Cherries in syrup kuchen

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For the crust:

  • 10.5 oz flour
  • 2 oz butter
  • 2 tbsp sugar
  • 1 tbsp powdered milk
  • A pinch of salt
  • 0.6 oz instant yeast
  • 5 fl oz water

For the filling:

  • 1.8 lb cherries
  • 3/4 cup sugar
  • 1/2 cup water
  • 3 gelatin leaves


For the cherries in syrup:
Pit the cherries with a corer. Then boil the water with sugar, and once dissolved, cook until obtaining a syrup (when you drop some mixture with a spoon and it falls in a continuous thread). Add the cherries and cook for 10 minutes stirring constantly. Allow to cool.

For the crust:
Mix all the dry ingredients and add butter and water. Knead until obtaining a smooth dough. Make a ball and allow to rest covered with a cloth for one hour. Knead again and set aside 1/3 of the dough for the grids. With the remaining dough and using a rolling pin, extend the dough and try to make a circle to cover the bottom of the mold. Allow to rest for 10 minutes.

For the filling: first hydrate the gelatin leaves. Then drain the cherries, setting aside 5.1 fl oz of the liquid. Heat the liquid (should be warm-hot) and add the gelatin leaves already hydrated, they should dissolve in warm water. Mix this liquid with cherries and fill the pie.

Once the dough has rested, make the grid: roll out using a rolling pin and make a circle. Cut 0.4-inch wide strips and make a grid over the dough. Brush with 1 egg using a kitchen brush to make it golden brown.

Bake at 360°F for 20 minutes. Allow to cool over a baking rack.