Filling: Start by preparing the sour cherries from the compote, mixing them with the sugar and semolina ahead of time. This step is essential to allow the sour cherries to release their juices, which will intensify the flavor of the filling. After a period of time has passed, it is important to drain the sour cherries, while keeping the thicker liquid to use later as a topping. This filling will add a delicious flavor and interesting texture to the final dish.
Dough: In a large bowl, si sift the flour and add the oil, stirring gently to make a smooth mixture. Then gradually add the warm water in which you dissolved the salt, being careful not to add all the water at once. It is important to knead the dough until it becomes elastic, but not very stiff so that it does not stick to your hands. If necessary, adjust the consistency by alternately adding water or flour. Once you have the desired dough, leave it to rest on a flat surface, covered with a napkin, for about 30 minutes. This resting time will make the dough easier to handle.
After resting, take half of the dough and roll it out into a thin, rectangular sheet and cut into 7-8 cm squares. In the middle of each square, place 3-4 cherries of the prepared and drained filling. Next, fold each square into a triangle, carefully gluing the edges together, and press the two corners together. This step is crucial to ensure that the filling won't come out during cooking.
Repeat the procedure with the other half of the dough. Once all the nooks are formed, place them in a pot of boiling, lightly salted water. Let them simmer slowly over moderate heat for about 20 minutes, stirring occasionally, until they rise to the surface, a sign that they are done. Remove them with a palette knife and let them drain for a few moments, then transfer them to a warmed dish. Drizzle them immediately with the honey sauce, which you have made by homogenizing the melted margarine with the honey and four tablespoons of water over the heat.
Topping with sour cherries: In a saucepan, add the thickened juice from the drained sour cherries, along with the compote juice and sugar, adjusting the amount to taste. When the mixture begins to boil, add the starch dissolved in a little cold compote. Simmer, stirring constantly, until the mixture thickens. This topping will add a sweet and tart touch, perfect to accompany the warm coleslaw.
Serve while still warm, pour the cherry topping on top and sprinkle with ground or crushed toasted walnuts mixed with vanilla sugar, to taste. This recipe will not only delight your taste buds, but will also bring a touch of nostalgia, evoking childhood memories.
Dough: In a large bowl, si sift the flour and add the oil, stirring gently to make a smooth mixture. Then gradually add the warm water in which you dissolved the salt, being careful not to add all the water at once. It is important to knead the dough until it becomes elastic, but not very stiff so that it does not stick to your hands. If necessary, adjust the consistency by alternately adding water or flour. Once you have the desired dough, leave it to rest on a flat surface, covered with a napkin, for about 30 minutes. This resting time will make the dough easier to handle.
After resting, take half of the dough and roll it out into a thin, rectangular sheet and cut into 7-8 cm squares. In the middle of each square, place 3-4 cherries of the prepared and drained filling. Next, fold each square into a triangle, carefully gluing the edges together, and press the two corners together. This step is crucial to ensure that the filling won't come out during cooking.
Repeat the procedure with the other half of the dough. Once all the nooks are formed, place them in a pot of boiling, lightly salted water. Let them simmer slowly over moderate heat for about 20 minutes, stirring occasionally, until they rise to the surface, a sign that they are done. Remove them with a palette knife and let them drain for a few moments, then transfer them to a warmed dish. Drizzle them immediately with the honey sauce, which you have made by homogenizing the melted margarine with the honey and four tablespoons of water over the heat.
Topping with sour cherries: In a saucepan, add the thickened juice from the drained sour cherries, along with the compote juice and sugar, adjusting the amount to taste. When the mixture begins to boil, add the starch dissolved in a little cold compote. Simmer, stirring constantly, until the mixture thickens. This topping will add a sweet and tart touch, perfect to accompany the warm coleslaw.
Serve while still warm, pour the cherry topping on top and sprinkle with ground or crushed toasted walnuts mixed with vanilla sugar, to taste. This recipe will not only delight your taste buds, but will also bring a touch of nostalgia, evoking childhood memories.
Ingredients
Dough: -500 g flour -1 teaspoon salt -150- 200 ml warm water -2 tablespoons oil Filling: -700 g compote jelly, without stones, drained -150 g sugar -2 tablespoons grated -2 tablespoons honey sauce: -1 tablespoon honey -1 tablespoon oil or margarine -4 tablespoons hot water Topping of cherries: -cherry compote, to taste, but minimum 300 ml -jam left from the cherries sprinkled with sugar and gris - sugar to taste -1 tablespoon starch For the garnish: -150 g roasted and ground walnuts -1 sachet vanilla powdered sugar, 150 g Or: roasted and crushed walnuts, to taste