- big egg - 1 piece
Preheat the oven to 190 degrees. Roll the dough on a lightly floured surface. Make 2 rectangles from the test. Cool the dough. Combine in a bowl pears, cherries, sugar, cornstarch, lemon juice and 1/8 teaspoon salt, pepper and spices. Lay out 1 rectangle of dough on the baking sheet. Put on the dough stuffing from pears and cherries, leaving untouched 2.5-cm edges on each side. Lubricate the edges with a beaten egg. Put the second rectangle of the dough on top and press it down. Cool for 20 minutes. Put on a baking sheet. Trim the edges and grease the beaten egg. Cut five 12-centimeter holes in the top of the pie. Sprinkle with sugar. Bake until golden brown for about 35 minutes. Place the cake on the grill, allow to cool for 20 minutes before serving.
Servings: 8-10