To prepare these delicious fruit pie nests, we start by preparing the baking tray. It is lined with baking paper, ensuring it is well secured to prevent the nests from sticking. The next step is to thaw the pastry sheets. It is essential to work with sheets that are completely thawed to avoid tearing them during the filling and baking process. We take two sheets of pastry and brush them with margarine or melted butter, being careful to leave the edges about 2 cm wide ungreased to create a stable base for the nest.
After greasing the sheets, we place a thin rod in the middle of them. Then, we fold the sheets over the rod to obtain a roll shape. The ungreased edges are placed one over the other, and with the help of our hands, we gently crinkle the sheets over the rod, carefully pulling it out. It is important to curve the roll so that the crinkled part is on the edge, and the ungreased part becomes the base of the nest, which will support the filling.
We carefully place the nests in the prepared tray, leaving space between them to allow for expansion during baking. The tray is placed in the preheated oven at 180 degrees Celsius and baked for about 15 minutes, or until the nests become lightly browned.
Meanwhile, we take care of the filling. The well-washed sour cherries are pitted with the help of a clip or knife. They are boiled together with 150 g of sugar, letting them simmer for a few minutes until we obtain a thick syrup, but without overcooking them. We proceed in the same way with the apricots, which are washed, cut into thicker slices, and boiled with the remaining sugar.
When the nests are taken out of the oven and are hot, generously drizzle them with 2-3 tablespoons of syrup or fruit juice to add extra flavor and moisture. We let the nests cool slightly, then fill each nest with a spoonful of the sour cherry or sliced apricot filling, ensuring they are evenly distributed.
For an extra touch of flavor, toasted and chopped walnut can be sprinkled on top of the nests, adding a crunchy texture and delicious aroma. These pie nests are ideal to be served after they have cooled well, being a perfect dessert for any occasion. Enjoy your meal!
After greasing the sheets, we place a thin rod in the middle of them. Then, we fold the sheets over the rod to obtain a roll shape. The ungreased edges are placed one over the other, and with the help of our hands, we gently crinkle the sheets over the rod, carefully pulling it out. It is important to curve the roll so that the crinkled part is on the edge, and the ungreased part becomes the base of the nest, which will support the filling.
We carefully place the nests in the prepared tray, leaving space between them to allow for expansion during baking. The tray is placed in the preheated oven at 180 degrees Celsius and baked for about 15 minutes, or until the nests become lightly browned.
Meanwhile, we take care of the filling. The well-washed sour cherries are pitted with the help of a clip or knife. They are boiled together with 150 g of sugar, letting them simmer for a few minutes until we obtain a thick syrup, but without overcooking them. We proceed in the same way with the apricots, which are washed, cut into thicker slices, and boiled with the remaining sugar.
When the nests are taken out of the oven and are hot, generously drizzle them with 2-3 tablespoons of syrup or fruit juice to add extra flavor and moisture. We let the nests cool slightly, then fill each nest with a spoonful of the sour cherry or sliced apricot filling, ensuring they are evenly distributed.
For an extra touch of flavor, toasted and chopped walnut can be sprinkled on top of the nests, adding a crunchy texture and delicious aroma. These pie nests are ideal to be served after they have cooled well, being a perfect dessert for any occasion. Enjoy your meal!
Ingredients
A package of pastry sheets, 150 g of melted butter or margarine, fruit juice or syrup made from a glass of water + 5 tablespoons of water + vanilla, 250 g of sour cherries, 200 g of ripe apricots, 300 g of sugar.