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.  

Posted by Zsuzsa at 17:32

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COOKED CHERRY FILLING

The uses of cooked fruit fillings for pies, tarts, fruit bars and various pastries are endless.
Traditional Hungarian fruit fillings were made from fresh fruit with the juices squeezed out.
Most Hungarian food bloggers add cooked pudding for thickener these days. Not wanting to do
either with my lovely frozen cherries, I began to experiment with cooked cherry filling.
The recipe will work with fresh or frozen pitted cherries. Fresh cherries let a considerable
amount of juice when pitted. Hold onto the juice. Frozen pitted cherries, with some of their
juices gone, require some additional liquid to cook. Avoid defrosting the cherries before
cooking. 

Cooked Cherry Filling

4 cups of fresh pitted red cherries including their juices

or 4 cups of frozen pitted red cherries + 1/4 cup of pure apple juice or water
3 Tbsp fresh lemon juice
1/2+1/2 cup sugar
1/3 cup cornstarch
3 Tbsp butter

 Place the frozen cherries with their liquid and lemon juice in a medium sized pot.
 Add 1/2 cup of sugar and give it a gentle stir.
 Let the cherries stand for 10 minutes.  
 In a medium bowl, whisk together the remaining 1/2 cup sugar and cornstarch.
 Add the cornstarch mixture to the pot and stir to combine.
 Slowly bring it to boil.
 Simmer fresh cherries for 5-10 minutes stirring often. If using frozen cherries, simmer
only until the sauce thickens.
 Remove pot from heat and immediately stir in the butter.