Meka pita s tresnjama i sirom
- • 3 jaja
- • 1 jaje
- • prstohvat soli
- • 150 grama å¡eä‡era
- • 1 vanilin å¡eä‡er
- • 150 grama maslaca sobne temperature
- • 150 grama svjeå¾eg sira
- • 300 grama glatkog braå¡na
- • 1/2 vreä‡ice praå¡ka za pecivo
- • limunova korica
- • 100 ml jogurta
- • 400 grama oäiå¡ä‡enih treå¡anja
- • 200 ml kiselog vrhnja
- • 100 grama å¡eä‡era
- • 2 å¾lice gustina
- • 100 grama svjeå¾eg sira
- • å¡eä‡er u prahu
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 -12 (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- U visokoj posudi umutiti pjenasto cijela jaja s prstohvatom soli, Å¡ecerom i vanilin Å¡ecerom.
- Naribati limun i ubaciti limunovu koricu te maslac narezan na manje komade, pa sve mikserom pjenasto spojiti.
- U jednoj posudi pomiješati jogurt i svježi kravlji sir, a u drugoj brašno s praškom za pecivo.
- Naizmjenicno dodavati obje smjese u pjenasta jaja dok se ne dobije gusta smjesa.
- Izmiješano ostaviti da miruje 15-ak minuta.
- Dok tijesto miruje, oprati trešnje i izvaditi im koštice.
- Nakon 15-ak minuta namastiti protvan velicine 36x20 cm te ga pobrašniti.
- Dvije trecine guste smjese tijesta rasporediti u protvanu.
- Peci u zagrijanoj pecnici na 200° C 15 minuta.
- Dok se tijesto pece, izraditi nadjev.
- Umutiti u glatku smjesu svježi sir s vrhnjem, jajetom, šecerom i škrobnim brašnom.
- Kad je tijesto peceno, izvaditi ga i po njemu rasporediti ocišcene trešnje.
- Trešnje stavljati na oko 1 cm od ruba – rub treba ostati slobodan.
- Preliti trešnje smjesom svježeg sira i vrhnja.
- Malom žlicicom na sam rub stavljati ostatak tijesta poput jastucica.
- Sve ponovo staviti peci u pecnicu na 180° joÅ¡ 30 minuta.
- Peceni kolac ohladiti na sobnu temperaturu i ukrasiti šecerom u prahu prije posluživanja.
Golden crust edges cradle a rich, custard-like center punctuated by tart fruit pockets. This traditional sweet pie relies on careful moisture management for its signature softness. Soft butter must reach room temperature before incorporation to trap air during the initial creaming stage. Creaming eggs with sugar builds a stable emulsion that supports the heavy addition of fresh dairy later.
Managing Dairy Moisture
Fresh cow milk cheese contains high levels of free water. Drain excess whey from the curd before mixing it with yogurt and sour cream. Excess liquid prevents the starch-thickened filling from setting properly during the second bake. Incorporating cornstarch binds the remaining moisture as heat transforms the starches into a stable gel matrix.Controlling the Crust Structure
A two-stage baking schedule preserves structural integrity. Pre-baking two-thirds of the dough at 200°C for 15 minutes forms a firm base layer. This initial blast of high heat prevents the wet cherry layer from turning the bottom dough soggy. Pitting the cherries completely is mandatory to avoid textural hazards in every bite.Layering and Final Temperature Control
Leaving a one-centimeter border around the crust edge allows the remaining dough dops to anchor securely. Drop reserved dollops along the perimeter using a small spoon to create distinct pockets. Lowering the oven temperature to 180°C for the final 30 minutes lets the custard coagulate without scorching the exterior. Cool the pastry completely on a wire rack before dusting with powdered sugar.
