Recipe: Hunklich Cherry Filled Pastry

HUNKLICH CHERRY FILLED PASTRY

"Posted to fill a request for a recipe another member was searching for that had been made by a German lady. Apparently, the origins of this recipe are actually from German-Romanian culture, as this is a traditional pastry from Transylvania, an area in Romania where some Germans had settled many ages ago. Adapted from a version found on Aunt Runner's Lost Recipes site. This is a coffeecake pastry served at Easter time. It has several rises, so plan ahead. The original recipe says the dough is enough to make 2, but the filling is enough for one. So, unless you wish to make 2 at once, you may wish to divide the dough in half after the second rise, wrap well and freeze for future use. I have not made this yet, so I am guessing on the number of servings."

FOR THE PASTRY(ENOUGH FOR 2):
7 cups sifted all-purpose flour, as needed
2 packages active dry yeast (4 1/2 tsp total)
2 cups lukewarm whole milk
4 large eggs, lightly beaten
3/8 lb butter, melted and cooled slightly
1/2 cup granulated sugar
1 tablespoon salt
FOR THE FILLING (PER PASTRY):
2 cups whole milk
1 cup water
1/2 cup farina
2 large eggs, beaten
1 teaspoon vanilla extract
1 quart canned cherries, pitted, drained, reserving the juice
1 pint creme fraiche or sour cream
4 egg yolks, beaten
2 to 3 tablespoons sugar, as needed for sprinkling

TO MAKE THE PASTRY DOUGH:
Dissolve yeast in 1/4 cup of the warmed milk, along with 1-2 tsps of the sugar; set aside for 5-10 minutes or until frothy.

Combine remaining warmed milk in a large bowl and mix with remaining sugar, melted butter, eggs, salt, and finally the yeast mixture. Add enough flour to make a soft dough that forms into a ball- you may not need all of it. Knead dough on a board dusted with some of the remaining flour until it is smooth and elastic. Place dough into an oiled bowl and flip over once to grease top, cover with a lightly greased sheet of plastic wrap and let rise until doubled.

Punch down dough, recover, then let rise until doubled again (unless you are making two pastries, divide dough in half before rising again and save second half for another use). Roll out dough into a large rectangle on floured board to a 1/4-inch thickness to fit an 11x11-inch pan. Place dough into pan and let rise 15 minutes.

TO MAKE THE FILLING:
Combine milk, water and sugar in a saucepan and bring to just a boil, stirring constantly. Slowly stir in farina and cook for 2-3 minutes, then remove from the heat and let cool.

When it has cooled to room temp, add the 2 whole eggs and vanilla. Spread this mixture over the dough in the pan after it has risen for the third time (after the 15 minute rise).

Spread cherries evenly over this mixture, sprinkling some of the reserved juice on top as well. Sprinkle with some sugar as well, to taste.

Mix together the egg yolks, sour cream, and about 2 Tbsp sugar, or to taste. Pour evenly over the cherries and pop the whole thing under a broiler for a few minutes.

Remove from broiler, set oven temp to 350 degrees F and when the oven is at the correct temperture, return the pan to the oven and bake for approximately 25 minutes.

Servings: 24
Adapted from source: originalrecipes