While visiting Alex, the fairy godmother of this blog, in the picturesque village of Staro Stefanovo, we tested a recipe from Momichetata ot grada website. For this recipe we had the pleasure of picking fresh Morello sour cherries straight form the tree in the garden of her house. Although it was a slight improvisation, the result turned out to be the most delicious cherry and sour cherry filo pie, which we baked in no time.
The fun began with us picking sour cherries from the fruit laden tree. I highly recommend this step for energizing and positive vibes, and as a preparation for the next step – the pie itself.
We slightly adapted the recipe by mixing cherries with sour cherries and replacing half of the biscuits with Savoiardi lady fingers (stay tuned for our next culinary experiment already planned). It did no harm to the taste, just the opposite – the Italian flair gave a touch of Mediterranean sweetness.
Try it out if you want to experience the lightness of an afternoon in the countryside.
- 1 kg cherries (raw and pitted) – we mixed cherries with sour cherries
- 1 package of filo pastry sheets
- 1 package of biscuits
- Caster sugar
- 1 tsp cinnamon
- 60 g butter mixed with 1 small cup of sunflower oil and melted together
- Raisins or other nuts (we didn’t use any)
Sprinkle cinnamon and caster sugar over the raw and pitted cherries and let them soak for a while. Before you start layering the pie, make sure to drain the fruit syrup. Sprinkle the melted butter and oil over each two individual filo sheets, at the cherries and sprinkle 2 tbsp caster sugar and 1 tbsp crashed biscuits over them. If you want, add raisins and nuts.
Roll the filo sheets into a tight roll to enclose the filling. After rolling all sheets this way, place the rolls in an oiled baking tray, brush them with the rest of the oil and bake until golden brown. The pie can be made with sour cherries, apples or white grapes without seeds.