Yield: about 24 individual tarts
4 cups fresh tart cherries, pitted
1 1/2 cups granulated sugar
4 tablespoons cornstarch
All butter pastry dough prepared and chilled at least 1 hour in advance
Place cherries in saucepan over medium heat. Cover. After a few minutes, the cherries should lose considerable juice. Turn heat to low.
Pour sugar and cornstarch into the hot cherries and mix well. Stirring frequently, cook over low heat until thickened.
Remove from the heat and let cool. If the filling is too thick, add a little water; too thin, add a little more cornstarch.
Optional: store cherry compote in refridgerator for up to 2 days.
When ready, preheat the oven to 375 F.
Roll dough to desired thickness and cut circles large enough to fill individual muffin tin cups. Roll excess edges inward. Fill each cup with cherry compote.
Bake for about 30 minutes or until edges of crust brown. Remove from the oven and place on a rack to cool.
4 c of flour. Bread flour is preferred for stretching paper thin.
1 large egg
1 c hot water
1/2 c vegetable oil
1/4 t salt
8 oz cottage cheese
Sugar to taste. up to 3/4 cup.
lemon peel: optional
3 lbs or 12 medium sized apples (Granny Smith, Penn State, Roma)
3/4 cups sugar
1 tsp salt
2 tsp cinnamon
2 sticks butter, melted
Do ahead: Strain cottage cheese overnight through cheesecloth.
Mix and knead dough. Divide in half and flatten to a square. Put oil on saran wrap and place dough on each one. Place wrapped dough on top of each other and cover with a towel. Let set for 30-45 minutes in a warm place.
Mix strained cheese, egg and sugar. Set aside.
Peel, core, slice apples. Mix apples and other ingredients together to make filling. Set aside.
Sprinkle flour on a bedsheet over an average dinette table. Roll dough on bedsheet from middle to outer edge and stretch paper thin. Spread melted butter on dough and continue stretching by pulling outwards with fingers under dough. Dough should cover table and overhang about 12-24 inches.
Spread cheese filling on one part of stretched dough, but not to edge; spread apple filling on top of second part of stretched dough. Overlap unfilled edges over filling and dough. Spread more melted butter on new edges. Roll short ends of dough inward toward center to have two long rolls. Split the dough in half lengthwise to have two separate rolls. Pat with water and seal ends.
Cover baking sheets with parchment paper. “Snake” it onto the parchment paper and baking sheet. Punch holes in rolled dough with a fork.
Bake at 350 for 25 min.