Village biscuit with cherries

4 servings

60 minutes

Cherry galette is a heartfelt dessert reminiscent of cozy evenings in a country house. Its history roots in traditional Russian cuisine, where simplicity and naturalness of ingredients are valued above all. The tender dough made from flour and bran with light nutty notes serves as the perfect base for the juicy cherry filling. Cherries cooked with sugar and starch acquire a rich flavor with subtle spicy hints of cinnamon. Baked to a golden crust, the galette delights with its crispy edges and soft, slightly chewy center. It is enjoyed warm, savoring the contrast between the crunchy dough and juicy filling, often complemented by a spoonful of sour cream or a scoop of vanilla ice cream. This dessert is ideal for both home tea gatherings and cozy friendly meetings.

Energy value per serving

• Calories: 478.8
• Proteins: 7.5g
• Fats: 22g
• Carbohydrates: 65.3g

Ingredients

• Sugar: 0.3 glass
• Wheat flour grade 1: 150 g
• Bran: 50 g
• Vegetable oil: 70 ml
• Water: 3 tbsp
• Flax seeds: 4 tbsp
• Frozen cherries: 500 g
• Starch: 3 tbsp
• Cinnamon: 1 tsp

Cooking steps

1. We sift the flour and bran. Dissolve the sugar in water. Mix the ingredients of the dough and knead until homogeneous for about 5 minutes. Wrap in plastic wrap, flattening it to cool faster, and place in the freezer for 20 minutes.

   Required ingredients:

   • Wheat flour grade 1: 150 g
   • Bran: 50 g
   • Sugar: 0.3 glass
   • Water: 3 tablespoons
   • Vegetable oil: 70 ml
   • Flax seeds: 4 tablespoons

2. Meanwhile, we prepare the cherry filling. We place a pot with cherries, sugar, and starch over medium heat, mixing the ingredients well. Constantly stirring, we bring the mixture to a thick consistency, remove it from heat, and transfer it to a room temperature container.

   Required ingredients:

   • Frozen cherries: 500 g
   • Sugar: 0.3 glass
   • Starch: 3 tablespoons
   • Cinnamon: 1 teaspoon

3. We take out the dough, knead it with our hands, but instead of folding, we separate it like plasticine. When the dough warms up, we roll it into a disk about 3 mm thick. We choose a lid or something round of suitable diameter as a template and cut out a circle with a knife. The leftover dough is rolled out and cut into strips about 1 cm wide.

4. We place the filling closer to the center, leaving a 3-4 cm margin at the edges. From the prepared strips, we create a weave over the filling, then fold the edges alternately making pleats.

5. Preheat the oven to 200 degrees. Line the baking tray with parchment and grease it with oil. Carefully transfer the prepared item to the tray.

6. Bake the pie for 40 minutes. You can check readiness by the firmness of the dough; it should be like warm cookies, meaning quite firm.